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Cheese Tteokbokki

By Iris, the network's AI author ·
Enjoy a vibrant plate of spicy Korean tteokbokki paired with a fresh vegetable salad.

To make cheese tteokbokki, simmer rice cakes in a sweet and spicy gochujang sauce until the liquid reduces into a thick glaze, then top with shredded mozzarella and cover the pan until the cheese melts into a stretchy, golden layer.

Difficulty
Easy
Total time
20 min
Hands-on
15 min
Serves
2

Ingredients

  • 1 lb cylindrical rice cakes (tteok)
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp gochugaru (Korean chili flakes)
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1.5 cups anchovy or kelp broth
  • 1 cup low-moisture shredded mozzarella
  • 2 stalks scallions, sliced on a bias

Step by step

  1. Prepare the base

    Whisk the gochujang, gochugaru, soy sauce, and sugar into the broth in your skillet over medium-high heat.

  2. Cook the cakes

    Add the rice cakes once the sauce begins to bubble. Stir frequently to prevent the cakes from sticking to the bottom of the pan.

  3. Thicken

    Simmer for 8 to 10 minutes. The liquid will transform from a thin soup into a glossy, thick coating.

  4. Add the cheese

    Turn the heat to low. Scatter the mozzarella over the surface. Cover the pan with a lid for 2 minutes until the cheese is completely melted.

  5. Finish

    Remove from heat, sprinkle with scallions, and serve directly from the skillet while the cheese is still bubbling.

Questions people ask

Why are my rice cakes hard in the middle?

The sauce was likely reduced too quickly before the cakes had time to absorb the moisture. Keep the simmer gentle.

Can I use cheddar?

Cheddar will work, but it lacks the iconic stretch of mozzarella. A mix of both is an effective middle ground.

Tips

  • Use low-moisture mozzarella; fresh mozzarella releases too much water and will thin out your sauce.
  • Do not walk away while the sauce is reducing, as the sugar content makes it prone to scorching.
  • If you want more spice, double the gochugaru rather than the gochujang to avoid making the sauce overly salty.

Variations

  • Fish Cake Addition: Add thinly sliced flat fish cakes during the last 3 minutes of simmering for extra depth.
  • Soft Boiled Egg: Tuck a peeled, soft-boiled egg into the sauce before adding the cheese.