This Cheese Tteokbokki features chewy Korean rice cakes smothered in a sweet and spicy gochujang sauce and molten cheese. The addition of cheese on top will definitely level up your tteokbokki!
Tteokbokki is a popular street food that you can find everywhere in Korea. However, do you know what is better than the original tteokbokki? It’s Cheese Tteokbokki!
Driven by the young generation, cheese consumption has been rapidly rising in Korea over the last two decades. Cheeses are now commonly added to various traditional Korean dishes, such as gimbap, fried rice, pancake, etc. More creative ideas, incorporating cheese into Korean food, are on the rise, and cheese is becoming a “hip” ingredient in Korean cuisine. Cheese Tteokbokki is also not an exception.
If you wonder if cheese and tteokbokki really go well together, they do! The melted cheese combined with the spicy rice cake tastes even more irresistible. And don’t worry if you can’t handle spicy food very well because this recipe might be a better option for you. The addition of cheese somehow dilutes the spiciness of the gochujang sauce. It is super delicious, umami-rich, and highly addictive!
Tteokbokki (떡볶이) is a beloved Korean traditional food that has sticks of rounded rice cake as the main ingredient. “Tteok” is the Korean word for rice cake and “bokki” is the Korean word for something fried. Therefore, tteokbokki literally translated as “stir-fried rice cake”.
Components of Cheese Tteokbokki
Here are the components you need to make Cheese Tteokbokki at home.
- Korean Rice Cake. For making this recipe, you will need garatteok (가래떡), a long, cylindrical white rice cake made with non-glutinous rice flour. You can find them in different sizes in Korean grocery stores. Though all rice cakes taste the same, the size and shape dramatically affect the texture and flavor. The thick rice cake is usually cut into thin slices for making rice cake soup. The thin and short type is used for tteokbokki because the thin one quickly soaks in flavor. You can use either one for this recipe, but the thick one needs to be cut shorter as it will take much longer to cook.
- Gochujang Sauce. The red tteokbokki sauce is usually made with a combination of gochujang (Korean chili pepper paste), gochugaru (Korean red chili flakes), and other seasonings. If you don’t like it too spicy, simply use gochujang without any gochugaru. To make it really spicy, add more gochugaru to increase the heat level without altering the taste.
- Korean Soup Stock. This is the base of the tteokbokki sauce. Among others, dried kelp and dried anchovy stock is the most commonly used soup stock in Korean cooking. You can also use dashi broth or simply substitute it with any other stock if you can’t find this.
- Cheese. Mozzarella cheese is used for this recipe, but you can definitely use other melty cheese options.
If you feel like rice cakes are way too boring, you can try adding add-ins to your Cheese Tteokbokki. Today, people add all sorts of other ingredients, such as eomuk (fish cake), dumplings, eggs, sausages, and seafood.
More Korean Recipes
While you are here, don’t forget to check out also these recipes!
- Rabokki (Ramyeon Tteokbokki)
- Japchae (Korean Stir-Fry Noodles)
- Kimbap (Korean Rice Rolls)
- Tuna Kimchi Pancakes
- Hotteok (Sweet Korean Pancakes)