Tteokbokki paired with melted cheese makes a comforting, flavorful Korean dish. Whether served as a main or a snack, cheese tteokbokki is satisfying and easy to prepare.
I previously shared a spicy tteokbokki recipe on this blog. This version has slightly different measurements and a few added ingredients to pair better with cheese. Try both and see which you prefer!
Tteokbokki
Tteokbokki are cylindrical rice cakes that are typically stir-fried in a spicy sauce. They are sold fresh, refrigerated, or frozen. Fresh rice cakes have the best chew and texture; refrigerated cakes are a good alternative. Frozen rice cakes can crack and lose some chewiness, so use them only if fresh or refrigerated are unavailable.
Cheese
Cheese is commonly used in modern Korean street food and casual dishes. It’s especially popular in neighborhoods with a youthful food scene. For this recipe I use shredded mozzarella for its meltiness, but a mix with cheddar adds extra flavor if you like a sharper note.
Can I make this vegan?
Yes. Replace the chicken broth with vegetable broth and use vegan cheese to keep the dish plant-based while maintaining the flavor and texture.
How to store leftovers
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove over low heat, adding a splash of broth and covering the pan until the rice cakes soften and the sauce loosens.
More Korean recipes you’ll love!
- Korean cheese potato pancakes
- Korean corn cheese
- Mini Korean corn dogs
- Korean cafe-style strawberry milk
Watch my video tutorial below!
Cheese Tteokbokki
★★★★☆
4.7 from 3 reviews
- Author: Jasmine and Tea
- Total Time: 25 minutes
- Yield: 2 servings
Description
Tteokbokki and cheese combine to create a rich, spicy, and gooey street-food favorite. This version balances savory, spicy, and sweet flavors and finishes with melted cheese for a creamy finish.
Ingredients
- 1.5 cups chicken broth (350 ml) — substitute vegetable broth for vegan
- 2 tbsp gochujang (Korean chili paste)
- 1 tsp soy sauce
- 1 tsp sugar
- 1 tbsp gochugaru (Korean red pepper flakes)
- 2 cups rice cakes (360 g)
- 2 hard-boiled eggs
- 2 sheets fish cake (80 g)
- 1 tbsp roasted sesame seeds
- 1 tsp toasted sesame oil
- 4 stalks green onion (scallions), sliced
- shredded mozzarella cheese (amount to taste)
Instructions
- Trim and cut fish cake sheets into triangles if desired. Rinse rice cakes in cool water and drain.
- In a pan over medium-high heat, combine chicken (or vegetable) broth, gochujang, soy sauce, sugar, and gochugaru. Bring the sauce to a boil, then add the rice cakes.
- Stir occasionally to prevent sticking, increasing stirring frequency as the sauce reduces. Cook about 4 minutes until the sauce thickens. Remove from heat and add the boiled eggs, fish cakes, sesame seeds, sesame oil, and green onions.
- Check the sauce level: if it looks too thin, return to low heat briefly; if it’s too thick, add a splash more broth. The sauce should be moist enough to keep the rice cakes soft while melting the cheese.
- Sprinkle a thin, even layer of shredded cheese over the top, cover the pan, and place over low heat until the cheese melts. Remove from heat and serve directly from the pan while hot and gooey.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Keywords: cheese tteokbokki, korean food, street food