Extra gooey, spicy and delicious cheesy tteokbokki that tastes just like food markets in South Korea! Easy to make at home in only a few minutes!
Table of contents
Whenever it comes to Korean food, tteokbokki is probably one of the first street foods that you’ll hear of! This popular street food is chewy, spicy, sweet and umami, perfect for a bite on the go or a quick snack.
Loaded with lots of melty goodness, cheese tteokbokki recipe is a must-try for all Korean cuisine lovers. This spicy rice cake dish is the ultimate delicious comfort food, coated in a thick spicy gochujang sauce and topped with melted cheese.
If you can’t handle spice too well, you’ll love this less spicy Rose Tteokbokki recipe or this Carbonara Tteokbokki. For more delicious Korean Street Food recipes, check out this Kimchi Hot Dog, Korean Street Toast, Korean Corn Dogs, Kimchi Burger or Creamy Kimchi Udon.
Why you'll love this recipe
- Authentic street food flavor – This cheesy spicy tteokbokki recipe is inspired by street food vendors in Seoul and tastes as authentic as it gets. This highly popular Korean street food is spicy, sweet and extra gooey.
- Well balanced flavors – This Korean spicy rice cakes recipe is the perfect balance of spicy, sweet and umami. Plain tteokbokki can get quite spicy, but adding all the cheesy goodness takes the edge off a bit.
- Simple ingredients – This recipe uses common ingredients that are easy to find in most East Asian or Korean grocery store.
- Easy to customize – Make it more to your taste by adding hard-boiled eggs, extra veggies, or more spice! Or add a dash of heavy cream to make it less spicy.
Ingredient round-up
- Korean rice cakes (tteok) – I recommend using cylindrical rice cakes, as they’re the perfect size. Make sure you use Korean rice cakes made from glutinous rice flour. If using frozen ones, soak in warm water first.
- Fish cakes – A classic addition to tteokbokki recipes, giving the dish extra flavor and texture.
- Green onion – Enhances the flavor and gives a fresh touch.
- Korean soup stock – Use anchovy stock, dashi broth, or plain water with a stock tablet. I like using anchovy stock tablets, as they’re quick and mess free.
- Gochujang (Korean chili paste) – The base of the spicy gochujang sauce. This cannot be substituted.
- Gochugaru (Korean chili flakes) – Adds an extra kick to the sauce. Leave out if you don’t want extra spice.
- Soy sauce – I recommend using light soy sauce or reduced sodium soy sauce.
- Brown sugar – Needed to balance out the heat with a touch of sweetness. You can also use plain granulated sugar.
- Cheese - Any type of cheese works, but I recommend using mozzarella cheese for the best texture and extra gooeyness.
- Sesame oil – Optional, but I highly recommend it. Drizzle it at the end for a nutty roasted flavor.
How to Make Cheesy Tteokbokki at Home
- In a small bowl, mix together gochujang, gochugaru, soy sauce, sugar and minced garlic until smooth.
In a large frying pan or wok, sauté your veggies in a little vegetable oil. Pour water and the Korean soup stock, then bring to a boil over medium heat. - Pour in the prepared spicy sauce, stirring well to combine.
Add the rice cakes and cook for a few minutes until softened.
- Cut the fish cakes into triangles and add into the pan. Reduce to medium heat and let it simmer, stirring occasionally, for about 5-6 minutes until the spicy sauce thickens and the chewy rice cakes become tender.
- Lower the heat to low heat and sprinkle mozzarella cheese evenly over the top. Cover with a lid and let the cheese melt for 2-3 minutes. Sprinkle with toasted sesame seeds and chopped green onions.
Substitutes & Variations
- Mild Spicy Flavor – Reduce the red pepper powder and use half the gochujang.
- Rose Tteokbokki – Add a splash of heavy cream for a creamy and less spicy cheesy version.
- Extra veggies – I like to add bell peppers or enoki mushrooms to my tteokbokki for extra flavor. You can also add onions or cabbage.
- Other cheeses – Feel free to experiment with any cheeses you like like gouda, American cheese or cheddar.
Success Tips & Tricks
- Use fresh rice cakes – Fresh rice cakes have the best texture. However, if they’re hard to come by, frozen tteok works too. If using frozen, always soak in cold water or warm water before cooking.
- Simmer over medium heat – Cooking too fast can leave the chewy Korean rice cakes too hard and unpleasant to eat. We want them chewy with a little bite, but not too soft.
- Don’t overcook the sauce – The spicy gochujang sauce should thicken a little but still be saucy. I like mine a little thicker, but authentic Korean food vendors have it almost like soup consistency.
- Customize the spice level – Adjust the gochugaru and gochujang for more or less heat. If it comes out too spicy, add some heavy cream to take the edge off.
Frequently asked questions
Yes! Reduce the gochujang and gochugaru, and add a splash of milk for a mild spicy flavor.
Store in an airtight container in the fridge for up to 2 days. Reheat with a splash of cold water to loosen the sauce.
You can either microwave them or reheat on the stove. To microwave, add a splash of water, then cover and heat for 60-90 seconds. Mix to loosen up, then microwave again for 60-90 seconds.
On the stove, add a splash of water and reheat until the cakes soften up and the sauce loosens up.
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Recipe
The Best Spicy Cheesy Tteokbokki Recipe (치즈떡볶이)
Ingredients
- 18 ounces Korean rice cakes fresh or frozen
- 4 large Korean fish cakes sliced (optional)
- 4 garlic cloves
- ½ medium onion
- 3 green onions
- 1 bell pepper optional
- 2 tablespoons brown sugar
Sauce
- 1 tablet Korean soup stock
- 3 tablespoons gochujang Korean chili paste
- 2 teaspoons gochugaru Korean chili flakes
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 teaspoons minced garlic
- 1 cup shredded mozzarella cheese
Garnish:
- 1 teaspoon sesame oil
- Toasted sesame seeds
- Chopped green onions
Instructions
- If using frozen rice cakes, soak them in warm water for 20-30 minutes until softened. Drain and set aside.
- In a bowl, combine gochujang, gochugaru, soy sauce, sugar, and minced garlic. Mix well to form a smooth sauce.
- In a large skillet or pan, bring the dashi or soup stock to a boil over medium-high heat. Add the sliced onion and cook until slightly translucent, about 2 minutes.
- Add the softened rice cakes and fish cakes (if using) to the pan. Pour in the prepared sauce and stir to combine. Reduce heat to medium and let it simmer, stirring occasionally, until the sauce thickens and the rice cakes are tender, about 8-10 minutes.
- Once the sauce has thickened, reduce the heat to low. Sprinkle the shredded mozzarella cheese evenly over the top. Cover the pan with a lid and let it cook until the cheese melts, about 2-3 minutes.
- Drizzle sesame oil over the top. Garnish with toasted sesame seeds and chopped green onions. Add halved hard-boiled eggs if desired.
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