Tteokbokki paired with melted cheese creates a comforting, flavorful Korean dish. Whether served as a main course or a side, cheese tteokbokki is satisfying, simple to prepare, and perfect for sharing.
If you follow this blog you may have seen my earlier spicy tteokbokki recipe. This version has slightly different ingredient amounts and a few added elements to enhance the flavor. Try both and decide which you like best.
Tteokbokki
Tteokbokki are cylindrical stir-fried rice cakes with a pleasantly chewy texture. They are available fresh, refrigerated, or frozen. Fresh rice cakes give the best chew; refrigerated are a good second choice. Frozen rice cakes can sometimes crack and lose a bit of chewiness, so I recommend thawing them gently before cooking if you use frozen.
Cheese
Cheese is widely enjoyed in Korea and frequently appears as a topping or filling on popular street foods, especially in lively neighborhoods with younger crowds. For this recipe, I used shredded mozzarella for its creamy melt, but you can mix in cheddar or another favorite cheese to add more flavor and color.
Can I make this vegan?
Yes. To make this dish vegan, replace the chicken broth with vegetable broth and use a vegan cheese or omit the cheese entirely. The spicy sauce and rice cakes remain the same, so the result is still hearty and delicious.
How to store leftovers
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat on the stove over low heat with a splash of broth to loosen the sauce, cover briefly until warmed through, then finish with fresh cheese if desired.
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
- Author: Jasmine and Tea
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
Tteokbokki and cheese come together in a creamy, spicy sauce for a comforting Korean street-food favorite. This dish is quick to prepare and adaptable: adjust the spice level, swap broths to make it vegetarian or vegan, and choose your preferred cheese for the final melt.
Ingredients
Scale
- 1.5 cups chicken broth (350 ml)
- 2 tbsp gochujang
- 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)
- shredded mozzarella cheese (amount to taste)
Instructions
- Slice the fish cake sheets into triangles if desired and rinse the rice cakes under cool water to separate them.
- In a pan over medium-high heat, combine the chicken broth, gochujang, soy sauce, sugar, and gochugaru. Bring to a boil, then add the rice cakes.
- Stir occasionally so the rice cakes don’t stick, increasing the frequency of stirring as the sauce reduces. Cook about 4 minutes, until the sauce thickens. Remove from heat and stir in the boiled eggs, fish cakes, sesame seeds, sesame oil, and green onions.
- Ensure there is enough sauce—add more broth if needed. The sauce will continue to thicken, and if it’s too dry the rice cakes can become tough when you melt the cheese.
- Top with a thin, even layer of shredded cheese. Cover the pan and return to low heat briefly until the cheese melts. Remove from heat and serve straight from the pan.
- Prep Time: 10
- Cook Time: 15
Keywords: cheese tteokbokki, korean food, street food