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Cheese Tteokbokki mixes stretchy rice cakes, spicy-sweet gochujang sauce, and a melty layer of mozzarella that bubbles on top. If I want food that feels like a big cozy hug, this always does the trick—and friends are all about it when I whip it up for hangouts.
Lately, this dish is my choice when I want something cozy at home. The first time I cooked it was on a drizzly afternoon, and now it’s my secret treat for lazy weekends when I want loads of cheese.
Tasty Ingredients
- Minced garlic: brings deep flavor—always go for fresh if you can
- Toasted sesame seeds: provide nutty crunch—toast some at home for the best aroma
- Finely chopped scallions: toss on for a sharp bite and splash of color
- Sesame oil: goes on last to fill the dish with a bold, toasty smell
- Soy sauce: adds salty savoriness—use lighter versions for balanced flavors
- Corn syrup or more sugar: gives the glossy look and an extra bit of sweetness, but you can skip it for less sweetness
- Granulated sugar: balances the spice—just a little does the job
- Gochugaru: for a spicy kick and bright red color—make sure it’s top quality!
- Gochujang: Korean chili paste that’s got a fire and sweet note—look for the real stuff at Korean markets
- Grated mozzarella cheese: gets gooey and stretchy—buy a block and grate yourself for the dreamiest melt
- Dashi or Korean soup stock: to build a savory broth—DIY is best, but store-bought is fine
- Korean rice cakes: soft fresh ones or rehydrated frozen rice cakes work best—shoot for squishy ones
Simple How-To Steps
- Finish with Cheese:
- Stack all the rice cakes in the middle of your pan to create a cheesy landing zone. Cover everything with mozzarella, pop a lid on, and let it steam till the cheese gets all bubbly and melt-worthy—takes about 2-3 minutes.
- Final Touches:
- Turn off the heat, drizzle on some sesame oil, and scatter scallions plus sesame seeds up top. Serve while it’s piping hot and cheesy pulls are at their best.
- Thicken It Up:
- Tip the sauce you made into the pan and roll those rice cakes so they’re all coated. Let this simmer with the lid off 5-7 minutes. Stir here and there so nothing burns. Stop when it’s thick and glossy.
- Start the Base:
- Get your frying pan or skillet hot on medium-high heat. Add your soup stock then toss in the rice cakes. Wait for things to gently bubble—rice cakes should get soft and the liquid turn cloudy.
- Mix Up the Sauce:
- Stir gochujang, gochugaru, sugar, corn syrup, soy sauce, and garlic in a bowl. Make sure it’s smooth and everything blends together nicely.
- Soak the Rice Cakes:
- If you’ve got frozen rice cakes, soak them in warm water for about 20–30 minutes till they’re bendy, then pat dry. Fresh ones are ready to go as is.
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The mozzarella is seriously the best part because it totally takes the spicy rice cakes to cloud nine. My family always wants more cheese. The very first night we made this, everyone was digging for the last cheesy piece.
Leftover Hacks
Let everything cool before you box it up in a sealed container. Pop it in your fridge for a couple of days max. Warm it back up in a pan with a splash of stock or water to get it creamy again, and layer fresh cheese on top for the best taste. Don’t freeze though—it’ll make the rice cakes tough.
Swap Options
If you don’t have mozzarella, use Monterey jack or a gentle cheddar that melts well. Can’t find rice cakes? Hunt down Korean tteok at the Asian grocery freezer or use gnocchi as a twist. Chicken or veggie broth totally works if dashi’s missing from your pantry.
How to Serve
This dish rocks as a sharing plate—think movie snacks or group dinner. I’m a fan of tossing in fish cakes or some hard-boiled eggs for oomph. If you want that real Korean street snack mood, pair with some pickled radish and grab an ice-cold soda.
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Background Story
Tteokbokki actually started as something fancy and was served to royals before it turned into street food that everyone loves. Tossing cheese in there is a little twist—mixing spicy and cheesy flavors loved in Korea. You get a dish that feels new but totally at home.
FAQs About the Recipe
- → What helps thaw out frozen rice cakes faster?
Put frozen rice cakes in warm water for about 20 to 30 minutes. They'll get soft and easy to cook.
- → Could I swap in another cheese instead of mozzarella?
Sure! Monterey Jack or cheddar work if you want something different, but mozzarella gives the best melt.
- → How do you make the gochujang sauce taste just right?
You want your gochujang sauce to have a good balance of umami, sweet, and spicy. Things like garlic, soy sauce, sugar, and chili flakes totally do the trick.
- → What toppings make it extra tasty?
Throw on some sesame oil, sliced green onions, or sesame seeds for tasty flavor, crunch, and color.
- → What else can you toss in for more flavor?
Try fish cake slices, boiled eggs, sausage, or even seafood if you’re going all out—lots of folks love those in here!