Cheese Tteokbokki is a delightful twist on the classic Korean street food that has captured the hearts and taste buds of food lovers around the world. This dish combines the chewy texture of rice cakes with a rich, spicy sauce, and the addition of gooey cheese elevates it to a whole new level of indulgence. Originating from the bustling streets of Seoul, Tteokbokki has a long history, traditionally enjoyed as a comfort food that brings people together. The fusion of flavors and textures in Cheese Tteokbokki creates a satisfying experience that is both savory and slightly sweet, making it a favorite among those who crave a hearty snack or a quick meal. Its convenience and versatility allow for endless variations, ensuring that everyone can enjoy this beloved dish in their own unique way.
Ingredients:
- 1 pound (450g) of Korean rice cakes (tteok)
- 4 cups of water
- 1 tablespoon of vegetable oil
- 1 medium onion, sliced
- 2 green onions, chopped
- 1 cup of fish cakes, sliced (optional)
- 1 tablespoon of minced garlic
- 2 tablespoons of gochujang (Korean red chili paste)
- 1 tablespoon of gochugaru (Korean red chili flakes)
- 2 tablespoons of soy sauce
- 1 tablespoon of sugar
- 1 cup of shredded mozzarella cheese
- 1 tablespoon of sesame seeds (for garnish)
- Chili oil (optional, for extra spice)
Preparing the Rice Cakes
- Start by soaking the Korean rice cakes in warm water for about 30 minutes if they are hard or refrigerated. This will help soften them and make them easier to cook.
- After soaking, drain the rice cakes and set them aside. If you are using fresh rice cakes, you can skip this step.
Preparing the Sauce
- In a medium bowl, combine the gochujang, gochugaru, soy sauce, and sugar. Mix well until you have a smooth paste. This will be the base sauce for your tteokbokki.
- Set the sauce aside for later use.
Cooking the Tteokbokki
- In a large skillet or wok, heat the vegetable oil over medium heat. Add the sliced onion and sauté for about 3-4 minutes until they become translucent.
- Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.
- Pour in the 4 cups of water and bring it to a boil. Once boiling, add the softened rice cakes and fish cakes (if using) to the skillet.
- Reduce the heat to medium-low and let the mixture simmer for about 5-7 minutes, stirring occasionally. This will allow the rice cakes to absorb the flavors of the broth.
- After simmering, add the prepared sauce to the skillet. Stir well to coat the rice cakes evenly with the sauce.
- Continue to cook for another 5-10 minutes, stirring frequently, until the sauce thickens and clings to the rice cakes. If the sauce becomes too thick, you can add a little more water to reach your desired consistency.
Adding Cheese
- Once the sauce has thickened, sprinkle the shredded mozzarella cheese evenly over the tteokbokki.
- Cover the skillet with a lid and let it cook for an additional 2-3 minutes on low heat. This will allow the cheese to melt and become gooey.
- After the cheese has melted, remove the lid and gently stir the tteokbokki to combine the cheese with the rice cakes and sauce.
Garnishing and Serving
- Once everything is well combined, remove the skillet from the heat.
- Transfer the tteokbokki to a serving dish or bowl.
- Garnish with chopped green onions and sprinkle sesame seeds on top for added flavor and presentation.
- If you like it spicy, drizzle some chili oil over the top before serving.
- Serve the cheese tteokbokki hot, and enjoy it with chopsticks or a fork!
Tips for Perfect Tteokbokki
- For a richer flavor, you can add a piece of kelp (dashima) to the boiling water and remove it before adding the rice cakes.
- Feel free to customize your tteokbokki by adding vegetables like cabbage, carrots, or mushrooms.
- If you prefer a less spicy version, reduce the amount of gochujang and gochugaru according to your taste.
- For a more authentic experience,
Conclusion:
In summary, this Cheese Tteokbokki recipe is a must-try for anyone looking to indulge in a delightful fusion of flavors and textures. The combination of chewy rice cakes, spicy gochujang sauce, and creamy melted cheese creates a dish that is not only satisfying but also incredibly comforting. Whether you’re enjoying it as a snack, a side dish, or a main course, Cheese Tteokbokki is sure to impress your family and friends. For serving suggestions, consider pairing your Cheese Tteokbokki with a side of pickled radish or a refreshing cucumber salad to balance the heat. You can also experiment with variations by adding ingredients like fish cakes, boiled eggs, or even vegetables such as bok choy or mushrooms to enhance the dish further. For those who prefer a milder flavor, feel free to adjust the amount of gochujang to suit your taste. We encourage you to try this Cheese Tteokbokki recipe and share your experience with us! Whether you stick to the classic version or put your own spin on it, we would love to hear how it turns out. Dont forget to snap a photo and tag us on social media, as we cant wait to see your delicious creations. Dive into this cheesy, spicy delight and make your next meal unforgettable! Print
Cheese Tteokbokki: A Delicious Twist on the Classic Korean Street Food
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
Description
Enjoy the delicious taste of Korean street food with this cheesy Tteokbokki recipe! Soft rice cakes are cooked in a spicy, savory sauce and topped with melted mozzarella cheese, making it a perfect dish for cozy nights or gatherings. Garnished with fresh green onions and sesame seeds, this dish is sure to impress!
Ingredients
Scale- 1 pound (450g) of Korean rice cakes (tteok)
- 4 cups of water
- 1 tablespoon of vegetable oil
- 1 medium onion, sliced
- 2 green onions, chopped
- 1 cup of fish cakes, sliced (optional)
- 1 tablespoon of minced garlic
- 2 tablespoons of gochujang (Korean red chili paste)
- 1 tablespoon of gochugaru (Korean red chili flakes)
- 2 tablespoons of soy sauce
- 1 tablespoon of sugar
- 1 cup of shredded mozzarella cheese
- 1 tablespoon of sesame seeds (for garnish)
- Chili oil (optional, for extra spice)
Instructions
- Soak the Korean rice cakes in warm water for about 30 minutes if they are hard or refrigerated. Drain and set aside. Fresh rice cakes can skip this step.
- In a medium bowl, combine gochujang, gochugaru, soy sauce, and sugar. Mix until smooth and set aside.
- In a large skillet or wok, heat vegetable oil over medium heat. Sauté sliced onion for 3-4 minutes until translucent.
- Add minced garlic and sauté for an additional minute until fragrant.
- Pour in 4 cups of water and bring to a boil. Add softened rice cakes and fish cakes (if using).
- Reduce heat to medium-low and simmer for 5-7 minutes, stirring occasionally.
- Add the prepared sauce and stir well to coat the rice cakes. Cook for another 5-10 minutes until the sauce thickens, adding more water if necessary.
- Sprinkle shredded mozzarella cheese over the tteokbokki. Cover with a lid and cook on low heat for 2-3 minutes until the cheese melts.
- Remove the lid and gently stir to combine the cheese with the rice cakes and sauce.
- Remove from heat and transfer to a serving dish. Garnish with chopped green onions and sesame seeds.
- Drizzle with chili oil if desired. Serve hot and enjoy!
Notes
- For a richer flavor, add a piece of kelp (dashima) to the boiling water and remove it before adding the rice cakes.
- Customize your tteokbokki by adding vegetables like cabbage, carrots, or mushrooms.
- Adjust the spice level by reducing the amount of gochujang and gochugaru to suit your taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes