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Nothing beats cheese tteokbokki when you want something cozy with spicy heat and melty cheese. Chewy Korean rice cakes get cooked in a bold gochujang sauce and get smothered with stretchy mozzarella that melts right in.
Honestly, after making it once, I couldn't believe how simple it was to make street food at home. The cheese gets crazy stretchy too—can't be beat.
Tasty Ingredients
- Green onions: Slice them fresh — they're for extra flavor and a bright finish
- Toasted sesame seeds: These give a crunchy, nutty topping — you can toast them yourself or buy pre-toasted
- Korean rice cakes: Use fresh for the softest bite. If they're frozen, soak in water till they're squishy
- Sesame oil: Adds a nutty scent and taste. Grab toasted for the best flavor
- Dashi or Korean soup stock: It’s where all the savoriness comes from. Find stock granules or packets at the Asian store
- Grated mozzarella cheese: This is the cheesy topper. Use whole milk mozzarella for the ultimate cheese pull
- Gochujang: You’ll want a solid Korean brand for that bright color and spicy kick
- Gochugaru: Flakes, not powder—they bring that smoky heat
- Granulated sugar: Cuts the spiciness, makes everything mingle better
- Corn syrup or more sugar: Adds a gorgeous stickiness; Korean corn syrup is great, but more sugar does the trick
- Soy sauce: A splash for tasty depth—try to use naturally brewed
- Minced garlic: Makes a world of difference if chopped fresh, punches up the aroma
Simple How-To Steps
- Finish and Serve
- Splash on sesame oil once your cheese is melty, then scatter with green onions and sesame seeds. Scoop it up hot so you get a bit of everything in every serving.
- Melt the Cheese
- Push all the rice cakes into the middle of your pan. Cover completely with mozzarella for crazy cheese coverage. Pop on a lid so everything gets plenty gooey, then take it off the heat.
- Add the Sauce
- Dump all of your blended sauce into the pan. Mix it into the rice cakes and stock really well. As it cooks, it’ll thicken and coat every bite. Lower the heat if it looks like it’s thickening too quickly.
- Simmer the Rice Cakes
- Pour the stock into a big skillet over medium-high, dump in the rice cakes, and bring to a fast boil. Stir here and there so they don't stick. You'll see them soak up the goodness and get tender.
- Mix the Sauce
- Combine gochujang, gochugaru, sugar, corn syrup (or more sugar), soy sauce, and garlic in a bowl. Stir till it looks smooth and turns bright red. This sauce is basically your flavor bomb.
- Prep the Rice Cakes
- If you grabbed frozen rice cakes, let them soak in warm water for about 20-30 minutes so they soften all the way through. No need to do anything if they’re already fresh. This keeps them from ending up like little rocks.
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Gochujang is my favorite because it's so deep and flavorful. That first whiff hits you as soon as the sauce heats up. My niece loves to toss on the cheese—usually tries to snag a bite before it melts.
Keep It Fresh
If you’ve got leftovers, stick them in a sealed container in the fridge for up to three days. Add a splash of water or stock and either microwave or gently heat on the stove when you want to eat again. Helps the sauce get creamy again and keeps the rice cakes from drying out.
Swap-Out Ideas
Can’t find dashi or Korean soup base? Use chicken or veggie broth instead. Mushroom broth is perfect if you're keeping it veggie. No mozzarella? Grab another gooey cheese like provolone or fontina. Want extra fire? Toss in a little more gochugaru to your taste.
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Fun Ways to Eat
It’s awesome all by itself for dinner, but you can also split it as a filling snack with friends. Throw in oemuk (those Korean fish cakes), steamed veggies, or cooked eggs to make it even heartier. A cold glass of milk or barley tea is perfect to cool off the heat.
Everyday Backstory
You’ll find tteokbokki all over Korea, whether you’re walking downtown or dropping by a casual spot. Tossing in cheese is a newer twist that started in trendy cafe scenes—it’s now a hit with students and anyone hunting for a tasty late-night fix.
Recipe FAQs
- → Can I use frozen rice cakes?
Totally! Just soak them in warm water for half an hour, so they soften up before you start.
- → Is it possible to adjust the spice level?
For less heat, take it easy on the gochugaru or gochujang. Amp it up if you like things extra spicy!
- → What substitutes can I use for dashi or soup stock?
No dashi or Korean stock at home? Go with chicken broth or veggie broth instead—they both work fine.
- → Can I add proteins like eggs or seafood?
For more flavor and texture, toss in stuff like hard-boiled eggs, sliced fish cake, sausage, or some shrimp or squid.
- → How do I ensure the cheese melts smoothly?
Shove the hot rice cakes into the middle of your skillet, load on the cheese, pop a lid on it, and let it get all gooey.
- → What garnishes work well?
Top with green onion slices and a shower of toasted sesame seeds for extra crunch and flavor.