Tteokbokki and cheese come together for this tasty Korean dish. Whether you want a main meal or side dish, cheese tteokbokki is the perfect choice!
If you’re familiar with my blog, you might have noticed I previously posted a spicy tteokbokki recipe. You can click here to view it. This recipe has been updated with a few more ingredients and slightly different measurements. Try both recipes and let me know which one you prefer!
Tteokbokki
Tteokbokki are stir fried rice cakes with a cylinder-shaped form. It can be sold fresh, refrigerated or frozen. Obviously fresh is best, but refrigerated is the next best option. I recommend frozen last because the rice cakes often crack and the texture is not as chewy.
Cheese
Surprisingly, cheese is a common ingredient in Korea. When I’m walking through the streets of Korea, I see many traditional foods with cheese added. It’s much more common to see these types of dishes in areas with a large youth population, like Hongdae.
I used mozzarella cheese for this recipe, but feel free to use any combination you prefer. A blend of cheddar for added flavor would work great!
Can I make this vegan?
Yes! This dish is very easy to make vegan. All you have to do is swap the chicken broth with vegetable broth and you’re all set.
How to store leftovers
I recommend storing leftovers in the fridge for no more than 3 to 4 days. Reheat the leftovers on the stove by adding a splash of broth on low heat and covering until soft.
More Korean recipes you’ll love!
Watch my video tutorial below!
Cheese Tteokbokki
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
Tteokbokki and cheese come together for this tasty Korean dish. Whether you want a main meal or side dish, cheese tteokbokki is the perfect choice!
Ingredients
- 1.5 cups chicken broth (350ml)
- 2 tbsp gochujang
- 1 tsp soy sauce
- 1 tsp sugar
- 1 tbsp gochugaru (Korean red pepper flakes)
- 2 cups rice cakes (360g)
- 2 hard boiled eggs
- 2 sheets fish cakes (80g)
- 1 tbsp roasted sesame seeds
- 1 tsp toasted sesame oil
- 4 stalks green onion, or scallions
- shredded mozzarella cheese
Instructions
- Cut the fish cake sheets into triangles if needed and rinse the rice cakes with cool water.
- Add the chicken broth, gochujang, soy sauce, sugar and gochugaru to a pan on medium high heat. Bring it to a boil, then add the rice cakes.
- Stir occasionally so the rice cakes do not stick to the bottom of the pan and stir more often as it continues to cook. Cook for about 4 minutes until the sauce has thickened. Remove the pan from the heat and add the boiled eggs, fish cakes, sesame seeds, sesame oil and green onions.
- Make sure there is enough sauce in the pan and add more broth if more sauce is needed. The sauce will continue to thicken and if there’s not enough sauce, then the tteokbokki will dry out when melting the cheese.
- Add a thin layer of cheese on top, cover it and turn the heat back on to low. Remove from the heat when the cheese has melted and enjoy straight from the pan!
- Prep Time: 10
- Cook Time: 15
Keywords: cheese tteokbokki, korean food, street food
