Cheese Tteokbokki Gochujang Mozzarella

Cheese Tteokbokki is the ultimate Korean comfort snack that brings together chewy rice cakes, a fiery sweet gochujang sauce, and a bubbling layer of molten mozzarella cheese. When I crave something soul-warming and satisfying, this dish always hits the spot and gets rave reviews from friends at gatherings.

This recipe has quickly become my go-to for cozy evenings at home. I first made it on a rainy day and soon after it became my weekend treat whenever I needed a bit of cheesy comfort.

Ingredients

• Korean rice cakes: fresh or frozen provide the chewy base look for ones that are soft to the touch or rehydrate frozen ones for best texture
• Dashi or Korean soup stock: adds depth and umami homemade is ideal but store-bought works in a pinch
• Grated mozzarella cheese: melts into stretchy ribbons choose a fresh block and grate it yourself for the creamiest texture
• Gochujang: Korean chili paste brings the trademark heat and a little sweetness try to buy authentic brands from Korean grocers
• Gochugaru: Korean chili flakes deliver extra spicy kick and vibrant red color ensure they are bright and fragrant
• Granulated sugar: adds just enough sweetness to balance the heat
• Corn syrup or extra sugar: gives a glossy finish and just a touch more sweetness light corn syrup is best but can be skipped for a lighter version
• Soy sauce: brings savory umami notes choose a good quality light soy sauce for a balanced flavor
• Minced garlic: infuses aromatic depth fresh garlic makes a big difference
• Sesame oil: adds a rich toasty aroma drizzle at the end for maximum flavor
• Finely chopped scallions: offer fresh sharp bite sprinkle just before serving for color and crunch
• Toasted sesame seeds: give an earthy crunch lightly toast at home to boost fragrance

Step-by-Step Instructions

S often the Rice Cakes:

If using frozen rice cakes place them in a bowl of warm water and soak for 20 to 30 minutes until each piece is soft and pliable Pat dry before cooking Fresh rice cakes do not need soaking

Make the Sauce:

In a small bowl thoroughly mix gochujang gochugaru sugar corn syrup soy sauce and minced garlic Stir until you have a smooth thick paste You want everything to be dissolved and evenly combined

Build the Flavor Base:

Set a large skillet or frying pan over medium-high heat Pour in the dashi or soup stock and add the rice cakes Bring everything to a gentle boil Watch for the rice cakes to start softening and the broth to take on a milky color

Simmer and Thicken:

Stir in the sauce you prepared and make sure the rice cakes are evenly coated Allow the sauce to boil gently and simmer uncovered for around 5 to 7 minutes Stir often so nothing sticks The sauce should reduce to a glossy thick consistency

Add the Cheese:

Using a spatula gather the rice cakes into the center of the pan This creates a bed for the cheese and stops it from sinking Spread mozzarella cheese generously across the top Cover the skillet with a lid and let steam for 2 to 3 minutes You want the cheese fully melted and bubbling

Garnish and Serve:

Take off the heat Drizzle with sesame oil and sprinkle with chopped scallions and sesame seeds for a fresh finish Serve immediately while the cheese is gooey and stretchy

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Mozzarella is my favorite part in this dish because it turns the spicy rice cakes into crave-worthy comfort food My family always yells for extra cheese and I remember the first time we tried it everyone fought for the last cheesy bite

Storage Tips

For leftovers let the tteokbokki cool before transferring to an airtight container Refrigerate for up to two days Reheat in a skillet with a splash of broth or water to loosen everything up Melt fresh cheese over the top before serving for best flavor Avoid freezing as rice cakes can get tough

Ingredient Substitutions

You can swap the mozzarella with another melting cheese like Monterey jack or a mild cheddar For rice cakes look for cylindrical Korean tteok in the freezer section but gnocchi can be used in a pinch for a different texture If you are out of dashi use chicken or vegetable broth for a similar savoriness

Serving Suggestions

This dish makes a wonderful snack or shared plate for movie nights I love serving it with hard boiled eggs or some Korean fish cakes for extra protein For a real street food experience pair with pickled radish and a cold soda

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Cultural Context

Tteokbokki started as a royal court dish before becoming beloved Korean street food Modern versions like cheese tteokbokki are a fusion twist that combine Korean spice with the popular Korean love for cheesy snacks The result is a dish that feels contemporary but classic all at once

Frequently Asked Questions

→ How do you soften frozen rice cakes?

Soak frozen rice cakes in warm water for 20–30 minutes until they become soft and pliable before cooking.

→ Can I use other cheeses besides mozzarella?

Yes, try mild cheeses like Monterey Jack or shredded cheddar for a different flavor, but mozzarella melts best.

→ What is the key to a balanced gochujang sauce?

Balance heat, sweetness, and umami using gochujang, chili flakes, sugar, soy sauce, and garlic for a rich, flavorful sauce.

→ What garnishes enhance the dish?

Sesame oil, chopped scallions, and toasted sesame seeds add freshness, aroma, and a subtle crunch to the finished dish.

→ Are there recommended add-ins for variety?

Popular choices include sliced fish cake, hard-boiled eggs, sausages, or seafood for extra depth and substance.