Cheese Tteokbokki (made with homemade rice cakes)

Have you tried adding cheese to your Tteokbokki? The combination of the spicy sauce and melted cheese creates a flavor explosion in your mouth that's sure to satisfy your cravings. This recipe teaches us how to make cheese Tteokbokki using my homemade Korean rice cakes.

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% Daily Values based on a 2,000 calorie diet

Step 1

To make cheese tteokbokki using my homemade rice cake recipe, add 1 tbsp of vegetable oil to 2 cups of frozen rice cakes, mix well with clean hands. Arrange the rice cakes in a single layer on a baking sheet lined with foil, making sure they don't touch each other. Bake them at 355 °F for 20 minutes (15 minutes if you didn't freeze the rice cakes) until they become crispy and puffy.If you opt for store-bought Korean rice cakes, you may skip the baking step. However, if they are frozen or feel firm to the touch, boil them in water for about 5 minutes until they become soft. Once done, drain the rice cakes and transfer them to a plate.

Step 2

Combine all the sauce ingredients (gochujang chili paste, Korean chili flakes, soy sauce, fish sauce, sugar, water) in a bowl until well mixed.

Step 3

Add baked homemade rice cakes (or boiled store-bought rice cakes) to a frying pan, along with the onion, fish tofu (see my homemade fish tofu recipe here), minced garlic, and the white part of the green onion. Once done, pour the sauce over all the ingredients.

Step 4

Turn on the heat to medium-high, gently stir all the ingredients with a spatula or a pair of tongs for about 3 to 5 minutes until the sauce is thickened to your desired texture.

Step 5

Reduce the heat to medium-low, evenly spread ½ cup of shredded mozzarella cheese on the top. Close the lid to cook for 1 minute until the cheese is fully melted. Open the lid and turn off the heat.

Step 6

Sprinkle the green part of the green onion and toasted sesame seeds as decoration. Serve hot.

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