Cheese Tteokbokki: A Comforting Korean Snack You’ll Love

Cheese Tteokbokki is a delightful Korean snack made with rice cakes and melted mozzarella, quick to prepare and packed with flavor.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 servings

Course: Snacks

Cuisine: Korean

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice Cakes

200 g Korean Rice Cakes fresh or frozen varieties
500 ml Dashi/Korean Soup Stock for cooking the rice cakes

For the Sauce

2 tbsp Gochujang (Korean Chili Paste) adjust for spiciness
1 tbsp Gochugaru (Korean Chili Flakes) optional
1 tbsp Granulated Sugar to balance flavor
1 tbsp Corn Syrup can substitute with more sugar
2 tbsp Soy Sauce
2 cloves Minced Garlic for flavor

For the Topping

150 g Mozzarella Cheese or any melting cheese
1 tbsp Sesame Oil for drizzling
2 tbsp Toasted Sesame Seeds optional garnish
2 tbsp Finely Chopped Scallions optional garnish

Equipment

skillet
medium bowl

Method

Step‑by‑Step Instructions for Cheese Tteokbokki

Soak the rice cakes in warm water for 20–30 minutes if frozen, then drain.
Mix gochujang, gochugaru, sugar, corn syrup, soy sauce, and garlic in a bowl to prepare the sauce.
Heat the dashi stock in a skillet over medium-high until boiling, then add the rice cakes.
Stir in the sauce and cook, stirring frequently, until it thickens (about 5–7 minutes).
Sprinkle mozzarella cheese on top, cover, and cook for 2–3 minutes until melted.
Drizzle with sesame oil and garnish before serving hot.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 55gProtein: 12gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 800mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 300mgIron: 3mg

Notes

Adjust spice levels as desired and store leftovers properly. Best served immediately for optimal cheese pull.

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