Enjoy a mouthwatering fusion of flavors in this spicy Korean tteokbokki. Tender homemade rice cakes and fish cakes soak in a vibrant, perfectly balanced sauce of chili, garlic, and soy. Melted mozzarella adds a gooey twist to the dish, resulting in an irresistible, comforting experience that delights every taste bud.

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I’ve been perfecting my Cheese Tteokbokki recipe lately as a fun twist on a Korean classic. I start by making my own rice cakes with 2 cups glutinous rice flour, 2/3 cup water and a pinch of salt.

Trust me, making these from scratch really elevates the dish. The rice cakes simmer in a sauce made from 2 cups water or even anchovy stock if you prefer that extra flavor kick.

I mix in 2 tablespoons gochujang, 1 tablespoon gochugaru, 1 tablespoon soy sauce, 1 tablespoon sugar, 1 teaspoon minced garlic and 1/2 teaspoon salt to create a balanced savory and spicy base. Next, I toss in 200g fish cakes before topping everything with 1 cup shredded mozzarella cheese.

This dish offers a good balance of carbs and protein, and reminds me of all those easy Asian foods recipes and food videos like How To Make Tokbokki that inspire me every day. Enjoy cooking it!

Why I Like this Recipe

I really love this recipe because it hits that perfect balance between spicy, savory and a touch of sweetness that just makes my taste buds explode. I also dig how the rice cakes turn out so wonderfully chewy and soak up all that flavorful sauce. And omg, the melted mozzarella cheese on top is just the best—it turns every bite into this amazing gooey, comforting experience. Plus, it feels super fun and creative to mix traditional Korean flavors with a cheesy twist, even if I sometimes mess up the seasoning a bit. Overall, it’s just one of those recipes that makes me feel like I’m having a mini food adventure in my own kitchen.

Ingredients

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Glutinous rice flour is a main carbohydrate that gives the rice cakes a chewy texture and substance.
Gochujang is a thick fermented paste that brings a nicely balanced spicy, sweet, and savory taste.
Mozzarella cheese is creamy and mild, adding protein and a gooey melt thats irresistible.
Gochugaru adds vibrant heat and color that lifts the overall spicy profile really well.
Soy sauce is salty and umami and intensifies the flavor with a savory boost.
Homemade rice cakes are tender yet chewy, providing a starchy, satisfying base.
Sugar gives a little touch of sweetness that helps balance the bold flavors.

Ingredient Quantities

2 cups glutinous rice flour

2/3 cup water (for making the rice cake dough, adjust if needed)

A pinch of salt (mixed into the dough)

500g of homemade rice cakes (made from the dough above)

2 cups water (or anchovy stock if you’re keen)

2 tablespoons gochujang (Korean red chili paste)

1 tablespoon gochugaru (Korean red chili flakes)

1 tablespoon soy sauce

1 tablespoon sugar

1 teaspoon minced garlic

1/2 teaspoon salt (for the sauce)

200g fish cakes, sliced

1 cup shredded mozzarella cheese

1 green onion, chopped (optional for garnish)

1 tablespoon toasted sesame seeds (optional)

How to Make this

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1. In a bowl, mix 2 cups glutinous rice flour, 2/3 cup water and a pinch of salt until you get a smooth dough. Add a bit more water if needed.

2. Knead the dough well and form it into rice cakes. Then cut the dough into bite-sized pieces to make about 500g of homemade rice cakes.

3. In a large pan, heat 2 cups water (or anchovy stock if you’re into that) over medium heat.

4. Stir in 2 tablespoons gochujang, 1 tablespoon gochugaru, 1 tablespoon soy sauce, 1 tablespoon sugar, 1 teaspoon minced garlic, and 1/2 teaspoon salt into the water until all is well combined.

5. Bring the sauce to a simmer and then carefully add your homemade rice cakes and 200g of sliced fish cakes.

6. Let everything cook together over medium heat for about 7 to 10 minutes. Stir now and then so the flavors really mix and the rice cakes become nice and chewy.

7. Lower the heat a bit and sprinkle 1 cup shredded mozzarella cheese evenly over the dish. Cover the pan for a minute so the cheese melts completely.

8. Once the cheese has melted, stir gently so the melty, gooey cheese forms a delicious mix with the spicy sauce.

9. Give the dish a taste and adjust the seasoning if needed, maybe adding a little more salt or sugar to suit your palate.

10. Transfer to a serving bowl, garnish with chopped green onion and toasted sesame seeds if you like, and serve hot. Enjoy your flavorful and cheesy tteokbokki!

Equipment Needed

1. Mixing bowl for combining the glutinous rice flour, water, and salt
2. Measuring cups and spoons to measure out ingredients accurately
3. A clean countertop or kneading board for kneading and cutting the rice cake dough
4. A sharp knife for slicing the dough and fish cakes
5. Cutting board for safely chopping the fish cakes and optional garnish items
6. A large pan for simmering the sauce and ingredients
7. A stove to heat the pan over medium heat
8. A spatula or wooden spoon to stir the sauce and mix in the rice cakes and fish cakes
9. A lid to cover the pan when melting the mozzarella cheese
10. A serving bowl to transfer and present the finished dish

FAQ

Can I use store-bought rice cakes instead of homemade ones?

Yeah, you can use store-bought, but the homemade ones give a fresher texture and flavor, so its worth a try if you have time.

How do I adjust the spice level if it's too hot or too mild?

If you want it less spicy, just cut back on the gochujang or gochugaru, and if you want more heat, feel free to add a bit extra.

Can I substitute mozzarella with another cheese?

Sure, you can try cheddar or even a mix of cheeses, but mozzarella gives that classic gooey texture so its the best bet.

What should I do if my dough is too dry or too wet?

If its too dry, add a tad more water; if too wet, sprinkle a bit more glutinous rice flour. It usually takes a few tries to get it just right.

How do I know when the sauce and rice cakes are properly cooked?

The sauce should be thick enough to coat the rice cakes well and everything should be heated through with a good mix of flavors. Its all about finding that nice balance.

Cheese Tteokbokki (made With Homemade Rice Cakes) Recipe Substitutions and Variations

If you can’t find glutinous rice flour, try a combo of rice flour and a little tapioca starch in equal parts. It ain’t perfect but works in a pinch.
Instead of using anchovy stock for extra flavor, you can simply use vegetable or chicken stock if you want a milder taste.
If you don’t have gochujang, mix a bit of chili paste with a dash of soy sauce and a sprinkle of sugar. It’s not exactly the same but gets the job done.
Don’t have mozzarella cheese? Cheddar or Monterey Jack can come in as good substitutes if you want a different twist.
If you’re short on fish cakes, try using sliced tofu or even thinly sliced chicken sausage as an alternative protein.

Pro Tips

1. When you mix your dough, add the water slowly and adjust it as you go so the mixture doesn’t turn too sticky or too dry. A little trick is to keep a bit extra water nearby, ’cause every batch might need a bit of tweaking.
2. Keep an eye on the sauce as it simmers. Stir it every once in a while to stop the rice cakes and fish cakes from sticking to the bottom, which can ruin the flavor.
3. Don’t rush when melting the cheese. Once you sprinkle it on, briefly cover the pan so it melts evenly but dont leave it too long or it can turn rubbery.
4. At the end, taste the dish and adjust the seasoning. Sometimes a little extra salt or sugar makes the difference if the flavors seem a bit off.