🧀 Cheese Tteokbokki
Cheese tteokbokki is a popular twist on Korea's favourite street snack: chewy cylindrical rice cakes simmered in a sweet and spicy gochujang sauce, then topped with melted cheese. The cheese softens the heat and turns the glossy red sauce rich and stretchy. It is finished with sliced scallions and eaten hot straight from the pan.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g tteok rice cakes
- 2 tbsp gochujang
- 1 tbsp sugar
- 400 ml water
- 60 g grated mozzarella-style cheese
- 2 scallions, sliced
- 1 tsp chili flakes (optional)
Method
- Soak hard rice cakes in warm water for 10 minutes if they are not fresh.
- Stir gochujang, sugar and chili flakes into the water in a wide pan and bring to a boil.
- Add the rice cakes and simmer 8–10 minutes, stirring, until soft and the sauce thickens.
- Add most of the scallions, scatter the cheese on top, cover and heat 2 minutes until melted.
- Serve at once, sprinkled with the remaining scallions.
How to make it lighter
- Halve the cheese and add extra scallions for flavour without the extra fat.
- Rice cakes are dense: a 150 g serving of cooked rice cakes is already a full portion of carbs.
- Cut the sugar to 1 tsp; gochujang is already slightly sweet.
History
Spicy gochujang tteokbokki became a street-food staple in Seoul in the second half of the 20th century. Adding melted cheese is a more recent variation that spread through snack bars and casual restaurants across South Korea and beyond.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →