If you love cheesy, spicy food then you’re going to love cheese tteokbokki! This classic Korean dish is made with chewy rice cakes and a spicy cheese sauce that is absolutely irresistible. A few weeks ago, I attempted to make it and it was a disaster. Cheese doesn’t melt well in sauces and the end result was just a mess. However, Liliana Kitchen decided to give it another shot this week and it turned out great! If you’re looking for an easy weeknight meal, this cheese tteokbokki is definitely it. Plus, it’s so creamy and flavorful that no one will even know that there’s cheese in there.
Tteokbokki is a Korean dish made from rice cakes, fishcakes, and gochujang (chili paste). It is usually served as a street food or in a casual setting, and it can be quite spicy. The dish is traditionally made by stewing the ingredients in a pot, but it can also be stir-fried or grilled. Tteokbokki is often garnished with scallions, sesame seeds, and/or eggs, and it can be enjoyed with a variety of dipping sauces.
What Does Rice Paper Cheese Tteokbokki Taste Like?
Cheese tteokbokki tastes like a combination of creamy, spicy, and savory flavors. The rice cakes are chewy and slightly sweet, while the cheese sauce is rich and flavorful. It’s definitely not for the faint of heart – this dish can be quite spicy – but it’s an absolutely delicious way to enjoy tteokbokki. The addition of cheese makes it extra creamy and comforting, making it perfect for a cozy night in.
The basic components of cheese tteokbokki are rice cakes, gochujang (chili paste), fishcakes, and some type of cheese. However, you can add other ingredients to make the dish even more flavorful.
For The Rice Paper Cheese Tteokbokki:
- Rice paper: This is the main component of the dish. The rice paper gives it a chewy texture and makes it easier to eat.
- Mozzarella: Cut mozzarella into 2-inch long sticks that are about ½ inch all around. You can use whole blocks or sticks of mozzarella, but sticks are easier to work with. Sliced mozzarella can also be used, but the cheese pull won’t be as good.
- Fish cakes: You can find fish cakes at most Korean markets, but you can also make your own.
- Gochujang: Gochujang is a spicy chili paste that’s commonly used in Korean cuisine. It adds a savory and slightly sweet note to the cheese tteokbokki.
- Cabbage, boiled, eggs, green onion: These are all optional ingredients. Cabbage adds a nice crunch, while boiled eggs and green onion add additional flavor and texture to the dish.
- Sesame seeds: To finish off the dish, sprinkle some sesame seeds on top. This will add a nutty flavor and additional texture to the tteokbokki.
For The Tteokbokki Sauce:
- Water or anchovy stock: You can use either water or a stock made from anchovies for the tteokbokki sauce. Anchovy stock adds a lot of flavor to the sauce, but it can also be quite salty.
- Gochujang: You will need gochujang for this recipe as well. It helps to give the cheese tteokbokki its spicy and sweet flavor.
- Garlic: Garlic is used as an aromatic in this recipe, so be sure to mince it finely before adding it to the sauce.
- Sugar, soy sauce, salt: These ingredients help to balance out the flavor of the tteokbokki sauce. The sugar helps to bring out the sweetness of the gochujang, while the soy sauce and salt add a savory note.
- Cornstarch: Cornstarch is used to thicken the tteokbokki sauce.
- Gochugaru: Gochugaru, also known as Korean chili flakes, adds additional heat to the tteokbokki sauce.
You can also add other ingredients to the tteokbokki sauce, such as onions, mushrooms, and carrots.
For the cheese tteokbokki, you can use any type of cheese you like. Mozzarella is the most common choice for this dish, but cheddar and parmesan are also popular options. The cheese should be cut into small cubes or sticks so that it melts easily and creates a creamy sauce.
How To Make
It is a popular street food in Korea and can be found at most tteokbokki stands. The dish is usually served with a side of kimchi and a small bowl of rice. Here are some steps to make it:
How To Make Cheese Tteok With Rice Paper:
- To start, place a sheet of rice paper in warm water for 10-15 seconds.
- Lay it on a cutting board and wait for it to become soft and slightly sticky.
- Place half a stick of mozzarella on the bottom half of the rice paper, leaving about 1 to 1 ½ inches of space. Once the cheese is in place, fold the bottom edge of the rice paper over then left to right and right to left .
- Roll upwards to finish. And that’s it! In just a few minutes, you can have a delicious and healthy meal that’s sure to please everyone at the table.
Make The Cheese Tteokbokki:
- To make tteokbokki, simply add water, gochujang, sugar, and soy sauce to a shallow pan and bring the mixture to a boil.
- Lower the heat to a simmer and let the sauce cook for 2-3 minutes.
- Then add fish cakes and cabbage and let the sauce continue simmering for another minute or two while stirring occasionally.
- Mix together some cornstarch and cold water to form a slurry, then drizzle it into the sauce while stirring. Let the sauce simmer until it starts to thicken, then add the rice paper cheese tteok (rice cakes), hard boiled eggs, and green onions.
- Simmer for 1 to 2 minutes, or until the cheese rice cakes are soft in the middle and the cheese is melted. If you want a really authentic tteokbokki experience, eat it with your hands! Scoop up a small amount of tteokbokki onto a piece of lettuce or cabbage leaf, then wrap it up like a little package and enjoy.
- If you want to make the cheese tteokbokki even spicier, add more gochugaru or a bit of gochujang.
- You can also adjust the sweetness by adding more sugar to the sauce.
- If you don’t have an anchovy stock on hand, you can use dashi stock instead.
- If you want a vegan version of tteokbokki, simply omit the eggs and fish cakes.
- To make the dish more substantial, add some cooked noodles or rice to the sauce.
- Finally, if you don’t have any rice paper on hand, you can use sliced cheese instead. Simply cut the cheese into small cubes and add it to the sauce.
Watch Video How To Make It
Tteokbokki is a very versatile dish and can be customized to suit your tastes. Here are some ideas for variations:
- Add mushrooms, carrots, or onions to the sauce for extra flavor and texture.
- Replace the gochujang with red pepper paste (gochujang-free tteokbokki).
- Use a combination of different cheeses for extra flavor.
- Add cooked ramen noodles or udon noodles to the sauce for an extra hearty dish.
- Try using different types of fish cakes and eggs such as crab sticks, shrimp tempura, or quail eggs.
Can I Make This Vegan?
Yes, you can easily make this dish vegan! Simply omit the eggs and fish cakes, and use a vegan gochujang instead of regular gochujang. For a cheesy flavor, add some vegan cheese slices or cubes to the sauce before serving.
How To Store Leftovers
Leftover tteokbokki can be stored in an airtight container in the refrigerator for up to three days. You can reheat it on the stovetop or in the microwave before serving. Leftovers also freeze well, so if you have a lot of leftovers you can store them in the freezer for up to 3 months.
To reheat tteokbokki, add a splash of water to the sauce and cook it over low heat until it’s warmed through.
If you want to give the dish an extra flavor boost, try adding garlic or ginger paste, sesame oil, or soy sauce to the sauce when reheating. These ingredients will help to enhance the flavor of the leftovers.
For an extra-special treat, you can also try adding some vegetables like bell peppers, mushrooms, and carrots to the dish when reheating. This will add more texture and color to your tteokbokki.
More Korean Recipe You’ll Like
Frequently Asked Questions
What Is Cheese Tteokbokki Made Of?
Cheese tteokbokki is a traditional Korean dish that is made from rice paper, mozzarella cheese, and a spicy gochujang-based sauce. It’s usually served with fish cakes, boiled eggs, and vegetables like cabbage and green onions.
What Is The Difference Between Tteokbokki And Kimbap?
The main difference between tteokbokki and kimbap is that tteokbokki is a hot, spicy dish while kimbap is generally served cold. Kimbap also typically has more ingredients than tteokbokki, including pickled radish and other vegetables in addition to the rice and meat. However, both dishes are delicious!
Are There Any Variations Of Cheese Tteokbokki?
Yes! You can add different ingredients to the sauce for a unique flavor, such as kimchi, mushrooms, or even bacon. You can also use different kinds of cheese to change up the taste, such as cheddar, parmesan, or gouda. Finally, you can also adjust the spiciness of the sauce by adding more gochujang or gochugaru.
Does Tteokbokki Contain Cheese?
Yes, tteokbokki typically contains mozzarella cheese. The melted cheese adds a creamy texture and rich flavor to the dish.
What Should I Pair With Tteokbokki?
Tteokbokki is usually served with a side of kimchi or other pickled vegetables. Other sides that go well with tteokbokki are steamed white rice, boiled eggs, and fish cakes. You can also serve it with a cold beer or soju for an extra-special meal.
Is Tteokbokki And Tteokbokki The Same?
No, tteokbokki and cheese tteokbokki are two different dishes. Tteokbokki is a traditional Korean dish made with spicy gochujang-based sauce, while it is a variation that includes melted mozzarella cheese. Both dishes are delicious!
Cheese Tteokbokki is an easy, crowd-pleasing dish that can be made with just a few simple ingredients. This recipe is perfect for parties or gatherings and can easily be doubled or tripled to feed a larger crowd. If you’re looking for a delicious, fuss-free dish to add to your next potluck or party menu, give this Rice paper cheese tteokbokki recipe a try!
- FOR THE RICE PAPER CHEESE TTEOKBOKKI:
- Rice paper (round or square): 12 sheets
- String mozzarella cut in half or mozzarella blocks: 6 sticks - cut into 2 inch sticks
- Korean fish cake cut into bite size squares: 2 sheets
- Head cabbage chopped into large pieces: ⅙ about 3 oz
- Large egg: 2
- Green onion: 1 stalk - cut into 1 inch pieces
- Toasted sesame seed for garnish
- FOR THE TTEOKBOKKI SAUCE:
- Water or anchovy stock: 3 cups
- Gochujang (Korean red pepper paste): 6 tbsp
- Granulated sugar: 2 tbsp
- Soy sauce: 1½ tbsp
- Kosher salt ½ tsp: ¾ tsp
- Cornstarch: 2 tbsp + 1 tbsp cold water
How To Make Cheese Tteok With Rice Paper:
1. Heat a large non-stick skillet over medium heat and add 2 tablespoons of oil.
2. Once the oil is hot, add the cabbage and stir fry for about 5 minutes until it's softened.
3. Add the fish cake, egg and green onions and continue to stir fry for another 3-4 minutes until everything is cooked through.
4. Cut the mozzarella cheese into 2 inch sticks and add to the pan. Stir until all of the ingredients are well combined.
5. Add the rice paper sheets one at a time, stirring between each addition until they are completely incorporated into the mixture, about 4-5 minutes total.
Make The Cheese Tteokbokki:
1. In a medium bowl, whisk together the tteokbokki sauce ingredients (water or stock, gochujang, sugar, soy sauce, salt and cornstarch). Set aside.
2. Heat a large skillet over medium-high heat with 1 tablespoon of oil.
3. When the oil is hot, add the prepared tteokbokki and fry for 1 minute, then add the cabbage and fry until the edges of the tteok turn golden brown, about 2 minutes.
4. Pour in the sauce, stirring to combine. Simmer for 3-5 minutes or until most of the liquid has been absorbed by the tteokbokki.
5. Add in the mozzarella and stir to incorporate.
6. Crack the eggs into the skillet and let cook for about 2 minutes, or until the egg whites are cooked through but the yolks are still runny.
7. Serve warm with extra gochujang on top, garnished with green onions and sesame seeds.
- To make the tteokbokki even spicier, add extra gochujang to the sauce.
- Feel free to experiment with other ingredients like mushrooms, shrimp, or kimchi.
- If you don’t have fish cake on hand, you can substitute it with another type of protein such as sausage or ground beef.
- Serve the tteokbokki with a side of kimchi and dipping sauces like ssamjang or gochujang for extra flavor.