Korean Cheese Tteokbokki Recipe (Made from Rice)
If you’ve ever wandered through the bustling streets of Seoul, you’ve probably encountered the irresistible aroma of Tteokbokki – chewy rice cakes drenched in a rich, spicy-sweet sauce.
But have you ever tried making it from scratch using rice instead of store-bought rice cakes?
The homemade version is not only more rewarding but also has a softer, melt-in-your-mouth texture.
This recipe takes a classic Korean street food favorite and elevates it with gooey mozzarella cheese, creating the ultimate comfort dish!
Tools Table
| Tool | Purpose | Where to Buy |
|---|---|---|
| Mixing Bowl | Soaking the rice | Online, Kitchen stores |
| Blender | Grinding rice into a paste | Online, Appliance stores |
| Steamer | Cooking the rice paste into dough | Online, Kitchenware stores |
| Non-stick Pan | Cooking the sauce and rice cakes | Online, Supermarkets |
| Wooden Spoon | Mixing and kneading | Kitchen stores |
Prep Time
- Total Time: 10 hours 40 minutes (including soaking time)
- Active Time: 45 minutes
Ingredients
For the Rice Cakes:
- 200g cooked rice (about 1 cup)
- 150ml water
- 1/4 tsp salt
- 1 tbsp cooking oil
For the Sauce:
- 2 tbsp gochujang (Korean chili paste)
- 1.5 tbsp sugar
- 1 tbsp chili powder
- 1/8 tsp salt
- 1 tbsp soy sauce
- 200ml water
- 1 sausage, sliced (optional)
- 1 green onion, chopped
- 100g mozzarella cheese, shredded
Instructions
Step 1: Prepare the Rice Cakes
- Soak the cooked rice in water for 10 hours.
- Blend the soaked rice with 150ml water until smooth.
- Pour the mixture into a steamer and cook over medium heat for 30 minutes.
- Transfer the cooked rice dough to a bowl and knead for 5 minutes until smooth.
- Roll the dough into long, thin logs and cut into bite-sized pieces.
- Lightly grease a non-stick pan with cooking oil and pan-fry the rice cakes until slightly crispy.
Step 2: Make the Tteokbokki Sauce
- In a pan over medium heat, combine gochujang, sugar, chili powder, salt, soy sauce, and 200ml water.
- Stir well and cook for 5 minutes until the sauce thickens.
- Add the sausage slices and rice cakes, stirring to coat them evenly.
- Sprinkle chopped green onions on top.
- Lower the heat to low and add mozzarella cheese. Cover and let it melt for 2 minutes.
- Serve hot and enjoy the cheesy, spicy goodness!
Food Storage
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Reheating: Warm in a pan over low heat with a splash of water to loosen the sauce.
- Freezing: Not recommended as rice cakes may harden.
Pro Tips
- For extra chewiness: Use glutinous rice instead of regular rice.
- Add variety: Swap sausage for fish cakes or boiled eggs.
- Adjust spice levels: Reduce chili powder for a milder version.
- For a creamier taste: Mix in a little heavy cream with the cheese.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 55g |
| Protein | 12g |
| Fat | 10g |
| Sugar | 8g |
| Sodium | 600mg |
FAQs
1. Can I use store-bought rice cakes instead?
Yes! If short on time, use pre-made Tteok (Korean rice cakes) and skip the rice cake-making process.
2. Is this dish very spicy?
It has a mild to moderate spice level, but you can reduce the chili powder or use less gochujang.
3. Can I make it vegetarian?
Absolutely! Skip the sausage and use vegetable broth instead of water for added flavor.
4. What’s the best cheese to use?
Mozzarella melts beautifully, but you can also use cheddar for a sharper taste.
5. Can I use instant rice?
No, instant rice lacks the proper starch content needed for making chewy rice cakes.
Final Thoughts
There’s nothing quite like the satisfaction of making Cheese Tteokbokki from scratch – especially when you see that stretchy, melty cheese pull!
Whether you’re a Korean food enthusiast or trying Tteokbokki for the first time, this recipe brings authentic flavors straight to your kitchen.
Give it a try and let me know how it turns out. Happy cooking!
