Spicy Korean Tteokbokki with Cheese and Kimchi
A popular Korean street food dish that combines the savory and sweet flavors of spicy rice cakes with melty cheese and fermented kimchi.
Preparation
Get these tasks done before you start cooking.
Preparing the Rice Cakes and Toppings
- 1
Soak Rice Cakes
Soak the rice cakes in warm water for 10-15 minutes if they are frozen or too hard to separate.
- 2
Prep Toppings
Slice the green onions and chop the kimchi.
- 3
Grate Cheese
Grate the mozzarella cheese and set aside.
Making the Sauce
- 1
Combine Sauce Ingredients
In a bowl, combine gochujang, gochugaru, soy sauce, sugar, and corn syrup.
Tip: For an extra kick, add a teaspoon of garlic powder to the sauce mix.
- 2
Stir Sauce
Stir well until the ingredients are uniformly mixed.
- 3
Add Water
Add 3 cups of water and mix until incorporated.
Tip: Ensure that rice cakes are fully separated before cooking to prevent clumping.
How to Make Spicy Korean Tteokbokki with Cheese and Kimchi
Total time: 1 h · Yields 4 servings
- 1
Simmer the Sauce
Bring the sauce mixture to a simmer over medium heat.
- 2
Cook the Rice Cakes
Add rice cakes to the sauce, stirring often until softened.
- 3
Melt the Cheese
Once the rice cakes are soft, top with mozzarella cheese and cover until melted.
Chef's Tips
Further reading
Frequently asked questions
How can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days.
Can I make this dish ahead of time?
It's best served fresh, but you can prepare the sauce ahead and refrigerate.
What can I use instead of mozzarella cheese?
Use any melting cheese such as cheddar or Monterey Jack for a different flavor.
How can I reheat tteokbokki?
Reheat in a pan over low heat, adding a bit of water to loosen the sauce if needed.
Can I make this dish vegetarian?
Yes, omit the fish cakes and use vegetable broth instead of water for the sauce.
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