Cheesy Tteokbokki: How to Level UP Your Favourite Korean Dish!

Today we are making Cheesy Tteokbokki. I promise you are going to love it if you try it!

Tteokbokki is a popular Korean street food. It is a delicious and spicy rice cake dish that has captured the hearts and palates of food enthusiasts around the world.

Traditionally, tteokbokki is made with a spicy gochujang-based sauce. However, it can be customized with various ingredients to suit individual preferences.

Let’s make a unique twist on the classic tteokbokki recipe by adding a cheesy touch.

So, get ready to embark on a culinary adventure that combines the spiciness of tteokbokki with the irresistible creaminess of cheese!

Gathering the Ingredients

This recipe was a late-night last-minute snack. I was hungry but I needed something fast, that would not take long to cook. Even while recording a video it only took me 25 minutes to cook.

Here are all the ingredients I used for the recipe:

Now that we have everything we need, let’s move on to preparing the ingredients.

Preparing the Ingredients

1. Minced Garlic: Finely chop the garlic cloves to release their aromatic flavours.
2. Shrimp: Clean the shrimp thoroughly and remove the shells and veins. Optionally, you can marinate the shrimp with a pinch of salt and pepper for extra flavour. (I didn’t for this recipe)
3. Smoked Sausage: Cut the smoked sausage into bite-sized pieces. You can also experiment with different types of sausages to add a unique twist.
4. Sweet Corn: If using fresh sweet corn, remove the kernels from the cob. If using canned or frozen sweet corn, drain and set aside. I used frozen corn for this recipe. I also thawed it in the microwave.
5. Green Peas: If using fresh green peas, shell them and blanch them in boiling water for a few minutes. If using frozen peas, thaw them according to the package instructions. I did mine in the microwave oven.
6. Korean Rice Cakes: Soak the rice cakes in cold water for about 30 minutes to soften them.
7. Sesame Oil: I used sesame oil because that’s what my hand touched first!
8. Hot Water: As I said, I wanted to prepare a quick meal. So I turned on the kettle to boil some water.
9. Cream Cheese: Dice the cream cheese so that it melts easily
10. Mozzarella Cheese: Shredded/Grated. This is to finish the dish.

Great! Now that all our ingredients are prepped, let’s get cooking!

Cooking the Tteokbokki

1. Heat a large pan or wok over medium heat and add a tablespoon of cooking oil.
2. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
3. Add the shrimp and smoked sausage to the pan. Stir-fry until the shrimp turns pink and the sausage is lightly browned.
4. Add the sweet corn and green peas to the pan. Continue stir-frying for another minute.
5. Drain the soaked rice cakes and add them to the pan. Stir well to coat the rice cakes with the flavours from the other ingredients.
6. Pour in the hot water that we boiled earlier. Stir everything together.
7. Continue cooking until the rice cakes are soft, stirring occasionally. This process usually takes around 5 – 10 minutes.

Our cheesy tteokbokki is almost ready, but we can’t forget the star ingredients that will bring the dish to a whole new level.

Adding Cheesy Goodness and Making the Cheesy Tteokbokki Sauce

1. Add about a tablespoon of Gochujang to the pan.
2. Add the cream cheese cubes to the pan. Stir gently until the cream cheese melts into the sauce, creating a creamy texture.
3. Sprinkle, the grated mozzarella cheese over the tteokbokki. Cover the pan with a lid for a few minutes, allowing the mozzarella cheese to melt and create a cheesy, gooey topping.
4. At this point, you will need to taste the goodness and add salt if needed!

Wonderful! Now that our cheesy tteokbokki is cooked to perfection, it’s time to serve and garnish it.

Serving and Garnishing

1. Transfer the cheesy tteokbokki to a serving dish or individual bowls.
2. Garnish with chopped green onions and sesame seeds for added freshness and visual appeal.
3. For an extra burst of flavour, drizzle a little bit of sesame oil over the tteokbokki just before serving.

Now that we’ve reached the end of our cheesy tteokbokki journey, let’s take a moment to appreciate the delightful combination of spicy, chewy rice cakes and the creamy, melty goodness of cheese.

Tips and Variations for the Cheesy Tteokbokki

• To make your tteokbokki even spicier, you can add a teaspoon of Korean red pepper flakes (gochugaru) or a few dashes of hot sauce.
• If you prefer a milder version, reduce the amount of gochujang in the sauce or substitute it with a milder chilli paste.
• Feel free to customize your tteokbokki by adding other ingredients such as sliced vegetables, fish cakes, or tofu.
• Experiment with different types of cheese, like cheddar or pepper jack, to create your own cheesy twist.

Conclusion

In conclusion, cheesy tteokbokki offers a delightful twist on traditional Korean street food.

The combined the spiciness of gochujang sauce, the chewiness of rice cakes, and the creaminess of the cheese, you create a tantalizing dish that will leave your taste buds craving for more.

So if you’re a fan of spicy food or a cheese lover, this recipe is sure to satisfy your cravings. So why not give it a try and bring a taste of Korea to your kitchen?

FAQs

Q1: Can I use other types of rice cakes for this recipe?

Absolutely! While Korean rice cakes (tteok) are traditional, you can use other varieties such as Japanese mochi or Chinese nian gao. Just keep in mind that the cooking time may vary depending on the type and thickness of the rice cakes.

Q2: Can I make this recipe vegetarian or vegan?

Certainly! You can omit the shrimp and smoked sausage to make it vegetarian-friendly. For a vegan version, skip the cream cheese and mozzarella cheese, or use dairy-free alternatives.

Q3: Is tteokbokki very spicy?

The level of spiciness can be adjusted to your liking. If you prefer a milder version, reduce the amount of gochujang or add fewer Korean red pepper flakes (gochugaru).

Q4: How long can I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of water or broth to maintain the desired consistency.