Cheese Tteokbokki

Cheese Tteokbokki

Crispy Cheesy Korean Rice Cakes in Spicy Gochujang Garlic Butter Sauce

This recipe for Cheese Tteokbokki should come with a warning. It’s good. It’s sit down with a fork and don’t leave the table until it’s all gone good. I highly recommend making it for a crowd to prevent yourself from inhaling the entire pan in one sitting. Which I wouldn’t blame you for… It really is best fresh.

The very best part? This whole dish comes together in about 15 minutes. Which is amazing and kinda dangerous. It’s the reason I’ve made this more times than I care to share. Let me explain… The dense, chewy rice cakes get a little crispy and brown in the garlic butter and then get all mixed up with a sweet and spicy Gochujang sauce… and then topped with piles of bubbly, melty mozzarella. It’s to die for and I’m so excited for you to try it.

Can you make vegan Tteokbokki?

Absolutely! Just swap out the butter for plant based butter, or even oil, and use vegan cheese on top or just omit the cheese entirely.

Anything Special You Need to Know?

*What the heck are Korean rice cakes anyway? Read this.

*Korean rice cakes come in different shapes. I’ve made both the cylinders and the flat discs for this recipe and both are good. Very good. I do slightly prefer the flat discs because that flat surface area allows for a little more browning and crisping in the garlic butter. But you really can’t go wrong.

*There are many variations on preparation instructions for Korean rice cakes based on whether they’re fresh or frozen, etc., so follow the instructions on your package to prep them correctly.

Cheese Tteokbokki

Cheese Tteokbokki – In Spicy Gochujang Garlic Butter Sauce

Crispy Cheesy Korean Rice Cakes in Spicy Gochujang Garlic Butter Sauce. Insanely easy to make and absolutely delicious.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer
Cuisine American
Servings 6


  • 2 tsp sesame oil
  • 1 Tbsp soy sauce
  • 2 Tbsp Gochujang
  • 1 Tbsp cane sugar
  • 3 Tbsp butter
  • 2 garlic cloves minced
  • 1 package Korean rice cakes*
  • 1 1/2 cups mozzarella grated


  • To make the sauce whisk together the sesame oil, soy sauce, Gochujang and sugar. Set aside.
  • Melt the butter in a 10” cast iron skillet over medium-high heat.
  • Add in the garlic and cook 2 minutes.
  • Prepare the rice cakes according to the package directions and add them in. Mix well.
  • Let the rice cakes cook until they get a little crispy, about 5 minutes
  • Pour in the sauce an mix well.
  • Top with the mozzarella.
  • Broil until brown and bubbly.


*You can use either the flat rice cakes or the cylinders. I’ve made both and both are good.
Keyword Cheese Tteokbokki
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If you like this Cheese Tteokbokki Recipe then please check out my Korean Fire Cauliflower Recipe. It’s my vegetarian take on Korean Fire Chicken and it is deadly good.

One Comment

  1. I am regular visitor, how are you everybody? This post posted at this site is genuinely good.

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