Get ready to dive into a warm, comforting bowl of cheesy tteokbokki with fish cakes—a playful twist on classic Korean food tteokbokki that turns the usually fiery and sweet street-food staple into a rich, gooey, cheesy comfort food. This dish amplifies the iconic tteokbokki sauce recipe you love, brings in melting cheese, and elevates it with savory fish cakes. Whether you're craving cheesy tteokbokki or want to impress dinner guests with homemade tteokbokki, this recipe delivers on flavor and fun. Let’s make your favorite korean tteokbokki recipe extra indulgent and memorable!
Cheesy Tteokbokki with Fish Cakes
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course, Snack
Cuisine Korean
Servings 4 generous portions
Large skillet or shallow saucepan (at least 12 inches wide) to let the rice cakes and cheese melt evenly
Wooden spoon or silicone spatula gentle on nonstick surfaces
Strainer or slotted spoon to rinse rice cakes
Measuring cups & spoons
Cheese Grater (if shredding from block cheese)
Base Ingredients
- 1 lb 450 g Korean rice cakes (tteok) – ideally fresh or well-thawed
- 6 –8 Korean fish cakes sliced into strips/pieces
- 4 cups 1 L water or anchovy broth
Tteokbokki Sauce Ingredients (for topokki sauce recipe)
- 3 tbsp gochujang Korean fermented red chili paste
- 1½ tbsp gochugaru Korean red chili flakes – adjust or omit for non spicy tteokbokki
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- 2 cloves garlic minced
- 1 tbsp corn syrup or honey optional for gloss
- 1 tbsp tteokbokki sauce mix optional, store-bought
Cheese & Toppings
- 1½ cups shredded mozzarella cheese or mix of mozzarella + cheddar
- 2 green onions sliced
- 1 tsp sesame seeds
Prep the Rice Cakes & Fish Cakes
Rinse the tteokbokki rice cakes under cold water to remove any powder coating. If frozen, soak in warm water for about 10 minutes until softened. Slice fish cakes into bite-sized strips or triangles.
Build the Sauce
In your skillet, pour 4 cups of water or anchovy broth and bring to a gentle simmer over medium heat. Stir in gochujang, gochugaru (or omit for non spicy tteokbokki), soy sauce, sugar, sesame oil, garlic, and corn syrup. Stir well to dissolve and achieve a smooth, vibrant-looking sauce.
Tip: This is your homemade tteokbokki base—the foundation behind the best korean food recipes.
Cook the Rice Cakes
Once sauce is simmering, drain the rice cakes and add them to the skillet along with the fish cakes. Turn the heat to medium-low and simmer gently, stirring every couple of minutes to prevent sticking. Cook for about 10–12 minutes, or until rice cakes soften and absorb the flavors, and the sauce thickens.
Adjust Spice & Consistency
Taste and adjust seasoning. For non spicy tteokbokki, reduce or skip gochugaru entirely. If you like spicy, sprinkle more gochugaru or add a bit of chili oil. You’re effectively following a topokki sauce recipe but experimenting with spice levels to suit your taste.
Add the Cheese
Once your rice cakes are soft and sauce is thick, reduce heat to low. Gradually add the shredded mozzarella (plus cheddar, if using) on top in an even layer, then cover the skillet with a lid for 2–3 minutes. This traps the heat and helps the cheese melt into ooey-gooey perfection.
Garnish & Serve
Sprinkle sliced green onions and sesame seeds over the melted cheese. You can swirl with more melted cheese or add cooked egg or bits of bacon if you want. Serve hot directly from the skillet.
Pairings
Cheesy tteokbokki is bold on its own, but here are a few tasty companions:
- Kimchi Pancakes (Kimchijeon): The savory crunch and fermented tang cut through the creamy richness.
- Pickled Radish Cubes (Danmuji): The crisp, sweet-sour contrast refreshes the palate between cheesy bites.
- Cold Barley Tea (Boricha): A traditional korean food beverage that’s light and cleansing.
- Korean Fried Chicken: A perfect protein pairing—extra crisp with soy or sweet-spicy coating.
- Soju or Makgeolli: Pour a cold glass of Korean spirit to balance heat and cheese.
FAQs
1. What type of rice cake is best—fresh, frozen, or dried?
Use fresh or well-soaked frozen tteok for soft, chewy texture. Dried rice cakes need long soaking and may be tougher. Opt for fresh or properly thawed versions.
2. Can I make a non spicy tteokbokki?
Absolutely! Simply omit gochugaru and reduce gochujang, then increase soy sauce and sugar for balance. This transforms the dish into a mild but flavorful version that anyone can enjoy.
3. Which fish cakes are best?
Korean odeng fish cakes are ideal—choose plain odeng or those seasoned with seaweed. Slice thinly (¼ inch) so they soak up the sauce. Boneless, soft-textured fish cakes work best.
4. Can I use breast vs thigh meat in pairings?
If you’re adding chicken or meat, boneless thigh offers juiciness and flavor, while breast stays leaner. Both work—choose based on preference.
5. How do I store and reheat leftovers?
Store in airtight container up to 2 days. Reheat in a skillet with splash of water or broth, stirring gently to refresh sauce and melt cheese.
