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Cheesy Tteokbokki with Fish cakes

Cheesy Tteokbokki with Fish Cakes

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course, Snack
Cuisine Korean
Servings 4 generous portions

Equipment

  • 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)

Ingredients
  

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

Instructions
 

Prep the Rice Cakes & Fish Cakes

  1. 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

  1. 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

    1. 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

    1. 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

    1. 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

    1. 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.