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Cheese Tteokbokki

Korean street food - Rice cakes in a spicy sauce

Course: Side Dish
Keyword: Korean, rice cakes
Servings: 3 people
  • 24 pieces rice cakes - about 1/2 a 23 oz. bag
  • 1 sheet fish cake - optional
  • 3 cups rough chopped cabbage
  • 3-4 stalks green onion - chopped 2" length
  • 3 cups water
  • 3 tsp. Hondashi (bonito fish stock) - optional
  • 3 Tbsp. gochujang paste (Korean chili pepper paste)
  • 1 Tbsp. gochujaru (Korean chili flakes) - optional
  • 2 Tbsp. sugar
  • 2 Tbsp. corn syrup
  • 1 Tbsp. soy sauce
  • 1 Tbsp. minced garlic
  • 1/4 - 1/2 cup Mexican blend shredded cheese
  1. Prep - Soak frozen rice cakes in hot water for 15 minutes. Rinse and set aside. Rough chop about a quarter of a small head of cabbage or about 3 cups of cabbage into about 1" x 3" bite size pieces. Rinse, drain, and set aside. Quarter the fish cake sheets and then slice into about 2" x 1/2" pieces. Cut green onions into 1 1/2" pieces. 

  2. In a large pan, add water, hondashi, gochujang, gochujaru, sugar, corn syrup, soy, and garlic. Stir and bring the mix to a boil over medium high heat. Add rice cakes and cook for another 10 minutes, stirring frequently to prevent the rice cakes from sticking to the bottom of the pan.

  3. Reduce heat to medium. Add cabbage and fish cakes. Cook additional 10 minutes, again stirring often. Turn heat off and sprinkle cheese and green onions on top of the rices cakes and cabbage. Serve in pan or scoop into serving bowls. 

Recipe Notes
  • Mexican cheese blend used in this recipe has a mix of monterey jack, cheddar, queso quesadilla, and asadero cheese. A blend of monterey jack and cheddar will work too. The cheese helps temper the heat from the chili paste and flakes. 
  • Frozen rice cakes can be found in most Asian markets in the freezer section.
  • Leave out the gochujaru if you prefer less spicy foods. 
  • Don't skip the green onions. It gives this a fresh taste that's a must.
  • I use coarse gochujaru in this recipe.