Creamy Tteokbokki with Cheese
A Korean Comfort Food Twist
Tteokbokki, the beloved Korean street food made from chewy rice cakes simmered in a spicy sauce, gets a cozy and creamy upgrade in this indulgent recipe. With soft mozzarella, warming gochujang, and a touch of milk, it transforms into a comforting bowl that hits all the right notes—spicy, savoury, and irresistibly rich.
If you’ve ever longed for homemade Tteokbokki but had trouble finding Korean ingredients locally, this recipe is for you. Made completely from scratch, including the rice cakes, it’s a satisfying project that delivers authentic flavour and soul-soothing goodness.
INGREDIENTS
For the Tteok (Rice Cakes):
250 g rice flour
A pinch of salt
300 ml boiling water (divided into 3 portions)
1/2 tsp toasted sesame oil
For the Creamy Sauce:
100 ml milk
1 tsp gochujang (Korean chili paste)
1 tsp gochugaru (Korean chili flakes)
1 tbsp soy sauce
1 tsp minced fresh ginger
50 g fresh mozzarella, shredded
For Garnishing:
1 soft-boiled egg
1 spring onion, chopped
1 tbsp soy sauce
1 tsp toasted sesame oil
1 tsp furikake (optional, for a crunchy, umami finish)
METHOD
1. Make the Rice Cakes:
In a large mixing bowl, combine rice flour, salt, and 100 ml of boiling water. Stir to mix.
Add another 100 ml of boiling water, stir again, then repeat with the final 100 ml. Mix until a dough begins to form.
Cover the bowl with plastic wrap (leave a small opening for steam to escape) and microwave for 2 minutes.
Take the dough out, stir, re-cover, and microwave for another 2 minutes.
Remove from the microwave and pound the dough with a pestle or spoon for 5 minutes until smooth and elastic.
Lightly oil a cutting board with toasted sesame oil, then knead the dough briefly.
Divide the dough into 8 equal pieces and roll each one into long cylinder shapes. Cut into bite-sized pieces.
2. Cook the Tteokbokki:
In a medium pan over medium heat, combine milk, gochujang, gochugaru, soy sauce, and ginger. Stir well and bring to a simmer.
Add the rice cakes and simmer for 3–4 minutes until they become soft and tender.
Sprinkle the mozzarella over the top, reduce heat, cover with a lid, and cook until the cheese is melted and gooey.
3. Finish and Serve:
Cut the soft-boiled egg in half and place on top of the Tteokbokki.
Drizzle with soy sauce and toasted sesame oil.
Garnish with chopped spring onion and furikake for extra flavour and texture.
Tips for Success:
Use freshly boiled water to help bind the rice flour and create the perfect chewy texture.
Want it spicier? Add more gochujang or a dash of chili oil.
No furikake? A sprinkle of toasted sesame seeds and nori strips works beautifully too.
This Creamy Tteokbokki is perfect for cozy nights in or when you’re craving something comforting and bold. With the satisfying chew of homemade rice cakes and the creamy, spicy sauce, it’s a Korean-inspired treat that’s worth every bite.
