Randy Chandler
Tteokbokki is a popular Korean street food made with rice cakes, gochujang (chilli pepper paste), and various toppings. One variety of this dish is Cheese Tteokbokki, which has gained popularity among the younger generation in Korea. This variation includes molten cheese as a topping, with mozzarella being a popular choice. The addition of cheese creates a delicious, stretchy, and gooey texture that pairs well with the fluffy yet crisp rice cakes. To prepare frozen cheese tteokbokki, the rice cakes can be soaked in cold water for about 10 minutes before boiling to expedite the thawing process. After boiling, the rice cakes are pan-fried with melted ghee and topped with cheese.
How to cook frozen cheese tteokbokki
| Characteristics | Values |
|---|---|
| Ingredients | Garaetteok (cylindrical rice cakes), mozzarella cheese, ghee, gochujang sauce, smoked gouda (optional) |
| Preparation | Thaw frozen rice cakes in cold water for 10 minutes, boil for 3-4 minutes, drain and rinse with warm water |
| Cooking | Heat ghee in a skillet, melt mozzarella, add rice cakes, drizzle with sweetened condensed milk, sprinkle with garlic salt |
| Serving | Divide into portions, serve immediately |
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What You'll Learn
- Rice cake preparation: Thaw frozen rice cakes in cold water before boiling
- Sauce: Gochujang sauce is made with gochujang, gochugaru, and seasonings
- Cheese: Use mozzarella or smoked gouda for a smoky flavour
- Toppings: Popular toppings include boiled egg, ramen noodles, and dumplings
- Cooking: Cook rice cakes until they float, then fry in ghee or oil
Rice cake preparation: Thaw frozen rice cakes in cold water before boiling
To prepare the rice cakes for frozen cheese tteokbokki, start by filling a bowl or pot with cold water. Submerge the frozen rice cakes in the water and let them sit for around 10 minutes to thaw. This method is ideal if you're short on time. After 10 minutes, the rice cakes should be completely thawed. Drain the water and proceed to boil the rice cakes.
Bring a medium-sized pot of water to a boil. The pot should be large enough to comfortably accommodate the rice cakes. Once the water is boiling, add a handful of salt to season it. Then, gently place the thawed rice cakes into the pot. Boil the rice cakes for 3 to 4 minutes. They are done when they float to the top of the water.
It is important not to overboil the rice cakes, as this can cause them to crack and become mushy. Once they are cooked, drain the rice cakes in a colander and rinse them with warm water. This prevents the rice cakes from becoming sticky while keeping them hot. Now your rice cakes are ready to be used in your cheese tteokbokki recipe!
Rice cakes are a key ingredient in tteokbokki, a popular Korean street food. Tteokbokki typically consists of rice cakes stir-fried with gochujang (Korean chili pepper paste) and various toppings. The addition of cheese creates a delicious variation known as cheese tteokbokki, which has become especially popular among the younger generation in Korea.
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Sauce: Gochujang sauce is made with gochujang, gochugaru, and seasonings
Tteokbokki is a popular Korean spicy rice cake dish. It can be made in several ways, including Jeukseok Tteokbokki, which involves cooking the rice cakes in a shallow pan with broth, fish cake, green cabbage, green onions, and gochujang sauce. Another variety is Gukmul Tteokbokki, which is a soupy version of the dish. Cheese Tteokbokki is another variation, topped with mozzarella cheese.
Gochujang sauce is a traditional Korean sauce with a bold sweet, spicy, and umami flavour. It is made with gochujang, a fermented Korean chilli paste made from glutinous rice, fermented soybeans, red chilli pepper flakes, and salt. The sauce can be made by mixing gochujang paste with sesame oil, rice vinegar, and pure maple syrup. The gochujang paste provides the main flavour, with its spiciness varying depending on the brand. Sesame oil cuts through the heat of the paste and adds nutty complexity, while rice vinegar provides tanginess and pure maple syrup adds sweetness.
To make the sauce spicier, you can add gochugaru or increase the amount of gochujang paste. You can also add soy sauce for saltiness and savouriness. Honey can be used instead of maple syrup to adjust the level of sweetness. Other seasonings that can be added include garlic powder and ginger powder, as well as onion powder, paprika, or gochugaru for extra spice.
The sauce can be heated to develop a more complex flavour. It can be used as a topping, dipping sauce, or dressing, and is commonly paired with bibimbap, a traditional Korean rice bowl. It can also be drizzled over roasted vegetables, avocado toast, or used as a sweet and spicy dipping sauce for sweet potato fries.
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Cheese: Use mozzarella or smoked gouda for a smoky flavour
To make cheese tteokbokki, you can use mozzarella or smoked gouda for a smoky flavour. The rice cakes are the star of the dish, and you can use either thick or thin cylindrical garatteok (가래떡) rice cakes. The thin and short type is used more commonly as it absorbs flavour more quickly. However, the thick rice cakes are usually cut into thin slices, so they can also be used in this recipe, but they will need to be cut into shorter lengths and cooked for longer.
For the cheese, mozzarella is the most popular option, and it can be used in block form or as sticks. Smoked gouda is another option, adding a smoky flavour to the dish. These cheeses can be used in combination with other cheeses, such as vegan mozzarella, or even condensed milk for a sweet twist.
The rice cakes are boiled and then fried with the cheese. The cheese can be melted and used to coat the rice cakes, or the rice cakes and cheese can be fried together in a pan. The cheese and rice cake combination can be formed into a pancake, which is then flipped and cooked on the other side until golden brown.
The dish is a popular street food in Korea, and the addition of cheese takes it to the next level.
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Toppings: Popular toppings include boiled egg, ramen noodles, and dumplings
Tteokbokki is a popular Korean street food that is both delicious and super easy to make. The dish typically consists of rice cakes, fish cakes, and onions cooked in a spicy sauce. However, there are several variations of tteokbokki, including cheese tteokbokki, which is topped with stretchy mozzarella cheese.
One of the most popular toppings for tteokbokki is the boiled egg. Adding a boiled egg to your tteokbokki not only gives it a nice boost of protein but also makes the dish more filling and nutritious. Simply prepare your tteokbokki as usual, and then, during the final stages of cooking, add your boiled egg. You can slice or halve the egg and place it on top of the dish, or you can chop it up and mix it in, allowing the egg to coat the rice cakes and other ingredients.
Ramen noodles are another popular addition to tteokbokki. In fact, tteokbokki with ramen is so common that it has its own name: rabokki. This variation is incredibly easy to make, as it only requires a handful of ingredients. To make rabokki, simply prepare your tteokbokki sauce as usual, adding ramen noodles and any other toppings of your choice. You can use any type of instant ramen or ramyun, and you can choose to cook the noodles separately or add them directly to the sauce.
Finally, dumplings go extremely well with tteokbokki. You can serve Korean-style pan-fried or deep-fried dumplings as a side dish, dipping them in the leftover tteokbokki sauce. Alternatively, you can add dumplings directly to your tteokbokki as a tasty topping.
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Cooking: Cook rice cakes until they float, then fry in ghee or oil
To cook frozen cheese tteokbokki, start by rinsing the rice cakes and draining them. If you are using fresh or frozen rice cakes, there is no need to soak or thaw them. Only soak them if you are using dried rice cakes, and follow the package instructions for the soaking time.
Next, boil a pot of water and add the rice cakes. Let them cook for about 2 minutes or until they become soft and float to the top. Then, strain the rice cakes and transfer them to a large mixing bowl. Drizzle them with oil, mixing well to ensure they are evenly coated.
At this point, you can add any desired seasonings or ingredients. For a simple dish, you might add onion, gochugaru, soy sauce, and sugar. Toss everything together to ensure even seasoning.
Finally, heat some ghee or oil in a non-stick skillet over medium-low heat. Add the seasoned rice cakes to the skillet and cook them slowly for about 3 minutes, turning them regularly to prevent sticking or burning.
Your cheese tteokbokki is now ready to be served! You can top it with mozzarella cheese, ramen noodles, dumplings, or a boiled egg for extra protein. Enjoy your delicious and chewy Korean rice cakes!
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Frequently asked questions
You will need frozen rice cakes, mozzarella cheese, and ghee. You can also add gochujang sauce, fish cakes, green cabbage, green onions, and ramen noodles.
Bring a pot of water to a boil and add a handful of salt. If your rice cakes are frozen, you can thaw them by soaking them in cold water for 10 minutes before boiling. Boil the rice cakes for 3 to 4 minutes, until they float to the top. Drain and rinse with warm water.
Heat a large non-stick skillet over medium-low heat and melt the ghee. Add the boiled rice cakes and mozzarella cheese. Cook until the cheese is melted and the rice cakes are golden brown.
Divide the dish into portions and drizzle with sweetened condensed milk or coconut milk. You can also add a sprinkle of garlic salt or smoked gouda for extra flavor.
Store leftover tteokbokki in the fridge for up to 3-4 days. To reheat, use a microwave with a splash of water or a pan on medium heat with 3-4 tablespoons of water until the tteok becomes soft.
