Cheese Tteokbokki Recipe
Cheese Tteokbokki Recipe is a medium Korean recipe that serves 2. 520 calories per serving. Recipe by jasmineandtea on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $53.07 total, $26.54 per serving
Ingredients
- 4 cups Duck Broth (Can substitute chicken broth or vegetable broth)
- 2 tablespoons Gochujang (Korean red pepper paste) (Korean fermented chili paste, adds depth and heat)
- 1 tablespoon Soy Sauce (Regular or low‑sodium)
- 1 teaspoon Korean Red Pepper Flakes (Gochugaru) (Mild to medium heat; adjust to taste)
- 1 teaspoon Sugar (Balances the heat)
- 200 grams Tteok (Korean rice cakes) (Cylindrical, chewy rice cakes; thaw if frozen)
- 2 pieces Hard‑boiled Eggs (peeled, halved lengthwise)
- 100 grams Fish Cakes (Sliced thinly; Korean eomuk works best)
- 2 stalks Green Onion (Thinly sliced on the diagonal)
- 1 tablespoon Sesame Seeds (Toasted)
- 1 teaspoon Sesame Oil (Adds nutty aroma; drizzle at the end)
- 1 cup Mozzarella Cheese (Shredded; can use a blend of mozzarella and cheddar for extra flavor)
Instructions
Prepare the Broth Base
Pour the duck broth into a large pot and bring to a gentle boil over medium‑high heat.
Time: PT5M
Temperature: Medium‑high
Add Seasonings
Stir in gochujang, soy sauce, gochugaru, and sugar until fully dissolved.
Time: PT2M
Temperature: Medium‑high
Cook Rice Cakes and Eggs
Add the rice cakes and halved boiled eggs to the pot. Reduce heat to medium and simmer, stirring occasionally, until the rice cakes become soft and the sauce thickens (about 8 minutes).
Time: PT8M
Temperature: Medium
Incorporate Fish Cakes and Green Onion
Add sliced fish cakes and most of the green onion (reserve a pinch for garnish). Turn off the heat.
Time: PT1M
Finish with Sesame and Cheese
Stir in toasted sesame seeds and sesame oil, then sprinkle the shredded mozzarella over the top. Cover the pot with a lid and let sit for 3 minutes until the cheese melts.
Time: PT3M
Serve
Garnish with the remaining sliced green onion and an extra drizzle of sesame oil if desired. Serve hot directly from the pot.
Time: PT1M
Nutrition Facts
- Calories
- 520
- Protein
- 22g
- Carbohydrates
- 68g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Contains gluten if fish cakes have wheat fillers, Not vegan, Can be made gluten‑free by using gluten‑free fish cakes
Allergens: Dairy, Egg, Fish, Soy
Ingredient Substitutions
- Instead of Duck Broth: Chicken broth, Vegetable broth
- Instead of Gochujang (Korean red pepper paste): Thai chili paste, Sriracha mixed with miso
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Korean Red Pepper Flakes (Gochugaru): Crushed red pepper, Paprika
- Instead of Sugar: Honey, Maple syrup
- Instead of Tteok (Korean rice cakes): Udon noodles (for texture), Glutinous rice balls
- Instead of Hard‑boiled Eggs: Soft‑boiled egg, Tofu cubes
- Instead of Fish Cakes: Imitation crab, Firm tofu
- Instead of Green Onion: Chives, Leeks
- Instead of Sesame Seeds: Pumpkin seeds, Sunflower seeds
- Instead of Sesame Oil: Peanut oil (small amount), Olive oil (less aromatic)
- Instead of Mozzarella Cheese: Cheddar cheese, Vegan cheese shreds
Equipment Needed
- Large Pot
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Ladle
- Grater (optional)
- Serving Bowl
Critical Steps — Do Not Skip
- Bringing the broth to a gentle boil before adding seasonings.
- Ensuring the gochujang mixture is fully dissolved to avoid clumps.
- Cooking the rice cakes until they are soft but not mushy.
- Covering the pot after adding cheese to melt it evenly.
Chef Tips from the Video
- For extra umami, add a teaspoon of anchovy paste to the broth.
- Toast the sesame seeds in a dry pan for 30 seconds before using for a deeper nutty flavor.
- If you love extra spice, increase gochugaru to 1½ teaspoons or add a dash of Korean chili oil.
Troubleshooting
Rice cakes are too hard after cooking.
Simmer an additional 2‑3 minutes and add a splash of water or broth; the cakes will soften as they absorb liquid.
Sauce is too thick before adding cheese.
Stir in a little more broth or water until the desired consistency is reached.
Cheese does not melt fully.
Cover the pot tightly and let it sit for an extra minute; residual heat will finish melting the cheese.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove, adding a splash of broth if needed.
Freezer: Not recommended due to cheese texture, but you may freeze the broth and rice cakes separately for up to 1 month.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the duck (or chicken) broth a day ahead and refrigerate; it deepens flavor.
- Boil and peel the eggs in advance; keep them in the fridge.
- Pre‑slice fish cakes and store in a sealed bag.
Frequently Asked Questions
What is the cultural significance and history of Cheesy Duck Tteokbokki in Korean cuisine?
Tteokbokki originated as a street‑food snack in late‑20th‑century Korea, traditionally made with simple gochujang sauce and rice cakes. The cheesy version emerged in the 2000s as a fusion trend, adding mozzarella to create a creamy, indulgent twist that appeals to younger diners and late‑night crowds.
What are the traditional regional variations of tteokbokki in Korean cuisine?
In Seoul, the classic version uses gochujang and fish cakes. In the Gyeongsang region, a spicier gochugaru‑heavy broth is common, while Jeju Island adds seafood broth. The cheese‑topped style is a modern, nationwide variation rather than a regional specialty.
How is Cheesy Duck Tteokbokki traditionally served in Korea?
It is usually served hot in a shallow bowl or directly in the pot, garnished with sliced green onions, toasted sesame seeds, and sometimes a drizzle of sesame oil. It is often accompanied by kimchi and a cold barley tea.
What occasions or celebrations is Cheesy Duck Tteokbokki associated with in Korean culture?
While not tied to a specific holiday, tteokbokki is a popular comfort food for late‑night gatherings, university dorm meals, and casual street‑food festivals. The cheesy version is especially favored during winter evenings and movie‑night get‑togethers.
What authentic traditional ingredients for Cheesy Duck Tteokbokki differ from acceptable substitutes?
Authentic ingredients include Korean duck or chicken broth, gochujang, gochugaru, Korean fish cakes (eomuk), and toasted sesame seeds. Acceptable substitutes are chicken broth, soy‑based fish cake alternatives, and mozzarella cheese for the cheese topping.
What other Korean dishes pair well with Cheesy Duck Tteokbokki?
Pairs nicely with classic side dishes like kimchi, pickled radish (danmuji), and a simple cucumber‑soy sauce salad. For a fuller meal, serve alongside Korean fried chicken or a light seaweed soup.
What are the most common mistakes to avoid when making Cheesy Duck Tteokbokki?
Common errors include over‑cooking the rice cakes until they become mushy, not balancing the sweet‑spicy sauce before adding cheese, and adding cheese too early, which can cause it to burn instead of melt smoothly.
Why does this Cheesy Duck Tteokbokki recipe use duck broth instead of plain water?
Duck broth adds a richer, more gelatinous mouthfeel and deeper umami that elevates the simple gochujang sauce, making the dish heartier and more satisfying than using water alone.
Can I make Cheesy Duck Tteokbokki ahead of time and how should I store it?
Yes, you can prepare the broth and sauce a day ahead and refrigerate. Keep the cooked rice cakes, eggs, and cheese separate; combine and reheat gently, adding a splash of broth if needed. Store leftovers in an airtight container for up to 2 days.
What does the YouTube channel jasmineandtea specialize in?
The YouTube channel jasmineandtea focuses on Asian comfort foods, especially Korean and Japanese street‑food recipes, with a friendly, step‑by‑step teaching style that emphasizes home‑cooking accessibility.
How does the YouTube channel jasmineandtea's approach to Korean cooking differ from other Korean cooking channels?
jasmineandtea blends traditional Korean flavors with modern twists like cheese and dairy, often using readily available Western ingredients while still respecting authentic techniques, making the dishes approachable for a global audience.
Last updated: September 2, 2026
