This spicy, cheesy Korean rice cake dish is a comforting meal perfect for the cooler days!
If you have ever tried Samyang Buldak fire ramen noodles, you know just how spicy it is. That spicy sauce packet is killer, especially for someone who has a relatively low spice tolerance. However, I love that the sauce packet isn’t just spicy.. it’s also incredibly flavorful, which is why whenever I eat the ramen, I only use about 1/6th of the packet and save the rest of the sauce for other dishes, such as this cheesy Korean rice cake recipe! This recipe can be made with the Buldak spicy ramen sauce, or without. Both versions are listed in the recipe below.
Tteokbokki are Korean rice cakes, usually in a cylindrical form and simmered in a spicy sauce and fish cakes. The rice cakes are chewy, fun to eat, and most important, super easy to cook! Tteokbokki is a one-pan dish that comes together in about 20 minutes, making it an ideal lunch or dinner for families.
Since I’m not a huge fan of spicy foods, tteokbokki is not a dish I would typically order. However, I think adding cheese to the dish makes it 10 times better because the cheese helps neutralize the spiciness and also adds a creamy texture and cheesy flavor. Because of this, I always feel the need to have cheese on my tteokbokki even though it traditionally does not include it. Trust me, the cheese is a total game changer!
Tips for cooking tteokbokki:
Korean rice cakes: You can purchase rice cakes freshly made or frozen. You can cook the fresh ones immediately, however you need to soak the frozen ones in lukewarm water for 5-10 minutes. It is also best to defrost the frozen cakes before soaking. Do not oversoak or use boiling water! This will cause the cakes to crack and become mushy.
Gochujang: spicy Korean pepper paste; commonly used in Kimchi
Gochugaru: Korean chili pepper flakes; commonly used in Kimchi
Samyang buldak ramen: Korea’s famous instant spicy ramen noodles that gained popularity in 2014 due to the viral Fire Noodle Challenge. I used the Hot Chicken 2 x spicy packet which is double the spiciness of the original flavor!
Fish cakes: thinly sliced Korean fish cakes are most commonly used in this dish. I did not have any, so I used Japanese fish cakes which taste pretty similar.
Buldak Cheesy Tteokbokki
yield: 4 servings
total time: 20 min.
- 500 g. or 2 c. chicken broth
- 420 g. or 3 c. Korean rice cakes
- 50 g. or 1/2 medium onion, thinly sliced
- 1/2 c. sliced fish cakes
- 20 g. or 1 tbsp. gochujang
- 13 g. or 1 tbsp. sugar
- 16 g. or 1 tbsp. soy sauce
- 5 g. or 1 tsp. minced garlic
- 4 g. or 1 tsp. gochugaru
- 12 g. or 2 tsp. Buldak Ramen hot sauce (If not using Buldak hot sauce, increase to 2 tbsp gochujang and 2 tsp. gochugaru)
- chopped green onions to top
- sesame seeds to top
- 42 g – 65 g. or 1/2 – 3/4 c. shredded cheese
- Soak defrosted rice cakes in warm water for 5-10 min.
- In a small bowl, whisk together gochujang, sugar soy sauce, garlic, gochugaru, and Buldak ramen sauce.
- In a skillet, bring the stock to a boil. Add in the sauce and simmer for 2 minutes. Add in the rice cakes, fish cakes, and onion. Allow to simmer for 3 minutes covered, then remove and simmer for an additional 2 minutes.
- Stir the rice cakes. Add cheese on top and cover with a lid until the cheese melts. Remove the lid and top with green onions and sesame seeds. Enjoy!
Enjoy the tteokbokki immediately. It can be stored in an airtight container for up to 3 days in the fridge.
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