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Cheese Tteokbokki: Cook Korean Cheese Tteobokki


150 grams tteokbokki
20 grams cheese powder
5 grams black sesame
2 grams salt
4 medium pieces cheese
¼ of a teaspoon chili powder
200 milliliters water
10 grams monosodium glutamate (MSG)

Nutritional information


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Cheese Tteokbokki: Cook Korean Cheese Tteobokki

  • Cheesy
  • Sweet
  • Vegan

Korean cheese tteokbokki – Soft, sweet and savory

  • about 20 minutes
  • Serves 3
  • Easy


Cheese tteokbokki certainly attracts anyone who loves Korean tteokbokki. Also, with some simple steps, we will have a homemade delicious cheese tteokbokki. Besides, we also can add any other ingredients we want such as noodles for lunch. Additionally, the softness of this dish will stimulate us to eat more.

Cheese tteokbokki is one of the favorite Korean specialties today. If you want to cook this dish well, read the detailed instructions in this article.

Hallyu waves from Korea give us not only many interesting TV series, beautiful street fashion but also favorite foods. Referring to Korean cuisine, I think often think of popular dishes like kimchi, cold noodle, mix noodle, or tteokbokki (topokki).

Today, through this article, I will show you how to cook cheese tteokbokki with the most straightforward recipe.

Cheese Tteokbokki – A Specialty Dish Of Korea

Cheese tteokbokki
Cheese tteokbokki

Tteokbokki (Tokbokki) is a traditional Korean rice cake, also a popular fast food usually sold at pojangmacha stalls. It is derived from the tteok jjim (a royal dish made from sliced thick buns, meat, eggs, and spices and grilled).

Tteokbokki is made from rice cakes with fried garaetteok and many other ingredients such as beef, bean sprouts, onions, mushrooms, carrots, fish rolls, and spicy chili sauce (called gochujang). So tokbokki is often very spicy and tastier when still hot, this is very suitable for the cold weather of Korea.

Made from rice flour mixed with water and some traditional spices, the chef will mold them into long dough bars, then cut or sliced thinly. Small pieces of rice cakes are street food loved by young people. But few know this dish originated from royalty. Many recipes are made from this piece of cake, so you will never be bored despite trying several dozen different rice cakes.

In Korean cuisine, tteokbokki is ranked in the top 5 most spicy dishes. Perhaps that is why it has a strange attraction not only for Koreans but also many people from all over the world. If you don’t like the spicy taste of chili, another type of tteokbokki called ganjang tteokbokki will be the choice for you. This type is made from non-spicy rice cakes with lighter colors, often referred to as Royal stir-fried rice cakes.

Today, spicy tteokbokki is loved and popularized by many people. First made in the 1950s from a street food woman, she combined gochujang chili with traditional tokbokki to create a new flavor and many people received it.

After that, the tokbokki gradually improved to have the popular spice, with variations with more ingredients besides the main ingredients are vegetables and chili sauce, people added seafood, meat, and tuna.

Cheese tteokbokki is one of the variations of this traditional cake. It is loved because of the cheese’s fat taste, the toughness of the cake, the spicy taste of the sauce. All of them make a yummy flavor.

Detailed Instructions For Making Cheese Tteokbokki

As you know, cheese Tteokbokki is a famous Korean delicacy that is loved by many. This traditional Korean food is exceptionally suitable for snacks with friends and family! The method is straightforward and quick with easy-to-buy materials. Scroll down to refer to this simple recipe to cook this famous dish.

Time To Enjoy The Yummy Cheese Tteokbokki!

Have you finished your favorite tteokbokki, my dear readers? Do you have any questions during cooking? If yes, please leave a comment below to let me know. Also, if you find this article helpful, don’t forget to share it for everyone. Thank you for reading.



Cook tteokbokki with salt until tteokbokki becomes soft as we want. Then take them out and put them into a pot. Pour water into the pot.


Add cheese powder and MSG into the pot and cook with a medium fire. Add 4 medium pieces of cheese into the pot and sprinkle black sesame. Then turn off the gas stove.


After 1 minute, we take the lid out and enjoy.


Note: While kneading the dough: the amount of water may vary depending on the type of powder. You should give the water slowly little by little and watch. When the powder starts to blend into a block, stop. If you put too much water, add a bit of rice flour until the dough is smooth and not sticky.
In addition, water used to knead dough is required to use hot water. If the water is not hot enough, the powder will melt. The unsatisfactory powder in hand will feel like the dough is flowing.


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