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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

Vitamin A

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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 is certainly a big appeal to anyone who is also a big fan of Korean Tteokbokki. And with just some simple steps, you will have a delicious homemade Tteokbokki with cheese. It is also a versatile dish; you can make a whole meal out of it by adding noodles or cooked rice. Its chewy and snack-feeling texture of this dish will make you crave for more.

Cheese Tteokbokki is one of the most popular Korean specialties these days. And if you want to master the recipe, read through our detailed instructions. 

Hallyu waves from Korea claims its fame with not only TV dramas, trendy street fashion but also flavorsome dishes. When it comes to Korean cuisine, such popular dishes as kimchi, cold noodle, mix noodle, or Tteokbokki (Topokki) are the prime examples.

In this article, I will show you a straightforward cheese Tteokbokki recipe so that you can recreate with ease.

Cheese Tteokbokki – A Korean Specialty

Cheese tteokbokki
Cheese tteokbokki

Tteokbokki (Tokbokki) is a traditional Korean rice savory cake, which is also a popular fast food usually sold at Pojangmacha stalls. It was originated 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, which remains tastier when it is still hot. It is thus a perfect match for the cold weather of Korea.

After mixing the rice flours with water and Korean  traditional spices, the chef molds them into long dough bars, then cuts or slices thinly. Just simple as that, these small pieces of rice cakes has become a famous street food favored by many people, especially the young. While in fact, not many people know this dish was actually originated from the royalty. There are dozens of recipe including Korean rice cake, so you will never get bored despite trying several of them.

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 an ideal choice for you. This type is made from non-spicy rice cakes with lighter colors, often known as Royal stir-fried rice cakes.

Today, spicy Tteokbokki is enjoyed and popularized by millions of people. First made in the 1950s by a street food woman (she combined Gochujang chili with traditional Tokbokki) to create a new flavor, since then people just loved the idea.

After that, the Tokbokki has been modified with more popular spices. It comes with many variations including more side ingredients than just vegetables and chili sauce. Modern recipes of  Tteokbokki also includes seafood, meat, and tuna.

Cheese Tteokbokki is now one of most popular variations of this traditional cake. Because can you say no to the cheese’s fat taste, the toughness of the cake, and the spicy taste of the sauce? All flavors and textures just blossom in your mouth!

Detailed Instructions For Making Cheese Tteokbokki

This traditional Korean food is especially suitable to eat as snack with friends and family! The method is straightforward with easy-to-find materials. Scroll down to refer to the simple recipe and you will be able to cook this famous dish soon.

Time To Enjoy The Yummy Cheese Tteokbokki!

Have you finished your favorite Tteokbokki, my dear readers? Do you have any questions while cooking it? If yes, please leave a comment below and let me know. One quick favor please, if you find this article helpful, don’t forget to share it to people of interest. Thank you for reading!



Boil Tteokbokki in water with a pinch of salt until the texture is soft yet still bouncy. Then take them out and put them into a pot. Add a little bit of water into the pot so that the rice cakes will not stick to the pot's bottom.


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


After 1 minute, voila! 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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