Name: Tteokbokki with Parmesan Cheese
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 pack Korean rice cakes (450 g); 200 ml chicken broth; 200 ml water; 3 scallions, greens sliced; 1 tsp gochugaru; 2 tsp light soy sauce; 1 tbsp white sugar; 3 tbsp gochujang; 3 garlic cloves, minced; 50 g parmesan cheese (or mozzarella), grated; 1 tbsp fried onions; Gochugaru, for topping; Parmesan cheese, for topping

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This is the kind of cozy, repeat-worthy comfort food you make once and immediately want to make again. It’s simple, deeply flavorful, and perfect for slow evenings or sharing with people you love.

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Easy Tteokbokki with Parmesan Cheese Recipe

This spicy tteokbokki is surprisingly approachable and perfect for a cozy dinner for two. After soaking the rice cakes, blooming a gochujang-based sauce, and simmering everything until thick and glossy, the result is a soft, chewy, spicy-sweet dish finished with savory cheese, scallions, and crispy fried onions.

Ingredients for Tteokbokki with Parmesan Cheese

Korean rice cakes: Bring the chewy, soft texture that makes tteokbokki so satisfying.
Chicken broth: Adds savory depth to the spicy sauce. You can substitute any other broth you like.
Water: Helps create the broth that the rice cakes simmer in. You can substitute additional broth for a deeper savory flavor.
Scallions: Add fresh, lightly oniony flavor and a crisp contrast to the soft rice cakes. You can substitute finely sliced chives.
Gochugaru: Adds Korean red pepper flavor and a layer of heat. You can substitute another powdered hot pepper, though the flavor and heat level will be different. For a less spicy version, you could use smoked paprika powder for a smokier flavor profile.
Light soy sauce: Adds saltiness and savory depth to balance the sweetness and spice.
White sugar: Brings sweetness to the sauce and balances the gochujang and gochugaru. You can substitute dark brown sugar for a more caramel-y touch.
Gochujang: Gives the sauce its signature fermented chili flavor, color, and body. You can substitute another chili paste like doubanjang, though the flavor will not be quite the same.
Garlic: Adds savory warmth and aromatic flavor to the sauce. You can substitute garlic powder if you’re feeling lazy.
Parmesan cheese: Adds salty, savory richness and melts into the hot rice cakes. You can substitute mozzarella for a milder, stretchier finish.
Fried onions: Add a crisp, savory topping against the soft rice cakes and thick sauce. You can substitute crispy fried shallots.

How to Make Tteokbokki with Parmesan Cheese

Step 1: Soak the Korean rice cakes in warm water for 10 to 15 minutes, until softened. Drain them well afterwards. The rice cakes should feel pliable and ready to simmer.

Step 2: Meanwhile, in a bowl, combine the minced garlic, gochugaru, light soy sauce, white sugar, and gochujang. Mix until the ingredients form a cohesive spicy sauce.

Step 3: Heat a large shallow pan or skillet over medium heat. Once hot, bloom the spicy sauce for 1 minute, then add the chicken broth and 200 ml water. Bring the mixture to a gentle simmer.

Step 4: Add the drained, soaked rice cakes to the spicy broth and cook for 10 minutes with the lid half covering the pan. Stir occasionally.

By the end, the rice cakes should be soft and chewy and the sauce should be noticeably thick. Finish by sprinkling a generous amount of grated parmesan cheese over the top.

Step 5: Serve the rice cakes and ladle the spicy sauce over them. Top with scallion greens, fried onions, gochugaru, and more grated parmesan cheese.

Substitute the Tteokbokki with Parmesan Cheese with a Loaded Version

If you want to make this tteokbokki more substantial, you can add a few extra ingredients. Hard-boiled eggs, fish cakes, frozen dumplings, ramen noodles, or extra cheese all work well with the spicy sauce and make the dish feel more loaded.

Hard-boiled eggs: Add halved or whole hard-boiled eggs toward the end of cooking so they can warm through and pick up some of the sauce.

Fish cakes: Slice Korean fish cakes into bite-sized pieces and add them with the rice cakes. They soak up the sauce and add a savory, bouncy texture.

Frozen dumplings: Add frozen dumplings during the simmering stage, allowing enough time for them to cook through according to their package directions. They make the dish heartier without changing the basic sauce.

Ramen noodles: Add uncooked ramen noodles toward the end of cooking and simmer until tender. Since the noodles absorb a lot of liquid, you may need to account for that with additional water or broth so the sauce does not become too thick.

Mozzarella or cheddar: On top of the parmesan, add in extra mozzarella or cheddar, or use a combination. Mozzarella gives you a softer, stretchier finish, while cheddar brings a sharper, saltier flavor.

Tips for Making Tteokbokki with Parmesan Cheese

Tip 1: Soak the rice cakes thoroughly, but stick to 15 minutes: Use hot water and soak the rice cakes for about 15 minutes before draining. You want them softened enough to become tender and chewy in the pan, but soaking them for much longer may mean they absorb less moisture while cooking.

Tip 2: Give loaded additions enough liquid: Stir occasionally as the sauce thickens so everything gets coated evenly. If you add ingredients that absorb a lot of liquid, especially uncooked ramen noodles, account for that and add a little more water or broth as needed.

Tip 3: Start with 2 tablespoons of gochujang: Gochujang is the central flavor here, but you want the heat to stay enjoyable. Start with 2 tbsp, taste the sauce as it simmers, and add the remaining 1 tbsp if you want a deeper, spicier flavor. Keep in mind that the gochugaru topping will add another layer of heat at the end. You can use smoked paprika powder for a smokier, less spicy version.

Make-Ahead Instructions

Tteokbokki is best served fresh because the rice cakes are at their softest and chewiest right after cooking. If needed, it can be made up to 1 day ahead and refrigerated in an airtight container. The sauce will become more concentrated as it sits, while the rice cakes will harden again.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. The rice cakes will harden as they cool, and the sauce will become thicker and more concentrated.

Freezing Instructions

Freezing is not recommended for the finished dish. The rice cakes can lose some of their characteristic chewy texture after freezing and thawing.

Reheating Instructions

Reheat leftovers gently in a skillet over low to medium heat, stirring occasionally until warmed through. The rice cakes harden in the fridge, and it can take a while for them to soften again at their core, so heat slowly but thoroughly. If the sauce has become very thick, stir gently as it warms to redistribute the sauce and help loosen the mixture, and if necessary, add a splash of water.

Serving Suggestions

Serve the tteokbokki as a cozy main dish for two, especially when you want something warm and comforting with a little heat. Finish with the scallion greens, fried onions, extra gochugaru, and grated parmesan already called for in the recipe.

For an even cozier version, eat together as a sharing dish straight from your pan. Tteokbokki is perfect for a cozy sharing vibe!

Tteokbokki with Parmesan Cheese