Cheese Tteokbokki made from Rice
About this recipe
Cheese Tteokbokki is a delicious Korean street food that combines chewy rice cakes with a spicy-sweet sauce and gooey cheese. This version is made from scratch using rice, giving it a fresh and authentic taste.
In this video, Nino's Home shows you how to create the rice cakes and sauce from the ground up, making it a fun and rewarding cooking experience.
Ingredient notes
- For the rice cakes, you can use mini sausages or Korean fish cakes based on your preference.
Tips from Nino's Home’s video
- Soak the rice for 10-15 hours to ensure it blends smoothly into a powder.
- When blending the rice, a larger blender will yield better results, but you can also take it to a shop for blending if needed.
- Knead the dough for 5 minutes after steaming to achieve a soft texture.
- Coat the rice cakes in oil after cutting to prevent them from sticking together.
Good to know
- How long should I soak the rice before making the tteokbokki?
- Soak the rice for about 10-15 hours.
- What type of sausages can I use in this recipe?
- You can use mini sausages or Korean fish cakes.
- How long do I need to knead the dough?
- Knead the dough for 5 minutes until soft.
- What should I do if I don't have a blender to make the rice powder?
- You can soak, dry your rice, and then bring it to a shop for blending.
No life story here — the video and the recipe are the whole point. All credit to Nino's Home: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Wash the rice and let it soak in water for about 10-15 hours.
- 2
After soaking, drain the water and rinse the rice until the water is clear. Spread it out on a tray to dry.
- 3
Blend the dried rice into a powder using a blender. If you don't have a blender, you can take it to a shop to have it blended.
- 4
Sieve the rice powder to ensure it's smooth and uniform. If there are larger pieces, blend them again.
- 5
In a large bowl, mix the rice flour with 1/4 tsp of salt and 150 ml of water until well combined.
- 6
Wrap the mixture and steam it for 30 minutes until cooked.
- 7
Once cooked, spread oil on a flat surface and knead the dough for 5 minutes until soft.
- 8
Cut the dough into small pieces and roll them into long snakes, then cut them into rice cakes of your preferred size.
- 9
Coat the rice cakes in oil to prevent sticking. They can be stored in the fridge for 2 days or frozen for 3-4 months.
- 10
To make the sauce, combine 2 Tbsp of gochujang, 1.5 Tbsp of sugar, 1 Tbsp of chili powder, 1/8 tsp of salt, 1 Tbsp of soy sauce, and 200 ml of water in a pan. Mix well.
- 11
Turn the stove on low heat and bring the sauce to a boil.
- 12
Cut the sausages and add them to the boiling sauce along with the frozen rice cakes. Cook on medium heat for 5 minutes, stirring occasionally.
- 13
Chop some green onions and add them to the pot after 5 minutes, mixing well.
- 14
Optionally, add some pre-cooked noodles to the pot for extra flavor.
- 15
Finally, add 100 g of shredded mozzarella cheese, cover, and cook on low heat for 2 minutes until the cheese melts.
Heads up — we had to guess a little:
- The amount of water for the rice may vary based on the type of rice used, so I inferred a standard amount based on common practices.
Credit where it’s due: this recipe was transcribed from Nino's Home’s original video on YouTube. Follow them there — it’s their dish.
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