This rice paper cheese tteokbokki really brings classic rice cake tteokbokki to a whole new level! Mozzarella are wrapped in rice paper and simmered in a sweet, savory, and mildly spicy tteokbokki sauce. Paired with fish cakes, cabbage, and boiled eggs, this cheesy goodness makes a super fun snack or meal!
If you're a fan of classic tteokbokki and also love cheese, you're gonna love this rice paper cheese tteokbokki!
Along with everything you love about tteokbokki, the sweet, savory, and spiciness. The chewy rice cakes. The add-ons like fish cakes, cabbage, and boiled eggs. Cheese tteokbokki also have the ooey, gooey, super stretchy mozzarella that we all love!
It's very easy to make, and rice paper cheese tteokbokki definitely makes for both a fun snack and meal!
What does rice paper cheese tteokbokki taste like?
Rice paper cheese tteokbooki, compared to regular rice cake tteokbokki, is a little chewier in texture, and of course, stuffed with cheese! The gooey mozzarella not only adds that iconic cheese pull factor, it also makes tteokbokki taste richer and less spicy.
For the rice paper cheese tteokbokki:
- Rice paper - Both square or round rice papers are perfect for making this rice paper cheese tteokbokki.
- Mozzarella - Both sticks or whole block mozzarella works, but mozzarella sticks are definitely easier to use. For mozzarella blocks, cut it into 2 inch long sticks, about ½ inch all around. You can also use sliced mozzarella, but the cheese pull won't be as good.
- Fish cakes - Besides as an add-on, fish cakes help season the tteokbokki sauce. Make sure to use the fish cake sheets, but if you can't find it, you can substitute with fish tofu (used for hot pot).
- Cabbage, boiled, eggs, green onion - These are optional add-ons, but they're amazing in tteokbokki!
- Sesame seeds (for garnish)
For the tteokbokki sauce:
- Water or anchovy stock - If you have time, you could make some anchovy stock in place of water. Just combine 3 cups of water with 3 large anchovies and a small sheets of dry kelp. Simmer that for 2-3 minutes and remove the anchovies and kelp.
- Gochujang - Also known as Korean fermented red pepper paste. This is essential in making tteokbokki sauce. Do note that different brands may vary in saltiness, sweetness, and spiciness. So you may need to adjust the other seasonings to your preference.
- Sugar, soy sauce, salt - For seasoning tteokbokki sauce. Feel free to adjust it to your liking.
- Cornstarch - For making cornstarch slurry to thicken the tteokbokki sauce. This usually done by simmering rice cakes in the sauce, but with rice paper tteokbokki, a thickener is needed.
- Gochugaru - If you like your tteokbokki spicier, you can add gochugaru (Korean red chili flakes) to the beginning of your sauce making process.
The best cheese for cheese tteokbokki
For this rice paper tteokbokki recipe, mozzarella sticks are best for making cheese tteokbokki. It's the easiest to use and very effective for amazing cheese pulls.
You could however, use block mozzarellas and cut them into 2 inch sticks that are about ½ inch thick. If you can't find either, sliced mozzarella can be used. You just may not get the best cheese pull, but it'll still taste amazing!
How to make cheese tteok with rice paper:
1. Soak the rice paper in warm water until it gets pliable but still holds its shape, about 10 to 15 seconds. Lay it on the cutting board and wait for the rice paper to become completely soft and slightly sticky.
2. Place half a stick of mozzarella on the bottom half of the rice paper, leaving about 1 to 1 to 2 inches of space.
3. Fold the bottom edge of the rice paper over the mozzarella, then the left to right and right to the left.
4. Roll the mozzarella upwards to finish the cheese tteokbokki.
Make the cheese tteokbokki:
1. In a shallow pan, add water, gochujang, sugar, and soy sauce. Bring the sauce to a boil, then lower to a simmer. Let the sauce simmer for 2 to 3 minutes.
2. Add the fish cakes and cabbage and let the sauce continue simmering for another minute or two, stirring occasionally. Taste the tteokbokki sauce and season with salt as needed.
3. Mix together the cornstarch and cold water to make a slurry and drizzle into the tteokbokki sauce while stirring. Let the sauce simmer until it starts to thicken.
4. Add the rice paper cheese tteok (rice cakes), hard boiled eggs, and green onions. Simmer for 1 to 2 minute, or until the cheese rice cakes are soft in the middle and the cheese is melted.
5. Garnish with sesame seeds and enjoy immediately!
More rice paper tteok filling ideas
Besides cheese, you can also make plain and seaweed rice paper tteok!
For plain rice paper tteok, fold the sides of the softened rice paper to the middle, overlapping each other. Roll the rice paper upwards to make a roll.
For seaweed (ggim) rice paper tteok, place sheet of snack seaweed in the middle of a softened rice paper. Fold the bottom edge over the seaweed, followed by the left and right side. Roll the rice paper upwards to complete the roll.
Hard boiled eggs for cheese tteokbokki
Hard boiled eggs are totally optional for tteokbokki, but it's such an iconic and fun addition!
Place 2 eggs into a saucepan and fill it with enough water to cover the eggs. Bring the water to a boil, then lower to a high simmer and let the eggs cook for 3 minutes. Remove the pan off the heat and let the eggs sit in the hot water for 10 to 15 minutes while you prepare everything else. Crack and peel the eggs when ready.
This makes medium-hard boiled eggs. If you like yolks cooked more, add 2 more minutes to the simmering time.
- Wait for the rice paper to soften. After soaking the rice paper, lay it on the cutting board and wait for it to completely soften. This will make wrapping easier and stick together when you fold it.
- Use a nonporous cutting board. In this case, a plastic cutting board is better than wood. This prevents the rice paper from getting stuck to the cutting board when it softens.
- If you only have wood cutting boards, make sure to keep it damp so the rice paper sticks less.
- Use only half of the cornstarch slurry. If you prefer tteokbokki with a thinner sauce, use only 1 tablespoon of cornstarch to ½ tablespoon of cold water.
Classic tteokbokki will all have some spice because the sauce is made with gochujang. Depending on the brand of gochujang, it may be less or more spicy. This rice paper cheese tteokbokki recipe is mild, but you can add gochugaru for more heat.
This cheese tteokbokki is made of rice paper and mozzarella. Mozzarella sticks are wrapped in rice paper and cooked in tteokbokki sauce. This gives the
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Rice Paper Cheese Tteokbokki
For the rice paper tteokbokki:
- 12 sheets rice paper (round or square)
- 6 sticks string mozzarella cut in half or mozzarella blocks cut into 2 inch sticks
- 2 sheets Korean fish cake cut into bite size squares
- ⅙ head cabbage chopped into large pieces; about 3 oz (optional)
- 2 large egg (optional)
- 1 stalk green onion cut into 1 inch pieces (optional)
- Toasted sesame seed for garnish (optional)
- Boil the eggs (optional):Place the eggs in a saucepan with enough water to cover them completely. Bring the water to a boil, then reduce the heat to a high simmer and cook the eggs for 3 minutes. Remove the pan from off the heat, and let the eggs sit in the hot water for 10 to 15 minutes. Drain and peel the eggs. Set aside.
- Make the cheese tteokbokki:Prepare a shallow bowl of warm water.
- Soak a sheet of rice paper in the warm water and it becomes kind of pliable but still holds its shape, about 10 to 15 seconds. Lay the rice paper on a cutting board.*If your bowl is too small to hold the entire rice paper, you can rotate the rice paper in the water a few times until it's wet and pliable.*
- Once the rice paper is completely soft and kind of sticky, place ½ stick of mozzarella at the bottom half of the rice paper, leaving about 1 inch space from the bottom. Fold the bottom edge of the rice paper over the mozzarella, followed by the left and right edges. Roll the mozzarella upwards to finish the cheese tteokbokki. Repeat with remaining mozzarella and rice paper.*Please refer to the post for photo references!*
- Make the tteokbokki sauce:In a medium shallow pan, add the water, gochujang, sugar, and soy sauce. Bring the sauce to a boil while stirring occasionally. Once the sauce comes to a boil, reduce the heat to let the sauce simmer for 2 to 3 minutes.
- Add the fish cakes and cabbage into the tteokbokki sauce and simmer for another minute or two, stirring occasionally. Taste the sauce and season with the salt to your preference.
- Combine the cornstarch and 1 tablespoon of cold water and mix well. While stirring the tteokbokki sauce, drizzle in the cornstarch slurry. Continue to gently stir until the sauce thickens.
- Cook the cheese tteokbokki:Once the tteokbokki sauce starts to thicken, add the rice paper cheese tteok, boiled eggs, and green onion. Stir and coat them completely in the sauce and let simmer for 1 to 2 minutes, or until the cheese tteokbokki feels soft in the middle.
- Serve:Garnish the cheese tteokbokki with some sesame seeds and enjoy while hot!
- For a thinner tteokbokki sauce, reduce the cornstarch to 1 tablespoon mixed with ½ tablespoon of water.
- Although you could make this recipe with just the rice paper cheese tteokbokki, we highly recommend adding at least some fish cakes. It really helps season the tteokbokki sauce.
- This tteokbokki sauce is mild. If you prefer it spicier, you can add gochugaru (Korean red chili flakes) at the beginning of the sauce making process.