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!
¾teaspoonKosher salt½ teaspoon if using fine salt (or season to taste)
2tablespoonscornstarchplus 1 tablespoon cold water to make slurry
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!
Please refer to the post above for step by step photos, tips, and FAQs!
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.