STREET FOOD · Easy · 22 min
Cheese Tteokbokki Recipe — Mozzarella Blanket School Style
By Tteokbokki Curator
How to make cheese tteokbokki: school-style gochujang pot with a mozzarella blanket that softens the heat. Melt off-heat so the cheese does not split.
TL;DR
Cook the classic red pot, then sprinkle low-moisture mozzarella off the heat, cover 2 minutes or broil 90 seconds. Mix tableside for stretch. The longer method is /blog/cheese-tteokbokki-recipe/.
Prep 10 minCook 12 minServes 4
Ingredients
- 400g tteok, stock and sauce as classic, 150g mozzarella shredded
Steps
- Cook classic tteokbokki base.
- Sprinkle mozzarella off heat, cover 2 min to melt, or broil 90 sec.
- Mix table-side for stretch.
Tips
- Off heat or cheese splits and oils off.
What you'll need
Pantry searches on Amazon — we do not invent prices or pick a single “best” brand.
- Gochujang (Korean chili paste)Fermented chili paste for tteokbokki, jjigae, and bibimbap.
- Garae-tteok (cylinder rice cakes)Cylinder rice cakes for tteokbokki and tteokguk. Check rice vs wheat on the label.
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More Korean food
Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.
- bulgogi.ai — recipes & BBQ directory →Marinades, cuts, and a USA Korean BBQ map.
- Rice-cake storage (tteok.ai) →Fresh vs refrigerated vs frozen garae — before you set the sauce.