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Seafood Cheese Tteokbokki (Spicy Rice Cake)
4.5 from 195 votes

Seafood Cheese Tteokbokki (Spicy Rice Cake)

Seafood Cheese Tteokbokki is a Korean spicy rice cake dish featuring chewy rice cakes simmered in a gochujang-based sauce with shrimp, squid, and cabbage. Melted mozzarella cheese is added on top for mild creaminess that balances the heat. The broth, enriched by shrimp shells and kelp, adds depth. This dish is an indulgent mix of spicy, savory, and creamy flavors with contrasting textures.

Prep Time
10 mins
Cook Time
30 mins
Servings: 3
Course: Appetizer

Ingredients

  • 1 pound tteokbokki rice cakes 떡볶이 떡
  • 1 dried kelp small piece dashima (about 3 inch square
  • 6 Shrimp save shells if peeling, small
  • 1/2 squid small
  • 3 ounces green cabbage yangbaechu, 양배추
  • 1 scallion
  • 1/2 cup mozzarella cheese Use more if desired, or pizza blend
Sauce
  • 1 tablespoon gochujang 고추장, Korean red chili pepper paste
  • 1 tablespoons gochugaru adjust to taste - see note, 고추가루, Korean red chili pepper flakes
  • 1.5 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon corn syrup or use more sugar (about ⅔ tablespoon, or oligo syrup
  • 2 teaspoons garlic minced

Instructions

    Cup of Yum
  1. Soak the rice cakes for about 20 minutes if hardened or refrigerated.
  2. Clean the shrimp (saving the shells if peeling) and squid, and cut the squid into small pieces. Cut the cabbage and scallions into about 2-inch long pieces.
  3. Add 2 cups of water, dashima, and shrimp shells, if available, to a pan. Bring it to a boil, and continue to boil for 5 minutes. Remove the dashima and shrimp shells. Preheat the oven broiler if you want to use it to melt the cheese.
  4. Stir in the sauce ingredients. Bring it to a boil over medium high heat, stirring to dissolve the sauce mix. Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 - 10 minutes. Stir frequently so the rice cakes don't stick to the bottom of the pan.
  5. Add the cabbage. Continue to cook, stirring constantly, for an additional 2 - 4 minutes. Taste the sauce, and adjust the seasoning if needed.
  6. Mix in the seafood and scallion, and continue to cook, stirring, until the seafood is almost cooked.
  7. Add the cheese on top. You can melt the cheese over the stove top, covered, or in the microwave, or under the oven broiler.

Notes

  • Adjust the amount of Korean chili flakes (gochugaru) to control spiciness without affecting sweetness or saltiness.