Main ingredients 🥩
tteokbokki rice cakessoft tofufish cakegreen onionred pepper powdergochujanglight soy saucechicken stock
Solo Cooking God Cheese Tteokbokki with Soft Tofu
A magical fusion street food dish featuring chewy tteokbokki in a spicy-sweet broth, generously topped with smooth soft tofu and savory cheese for a moist, satisfying bite.
🙋 Recommended for
- ⭐ Those who want to try a unique fusion street food by pairing soft, fluffy tofu with spicy tteokbokki.
- ⭐ Fans of rich, stretchy cheese and a thick, moist broth that you can scoop up with a spoon.
Ingredients needed 🛒2 servings
- generous amount of wheat tteokbokki rice cakes
- soft tofu 1 pack
- fish cake 2 slices
- green onion 1 stalk
- a little vegetable oil
- red pepper powder 1 tablespoon
- water 2 cups (measured using paper cup)
- gochujang 1 large spoon
- light soy sauce 1 teaspoon
- sugar 2 teaspoons
- chicken stock 1/2 teaspoon
- plenty of mozzarella cheese
- cheddar slice cheese 1 piece
- a pinch of parsley powder
Recipe 🍳
- Heat a small amount of vegetable oil in a pan, then sauté 1 stalk of roughly chopped green onion until it becomes soft and slightly golden to release its aroma.
- Once the green onion aroma rises, add 1 tablespoon of red pepper powder and quickly stir-fry for just a few seconds to avoid burning, creating a fragrant chili oil.
- Immediately pour in 2 cups of water, then add 1 large spoon of gochujang, 1 teaspoon of light soy sauce, 2 teaspoons of sugar, and 1/2 teaspoon of chicken stock, mixing well to form the seasoning sauce.
- Add the prepared wheat tteokbokki rice cakes in a generous serving size, along with 2 slices of finely chopped fish cake.
- Cut the soft tofu pack in half and use a spoon to scoop out large chunks, placing them directly onto the pan.
- Simmer over medium heat for 3–4 minutes, allowing the sauce to fully penetrate the tofu and the fish cake to become tender. During this time, moisture naturally released from the tofu creates a luxuriously moist broth.
- For the final highlight, generously sprinkle mozzarella cheese on top, tear the cheddar slice into pieces, and place them on the surface. Cover the pan and cook until the cheese is completely melted.
- When the cheese turns golden and bubbly, sprinkle a light dusting of parsley powder to finish.
- Sauté green onion and red pepper powder in oil to make chili oil.
- Add water, gochujang, soy sauce, sugar, and chicken stock, then toss in rice cakes, fish cake, and soft tofu and simmer for 3–4 minutes.
- Top with mozzarella and cheddar cheese, melt under cover, then finish with a sprinkle of parsley powder.
Cooking tips 💡
- Wheat tteokbokki rice cakes absorb sauce faster and maintain a softer texture longer than rice cakes made from rice flour, making them much more compatible with the sauce.
- Avoid chopping the soft tofu too finely, as it can cloud the broth and make it less enjoyable to eat—keep it in large, intact pieces during cooking.
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