Step 1

To make cheese tteokbokki using my homemade rice cake recipe, add 1 tbsp of vegetable oil to 2 cups of frozen rice cakes, mix well with clean hands. Arrange the rice cakes in a single layer on a baking sheet lined with foil, making sure they don't touch each other. Bake them at 355 °F for 20 minutes (15 minutes if you didn't freeze the rice cakes) until they become crispy and puffy.If you opt for store-bought Korean rice cakes, you may skip the baking step. However, if they are frozen or feel firm to the touch, boil them in water for about 5 minutes until they become soft. Once done, drain the rice cakes and transfer them to a plate.

Step 2

Combine all the sauce ingredients (gochujang chili paste, Korean chili flakes, soy sauce, fish sauce, sugar, water) in a bowl until well mixed.

Step 3

Add baked homemade rice cakes (or boiled store-bought rice cakes) to a frying pan, along with the onion, fish cakes, minced garlic, and the white part of the green onion. Once done, pour the sauce over all the ingredients.

Step 4

Turn on the heat to medium-high, gently stir all the ingredients with a spatula or a pair of tongs for about 3 to 5 minutes until the sauce is thickened to your desired texture.

Step 5

Reduce the heat to medium-low, evenly spread ½ cup of shredded mozzarella cheese on the top. Close the lid to cook for 1 minute until the cheese is fully melted. Open the lid and turn off the heat.

Step 6

Sprinkle the green part of the green onion and toasted sesame seeds as decoration. Serve hot.