Cheesy Tteokbokki


  • Water - 2 cups
  • Minced Garlic - 1 tablespoon
  • Brown Sugar - 1-2 tablespoon
  • Gochujang (Korean chili paste) - 3 tablespoon
  • Soy Sauce - 1 tablespoon
  • Scallions - 1 tablespoon
  • Gochugaru (Korean chili flakes) - 1 teaspoon
  • Tteokbokki(Korean Rice Cakes) - 350 grams
  • Odeng(Korean Fish Cakes) - 150 grams
  • Spring Onions - 1 tablespoon
  • Sesame Seeds - 1 teaspoon
  • ARLA PRO Mozzarella Cheese - 80 grams (shredded / grated)
  • ARLA PRO Red Cheddar Cheese - 80 grams (shredded / grated)
  • ARLA PRO Gouda Cheese - 80 grams (shredded)


  1. In a large pan, place about 2 cups of water and boil in a medium heat.
  2. As the water heats up, add garlic, brown sugar, gochujang, gochugaru, and soy sauce.
  3. Allow to simmer for about 2-3 minutes until the mixture combines.
  4. Once the sauce mixture is boiling, add tteokbokki and odeng.

Note: If tteokbokki or odeng is frozen, soak and rinse in hot water for 10 minutes before cooking.

  1. Constantly stir to avoid tteokbokki and odeng from sticking at the bottom of the pan.
  2. Simmer for 5-9 minutes until the rice cake is cooked but still chewy.
  3. Add scallion and simmer for 2-3 minutes to make sure the flavour is fully developed.
  4. Mix your shredded ARLA PRO Mozzarella Cheese, ARLA PRO Red Cheddar Cheese, and ARLA PRO Gouda Cheese well in a bowl.
  5. Once the flavour is fully developed, place your mixed ARLA PRO cheese on top of your sauce.
  6. Turn off the heat and cover your pan for 1-2 minutes or until the cheese is melted.

Alternatively, if using a cast iron pan, you can melt your cheese by placing the pan inside an oven leaving the oven doors open for 1-2 minutes until the cheese is melted and bubbly.

  1. Once the cheese is melted and bubbly, remove the cover of the pan or pull out from the oven.
  2. Garnish with roasted sesame seeds and green onions.