Seafood Cheese Tteokbokki (Spicy Rice Cake)

This tteokbokki recipe is a variation made with seafood and cheese. All the contrasting flavors work so well together to create something incredibly flavorful and comforting. 

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What happens when spicy tteokbokki — Korea’s most popular street food — meets seafood and cheese? It’s elevated to the next level! All the contrasting flavors work so well together to create something incredibly flavorful and comforting. I recently enjoyed seafood cheese ttoekbokki at a Korean restaurant in K-town New York. It was delicious, so I’ve recreated it here for you!

Cheese didn’t exist in Korea in the past. The only cheese I knew growing up was American yellow cheese singles. Driven by the young generation, cheese consumption has been rapidly rising in Korea over the last decade as Western dishes such as pizza have become enormously popular.

Cheeses are now commonly added to various traditional Korean dishes, such as tteokbokki, gimbap, gyeran mari, pajeon, bokkeum bap, dak galbi, etc. More creative ideas, incorporating cheese into Korean food, are on the rise, and cheese is becoming a “hip” ingredient in Korean cuisine!

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Use any cheese(s) you would use for pizza or pasta. Mozzarella is great, and I also like the pizza blend (provolone, asiago, and mozzarella) in this dish. You can melt the cheese over the stove top, in the microwave, or under the broiler.

Any combination of seafood can be used. I used shrimp and squid in this recipe. Clams and mussels would be great additions as well. If you don’t like seafood, simply use my traditional tteokbokki recipe and add cheese on top to make cheese tteokbokki.

Both of my traditional and soupy tteokbokki recipes use anchovy broth, but I used dashima and shrimp shells to make a flavorful broth here. You can simply use water if you want. The additions of seafood and cheese give the dish lots of flavor anyway.

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If you tried this recipe, please rate the recipe and let me know how it turned out for you in the comment section below.  Stay in touch by following me on YouTubePinterestTwitterFacebook, and Instagram.

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Seafood Cheese Tteokbokki (Spicy Rice Cake)

4.41 from 32 votes
Servings: 3
Print Recipe


  • 1 pound tteokbokki tteok 떡볶이 떡
  • 1 3 x3 dashima dried kelp piece
  • 7 to 8 small shrimp save shells if peeling
  • 1/2 small squid
  • 3 ounces green cabbage yangbaechu, 양배추
  • 1 scallion
  • 1/2 to 3/4 cup mozzarella cheese or pizza blend


  • 1 tablespoon Korean red chili pepper paste gochujang, 고추장
  • 1-1/2 tablespoons Korean red chili pepper flakes gochugaru, 고추가루 - see note
  • 1-1/2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon corn syrup or 2/3 tablespoon sugar
  • 2 teaspoons minced garlic


  • Soak the rice cakes for about 20 minutes if hardened or refrigerated.
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  • 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.
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  • 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.
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  • 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.
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  • Add the cabbage. Continue to cook, stirring constantly, for an additional 2 - 4 minutes. Taste the sauce, and adjust the seasoning if needed. DSC 1880 e1505790269402 - Seafood Cheese Tteokbokki (Spicy Rice Cake)
  • Mix in the seafood and scallion, and continue to cook, stirring, until the seafood is almost cooked.
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  • Add the cheese on top. You can melt the cheese over the stove top, covered, or in the microwave, or under the oven broiler.
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Adjust the amount of chili pepper flakes (gochugaru) if you want to increase or decrease the spicy level without altering the saltiness and sweetness.
Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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Recipe Rating



  1. Thanks for sharing the recipe. Tastes great! My mouth waters just looking at your food photos. Love Korean food.

  2. Hi there, can we skip the shrimp?

  3. Hi, under “Sauce”, what is the last item after ‘2 tsp minced garlic’?

    • Oh sorry that was just a photo of a bag of rice cake that I had it in the old format of the recipe card. The current format doesn’t have a feature for ingredient photos. I’ve updated it to delete the code. Thanks!

  4. Hello,

    Just wanted to say that I made this recipe for my mom and she loved it! It was delicious and full of flavor, thank you for explaining the step by step with so much preciseness, it was so easy to made! The only thing is the cheese, the mozzarella is too thick and didn’t melt very well, maybe some simple emmental cheese would have been a better remplacement. I live in France so we have plenty of cheese here! 😉
    Again, a BIG thank you!

    • Sorry about the late response! I somehow missed it. That’s great to hear your mom loved it. Try to grate the cheese or thinly slice next time.

  5. 5 stars
    Hi, Hyosun! I would like to ask if you can use tteokbokki as a substitute for pasta for some dishes like Lasagna or Baked Ziti? I loved its chewy texture,so I was wonderi if that would work. Any feedback will be much appreciated! Planning to use this recipe as an inspiration for a New Year’s eve main course. Thank you!