Are you looking for a flavorful and unique twist on the classic tteokbokki? This recipe combines chewy tteok (Korean rice cakes), creamy mozzarella-stuffed rice paper, and protein-packed tofu for a satisfying meal! It’s a perfect blend of textures and flavors that’s easy to prepare, making it ideal for a cozy night in.

What You’ll Need:

Tteokbokki (Korean Rice Cakes):

• These chewy, cylindrical rice cakes are the star of the dish. Tteokbokki is a staple in Korean cuisine, offering a satisfying, chewy texture that pairs perfectly with savory sauces. You can find pre-packaged frozen tteokbokki in most Asian grocery stores or even at Trader Joe’s!

Mozzarella Sticks:

• Mozzarella sticks add a delightful cheesy twist to traditional tteokbokki. When wrapped in rice paper, they create a crispy, melty treat that complements the chewy rice cakes, giving the dish a fun texture contrast.

Rice Paper:

• Rice paper is typically used in Vietnamese spring rolls, but it acts as a crunchy wrap for the mozzarella sticks. Double-wrapping the cheese ensures it stays crispy on the outside and gooey on the inside.

Tofu:

• Tofu adds a high-protein, plant-based component to the dish. Its neutral flavor absorbs the sauce, adding substance to the meal. Firm or medium-firm tofu works best for this recipe as it holds its shape during cooking.

Heavy Whipping Cream:

• Heavy cream provides a creamy richness to balance out the spice from the tteokbokki sauce, creating a smooth, luxurious sauce that coats the rice cakes, tofu, and cheese.

Green Onion & Sesame Seeds (For Garnish):  

• Fresh green onion adds a pop of color and a mild onion flavor, while sesame seeds bring a nutty crunch. These simple garnishes elevate the dish’s presentation and taste.

Ingredients:

1 pack Frozen Tteokbokki (Trader Joe’s brand or any available brand)

2 mozzarella sticks

2 rice paper sheets

3 tbsp heavy whipping cream

200g tofu (firm or medium-firm, drained and cubed)

1 cup water (for cooking the tteokbokki)

Green onion and sesame seeds (for garnish)

Instructions:

Step 1: Prepare the Mozzarella-Stuffed Rice Paper

1. Cut the two rice paper sheets in half to make four pieces.

2. Dip a piece of rice paper in water to soften, then place a mozzarella stick on top.

3. Wrap the mozzarella stick, folding the sides over like an envelope. Then, roll it again in a second piece of rice paper for a double wrap.

4. Repeat the process for the second mozzarella stick. Set both aside.

Step 2: Cook the Tteokbokki

1. In a small saucepan, add 1 cup of water and the sauce packet from the tteokbokki pack.

2. Bring to a boil over medium heat, then add the rice cakes and stir occasionally. Cook until the rice cakes are soft and tender (about 5-7 minutes).

3. Add the cubed tofu and heavy whipping cream. Stir and simmer for an additional 2 minutes to let the sauce thicken.

Step 3: Add the Mozzarella-Stuffed Rice Paper

1. Gently place the prepared mozzarella-stuffed rice paper rolls into the simmering sauce.

2. Cook for another 3-4 minutes until the rice paper turns soft and the mozzarella inside melts slightly.

Step 4: Garnish and Serve

1. Remove from heat and garnish with chopped green onions and sesame seeds.

2. Serve hot and enjoy!

Nutritional Information (Per Serving):

Calories: ~578

Carbohydrates: ~49g

Protein: ~31g

Fat: ~27

How to Store Leftovers:

Refrigerating:

• Store any leftovers in an airtight container in the refrigerator for up to 3 days. The rice cakes may harden slightly after cooling, so when reheating, add a splash of water or broth to help soften them back up.

  Reheating:

• Reheat the tteokbokki in a pan on the stove over medium heat. Add 1-2 tablespoons of water or broth to loosen the sauce as it thickens when cooled. Stir occasionally until warmed through, and the rice cakes regain their chewy texture.  
• Alternatively, you can reheat it in the microwave. Heat for 1-2 minutes, stirring halfway through, and add a splash of water if needed.

Freezing:

• While it’s possible to freeze tteokbokki, the texture of the rice cakes may change and become less chewy after thawing. If you decide to freeze, make sure to store the tteokbokki in a freezer-safe container for up to 1 month. Thaw in the fridge overnight before reheating.

Recipe Variations or Add-Ins:

Vegetable Add-Ins: Boost the nutritional value of your tteokbokki by adding vegetables such as:

Spinach: Stir in a handful of spinach toward the end of cooking for some extra greens.

Mushrooms: Add sliced shiitake or button mushrooms to the sauce when simmering the rice cakes for a deeper umami flavor.

Zucchini or Bok Choy: Stir-fry zucchini slices or baby bok choy separately and mix them into the dish for additional texture.

Protein Variations: Want to add more protein or switch up the tofu? Try these options:

Shrimp: Sauté shrimp in a separate pan with olive oil and garlic, then mix it right before serving.

Eggs: Add a boiled egg (a popular tteokbokki addition) for extra protein and creaminess.

Tempeh or Seitan: Swap tofu for tempeh or seitan for a different plant-based protein option.

Cheese Options: While mozzarella sticks are a fun addition, you can also try:

Cheddar cheese: Use cheddar cheese sticks or shredded cheddar for a sharper flavor.

Vegan cheese: For a dairy-free alternative, use vegan mozzarella or another plant-based cheese option.

Spice Level Adjustments:

• If you prefer a milder dish, reduce the amount of the sauce packet that comes with the tteokbokki or swap it out for soy sauce and a little sugar.
• FAddmore gochujang (Korean red chili paste) or sprinkle in some red pepper flakes. for an extra spicy kick

Recipe Tips:

• Double-wrap the mozzarella sticks for extra crispy rice paper texture.
• Adjust the amount of heavy cream based on your desired creaminess.
• For extra heat, add gochujang or red pepper flakes to the sauce!

Final Thoughts:

This delicious tteokbokki recipe with a cheesy twist is perfect for any occasion. The combination of chewy rice cakes, melty mozzarella, and tofu brings satisfying flavors and textures.

Remember to share and tag me on Instagram @melshealthybowl if you try this recipe!

No Trader Joe’s, No Problem:

Alternative for Homemade Tteokbokki

If you’re not using Trader Joe’s Frozen Tteokbokki, you can make your own version easily.

You’ll need (2 servings):

• 8 oz fresh or frozen Korean rice cakes (tteok)
• 1 cup water
• 2 tbsp gochujang
• 1 tsp soy sauce
• 1 tsp sugar
• 1 tsp minced garlic

Directions:

1. In a saucepan, combine water, gochujang, soy sauce, sugar, and garlic.
2. Bring to a boil and add rice cakes.
3. Cook until soft, about 8 minutes, then follow the same steps to add tofu, cream, and mozzarella sticks.

Macros per Serving

• Calories: 555
• Protein: 28 g
• Carbs: 51 g
• Fat: 24 g
• Fiber: 2 g

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