Creamy Tteokbokki with Sausage and Fish Cake | CookOS

Creamy Tteokbokki

Name: Creamy Tteokbokki with Sausage and Fish Cake
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 cup Korean rice cakes (tteok); 2 tbsp gochujang (Korean chili paste); 4 cocktail sausages, cut into pieces; 1 sheet Korean fish cake (eomuk); 1 cup milk; 1 tbsp soy sauce; 1 clove garlic, grated; 1 tbsp sugar; 1 cup water; 1/4 cup shredded mozzarella cheese; 1 green onion, sliced

Creamy tteokbokki is a one-pot Korean rice cake dish combining gochujang heat, sausage, fish cake, and mozzarella cheese for a quick, cheesy comfort meal. This recipe balances spicy and creamy in under 20 minutes.

🌍Korean 🏷️Tteokbokki 🏷️Rice cakes 🏷️Spicy 🏷️Creamy 🏷️Cheesy

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by logagm

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Ingredients

1 cup Korean rice cakes (tteok)
2 tbsp gochujang (Korean chili paste)
4 cocktail sausages, cut into pieces
1 sheet Korean fish cake (eomuk)
1 cup milk
1 tbsp soy sauce
1 clove garlic, grated
1 tbsp sugar
1 cup water
1/4 cup shredded mozzarella cheese
1 green onion, slicedoptional

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Instructions

1
In a pot, combine the rice cakes, gochujang, and sausages. Use scissors to cut the fish cake into triangles and add it to the pot.
2
Pour in the milk, soy sauce, grated garlic, sugar, and water.
3
Place the pot on the stove over medium-high heat and bring to a boil. Cook, stirring occasionally, for about 5-7 minutes, or until the sauce has thickened and the rice cakes are tender.
4
Top with shredded mozzarella cheese and sliced green onions. Allow the cheese to melt before serving.

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Tips & Notes

Pro tips

Grate garlic fresh rather than using jarred for brighter flavor that won't overpower the gochujang.
Stir gochujang into water first before adding milk to avoid lumps in the sauce.
Add mozzarella off heat or over very low heat to prevent it from becoming stringy or separating from the sauce.
Cut sausages and fish cake into consistent 1/2-inch pieces so they cook evenly with the rice cakes.

Substitutions

Cocktail sausages → andouille sausage or hot dogs (slice into coins)
Gochujang → Korean red chili flakes (gochugaru) mixed with 1 tbsp soy sauce and 1 tsp sesame oil (less traditional but works)
Mozzarella → cheddar or gouda
Korean fish cake → tofu cubes or omit entirely for vegetarian version

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water or milk, stirring often, until warmed through.

Common Questions

What are Korean rice cakes (tteok) and where do I buy them?

Tteok are cylindrical chewy rice cakes sold frozen or vacuum-sealed in Korean or Asian markets. Thaw frozen ones before cooking, or add 2–3 extra minutes if cooking from frozen.

Can I make this less spicy?

Reduce gochujang to 1 tablespoon and add an extra 1/2 tablespoon sugar to balance heat. The milk and cheese already temper the spice naturally.

Can I use regular cheddar or other cheese instead of mozzarella?

Yes. Cheddar, gouda, or any melting cheese works. Avoid hard cheeses like parmesan as they won't melt smoothly into the sauce.

Can I scale this recipe up for a crowd?

Double or triple all ingredients and use a larger pot or skillet. Cooking time may increase by 5 minutes if ingredients are crowded.

How do I know when tteokbokki is done cooking?

Rice cakes should be tender and chewy, not hard. The sauce should coat them and bubble gently. If rice cakes are still stiff after 8 minutes, simmer 2–3 minutes longer.