Cheesy Rice Paper Tteokbokki: Crispy, Gooey Korean Street Food

This rice paper cheese tteokbokki elevates classic rice cake tteokbokki with gooey mozzarella wrapped in rice paper and simmered in a sweet, savory, mildly spicy sauce. Served with fish cakes, cabbage, and boiled eggs, it’s a fun, comforting snack or meal.

If you love classic tteokbokki and cheese, this rice paper version combines everything you enjoy—the chewy texture, a balanced sweet-savoury heat, and stretchy mozzarella wrapped in rice paper. It’s simple to prepare and perfect for sharing or enjoying on its own.

What does rice paper cheese tteokbokki taste like?

Compared with traditional rice cake tteokbokki, rice paper cheese tteokbokki is slightly chewier because of the rice paper wrapper and features melted mozzarella inside. The cheese adds richness and mellows the heat, giving a satisfying, creamy pull with each bite.

Ingredients

For the rice paper cheese tteokbokki:

• Rice paper – round or square sheets work well.
• Mozzarella – string cheese sticks are easiest; a block cut into 2-inch sticks also works. Sliced mozzarella is an alternative but gives less stretch.
• Fish cakes – use fish cake sheets if possible; they add flavor to the sauce. Fish tofu can substitute in a pinch.
• Cabbage, boiled eggs, green onion – optional but excellent additions.
• Sesame seeds – for garnish.

For the tteokbokki sauce:

• Water or anchovy stock – water works fine, or make a quick anchovy stock by simmering dried anchovies and a small piece of kelp in 3 cups of water for a few minutes, then removing solids.
• Gochujang – Korean red pepper paste. Brands vary in flavor and spice level, so adjust other seasonings as needed.
• Sugar, soy sauce, salt – to taste for balance.
• Cornstarch – mixed with cold water into a slurry to thicken the sauce; rice paper needs a slightly thicker sauce than traditional rice cakes.
• Gochugaru (optional) – Korean red chili flakes if you prefer more heat.

The best cheese for cheese tteokbokki

Mozzarella sticks are ideal for rice paper cheese tteokbokki because they’re easy to wrap and give excellent cheese pull. If using a block, cut it into 2-inch sticks about ½ inch thick. Sliced mozzarella works too but won’t stretch as much.

Instruction

How to make rice paper cheese tteokbokki

1. Prepare a shallow bowl of warm water. Soak a rice paper sheet for 10–15 seconds until it becomes pliable but still holds its shape. Lay it on a nonporous cutting board.

2. Place half a mozzarella stick (or a 2-inch piece) near the bottom of the sheet, leaving about 1 inch of space from the edge.

3. Fold the bottom edge up over the cheese, then fold in the left and right sides, and roll upward to form a tight rice paper-wrapped cheese roll. Repeat with remaining sheets and cheese.

Make the tteokbokki:

1. In a shallow pan combine 3 cups water (or anchovy stock), gochujang, sugar, and soy sauce. Bring to a boil, then reduce to a simmer for 2–3 minutes, stirring occasionally.

2. Add fish cakes and cabbage and simmer another 1–2 minutes. Taste and adjust salt as needed.

3. Whisk 2 tablespoons cornstarch with 1 tablespoon cold water to make a slurry. While stirring the sauce, drizzle in the slurry and continue to simmer until the sauce thickens.

4. Add the rice paper cheese rolls, boiled eggs, and green onions. Simmer 1–2 minutes until the rice paper softens and the cheese melts.

5. Garnish with toasted sesame seeds and serve immediately.

More rice paper tteok filling ideas

Rice paper rolls can be filled in other ways besides cheese.

Plain rice paper tteok: fold the softened rice paper sides to the middle and roll up for a chewy plain roll.

Seaweed (ggim) rice paper tteok: place a sheet of snack seaweed in the center of the softened rice paper, fold the bottom edge up, then the sides, and roll to finish.

Hard boiled eggs for cheese tteokbokki

Hard boiled eggs are optional but a classic addition. Place 2 eggs in a saucepan, cover with water, bring to a boil, then reduce to a high simmer and cook 3 minutes. Remove from heat and let the eggs sit in the hot water 10–15 minutes, then peel. This yields medium-hard yolks; simmer 2 minutes longer for firmer yolks.

Recipe Tips

• Wait for the rice paper to fully soften. After brief soaking, place the sheet on a cutting board and let it become completely pliable for easier wrapping.
• Use a nonporous cutting board. A plastic board prevents the rice paper from sticking; if using wood, keep it damp to reduce adhesion.
• Adjust sauce thickness. For a thinner sauce, reduce the cornstarch to 1 tablespoon with ½ tablespoon water.

FAQ

If you make this recipe, please tag us on Instagram using #twoplaidaprons — we’d love to see your photos!

Rice Paper Cheese Tteokbokki