
Spicy tteokbokki ramen is hands down the breakfast I turn to when I want a comforting meal that feels both nostalgic and exciting. Creamy cheese, chewy rice cakes, and a sweet heat from gochujang all meld together in one bubbling pot. This recipe is about transforming basic ingredients like ramen noodles and pantry sauces into something you crave all week. Pair it with soft boiled eggs and savory fish cakes, and you get a breakfast that wakes up every taste bud.
I first whipped up this cheesy tteokbokki ramen mashup after running out of time for a proper breakfast. Now even my sleepy teenager hops out of bed fast when he hears the rice cakes sizzling.
Ingredients
- Cylindrical rice cakes (tteok): The key to chewy texture. Hunt for ones that look fresh without any cracking
- Ramen noodles: Opt for your favorite brand. The noodles soak up lots of spicy sauce
- Korean fish cake sheets: Slightly sweet and soft. Choose sheets that are pliable and smell clean
- Boiled eggs: Firm but jammy yolks. Add satisfying richness. Prep ahead to save time
- Shredded mozzarella cheese: Use American style for max melt factor
- Sesame oil: Adds a finishing nutty aroma. Choose pure toasted oil for depth
- Gochujang: The signature spicy paste. Look for a deep red glossy version
- Soy sauce: Adds umami and saltiness. Use a naturally brewed kind
- Sugar: Balances the heat and rounds the flavors
- Minced garlic: Fresh garlic adds zing. Avoid pre minced jars for best flavor
- Gochugaru: Korean red pepper flakes. Pick a bright red one without bitterness
- Vegetable oil: Helps sauté and tempers spice. Any neutral oil will do
- Green onions: Brings a bright flavor. Choose firm fresh stalks
- Sesame seeds: For a finishing crunch. Lightly toast them for an extra pop
Step-by-Step Instructions
- Prepare the Sauce:
- Mix the gochujang, soy sauce, sugar, garlic, and gochugaru in a bowl. Stir until you get a smooth bright red paste that smells spicy and sweet
- Boil Rice Cakes and Ramen:
- Bring four cups of water to a lively boil in your largest pot. Drop in the rice cakes first. Boil them for about five minutes until they become soft but still pleasantly chewy. Add the ramen noodles. Cook for another two to three minutes. Stir often so nothing sticks. Drain everything and set aside in a big bowl
- Sauté the Fish Cake Sheets:
- Return the empty pot to medium heat. Add the vegetable oil. Toss in the fish cake sheets and sauté them for about two minutes until they start to brown. Slight browning means bigger flavor later
- Combine with Sauce:
- Pour in your prepared sauce into the pot with the sautéed fish cakes. Stir around so everything gets shiny and red. Dump in the rice cakes, ramen noodles, and sliced fish cake pieces. Coat every piece in the spicy sauce. Scrape the pot to keep things from burning
- Final Touch with Cheese:
- Pile the mozzarella cheese all over the top. Cover the pot with a tight lid. Allow the trapped heat to melt the cheese for about two minutes. It should become gooey and stretchy. Take a peek and remove from heat as soon as it looks like pizza cheese
- Finishing:
- Drizzle with sesame oil, scatter chopped green onions, and finish with a sprinkle of sesame seeds for a real breakfast showstopper

My favorite ingredient has to be the melted mozzarella. The way it bubbles and stretches makes each bite so much more satisfying. I always remember the first time my mom let me add cheese on top and it felt wildly decadent
Storage Tips
Let leftovers cool fully before packing them into airtight containers in the fridge. They stay fresh and chewy for up to three days. Reheat gently with a splash of water to loosen the sauce and revive the texture. Never microwave on high or the rice cakes will get tough
Ingredient Substitutions
If rice cakes are hard to find, you can use thick udon noodles or even potato gnocchi for a different type of chew. You can swap out mozzarella for any good melting cheese like Monterey Jack or use vegan cheese to make this dairy free. For extra veggies, toss in sliced carrots or cabbage during the sauté step
Serving Suggestions
This dish is perfect on its own for a hearty breakfast. Try serving with fresh fruit or pickled radish on the side for a sour crunch. If you want more protein you can top with another poached egg. Even a little drizzle of honey can be nice to balance the heat if serving to kids
A Little History
Cheese tteokbokki became wildly popular in Korea in the past decade, blending the street food classic with Western cheese for the ultimate comfort meal. The dish brings together influences from Chinese, Korean, and Japanese noodles. It is loved by students and is a favorite snack at late night shops

This spicy, cheesy ramen mashup is guaranteed to become a repeat breakfast favorite. Let every bite wake you up and start your day with some heat and comfort
Recipe Q&A
- → What can I substitute for Korean rice cakes if I can't find them?
If Korean rice cakes (tteok) aren't available, you can substitute with rice gnocchi or even thick udon noodles. While the texture won't be identical, these alternatives will absorb the sauce well and provide a similar chewy consistency. In a pinch, even thick-cut pasta like penne can work, though the authentic experience comes from the unique springy texture of rice cakes.
- → Is there a way to make this dish less spicy?
Absolutely! To reduce the spiciness, simply decrease the amount of gochujang (Korean red pepper paste) and gochugaru (Korean red pepper flakes). Start by using half the recommended amount, and add more to taste. You can also balance the heat by adding a bit more sugar or even a tablespoon of honey to the sauce, which will help mellow out the spice while enhancing the other flavors.
- → Can I prepare any components of this dish ahead of time?
Yes! The sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. You can also pre-boil the rice cakes and store them in cold water in the refrigerator overnight (this prevents them from sticking together). Just drain and add them directly to the sauce when you're ready to complete the dish. The fish cakes can also be sliced ahead of time and stored in the refrigerator.
- → What protein options can I add to make this dish more substantial?
This versatile dish works wonderfully with added protein. Try adding thinly sliced beef marinated in soy sauce and sesame oil, shredded rotisserie chicken, or even cubed firm tofu for a vegetarian option. Seafood like shrimp or squid also pairs excellently with the spicy sauce. Simply cook your protein of choice separately and add it to the dish just before serving to maintain proper texture and flavor.
- → What side dishes pair well with this Korean fusion breakfast?
Traditional Korean side dishes (banchan) complement this fusion breakfast beautifully. Consider serving with kimchi, pickled daikon radish, or simple cucumber salad dressed with rice vinegar and sesame oil. For a more substantial breakfast, pair with a fried egg on top or steamed edamame on the side. A small bowl of miso soup also makes a harmonious addition to balance the spiciness of the main dish.
- → How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. The rice cakes will absorb moisture and become softer, so when reheating, add a splash of water or broth to loosen the sauce. Reheat gently in a covered pan on medium-low heat, stirring occasionally. If the cheese has solidified, you can add a fresh sprinkle before serving. Note that the texture of the rice cakes will be softer after refrigeration, but the flavor will often intensify in a pleasant way.