Dairy Farmers of Canada

Tteokbokki-Style Cheese-Stuffed Rice Cakes

You've probably seen them on your social network feeds: tteokbokki, those traditional Korean rice cakes served in a spicy sauce, are all the rage on Instagram and TikTok! Instead of tteok (rice cakes), this tteokbokki-inspired recipe uses rice sheets filled with melting mozzarella made from Canadian milk, for a delicious and surprising take on the popular cheese tteokbokki.

These mozzarella-filled rice rolls are also a great option if you're craving tteokbokki but don't have any tteok in the pantry! The sauce, in fact, respects the traditional ingredients of tteokbokki sauce (broth, gochujang, sugar and soy sauce, with a garnish of chilli flakes, green onions and black sesame)... with the addition of mozzarella for a dish that's spicy, but also full of melty deliciousness. Tip: to make it even more nourishing, add soft-boiled eggs.

By Alexandre Vovan, Content Creator @onclevov Vovan
  • Prep: 15 minutes
  • Cooking: 5 minutes
Yields 2
Tteokbokki-Style Cheese-Stuffed Rice Cakes


  • Rice cakes
  • 12 mozzarella cheese sticks made from 100% Canadian milk
  • 12 small (16 cm) rice sheets
  • Sauce
  • 250 ml (1 cup) unsalted chicken broth
  • 60 ml (1⁄4 cup) condensed tomato soup
  • 45 ml (3 tablespoons) "gochujang" Korean chilli paste
  • 22.5 ml (1 1⁄2 tbsp.) brown sugar
  • 15 ml (1 tablespoon) light soy sauce
  • Garnish
  • 80 ml (⅓ cup) shredded mozzarella cheese made from 100% Canadian milk
  • 1 green onion, minced
  • Black sesame seeds, to taste
  • Ground chilli flakes, to taste
  • Sesame oil, to taste
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Slice a block of mozzarella crosswise into 12 sticks (about 1 cm thick).

Soak a sheet of rice in lukewarm water and drain well. Place the sheet on a perforated plate or textured cutting board. Wait until the sheet is malleable and slightly sticky (about 30 seconds).

On the first third of the sheet, place a mozzarella cheese stick. Fold the sheet over the stick, then fold the sides over, and finish by rolling as tightly as possible. Repeat for all 12 sticks.

Pour chicken stock into a non-stick pan and bring to a boil.

Add all sauce ingredients and mix well as it simmers.

Add the 12 rice paper-covered sticks to the mixture and simmer for 4 minutes, turning occasionally.

Add the grated mozzarella cheese and wait for it to melt.

Serve with green onions, black sesame seeds, a few drops of sesame oil and crushed chilli flakes.

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