Cheesy Seafood Tteokbokki

My daughter loves Cheese and Tteokbokki, I love seafood and mixing these elements brings us to this dish that we have today the Cheesy Seafood Tteokbokki, a dish prepared like a normal Tteokbokki but loaded with seafood like prawns, squid, scallops and surimi, it is then finished off with quickmelt cheese and mozzarella in the oven for a gooey toasted topping.

A casserole that is a celebration of flavours, spicy, hot, sweet, savoury and creamy all at the same time, add to that the taste of seafood and mildly salty cheese, it is definitely a party for your taste buds. Its Korean (tteok and gochujang), its Italian (mozzarella), its American (quick melt/Velveeta), its Japanese (dashi), it’s a wonderful confusion of everything.

Cheesy Seafood Tteokbokki
Prep time
Cook time
Total time
Serves: 3-4
  • 350 g Tteok for Tteokbokki (Korean rice cake)
  • 175 g fish cake, sliced
  • 6 pcs large prawns
  • 2 pcs medium squid, pineapple cut
  • 6 pcs scallops
  • 100 g surimi, sliced
  • 2½ cups dashi stock
  • 2 tbsp gochujang
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 3 stalks spring onions, sliced
  • 2 tsp sesame oil
  • ½ cup grated quick melt, processed or Velveeta cheese
  • 1 cup grated mozzarella cheese
  1. Bring 6 cups of water to a boil, add rice cake and soak it for 15-20 minutes or until soft.
  2. In a large pan combine dashi stock, gochujang, soy sauce and brown sugar, bring it to a boil.
  3. Drain rice cakes then add into the boiling sauce, reduce heat to low then cook for 5 minutes while stirring occasionally.
  4. Add the rice cakes, prawns, squid, scallops and surimi and cook for 5 more minutes or until the sauce thickens.
  5. Remove from heat, stir in the spring onions.
  6. Top with cheese then place in a 200C preheated oven then bake until top turns golden brown.
  7. Remove from oven then serve.



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