Easy Spicy Cheese Rice Cakes

I first came across the idea of Spicy Cheese Rice Cakes when I was experimenting in the kitchen one evening. I wanted something quick and comforting but with a bold kick of flavor. That’s when I thought, why not combine my love for Korean rice cakes with the gooey goodness of cheese? It seemed like a wild idea at the time, but I knew that if I could find the right balance between spice and cheese, it could be something special. I grabbed some gochujang, rice cakes, and mozzarella, and set to work. Little did I know, I was about to create one of my all-time favorite dishes!

The Perfect Blend of Flavors

As I melted butter and sautéed garlic in my trusty cast iron skillet, the aroma filled the kitchen, making my mouth water. I could already tell this was going to be a comforting dish. When I added the rice cakes, they started to get crispy on the outside, while still staying chewy on the inside—a texture I love. But the real magic happened when I poured in the gochujang sauce. The fiery red sauce coated the rice cakes beautifully, giving them a rich, savory flavor with just the right amount of sweetness from the brown sugar.

The Gooey, Cheesy Finale

Next came the best part—topping everything with shredded mozzarella cheese. I placed the skillet under the broiler, and within minutes, the cheese started to bubble and turn golden brown around the edges. The combination of spicy gochujang and creamy mozzarella was a match made in heaven. I pulled the skillet out, sprinkled some sesame seeds and chopped green onions on top for extra crunch and color. The dish looked so good, I could hardly wait to dig in. When I finally took my first bite, it was everything I hoped for—crispy, spicy, cheesy, and absolutely delicious!

Now, Spicy Cheese Rice Cakes have become a go-to dish for me, especially when I want something quick and satisfying. Whether I’m serving them at a dinner party or just enjoying them on a quiet weeknight, they always hit the spot. I love that they’re so easy to make, yet taste like something you’d order at a fancy fusion restaurant. Plus, there’s plenty of room to get creative—sometimes I’ll add tofu or chicken for extra protein, or serve them with a side of pickled veggies to cut through the richness. No matter how I prepare them, they never fail to impress!

Chef’s Notes-Spicy Cheese Rice Cakes

• When preparing Korean rice cakes, ensure they’re thoroughly softened according to the package instructions. Boiling or soaking them in hot water for a few minutes softens them before frying. This ensures a chewy interior with a crispy exterior.
• Gochujang can vary in spiciness. Taste the sauce before mixing it with the rice cakes and adjust the heat level to your liking by adding more or less gochujang. For a milder dish, reduce gochujang or add extra brown sugar.
• Keep an eye on the cheese when broiling! Mozzarella browns quickly. Broil until it’s bubbly and golden, but avoid burning it.
• If you don’t have a cast iron skillet, a non-stick skillet works too. However, a cast iron skillet retains heat better, giving a superior crispy texture.
• Add a splash of toasted sesame oil at the end before serving for an extra layer of nutty flavor.
• This dish is flexible. Add cooked chicken, tofu, or shrimp for extra protein. You can also mix in veggies like sautéed bell peppers, mushrooms, or zucchini for additional texture and flavor.

Spicy Cheese Rice Cakes

Recipe by Kimmy

Course: AppetizerCuisine: American, KoreanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

450

kcal

Total time

20

minutes

Dive into the world of flavor with these Spicy Cheese Rice Cakes, a tantalizing fusion of Korean and American cuisine. Imagine crispy rice cakes drenched in a luscious gochujang garlic butter sauce, topped with bubbling mozzarella cheese. It’s a dish that promises to be both a crowd-pleaser and a personal favorite. Perfect for any occasion, this recipe is as easy as it is delicious. Get ready to impress your taste buds with this delightful creation!

Ingredients

• 2 tablespoons sesame oil

• 1 tablespoon soy sauce

• 2 tablespoons gochujang paste

• 1 tablespoon brown sugar

• 3 tablespoons unsalted butter

• 2 cloves garlic finely chopped

• 1 package Korean rice cakes about 14 ounces

• 1 1/2 cups shredded mozzarella cheese

• Alternative Ingredients:

• Soy sauce substitute: Tamari for gluten-free

• Brown sugar substitute: Coconut sugar for a healthier option

• Mozzarella substitute: Vegan cheese for dairy-free

Directions

• Sauce Preparation – In a mixing bowl, combine sesame oil, soy sauce, gochujang paste, and brown sugar until smooth. Set aside for later use.
• Garlic Butter Base – Heat unsalted butter in a cast iron skillet over medium-high heat until melted. Add finely chopped garlic and sauté for about 2 minutes until fragrant.
• Rice Cake Cooking – Follow package instructions to prepare rice cakes. Add them to the skillet and stir well to coat with garlic butter. Allow them to cook for approximately 5 minutes until they start to crisp up.
• Cheese Topping – Sprinkle shredded mozzarella cheese over the top and place under a broiler until the cheese is bubbly and golden brown.
• Finishing touches -Serve and combine together in the skilet pan the cheese rice cakes.

Equipment

• cast iron skillet
• mixing bowls
• measuring cups and spoons

Notes

• For an extra kick, add a pinch of red pepper flakes to the sauce. Serve with a side of pickled vegetables or a fresh green salad to balance the flavors. Feel free to add cooked chicken or tofu for added protein.

Nutrition Facts

• Calories: 450kcal
• Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 50mg
• Sodium: 800mg
• Potassium: 150mg
• Carbohydrates: 50g
• Fiber: 2g
• Sugar: 6g
• Protein: 12g
• Vitamin A: 500IU
• Vitamin C: 2mg
• Calcium: 200mg
• Iron: 1mg

FAQ- Spicy Cheese Rice Cakes

Can I use frozen rice cakes?

Yes, just thaw them in warm water for a few minutes before cooking. Make sure they are fully softened for the best texture.

How do I make the dish less spicy?

Reduce the gochujang or add more sugar to balance the heat. You can also serve with a side of plain yogurt or sour cream to cool down the spiciness.

What if I don’t have a broiler?

You can bake the rice cakes in a preheated oven at 400°F for 5-7 minutes until the cheese is melted and bubbly.

Can I make this recipe ahead of time?

It’s best to serve this dish fresh, but you can prep the sauce ahead of time and refrigerate it. When ready to serve, just cook the rice cakes, heat the sauce, and assemble.

Can I make this dish vegan?

Yes, simply use vegan mozzarella and plant-based butter. You can also substitute the gochujang paste with a vegan-certified version, as some may contain animal products.