Cheesy Rice Paper Tteokkochi (Korean Spicy Sweet Street Food Skewers)

Byhubbybap@gmail.com
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Tteokkochi is one of those nostalgic Korean street foods I grew up eating after school, and it’s something I always find myself craving.

Instead of using traditional rice cakes, I made this version with rice paper and added cheese inside. It works surprisingly well — using string cheese makes it easy to shape, and the melty center makes it even more satisfying in its own way.

I also like adding a little strawberry jam to the sauce, which is something I often do for tteokkochi and even Korean fried chicken. It adds a natural sweetness that pairs really well with the gochujang and creates that classic sweet and spicy street food flavor.

If you’re craving Korean street food but don’t have rice cakes on hand, this is such a fun and easy version to try. Minimal ingredients, really satisfying, and full of those nostalgic flavors.

Cheesy Rice Paper Tteokkochi Korean spicy sweet street food skewers

Cheesy Rice Paper Tteokkochi

Crispy rice paper tteokkochi filled with cheese and coated in a spicy-sweet Korean sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2 (4 skewers)
Course: Appetizer, Snack
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

  • 16 Rice paper sheets
  • 8 String mozzarella cheese cut in half
Sauce
  • 4 tbsp Ketchup
  • 2 tbsp Korean corn syrup (mulyeot) or any other cooking syrup or sugar
  • 1 1/2 tbsp Strawberry jam
  • 1 tbsp Soy sauce
  • 1 tbsp Gochujang

Equipment

  • Skewers

Method
 

  1. Soften rice paper
    Dip each rice paper briefly in water until just pliable. Do not oversoak.
  2. Fill and wrap
    Place half a mozzarella stick on top and wrap tightly into a log shape.
  3. Skewer
    Thread 4 pieces onto a skewer to resemble tteokkochi.
  4. Make sauce
    Mix soy sauce, ketchup, corn syrup, strawberry jam, and gochujang until smooth.
  5. Pan-fry
    Add enough oil to coat the pan, then cook skewers over medium heat until golden and slightly crisp.
  6. Glaze
    Brush sauce over the skewers and cook briefly, turning to coat both sides until glossy and sticky.

Notes

Difficulty

Easy – Simple assembly and quick cooking.

Storage

Best fresh. Texture is best right after cooking.
Refrigerator: Up to 1 day airtight. Reheat in a pan to re-crisp.

Tips

• Don’t oversoak rice paper — a quick dip is enough.
• Wrap tightly so cheese doesn’t leak while cooking.
• Cook on medium heat to crisp without burning.
• Brush sauce at the end so it stays glossy and doesn’t burn.

If you liked this, you might also like:

Rice Paper Bibim Mandu (Crispy Flat Dumplings with Spicy Vegetables)

Crispy Rice Paper Yukjeon (Beef & Zucchini Pancakes)

Crispy Rice Paper Gimmari (Korean Seaweed Rolls)

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