While this is no “authentic” cheese tteobokki, it’s my favourite go-to simple recipe that you can customize. You can create this dish with bulgogi, tofu, ground beef/turkey, throw in some boiled eggs…the options are endless. What elevates this dish in my opinion is the cheese that is melted on top. Yeah, you could serve this dish without it but it just gives this nice, slightly salty quality to the tteobokki. And made with Gunn’s Hill Tipsy cheese takes this dish to another level. Gunn’s Hill Tipsy is their original Oxford Harvest cheese but soaked in delicious Palatine Hills Cabernet Merlot. The cheese itself is creamy and the edible rind gives it a nice, slightly smokey flavour. The taste is sharper, giving the tteobokki a nice character.

gunns hill tipsy cheese tteeobokki

I love supporting local businesses and I’m proud of all the great Canadian producers who create world class items we are so lucky to enjoy here at home. Canadian cheese is no different – there are so many local producers who put a lot of care into all they do. When I’ve chatted with a few, you can tell the passion that goes into making their products – the best quality ingredients and the ethical treatments of their livestock.

gunns hill tipsy cheese tteeobokki

As most people who’ve read my blog knows, I love simple and delicious recipes that have a meal ready in no time. Between running my own business and working on Gastrofork, there is very little time in between to prepare a meal – which is not a bad thing because I love eating out most days! But sometimes, you’re just not in a mood to go out or maybe you have a deadline and you need to focus your efforts in the comfort of your own space.

gunns hill tipsy cheese tteeobokki

I’ve always been a fan of Korean cuisines and in recent years, I’ve been making an effort to learn how to cook more of my favourite dishes at home. I greatly admire the intricacies of different culture’s dining and Korean is pretty high up there. Serving several side dishes (or banchan) with your main dishes has always been one the most enjoyable parts of the meal.


Cheese Tteobokki

Prep Time: 5 minutes
Cook Time: 20 minutes
Spice Level: Medium


½ fish cake block, sliced thinly (optional)
1 package tteok (rice cakes)

2 cloves garlic, minced
1 tablespoon gochujang
1 tablespoon white sugar
1 tablespoon soy sauce
1 ½ cup broth, (fish preferably, but any broth will do)

6 cups water, for boiling

2-3 stalks green onion, sliced into 1-2 inch widths
½ cup shredded cheese


  1. In a pot, boil water.
  2. Add rice cakes and boil for 5-7 minutes (the cakes should be slightly undercooked). When the rice cakes are ready, drain and run under cold water to stop the cooking process. Set aside.
  3. In a separate large pan, add garlic, gochujang, white sugar, soy and broth and stir to mix.
  4. Add rice cakes and fish cakes to the large pan and stir for 2-3 minutes. The liquid should begin to thicken.
  5. Turn off heat and place the tteobokki into a oven-proof container. Toss in green onions and give a good stir.
  6. Sprinkle cheese on top and broil in oven for 3-4 minutes OR in a microwave until cheese is melted.
  7. Serve and enjoy warm!

For more information on Gunn’s Hill Tipsy Cheese, visit their website here: http://www.gunnshillcheese.ca/

For more information on Canadian Cheese and to support local, be sure to check out the website here: http://canadiancheese.ca