Korean Tteokbokki Panini with Spicy Rice Cakes

Name: Korean Tteokbokki Panini with Spicy Rice Cakes
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1¼ cup (200 g) Korean tteok (rice cakes), preferably cylindrical, thawed if frozen, patted dry with paper towels; 2½ tablespoons (40 g) gochujang (Korean red chili paste); 1 tablespoon (15 ml) soy sauce; 1½ teaspoons (7½ g) granulated sugar; 2 cloves (10 g) garlic, minced; ½ teaspoon (3 g) fresh ginger, finely grated; 3 tablespoons (45 ml) water; 1 tablespoon (15 ml) neutral cooking oil; 2 rolls (200 g) panini bread or ciabatta rolls, split horizontally; 3 ounces (85 g) fresh mozzarella, sliced; 2 medium (30 g) scallions (green onions), thinly sliced, whites and greens separated; 1½ teaspoons (8 g) sesame seeds, toasted; 1½ teaspoons (7½ g) unsalted butter, softened; 1 tablespoon (15 g) mayonnaise (optional)

From the MyKitchenBank Kitchen

A fusion panini featuring chewy Korean tteok (rice cakes) coated in a vibrant gochujang-based sauce, layered with melted mozzarella, crispy scallions, and sesame seeds, then pressed until golden and crispy. Spicy, gooey, and utterly craveable—this sandwich brings together street food charm and panini comfort in every bite.

Prep: 12 min
Cook: 18 min
Wait: 5 min
Total: 35 min
Makes: 2 panini sandwiches

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Ingredients

2 servings

1¼ cup (200 g) Korean tteok (rice cakes), preferably cylindrical, thawed if frozen, patted dry with paper towels
2½ tablespoons (40 g) gochujang (Korean red chili paste)
1 tablespoon (15 ml) soy sauce
1½ teaspoons (7.5 g) granulated sugar
2 cloves (10 g) garlic, minced
½ teaspoon (3 g) fresh ginger, finely grated
3 tablespoons (45 ml) water
1 tablespoon (15 ml) neutral cooking oil
2 rolls (200 g) panini bread or ciabatta rolls, split horizontally
3 ounces (85 g) fresh mozzarella, sliced
2 medium (30 g) scallions (green onions), thinly sliced, whites and greens separated
1½ teaspoons (8 g) sesame seeds, toasted
1½ teaspoons (7.5 g) unsalted butter, softened
1 tablespoon (15 g) mayonnaise (optional)

Equipment (5)

Large skillet or saucepan
Panini press or grill pan with weight
Small bowl
Cutting board
Whisk or spoon

Steps

Before you start

Preheat your panini press or grill pan to medium-high heat
Have all ingredients prepped and within arm's reach before you start assembling
If using frozen tteok, thaw them at room temperature for 15 minutes first

1
Make the spicy sauce
- In a small bowl, whisk together gochujang, soy sauce, sugar, minced garlic, grated ginger, and water until smooth and fully combined.
- The sauce should be thick but pourable.
- Set aside.
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Ready when: Sauce is smooth with no lumps
Tip: Whisk well to fully dissolve the gochujang—lumps will make the texture uneven.
2
Toast the sesame seeds
- Heat a small dry skillet over medium heat.
- Add sesame seeds and toast, stirring constantly, for 1–2 minutes until fragrant and golden.
- Transfer to a plate.
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Ready when: Seeds are golden and fragrant
Tip: Watch closely—sesame seeds burn quickly. If your press uses this skillet, move this step to the end.
3
Cook the tteok in sauce
- Heat neutral oil in a large skillet over medium-high heat.
- Once shimmering, add the patted-dry tteok and cook, stirring occasionally, for 3–4 minutes until they begin to soften and warm through.
- Pour in the gochujang sauce and stir continuously for 2–3 minutes until the rice cakes are evenly coated, chewy, and the sauce clings to them.
- The mixture should be slightly glossy.
- Fold in the scallion whites in the last 30 seconds.
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Ready when: Rice cakes are soft and chewy, sauce is thick and coats them evenly
Tip: Don't overstiffy the tteok or they'll become mushy. They should stay slightly chewy on the interior.
4
Assemble the panini
- Butter or spread mayo lightly on the cut sides of both panini rolls.
- On the bottom half of each roll, layer half the mozzarella slices.
- Divide the spiced tteok mixture evenly between the two rolls, spooning it on top of the cheese.
- Top with the remaining mozzarella, then scatter the scallion greens and toasted sesame seeds.
- Close with the top half of each roll.
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Ready when: Panini are fully assembled and sealed
Tip: Layer the cheese on both sides of the filling so it melts and holds everything together. Don't overstuff or the panini will burst open.
5
Press and grill the panini
- Place both assembled panini on the preheated panini press (or grill pan).
- If using a press, close it and grill for 3–4 minutes until the bread is golden brown and crispy and the cheese is fully melted.
- If using a grill pan, cook each side for 2 minutes, pressing down gently with a weight or spatula halfway through, until both sides are golden.
- The bread should have light char marks and feel firm when pressed.
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Ready when: Bread is golden brown with crispy edges, cheese is melted and oozing slightly
Tip: If using a panini press, don't over-squeeze or you'll push all the filling out the sides. Gentle, consistent pressure works best.
6
Rest and serve
- Transfer the hot panini to a cutting board and let rest for 1–2 minutes so the cheese sets slightly and the filling stabilizes.
- This prevents the filling from spilling out when you bite in.
- Slice diagonally if desired and serve immediately.
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Ready when: Panini are no longer actively steaming, exterior is firm
Tip: Don't skip this rest—it's crucial for keeping the filling inside the sandwich when you take that first bite.

Good to know

Tips

If you can't find cylindrical tteok, use short rice cake sticks or irregular pieces—they'll soften and break up in the sauce, creating a more textured filling similar to traditional tteokbokki.
Toast your sesame seeds fresh if possible—store-bought toasted seeds are convenient but lose flavor over time. Toasting takes less than 2 minutes.
For extra heat, add a pinch of gochugaru (Korean red chili flakes) or a tiny drizzle of sriracha on top of the sandwich before closing it.
The panini press gives the most even, crispy exterior; if you don't have one, a cast-iron skillet with a weight (another pan, a brick, or a heavy book wrapped in foil) works beautifully.

Make ahead

You can prepare the gochujang sauce and prep all ingredients (slice mozzarella, chop scallions, toast sesame seeds) up to 4 hours ahead and refrigerate. Cook the tteok in sauce no more than 30 minutes before grilling—the rice cakes will harden as they cool. Assemble and press to order for the best texture and melted cheese.

Storage & reheating

Best served immediately. Leftover panini can be wrapped in foil and refrigerated for up to 1 day, then reheated gently in a 350°F (175°C) oven for 8–10 minutes until the cheese softens. The texture won't be quite as crispy as freshly pressed, but it will still be delicious.

Substitutions

Korean tteok (rice cakes), preferably cylindrical → Fresh mozzarella cubes or halloumi cheese chunks (cooked the same way). This shifts the sandwich away from tteokbokki, but works well if you can't find rice cakes. The texture will be less chewy but still delicious.
gochujang (Korean red chili paste) → Sriracha mixed with a pinch of brown miso (1.5 tbsp + 0.5 tsp). Sriracha alone is thinner; the miso adds umami depth similar to gochujang. Adjust to taste.
fresh mozzarella, sliced → Provolone or cheddar cheese. Provolone adds a sharper tang; cheddar creates a richer, more indulgent panini. Use the same weight.
panini bread or ciabatta rolls → Brioche buns or sourdough rolls. Brioche will be sweeter and richer; sourdough adds a tangy depth. Both work well and toast nicely.