Korean Spicy Stir-Fried Rice Cakes (Tteokbokki)

By · Reviewed by AislePrompt Editorial · ·

Chewy rice cakes simmered in a vibrant gochujang-based sauce with fish cakes and scallions for a comforting Korean street food experience. This korean-inspired stir fry ready in about 25 minutes layers water, gochujang (Korean chili paste), soy sauce into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 3, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Korean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, bring 2 cups water to a gentle boil over medium heat. Add 3 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp sugar, and 2 minced garlic cloves. Stir until the sauce is smooth and slightly thickened, about 2 minutes.
  2. Step 2: Add 12 oz Korean rice cakes and 4 oz sliced fish cakes to the sauce. Simmer uncovered for 8-10 minutes, stirring occasionally, until the rice cakes are soft and the sauce thickens to coat them.
  3. Step 3: Stir in 2 sliced green onions and 1 tsp sesame oil. Cook for an additional 1 minute until fragrant.
  4. Step 4: Transfer to a serving dish and sprinkle 1 tsp toasted sesame seeds on top before serving warm.

Equipment for this recipe

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Frequently asked questions

How long does Korean Spicy Stir-Fried Rice Cakes (Tteokbokki) take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Korean Spicy Stir-Fried Rice Cakes (Tteokbokki)?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Korean Spicy Stir-Fried Rice Cakes (Tteokbokki)?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Korean Spicy Stir-Fried Rice Cakes (Tteokbokki) for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Korean Spicy Stir-Fried Rice Cakes (Tteokbokki)?

Korean stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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