Korean Street-Style Spicy Tteokbokki with Fish Cakes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Chewy rice cakes and tender fish cakes drenched in a spicy, sweet gochujang sauce, emulating Korea’s beloved street snack. This korean-inspired street food ready in about 30 minutes layers tteok (Korean rice cakes), fish cakes, water 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 4, 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.

★ 4.3 (11 ratings) Prep: 15 min Cook: 15 min Serves 4 Korean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 1 lb tteok (Korean rice cakes) in warm water for 10 minutes if frozen or hard, then drain.
  2. Step 2: In a large nonstick pan, combine 3 cups water, 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp sugar, and 3 minced garlic cloves. Bring to a simmer over medium heat, stirring until sauce is smooth and fragrant.
  3. Step 3: Add soaked tteok and 8 oz sliced fish cakes to the sauce. Simmer for 8-10 minutes, stirring occasionally until rice cakes are soft and sauce thickens to coat them.
  4. Step 4: Stir in 2 sliced green onions and sprinkle with 1 tbsp toasted sesame seeds.
  5. Step 5: Optionally, halve 2 peeled hard-boiled eggs and add on top before serving for added richness.

Frequently asked questions

How long does Korean Street-Style Spicy Tteokbokki with Fish Cakes take to make?

Total time is about 30 minutes (15 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 Street-Style Spicy Tteokbokki with Fish Cakes?

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 Street-Style Spicy Tteokbokki with Fish Cakes?

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 Street-Style Spicy Tteokbokki with Fish Cakes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Street-Style Spicy Tteokbokki with Fish Cakes?

Korean street food 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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