Pan-Fried Korean Street Tteokbokki with Gochujang Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Chewy rice cakes pan-fried until golden and tossed in a spicy-sweet gochujang sauce, a beloved Korean street food snack bursting with flavor. This korean-inspired street food ready in about 27 minutes blends cylindrical Korean rice cakes (tteok), vegetable oil, gochujang (Korean chili paste) into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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 (15 ratings) Prep: 15 min Cook: 12 min Serves 3 Korean cuisine 320 cal/serving
Plan a meal with the AI → Order on Instacart →

Ingredients

Instructions

  1. Step 1: Rinse 12 oz Korean rice cakes under cold water and drain. If frozen, soak in warm water for 10 minutes to soften.
  2. Step 2: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium heat until shimmering.
  3. Step 3: Add 2 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  4. Step 4: Add the drained rice cakes into the skillet and pan-fry for 3-4 minutes, stirring frequently, until they develop light golden edges.
  5. Step 5: In a small bowl, mix 3 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp brown sugar, and 1/2 cup water until smooth.
  6. Step 6: Pour the sauce mixture over the rice cakes in the skillet, stir to coat, and cook for another 5 minutes, stirring occasionally, until the sauce thickens and clings to the rice cakes.
  7. Step 7: Remove from heat and sprinkle 2 thinly sliced scallions and 1 tsp toasted sesame seeds over the top before serving.

Frequently asked questions

How long does Pan-Fried Korean Street Tteokbokki with Gochujang Sauce take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Fried Korean Street Tteokbokki with Gochujang Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Fried Korean Street Tteokbokki with Gochujang Sauce?

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 Pan-Fried Korean Street Tteokbokki with Gochujang Sauce 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 Pan-Fried Korean Street Tteokbokki with Gochujang Sauce?

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.

What others are saying

Related recipes

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →