Pan-Fried Korean Tteokbokki with Spicy Gochujang Sauce

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Chewy Korean rice cakes stir-fried in a vibrant, spicy-sweet gochujang sauce for a popular street snack with bold flavors and satisfying texture. This Korean-inspired street-food recipe, ready in about 22 minutes, pairs Korean rice cakes (tteok), gochujang (Korean chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 12 min Serves 3 Korean cuisine 320 cal/serving

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Ingredients

12 oz Korean rice cakes (tteok)
3 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
1 tbsp sugar
1/2 cup water
2 garlic cloves, minced
1 tsp sesame oil
2 stalks green onions, sliced
1 tsp sesame seeds
2 tbsp vegetable oil

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Instructions

Step 1: Rinse 12 oz Korean rice cakes under cold water and soak in warm water for 10 minutes if they are hard or refrigerated.
Step 2: In a small bowl, whisk together 3 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp sugar, 1/2 cup water, and 2 minced garlic cloves until smooth.
Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Drain the rice cakes and add them to the skillet, stir-frying for 2 minutes until they start to soften.
Step 4: Pour the gochujang sauce mixture over the rice cakes and continue cooking, stirring frequently, for 5-7 minutes until the sauce thickens and the rice cakes are tender and coated, with slight caramelization at the edges.
Step 5: Remove from heat and drizzle with 1 tsp sesame oil, then sprinkle 2 sliced green onions and 1 tsp sesame seeds on top before serving warm.