Spiced Korean Tteokbokki with Gochujang Sauce

By AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

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 rice cakes simmered in a spicy and sweet gochujang-based sauce, garnished with scallions and toasted sesame seeds for a classic Korean street food experience. This Korean-inspired street-food recipe, ready in about 25 minutes, pairs tteok (Korean rice cakes), 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 350 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: 15 min Serves 3 Korean cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

12 oz tteok (Korean rice cakes)
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp sugar
3 garlic cloves, minced
2 cups water
2 scallions, sliced
1 tbsp toasted sesame seeds
1 tbsp vegetable oil

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Rinse 12 oz tteok (Korean rice cakes) under cold water and soak in warm water for 10 minutes if hardened.
Step 2: In a large skillet or wok, heat 1 tbsp vegetable oil over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 3: Stir in 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp sugar, and 2 cups water. Bring the sauce to a gentle boil.
Step 4: Add the soaked and drained rice cakes to the sauce and simmer over medium-low heat for 8-10 minutes, stirring occasionally, until the sauce thickens and the rice cakes become soft and chewy.
Step 5: Remove from heat, garnish with 2 sliced scallions and 1 tbsp toasted sesame seeds, and serve immediately.