Spicy Korean Stir-Fried Rice Cakes with Gochujang Sauce

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

Chewy rice cakes stir-fried in a vibrant, spicy gochujang sauce with vegetables and sesame seeds for a satisfying Korean street food experience. This korean-inspired stir fry (vegetarian) ready in about 30 minutes layers rice cakes (tteokbokki), 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 320 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.

Prep: 15 min Cook: 15 min Serves 4 Korean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 12 oz rice cakes in warm water for 10 minutes if they are hard, then drain.
  2. Step 2: In a small bowl, whisk together 3 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp sugar, and 1 cup water until smooth.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  4. Step 4: Add the drained rice cakes and 1 medium julienned carrot to the skillet. Stir-fry for 2 minutes until the rice cakes start to soften.
  5. Step 5: Pour the gochujang sauce mixture into the skillet and bring to a simmer. Cook for 5-7 minutes, stirring frequently, until the sauce thickens and coats the rice cakes.
  6. Step 6: Stir in 2 chopped green onion stalks and 1 tsp sesame oil, cooking for an additional minute.
  7. Step 7: Remove from heat and sprinkle 1 tbsp toasted sesame seeds on top before serving hot.

Frequently asked questions

How long does Spicy Korean Stir-Fried Rice Cakes with Gochujang Sauce 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 Spicy Korean Stir-Fried Rice Cakes with Gochujang Sauce?

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 Spicy Korean Stir-Fried Rice Cakes 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 Spicy Korean Stir-Fried Rice Cakes with Gochujang Sauce 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.

Is Spicy Korean Stir-Fried Rice Cakes with Gochujang Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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