Spicy Korean Street-Style Tteokbokki with Fish Cakes

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

Chewy rice cakes simmered in a fiery gochujang sauce with tender fish cakes and scallions, a beloved Korean street food classic. This korean-inspired street food ready in about 30 minutes layers tteok (Korean rice cakes), sliced 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 3, 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.

★ 4.4 (8 ratings) Prep: 15 min Cook: 15 min Serves 3 Korean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 12 ounces of Korean rice cakes in warm water for 10 minutes if they are hard or refrigerated; then drain.
  2. Step 2: In a wide skillet or shallow pan, combine 2 cups water, 3 tablespoons gochujang, 1 teaspoon gochugaru, 1 tablespoon soy sauce, 2 teaspoons sugar, and 1 teaspoon minced garlic. Bring to a simmer over medium heat until the sauce is fragrant and slightly thickened, about 3 minutes.
  3. Step 3: Add the soaked rice cakes and 6 ounces sliced fish cakes to the sauce. Simmer gently for 8-10 minutes, stirring frequently, until the rice cakes are soft and the sauce coats them thickly.
  4. Step 4: Stir in 1/4 cup chopped green onions and 1 teaspoon sesame oil for aroma, cooking for another minute.
  5. Step 5: Transfer to a serving dish and sprinkle 1 tablespoon toasted sesame seeds on top before serving hot.

Frequently asked questions

How long does Spicy Korean Street-Style 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 Spicy Korean Street-Style 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 Spicy Korean Street-Style 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 Spicy Korean Street-Style Tteokbokki with Fish Cakes 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 Spicy Korean Street-Style 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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