Spicy Korean Street-Style Tteokbokki with Fish Cakes

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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 fiery gochujang sauce with tender fish cakes and scallions, a beloved Korean street food classic. This Korean-inspired street-food recipe, 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.

Prep: 15 min Cook: 15 min Serves 3 Korean cuisine 350 cal/serving

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Ingredients

12 oz tteok (Korean rice cakes)
6 oz sliced fish cakes
2 cups water
3 tbsp gochujang (Korean red chili paste)
1 tsp gochugaru (Korean chili flakes)
1 tbsp soy sauce
2 tsp sugar
1 tsp minced garlic
1/4 cup chopped green onions
1 tsp sesame oil
1 tbsp toasted sesame seeds

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Instructions

Step 1: Soak 12 ounces of Korean rice cakes in warm water for 10 minutes if they are hard or refrigerated; then drain.
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.
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.
Step 4: Stir in 1/4 cup chopped green onions and 1 teaspoon sesame oil for aroma, cooking for another minute.
Step 5: Transfer to a serving dish and sprinkle 1 tablespoon toasted sesame seeds on top before serving hot.