Spicy Korean-Style Stir-Fried Rice Cakes (Tteokbokki)
Classic Korean rice cakes stir-fried in a spicy, sweet, and savory gochujang sauce for a chewy and satisfying street food favorite. This korean-inspired stir fry ready in about 25 minutes layers cut into 1-inch pieces fish cake slices, sliced into 1-inch lengths scallions, 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 380 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.
Ingredients
- 12 oz, soaked in warm water for 10 minutes Korean rice cakes (tteok)
- 1 cup, cut into 1-inch pieces fish cake slices
- 2, sliced into 1-inch lengths scallions
- 1 1/2 cups water
- 3 tbsp gochujang (Korean red chili paste)
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tbsp soy sauce
- 2 tsp sugar
- 2 cloves minced garlic
- 1 tsp sesame oil
- 1 tbsp (for garnish) toasted sesame seeds
Instructions
- Step 1: Drain 12 oz Korean rice cakes soaked for 10 minutes. In a large skillet or wok, combine 1 1/2 cups water, 3 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy sauce, 2 tsp sugar, and 2 minced garlic cloves; bring to a simmer over medium heat.
- Step 2: Add the drained rice cakes and 1 cup sliced fish cake pieces to the sauce; cook stirring frequently for 8-10 minutes until the sauce thickens and the rice cakes become soft and chewy.
- Step 3: Stir in 2 sliced scallions and 1 tsp sesame oil; cook for an additional 1 minute until scallions are slightly wilted.
- Step 4: Transfer to a serving dish and sprinkle 1 tbsp toasted sesame seeds on top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Korean-Style Stir-Fried Rice Cakes (Tteokbokki) take to make?
Total time is about 25 minutes (10 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-Style Stir-Fried Rice Cakes (Tteokbokki)?
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-Style Stir-Fried Rice Cakes (Tteokbokki)?
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-Style Stir-Fried Rice Cakes (Tteokbokki) 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-Style Stir-Fried Rice Cakes (Tteokbokki)?
Korean stir fry 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.
