Spicy Korean-Style Tteokbokki with Gochujang Sauce

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

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 vibrant, spicy-sweet gochujang sauce with fish cakes and scallions for traditional Korean street food flavor. This Korean-inspired street-food recipe, ready in about 25 minutes, pairs Korean rice cakes (tteok), fish cakes, sliced, gochujang (Korean chili paste) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving

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Ingredients

400 g Korean rice cakes (tteok)
150 g fish cakes, sliced
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp sugar
3 cloves, minced garlic cloves
2 cups water
2 stalks, sliced scallions
1 tsp sesame oil
1 tsp, toasted sesame seeds

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Instructions

Step 1: Soak 400 g Korean rice cakes in warm water for 10 minutes if frozen or hard. Drain and set aside.
Step 2: In a large skillet or shallow pan, combine 2 cups water, 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp sugar, and 3 minced garlic cloves. Stir over medium heat until the sauce is smooth and starts to bubble.
Step 3: Add the drained rice cakes and 150 g sliced fish cakes to the sauce. Simmer for 8-10 minutes, stirring occasionally, until the rice cakes are soft and sauce thickens to coat the ingredients.
Step 4: Stir in 1 tsp sesame oil and 2 sliced scallions. Cook for another minute.
Step 5: Transfer to a serving dish and sprinkle 1 tsp toasted sesame seeds on top before serving hot.