Spicy Street Food-Style Korean Tteokbokki with Fish Cake

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

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.

A chewy and spicy Korean rice cake dish simmered in a vibrant gochujang sauce with tender fish cakes, perfect for a fun and comforting snack. This Korean-inspired street-food recipe, ready in about 27 minutes, layers tteok (Korean rice cakes), fish cakes, gochujang (Korean chili paste) 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.

Prep: 15 min Cook: 12 min Serves 3 Korean cuisine 380 cal/serving

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Ingredients

12 oz, soaked in warm water for 10 minutes tteok (Korean rice cakes)
6 oz, sliced into 1-inch pieces fish cakes
3 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
1 tbsp sugar
3 cloves, minced garlic
2 cups water
2 stalks, chopped green onions
1 tsp, toasted sesame seeds
1 tbsp vegetable oil

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Instructions

Step 1: Drain 12 ounces soaked Korean rice cakes and set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium heat and add 3 minced garlic cloves, sautéing for 30 seconds until fragrant.
Step 2: Add 2 cups water, 3 tablespoons gochujang, 1 tablespoon soy sauce, and 1 tablespoon sugar to the skillet, stirring until the sauce is smooth and begins to simmer.
Step 3: Add the rice cakes and 6 ounces sliced fish cakes to the simmering sauce. Stir gently and cook over medium heat for 8-10 minutes, stirring occasionally, until the rice cakes are soft and the sauce thickens to coat them.
Step 4: Stir in 2 chopped green onion stalks and sprinkle 1 teaspoon toasted sesame seeds over the top. Cook for an additional 1 minute, then remove from heat and serve hot for an authentic spicy street food experience.