Street Vendor-Inspired Korean Spicy Rice Cake Stir Fry

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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 stir-fried in a spicy, sweet gochujang sauce with vegetables, replicating popular Korean street food flavors. This Korean-inspired street-food recipe (vegetarian), ready in about 30 minutes, layers garaetteok (Korean rice cakes), gochujang (Korean chili paste), soy sauce 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 400 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 400 cal/serving

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Ingredients

12 oz garaetteok (Korean rice cakes)
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp sugar
1/2 cup water
2 tbsp vegetable oil
3, minced garlic cloves
2 stalks, sliced green onions
1 cup, chopped cabbage
1 tsp, toasted sesame seeds
1 tsp sesame oil

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Instructions

Step 1: Soak 12 oz garaetteok rice cakes in warm water for 10 minutes to soften, then drain.
Step 2: In a small bowl, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp sugar, and 1/2 cup water until smooth.
Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 4: Add the soaked rice cakes and 1 cup chopped cabbage to the skillet, stirring frequently for 3 minutes until cabbage softens slightly.
Step 5: Pour the gochujang sauce mixture over the rice cakes and vegetables. Stir continuously and cook for 5-6 minutes until the sauce thickens and coats the rice cakes evenly.
Step 6: Stir in 2 sliced green onions and 1 tsp toasted sesame seeds, then drizzle 1 tsp sesame oil over the dish before serving to add a nutty aroma.