Sweet and Spicy Tteokbokki with Fish Cakes
Chewy rice cakes simmered in a balanced sweet-spicy sauce with savory fish cakes, ideal for an authentic Korean street food experience. This korean-inspired asian ready in about 21 minutes layers cut into 1/2-inch pieces fish cakes, gochujang sauce, granulated sugar 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 2, 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
- 8 oz, cut into 1/2-inch pieces tteok (rice cakes)
- 4 oz, cut into 1/2-inch pieces fish cakes
- 2 tbsp gochujang sauce
- 1 tbsp granulated sugar
- 1 tbsp soy sauce
- 1 cup water
- 2 tbsp, sliced green onions
Instructions
- Step 1: In a pot, combine 8 oz cut rice cakes, 4 oz cut fish cakes, 2 tbsp gochujang sauce, 1 tbsp sugar, 1 tbsp soy sauce, and 1 cup water. Stir to combine.
- Step 2: Bring to a simmer over medium heat, then reduce to low and cook for 10 minutes, stirring occasionally, until rice cakes are tender and sauce thickens to coat the back of a spoon.
- Step 3: Stir in 2 tbsp sliced green onions and cook for 1 minute. Serve hot with extra gochujang for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sweet and Spicy Tteokbokki with Fish Cakes take to make?
Total time is about 21 minutes (10 min prep + 11 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 Sweet and Spicy Tteokbokki with Fish Cakes?
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 Sweet and Spicy Tteokbokki with Fish Cakes?
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 Sweet and Spicy Tteokbokki with Fish Cakes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sweet and Spicy Tteokbokki with Fish Cakes?
Korean asian 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.
What others are saying
- ★★★★★
Easy to make and tasted just like my favorite Korean restaurant. Will make again!
- ★★★★★
So flavorful! The tteokbokki was sticky and chewy, and the fish cakes were delicious.
- ★★★★★
Absolutely loved it. The sauce was the perfect mix of sweet and spicy. My kids devoured it.
