Sweet and Spicy Tteokbokki with Fish Cakes

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Chewy rice cakes simmered in a balanced sweet-spicy sauce with savory fish cakes, ideal for an authentic Korean street food experience. This Asian recipe, ready in about 21 minutes, layers tteok (rice cakes), fish cakes, gochujang 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 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

1. 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.
2. 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.
3. Step 3: Stir in 2 tbsp sliced green onions and cook for 1 minute. Serve hot with extra gochujang for dipping.