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Spicy Korean Tteokbokki with Fish Cakes

Name: Spicy Korean Tteokbokki with Fish Cakes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Gochujang (Korean red chili paste), 2 tablespoons; Gochugaru (Korean chili flakes), 1 tablespoon; Soy sauce, 2 tablespoons; Sugar, 1 tablespoon; Water or anchovy broth, 2 cups; Tteok (Korean rice cakes), fresh or frozen, 1 pound; Korean fish cakes, sliced into bite-sized pieces, 6-8 pieces; Hard-boiled eggs, peeled, 2 eggs; Sesame oil, 1 teaspoon; Onion, sliced, 1 medium; Green onions, cut into 2-inch pieces, 2 pieces; Carrot, julienned, 1; Toasted sesame seeds, 1 tablespoon; Green onion, finely sliced, 1

Tteokbokki is a staple in Korean cuisine, offering a delightful blend of chewy rice cakes and savory fish cakes, all enveloped in a spicy, flavorful sauce.

4.4(382 reviews)

·By Ethan Brooks·July 1, 2025

Spicy Korean Tteokbokki with Fish Cakes — Main Course served and photographed from above

Prep

15 min

Cook

45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

Tteokbokki Sauce

Rice Cakes and Fish Cakes

Vegetables

Garnishing

Nutrition

Per serving

Calories: 500 kcal
Protein: 15 g
Carbs: 97.5 g
Fat: 12 g
Fiber: 4 g

Whole recipe

Total

Calories: 2000 kcal
Protein: 60 g
Carbs: 390 g
Fat: 48 g
Fiber: 16 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Gochujang (Korean red chili paste) 2 tablespoons	60	2	12	2	1
Gochugaru (Korean chili flakes) 1 tablespoon	15	1	3	0.5	1
Soy sauce 2 tablespoons	20	2	2	0	0
Sugar 1 tablespoon	50	0	13	0	0
Water or anchovy broth 2 cups	10	1	2	0	0
Tteok (Korean rice cakes), fresh or frozen 1 pound	1300	20	280	5	5
Korean fish cakes, sliced into bite-sized pieces 6-8 pieces	300	30	36	12	2
Hard-boiled eggs, peeled 2 eggs	150	12	2	10	0
Sesame oil 1 teaspoon	40	0	0	4.5	0
Onion, sliced 1 medium	40	1	10	0	2
Green onions, cut into 2-inch pieces 2 pieces	10	1	2	0	1
Carrot, julienned 1	25	1	6	0	2
Toasted sesame seeds 1 tablespoon	52	2	2	4.5	1
Green onion, finely sliced 1	8	0	2	0	1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Tteokbokki Sauce

1
Combine sauce ingredients
In a bowl, combine gochujang, gochugaru, soy sauce, and sugar.
2
Add liquid
Gradually add water or anchovy broth, mixing until smooth.
3
Rest sauce
Set aside to allow flavors to meld.

Preparing the Rice Cakes and Fish Cakes

1
Soften rice cakes
If using frozen rice cakes, soak them in warm water for 10 minutes to soften.
Tip: For an even softer texture, soak the rice cakes in warm water for 10 minutes before cooking.
2
Rinse and drain
Rinse the rice cakes and drain well.
3
Slice fish cakes
Slice fish cakes into bite-sized pieces.
Tip: Ensure the fish cakes are thoroughly drained to avoid watering down the sauce.
4
Toast rice cakes (optional)
Slightly toast the rice cakes in a dry pan before adding them to the sauce to enhance chewiness.
Tip: Pro Tip: Slightly toasting the rice cakes before adding them to the sauce enhances their chewy texture.

How to Make Spicy Korean Tteokbokki with Fish Cakes

Total time: 1 h · Yields 4 servings

1
Simmering the Sauce
Add prepared sauce to a saucepan over medium heat and bring to a gentle simmer.
2
Cooking the Ingredients
Add rice cakes, fish cakes, onions, and carrots, stirring occasionally until the rice cakes are soft and the sauce thickens.
3
Final Touch
Drizzle sesame oil over the dish and mix well before removing from heat.