Korean Spicy Rice Cakes (Tteokbokki) with Fish Cakes and Gochujang Sauce

A popular and comforting Korean street food snack made with chewy rice cakes, savory fish cakes, and vibrant vegetables, all simmered in a fiery gochujang sauce.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.53/serving

Season:

❄️ Winter

Meal Type:

Snack•Dessert

Cuisine:

British

Main Ingredient:

Fish•Rice

Mood:

Comfort Food•Spicy

Ingredients

Servings

500gKorean Rice Cakes (Tteok)(Use cylindrical rice cakes for tteokbokki.)

£4.50

200gKorean Fish Cakes (Eomuk)(Sliced into bite-sized pieces)

£3.00

3tbspGochujang (Korean Chili Paste)(Adjust to your spice preference.)

£0.75

1tbspGochugaru (Korean Chili Powder)(Optional, for extra spice.)

£0.30

2tbspSoy Sauce

£0.10

1tbspSugar(Or honey for a richer flavor.)

£0.05

2clovesGarlic(Minced)

£0.15

0.5Onion(Thinly sliced)

£0.20

2Green Onions(Chopped, for garnish and flavor)

£0.50

1cupCabbage(Roughly chopped (optional))

£0.30

500mlWater(Or anchovy stock for richer flavor.)

1tspSesame Oil(For drizzling at the end)

£0.10

1tspSesame Seeds(For garnish)

£0.15

Total Cost

£10.10

£2.53 per serving

Instructions

1.
In a large pot or wok, combine water, gochujang, gochugaru (if using), soy sauce, sugar, and minced garlic. Bring to a simmer.
2.
Add the rice cakes, fish cakes, onion, and cabbage (if using) to the pot. Stir well to coat everything in the sauce.
3.
Simmer over medium heat for about 15-20 minutes, or until the rice cakes are soft and chewy and the sauce has thickened. Stir occasionally to prevent sticking.
4.
Stir in the chopped green onions during the last few minutes of cooking.
5.
Remove from heat and drizzle with sesame oil. Garnish with sesame seeds.
6.
Serve hot and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (375g)

475 kcal / 1987 kJ

Carbs

79g

30% of RDA

Fat

13% of RDA

Protein

19g

38% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

11 g

12% of RDA

Sodium

1450 mg

63% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a richer flavor, use anchovy stock instead of water.

Adjust the amount of gochujang and gochugaru to your preferred level of spiciness.

You can add other vegetables like carrots or boiled eggs to your tteokbokki.

If the sauce becomes too thick, add a little more water.

Tteokbokki is best served immediately while the rice cakes are still chewy.

Cooking Equipment

Large pot or wok

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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