20-min. Easy Spicy Tteokbokki

This easy spicy tteokbokki recipe pairs chewy rice cakes with savory fish cakes in 20 minutes. Serve this fast snack as a comforting weeknight meal. It delivers a rich, sweet sauce with a milder sting.

5 from 13 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course Appetizer, Side Dish, Snack

Cuisine Korean

Servings

Calories per serving 689 kcal

Ingredients

2 ½ cups Korean rice cakes
2 cups water cold
1 cup Korean fish cake cut into 2" wide triangles
4 pieces dried kelp
2 green onion chopped into 1" long pieces
1 teaspoon sesame seeds toasted kind

Sauce:

½ tablespoon gochujang mild kind
2 tablespoon regular soy sauce or light soy sauce
3 tablespoon white granulated sugar
2 garlic cloves minced
1 teaspoon gochugaru

Instructions

Soak refrigerated rice cakes in warm water for 10 to 15 minutes to prevent splitting. Skip this step if you use fresh rice cakes. Drain the water well and set the cakes aside.
Combine the listed sauce ingredients in a small bowl. Whisk until the sugar dissolves completely. Set aside.
In a medium-sized non-stick pan, add water and dried kelp. Bring to a boil over medium-high heat.
Stir the prepared sauce mixture into the boiling kelp water. Mix until fully combined. Bring to a boil.
Add the rice cakes, sliced fish cakes, and green onions. Reduce the heat to medium for a steady simmer. Cook uncovered until the cakes turn soft and chewy and the sauce thickens.
Remove the pan from the heat source. Sprinkle sesame seeds over the top. Serve immediately.

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