Spicy Korean Rice Cakes (Printable Version)

Chewy rice cakes simmer in spicy gochujang sauce with veggies and fish cakes for bold, comforting flavor.

# What You'll Need:

→ Rice Cakes & Base

01 - 1.1 pounds (18 ounces) Korean rice cakes (tteok), cylindrical
02 - 7 ounces Korean fish cakes, sliced
03 - 3 cups water
04 - 1 sheet dried kelp (kombu), 4 inches, optional

→ Vegetables

05 - 1 small onion, sliced
06 - 2 scallions, cut into 2-inch pieces
07 - 1 small carrot, julienned, optional

→ Sauce

08 - 3 tablespoons gochujang (Korean red chili paste)
09 - 1 tablespoon gochugaru (Korean red chili flakes), adjust to taste
10 - 2 tablespoons soy sauce
11 - 1 tablespoon sugar
12 - 2 cloves garlic, minced
13 - 1 teaspoon sesame oil
14 - 1/2 teaspoon freshly ground black pepper

→ Garnish

15 - 1 teaspoon toasted sesame seeds
16 - 1 scallion, finely sliced

# Step-by-Step:

01 - If rice cakes are cold or firm, soak them in warm water for 10 minutes. Drain thoroughly before further use.
02 - In a large skillet or pan, combine 3 cups of water and dried kelp (if using). Bring to a boil, then simmer for 5 minutes. Remove kelp and discard.
03 - Add gochujang, gochugaru, soy sauce, sugar, minced garlic, sesame oil, and black pepper to the simmering broth. Stir until fully dissolved and integrated.
04 - Add rice cakes, onion, and carrot to the pan. Cook over medium heat for 10–12 minutes, stirring occasionally, until rice cakes are chewy and sauce has thickened.
05 - Add fish cakes and scallions to the pan. Continue simmering for 3–4 minutes until heated through and flavors meld.
06 - Remove from heat. Transfer to serving plates, then top with toasted sesame seeds and finely sliced scallion. Serve immediately while hot.

# Expert Advice:

01 -
  • Chewy and satisfying texture thanks to authentic Korean rice cakes
  • Flavorful sauce layered with heat sweetness and umami
  • Ready in only thirty minutes for easy weeknight meals
  • One-pot dish keeps cleanup minimal and life simple
  • Crowd-pleaser for both spice lovers and those new to Korean food
02 -
  • High in carbohydrates for quick energy
  • Freezes beautifully for make-ahead meals
  • Customizable spice level to suit every palate
03 -
  • If your rice cakes are dried or very firm soak them longer and use warmer water for best chewy texture
  • Always taste your sauce before adding rice cakes as gochujang and gochugaru vary a lot in heat level
  • Do not skip the dried kelp if you have it hand it elevates the savoriness noticeably

Go Back