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Glossy red Korean tteokbokki with cylindrical rice cakes, folded fish cakes, cabbage, carrots and scallions

Photo: Jens Ohlig (johl) / Wikimedia Commons · CC BY-SA 2.0

Quick

Korean-Style Tteokbokki with Fish Cakes & Scallions

Chewy rice cakes and folded fish cakes simmer in a glossy, gently spicy gochujang broth with cabbage, carrots and scallions.

Developed for DishGal · Updated 2026-10-08

QuickEasy Seafood Recipes
Prep15 min
Cook20 min
Total35 min
Cost$2.65

Directions

  1. Soak firm rice cakes

    If the rice cakes feel hard or are vacuum-packed, cover them with warm water for 10 minutes, then drain. Fresh, soft refrigerated cakes can be used without soaking.

  2. Build the mild sauce

    In a wide 12-inch skillet, whisk broth, gochujang, soy sauce and brown sugar until smooth. Bring to a steady simmer over medium heat.

  3. Simmer the rice cakes

    Add rice cakes and carrot. Simmer uncovered 6 to 8 minutes, stirring from the bottom often, until the cakes begin to soften and the sauce becomes glossy.

  4. Add fish cake and vegetables

    Stir in fish cake and cabbage. Simmer 5 to 7 minutes more until the rice cakes are chewy-tender, the cabbage is supple and the fish cake is steaming hot.

  5. Verify and finish

    Check that the fish cake reaches 165°F and no rice cake has a hard center. Stir in scallions and sesame oil for the final minute. The sauce should coat a spoon but still flow; add broth 2 tablespoons at a time if it becomes too tight.

  6. Serve with adjustable heat

    Transfer to shallow bowls and scatter with sesame seeds. Serve gochugaru or extra gochujang separately so the base remains approachable for the whole family.

Why this works

Why it worksA wide skillet exposes enough surface area for the broth to reduce into the glossy sauce visible in the photograph.
Why it worksRice cakes start before the fish cakes and cabbage, so they become tender without making the vegetables limp or the fish cake rubbery.
Why it worksTwo tablespoons gochujang provide savory chile depth while optional table heat lets each diner control intensity.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Compare on AmazonWide 12-inch skilletA broad cooking surface reduces the broth into a glossy sauce while the rice cakes stay in a shallow, even layer.See current options → Compare on AmazonHeat-safe silicone spatulaFrequent bottom-scraping keeps softening rice cakes from sticking without scratching the skillet.See current options → Compare on AmazonInstant-read thermometerConfirm the fish cakes are reheated to 165°F before serving.See current options →

Swaps & notes

Easy swaps

  • Use wheat tteok if that is what your Korean market carries; simmer according to texture because brands soften at different rates.
  • For a vegetarian version, use vegetable broth and replace fish cake with 8 ounces fried tofu puffs, checking labels for fish ingredients.
  • Add two peeled hard-boiled eggs during the final 5 minutes for a more substantial street-food platter.

Cook notes

  • Rice cakes are dense and extremely hot inside; let each serving stand 2 minutes before eating, especially when serving children.
  • Korean fish cakes are precooked but should still be reheated to 165°F and kept refrigerated according to the package directions.
  • Gochujang brands vary widely in heat and salt. Start with the stated amount and put extra paste or gochugaru on the table.
  • If using shelf-stable rice cakes, follow the package soaking directions before starting the skillet.

Storage

Refrigerate in a shallow container for up to 3 days. Rice cakes firm when cold, so reheat gently to 165°F with 1/4 cup broth or water, stirring frequently. Freezing is not recommended because the cakes can crack and turn mealy.

Questions

Why are my rice cakes still hard?

Older or shelf-stable cakes need a longer warm-water soak. Continue simmering with small additions of broth until the center is uniformly chewy rather than chalky.

Can I make tteokbokki less spicy?

Use 1 1/2 tablespoons mild gochujang and add an extra teaspoon brown sugar. Avoid gochugaru in the shared pan and offer it separately.

What should the finished sauce look like?

It should cling to the rice cakes in a glossy red layer yet pool slightly in the bowl. If it becomes sticky or paste-like, loosen it with warm broth.

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Korean-Style Tteokbokki with Fish Cakes & Scallions
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1. Soak firm rice cakesIf the rice cakes feel hard or are vacuum-packed, cover them with warm water for 10 minutes, then drain. Fresh, soft refrigerated cakes can be used without soaking.
2. Build the mild sauceIn a wide 12-inch skillet, whisk broth, gochujang, soy sauce and brown sugar until smooth. Bring to a steady simmer over medium heat.
3. Simmer the rice cakesAdd rice cakes and carrot. Simmer uncovered 6 to 8 minutes, stirring from the bottom often, until the cakes begin to soften and the sauce becomes glossy.
4. Add fish cake and vegetablesStir in fish cake and cabbage. Simmer 5 to 7 minutes more until the rice cakes are chewy-tender, the cabbage is supple and the fish cake is steaming hot.
5. Verify and finishCheck that the fish cake reaches 165°F and no rice cake has a hard center. Stir in scallions and sesame oil for the final minute. The sauce should coat a spoon but still flow; add broth 2 tablespoons at a time if it becomes too tight.
6. Serve with adjustable heatTransfer to shallow bowls and scatter with sesame seeds. Serve gochugaru or extra gochujang separately so the base remains approachable for the whole family.