A delicious Spicy Korean Fish Cake Rice Cake Stir-fry recipe.
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Spicy Korean Fish Cake Rice Cake Stir-fry
Other★ Easy32min
IngredientsWhat you'll need for Spicy Korean Fish Cake Rice Cake Stir-fry
| Ingredient | Amount | Notes | |
|---|---|---|---|
| Rice cakes (tteokbokki) | as needed | ||
| Fish cake (eomuk) | as needed | ||
| Instant noodles | as needed | ||
| Turnip greens | optional | ||
| Hard-boiled egg | optional | ||
| Korean sweet chili sauce (gochujang) | 1 tablespoon | ||
| White sesame seeds | to taste |
Cooking StepsHow to cook Spicy Korean Fish Cake Rice Cake Stir-fry step by step
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Step 1 Detail
Blanch the rice cakes, instant noodles, and turnip greens in boiling water until cooked through.
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Step 2 Detail
Heat oil in a pan, stir-fry the Korean sweet chili sauce with sugar and soy sauce. Once the sauce loosens, add the fish cake. When the fish cake softens, add water and let it simmer briefly. Add the rice cakes and instant noodles (timing depends on doneness — rice cakes can go in first; if the noodles are already fully cooked, add them after the sauce reduces). Add a little cornstarch slurry to thicken, reduce the sauce over high heat, and sprinkle with white sesame seeds. Add a hard-boiled egg if desired.
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Step 3 Detail
The key to this dish is the ratio of Korean sweet chili sauce to sugar. After many attempts, I found that a generous amount of sugar is needed to replicate that authentic street-food flavor. It’s best to add sugar gradually to suit your own taste.
