Fish Bar Tteokbokki Mix

A bold and comforting Korean-inspired dish featuring chewy rice cakes and crispy fish bar coated in a sweet and spicy gochujang sauce, perfect for a quick weeknight meal or trendy street-food style snack.

Servings: 2 - 3 Portions

Ingredients

Main:

• 250 g Korean rice cakes (tteok), soaked if frozen

• 3 fish bars, sliced diagonally

• 2 cups water or anchovy stock

• 1 stalk green onion, sliced

• 1 boiled egg (optional)

  
  

Sauce:

• 2 tbsp gochujang (Korean chili paste)

• 1 tbsp gochugaru (optional, for extra heat)

• 1 tbsp soy sauce

• 1 tbsp sugar

• 1 tsp honey

• 2 cloves garlic, minced

  
  

Instructions

1. Prepare the rice cakes

   If using frozen tteok, soak in warm water for 10–15 minutes until softened. Drain well.

   
   

2. Make the sauce base

   In a large pan, combine water (or anchovy stock), gochujang, soy sauce, sugar, honey, garlic, and gochugaru. Stir until fully dissolved.

   
   

3. Cook the rice cakes

   Bring the sauce to a gentle boil. Add the rice cakes and cook over medium heat for 5–7 minutes, stirring occasionally to prevent sticking.

   
   

4. Add the fish bar

   Add sliced fish bars and continue cooking for another 3–4 minutes until the sauce thickens and coats everything evenly.

   
   

5. Finish & garnish

   Add green onions and boiled egg (if using). Simmer for 1 more minute.

   
   

6. Serve immediately

   The sauce should be glossy, thick, and clingy.

   
   

Chef’s Tips

• For extra umami, add 1 tsp sesame oil at the end.

• If you prefer a cheesier version, top with mozzarella and torch lightly.

• Adjust sugar depending on your preferred balance of sweet and spicy.