Long Fish Cake Tteokbokki Style

Chewy long fish cake simmered in a rich, spicy-sweet gochujang sauce, this easy tteokbokki-style dish is bold, comforting, and perfect for a quick Korean-inspired meal at home.

Servings: 2 - 3 Portions

Ingredients

• 2 long fish cakes (sliced diagonally or bite-size)

• 1 tbsp oil

• 2 cloves garlic (minced)

  
  

Sauce:

• 1.5 tbsp Gochujang (Korean chili paste)

• 1 tbsp soy sauce

• 1 tbsp sugar

• 1/2 tbsp chili flakes (optional, for extra heat)

• 1 cup water or light stock

  
  

Optional Add-ons:

• 1 cup Tteok (Korean rice cakes)

• 1 boiled egg (halved)

• 2 tbsp cabbage (sliced)

  
  

Garnish:

• Green onions (sliced)

• Sesame seeds

  
  

Instructions

1. Prepare Ingredients

   Slice the fish cake and prepare all sauce ingredients. If using tteok (rice cakes), soak in warm water for 10–15 minutes if they are hard.

   
   

2. Sauté Aromatics

   Heat oil in a pan over medium heat. Add garlic and sauté until fragrant.

   
   

3. Make the Sauce

   Add gochujang, soy sauce, sugar, and chili flakes. Stir briefly, then pour in water or stock. Mix well until smooth.

   
   

4. Cook the Fish Cake

   Add the fish cake (and tteok if using) into the sauce. Simmer on medium-low heat for 8–10 minutes.

   
   

5. Adjust Texture

   Let the sauce reduce until thick and glossy. Stir occasionally to prevent sticking.

   
   

6. Add Extras

   Add cabbage and boiled egg in the last 2–3 minutes of cooking.

   
   

7. Serve

   Garnish with green onions and sesame seeds. Serve hot while the sauce is still bubbling slightly.