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Prepare the rice cakes: Place the Korean rice cakes in a bowl and cover with warm water. Let them soak for 20 minutes to soften. Drain well before use.

Make the buldak sauce: In a medium bowl, whisk together the gochujang, gochugaru, soy sauce, corn syrup, minced garlic, minced ginger, black pepper, sesame oil, and chicken broth until well combined. Set aside.

Sauté aromatics: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and sauté for 2-3 minutes until softened.

Add vegetables and rice cakes: Add the chopped green cabbage and soaked, drained rice cakes to the skillet. Stir-fry for 3-4 minutes.

Combine with sauce: Pour the prepared buldak sauce over the ingredients in the skillet. Stir well to coat everything evenly. Bring to a simmer.

Add fish cakes: Once simmering, add the cut fish cakes and 2-inch scallion pieces. Continue to simmer, stirring occasionally, for 8-10 minutes, or until the sauce has thickened to your desired consistency and the rice cakes are tender and chewy.

Add cheese: Reduce heat to low. Sprinkle the shredded mozzarella cheese evenly over the top of the tteokbokki. Cover the skillet with a lid and cook for 2-3 minutes, or until the cheese is melted and bubbly.

Serve: Remove from heat. Garnish with roasted sesame seeds and thinly sliced scallions, if desired. Serve immediately.


Prepare the rice cakes: Place the Korean rice cakes in a bowl and cover with warm water. Let them soak for 20 minutes to soften. Drain well before use.

Make the buldak sauce: In a medium bowl, whisk together the gochujang, gochugaru, soy sauce, corn syrup, minced garlic, minced ginger, black pepper, sesame oil, and chicken broth until well combined. Set aside.

Sauté aromatics: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and sauté for 2-3 minutes until softened.

Add vegetables and rice cakes: Add the chopped green cabbage and soaked, drained rice cakes to the skillet. Stir-fry for 3-4 minutes.

Combine with sauce: Pour the prepared buldak sauce over the ingredients in the skillet. Stir well to coat everything evenly. Bring to a simmer.

Add fish cakes: Once simmering, add the cut fish cakes and 2-inch scallion pieces. Continue to simmer, stirring occasionally, for 8-10 minutes, or until the sauce has thickened to your desired consistency and the rice cakes are tender and chewy.

Add cheese: Reduce heat to low. Sprinkle the shredded mozzarella cheese evenly over the top of the tteokbokki. Cover the skillet with a lid and cook for 2-3 minutes, or until the cheese is melted and bubbly.

Serve: Remove from heat. Garnish with roasted sesame seeds and thinly sliced scallions, if desired. Serve immediately.
