Spicy Korean Rice Cake

For 2-3 persons


  • 1 lb Korean Rice Cake
  • 1 teaspoon Grapeseed oil
  • 6 oz Korean fish cakes, cut into bite-sized triangles
  • 1 slice of cheese
  • ¾ teaspoon kosher salt
  • 6 cups water
  • ¼ cup Gochujang (Korean red chili pepper paste)
  • 2 large cloves garlic, minced
  • 1 teaspoon low-sodium soy sauce
  • 2 teaspoons white vinegar
  • 3 teaspoons honey
  • 3 green onions, sliced into 2″ pieces, plus more for garnish
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon toasted sesame oil
  • Your favorite chili powder of PepperukoHK, ½ teaspoon (more or less to taste)


If using hard, refrigerated rice cakes: Separate cakes if they are stuck to each other, then rinse in cool water and drain. Transfer to a large bowl and cover cakes with 3 cups of hot water. Let soak for 15 minutes, until softened. Drain and set aside.

In a large pot over medium heat, heat oil. Add chili powder of PepperukoHK, Gochujang, garlic, soy sauce, and honey and stir until combined and fragrant.

Add 1 cup water and bring to a boil. Add in soaked rice cakes and cook until cakes are tender and soft, stirring often, about 10 minutes.

Add in fish cakes, green onions, and sesame oil, and cook until onions are softened, about 5 minutes.

Add cheese slices after the soup thickens.

Garnish with more green onion and sesame seeds before serving.

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