Modu Recipes

Solo Cooking God Spicy Fish Cake Rice Bowl

A budget-friendly rice bowl featuring square fish cakes stir-fried until golden with onions, coated in a spicy-sweet gochujang sauce, served with a soft-boiled egg for maximum satisfaction.

🙋 Recommended for

  • ⭐ Those seeking a highly efficient, flavorful meal with minimal ingredient cost
  • ⭐ Fans of mixing rice with spicy tteokbokki or fish cake sauce
  • ⭐ Anyone wanting to quickly whip up a late-night snack using common fridge staples like fish cake

Ingredients needed 🛒1 servings

  • square fish cake 2 pieces
  • onion 1 piece
  • gochujang 1 tablespoon
  • light soy sauce 1 tablespoon
  • sugar 1 tablespoon
  • red pepper powder 1 tablespoon
  • minced garlic 1/2 tablespoon
  • water 5~6 tablespoons
  • egg 1 piece
  • rice 1 bowl
  • sesame oil 1 tablespoon
  • green chili 1 piece
  • toasted sesame seeds a little
  • vegetable oil generously

Recipe 🍳

  1. Cut the 2 square fish cakes into 1 cm wide pieces for easy eating, and slice the 1 onion thinly along the grain.
  2. In a small bowl, mix together 1 tablespoon gochujang, 1 tablespoon light soy sauce, 1 tablespoon sugar, 1 tablespoon red pepper powder, 1/2 tablespoon minced garlic, and 5–6 tablespoons water to make a spicy sauce.
  3. Heat generous vegetable oil in a pan, crack in 1 egg and fry to your preferred doneness—soft or hard—then set aside separately.
  4. Add the prepared onions and fish cakes to the remaining oil in the pan, and stir-fry over high heat until they turn golden brown all over.
  5. Once the fish cakes and onions are nicely browned, pour in the prepared spicy sauce, reduce heat to low, and continue stirring until the sauce is fully absorbed and coats everything evenly without drying out.
  6. Place warm rice into a serving bowl, then generously top with the moist, well-coated spicy fish cake mixture.
  7. Drizzle with 1 tablespoon sesame oil, sprinkle with chopped green chili, place the previously fried egg on top, and finish with a light dusting of toasted sesame seeds.
  1. Slice fish cake and onion, and mix gochujang, soy sauce, sugar, red pepper powder, garlic, and water to make the sauce.
  2. First fry the egg and set it aside; use the leftover oil to sauté onions and fish cakes until golden brown.
  3. Pour in the sauce and stir-fry gently until moist and well-blended, then serve over rice and top with sesame oil, green chili, egg, and sesame seeds.

Cooking tips 💡

  • Before adding the sauce, thoroughly sauté the fish cakes and onions in oil until their surfaces turn golden—this enhances the chewy texture of the fish cake and prevents the sauce from separating.
  • Simmer the sauce over low heat until thickened slightly so it blends smoothly with rice when mixed, avoiding a dry or sticky texture.
  • For extra heat, substitute red pepper powder with green chili powder or add extra chopped green chili at the end.

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