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344 recipes found.

A unique side dish made by stir-frying potatoes and fish cake of the same size in a spicy, savory oyster sauce seasoning, resulting in a crisp and tender texture.

Mini fritters made by coating small, square fish cakes—kept chewy by not blanching in hot water—with a sweet and savory sauce and a colorful egg coating, then pan-fried to perfection.

A savory, spicy stir-fry of chewy fish cakes with crisp bean sprouts, enhanced with scallion oil and chili oil, finished with a potato starch to create a dry, rich side dish that pairs well with rice.

A nostalgic pan-tteokbokki recipe simmered down with just three ingredients—starch syrup, beef dashida, and gochugaru—without gochujang.

Kkakdugi fried rice with well-fermented cubed radish kimchi and Korean fish cake (eomuk), elevated with a versatile sauce of ketchup and oyster sauce for deep umami.

A unique stir-fried tteokbokki with Chinese cuisine flavors, combining oyster sauce, doubanjiang, and ketchup

A clean, savory brothy tteokbokki made with onion powder and garlic powder, perfect for dipping fried foods or rice balls.

A super-fast janchi guksu that recreates the street pojangmacha vibe in just 5 minutes with stir-fried kimchi and square Korean fish cake (eomuk)

A special noodle dish with a refreshing egg broth made from blanched Korean fish cake (eomuk) water, topped generously with spicy-sweet stir-fried kimchi and Korean fish cake (eomuk)

A spicy fish cake stir-fry made with chili oil and gochugaru, highlighting the pungent and plump texture of the fish cakes.

A unique spicy braised chicken with store-bought skewered Korean fish cake (eomuk) and broth, creating a refreshingly savory stew.

A hearty, franchise-style soup tteokbokki made quickly and easily by simmering tteok, fish cake, sausage, and glass noodles in chicken stew sauce—rich, flavorful, and satisfying.