Fish and Rice Cake Recipe: Korean-Style Crispy Delight

This Korean-inspired dish delivers crispy fish and rice cakes with minimal effort. The combination creates a perfect balance of textures and flavors that will impress any dinner guest.

I developed this method to ensure the fish stays tender while the rice cakes achieve that ideal golden crust. The result is a meal that’s both satisfying and visually appealing on any table.

Ingredients for Fish and Rice Cake

Crispy fish, chewy rice cakes, and a sauce that ties it all together beautifully.

The fish is the star here. Cod or pollock hold up best to frying without falling apart. Look for firm, white fillets at your seafood counter—Whole Foods or Trader Joe’s usually have great options. Freshness matters: the fish should smell clean, like the ocean, not fishy. For the rice cakes, Korean markets carry the best selection, but many Asian grocery stores stock them in the frozen section too.

No gochujang? Sriracha plus a little miso paste gets you close on flavor (though the depth won’t be quite the same). Out of rice vinegar? Apple cider vinegar at half the amount works in a pinch. For a gluten-free version, swap soy sauce for tamari. The cornstarch coating is non-negotiable though—it’s what gives the fish that perfect crispy texture.

This comes together fast—best served immediately while the fish is still crisp and the rice cakes are hot. Leftovers keep 2-3 days in the fridge, but the rice cakes lose their texture. Reheat in a dry pan to revive the crispiness. The sauce can be made ahead and stored for 1 week.

Step-by-Step Instructions for Fish and Rice Cakes

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Fish for Frying

Pat the 1.5 lb white fish fillets completely dry with paper towels. Any moisture will prevent the cornstarch from adhering properly, which is essential for that promised crispy texture. Cut the fillets into 1-inch wide strips for even cooking.

Place the 0.25 cup cornstarch in a shallow dish. Lightly coat each piece of fish, pressing gently to ensure full coverage. Shake off any excess—too much cornstarch will create a thick, pasty coating rather than the light, crispy crust you want. Set the coated fish aside on a clean plate.

Step 2: Make the Gochujang Sauce

In a bowl, whisk together the 0.25 cup soy sauce, 2 tbsp gochujang, 1 tbsp honey, 3 cloves minced garlic, 1 tbsp ginger, 1 tbsp sesame oil, 1 tbsp rice vinegar, and 1 tsp sugar. The sauce should be smooth and slightly glossy, with the gochujang fully incorporated.

Taste and adjust the balance if needed—add a touch more honey if it’s too spicy, or a splash of rice vinegar if it needs brightness. This sauce will coat the rice cakes and fish, so its flavor should be bold but harmonious.

Step 3: Fry the Fish Until Golden and Crispy

Heat the 0.5 cup vegetable oil in a large, deep skillet over medium-high heat until it reaches 350°F. To test the oil, drop in a small piece of coated fish—if it sizzles and floats immediately, it’s ready.

Carefully add the fish in a single layer, working in batches if necessary to avoid crowding the pan. Fry for 3-4 minutes per side until the coating is golden brown and crisp. Use a slotted spoon to transfer the fish to a paper towel-lined plate to drain excess oil.

Step 4: Cook the Rice Cakes and Combine

In the same skillet (after removing most of the oil, leaving about 1 tbsp), add the 12 oz Korean rice cakes. Cook over medium heat for 3-4 minutes, stirring occasionally, until they begin to soften and develop a slight char. This step enhances their chewy texture.

Pour the gochujang sauce over the rice cakes and stir to coat evenly. Add the crispy fish back to the skillet and gently toss everything together for 1-2 minutes until the fish is warmed through and fully coated in the sauce. Be careful not to break the fish pieces.

Step 5: Garnish and Serve Immediately

Transfer the fish and rice cakes to a serving platter. Sprinkle with the 3 whole green onions, thinly sliced, and the 1 tbsp sesame seeds. The green onions add a fresh, sharp contrast to the rich, spicy-sweet sauce, while the sesame seeds provide a nutty crunch.

Serve immediately while the fish is still crispy and the rice cakes are hot. The contrast of textures—crispy fish, chewy rice cakes, and the silky sauce—is what makes this dish so satisfying.

Creative Variations of This Dish

Spicy Kimchi Twist

Add ½ cup chopped kimchi to the sauce for extra tang and heat. Stir in 1 tbsp kimchi juice for depth. The fermented flavor pairs perfectly with the crispy fish and chewy rice cakes. 🌶️

Sweet and Savory

Replace gochujang with 3 tbsp hoisin sauce and add 2 tbsp orange marmalade for a sweeter profile. This version reminds me of Korean-Chinese fusion dishes I loved growing up.

Vegetable Medley

Toss in 1 cup bell peppers and ½ cup zucchini when cooking the rice cakes. The veggies add color and texture while soaking up the sauce beautifully.

Gluten-Free Option

Swap soy sauce for tamari and use gluten-free rice cakes. The flavor remains just as bold. I test this often for friends with gluten sensitivities.

Extra Crispy Fish

Double-coat the fish by dipping in 1 beaten egg before cornstarch. This creates an even crispier texture that holds up better to the sauce. 💛

Coconut Milk Sauce

Blend ¼ cup coconut milk into your sauce for creaminess. This works surprisingly well with the gochujang spice, creating a rich, balanced flavor profile.

Frequently Asked Questions