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Tteokbokki lasagne

Tteokbokki lasagne in a baking dish

Tteokbokki lasagne

Name: Tteokbokki lasagne
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: Korean
Ingredients: 350g flat Korean fish cakes; 500g fresh or frozen flat Korean rice cakes (tteokguk tteok); 2 spring onions thinly sliced; 1 onion finely chopped; 5 perilla leaves thinly sliced into strips, plus extra to serve; 100g grated cheddar or mozzarella; 35g butter; 35g flour; 500ml milk; 2 tbsp gochujang; 5 tbsp soy sauce; 2 tbsp sesame oil; 1 tbsp sugar; 1 tbsp Korean chilli flakes (gochugaru)

Jane Hong

Published: February 25, 2026 at 4:41 PM

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Serves 4 - 6

More effort

Prep: 20 mins

Cook: 35 mins

plus softening

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A spicy Korean-style take on lasagne made with fish cakes and rice cakes in place of the usual pasta sheets

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Ingredients

Nutrition

Units:

MetricUS

350g flat Korean fish cakes
500g fresh or frozen flat Korean rice cakes

(tteokguk tteok)
2 spring onions

thinly sliced
1 onion

finely chopped
5 perilla leaves

thinly sliced into strips, plus extra to serve
100g grated cheddar or mozzarella

For the béchamel sauce

35g butter
35g flour
500ml milk

For the tteokbokki sauce

2 tbsp gochujang
5 tbsp soy sauce
2 tbsp sesame oil
1 tbsp sugar
1 tbsp Korean chilli flakes

(gochugaru)

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Nutrition: per serving

kcal636
fat25g
saturates9g
carbs84g
sugars39g
fibre1g
protein18g
salt3.76g

Method

step 1

Put the fish cakes in a large, wide pan and pour over just enough water to cover (about 500ml). Set aside to soften for 2 mins.
step 2

Remove the fish cakes from the pan using tongs or a slotted spoon and set aside, keeping the water in the pan. Add the rice cakes, spring onions and onion to the pan along with the tteokbokki sauce ingredients and a little black pepper. Cook over a medium heat for about 20 mins, stirring occasionally until the rice cakes have softened and the sauce has thickened, topping up with a little extra water if it becomes too dry.
step 3

Meanwhile, make the béchamel. Melt the butter in a saucepan over a low heat. Whisk in the flour until incorporated, then gradually pour in the milk, whisking continuously until fully incorporated. Cook for 6-8 mins until thickened. Season well.
step 4

Heat the grill to medium. Spoon some of the tteokbokki sauce into a medium baking dish, then layer over some of the perilla leaves, grated cheese and a layer of the fish cakes. Repeat until you have used all the ingredients, reserving a little of the cheese for the top. Pour over the béchamel and sprinkle over the reserved cheese.
step 5

Cook under the hot grill for 10-15 mins until the top is deep golden and bubbling. Sprinkle over some extra perilla leaves to serve.

TIP

If you can’t heat your grill to medium, cook in an oven heated to 200C/180C fan/gas 6 until golden and bubbling.

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