Gireum Tteokbokki (Pan-Fried Korean Rice Cakes)
Gireum tteokbokki is a pan-fried Korean rice cake dish tossed in gochugaru, soy sauce, and brown sugar. Crisp edges and tender centers set it apart from classic gochujang-based tteokbokki. Ready in under 15 minutes, it’s a bold Korean street-style snack.
I first tried these pan-fried rice cakes at Tongin Market in Seoul, where street vendors serve them hot from the skillet. Unlike saucy classic tteokbokki (gochujang-based), this oil-fried version is tossed in gochugaru, soy sauce, and sugar, then cooked until crisp.
It relies on direct heat to develop caramelized flavor, creating tender centers with crisp edges that make it a popular Korean street snack.
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After tasting it, I knew I could recreate it at home. With a few pantry staples, it comes together quickly and delivers the same bold flavor I remembered.
If you enjoy classic tteokbokki, this pan-fried version offers a different texture and deeper caramelized flavor. For a creamy variation, try my rose tteokbokki.
For a non-spicy version, see my gungjung tteokbokki, a mild soy-based rice cake stir-fry with beef and vegetables.
Notes on Key Ingredients for Pan-Fried Rice Cakes
To get the right flavor and texture in this Korean stir-fried rice cake dish, it’s important to choose the right rice cakes and balance the seasoning properly. Here are a few notes to help you get the best results.
- Tteok (Rice Cakes): Use the cylinder-shaped rice cakes made for tteokbokki — the kind you’ll find in the fridge or freezer section of Korean grocery stores. I prefer the fresh kind for texture, but frozen ones work too (just soak them in warm water first to soften).
- Gochugaru (Korean Chili Flakes): This is what gives the dish its heat and signature red color. Coarse gochugaru is ideal—it sticks to the rice cakes and distributes flavor without turning watery. You can adjust the amount to suit your spice tolerance.
- Soy Sauce + Brown Sugar: This simple combo forms the base of the seasoning. The soy sauce adds savory depth, while a bit of brown sugar balances out the spice. The combination creates a sweet-salty base that coats the rice cakes evenly.
How to Make Gireum Tteokbokki
Follow these steps for crisp edges and even seasoning. Detailed measurements are in the recipe card below.
Boil Korean rice cakes (tteok) for a couple of minutes until just softened, then drain well. Toss them with a bit of oil to coat evenly. This simple step helps prevent sticking when pan-frying.
Mix the rice cakes with gochugaru, soy sauce, and sugar. Stir-fry in a nonstick skillet until golden and crispy. Drizzle with sesame oil and sprinkle with sesame seeds. Serve immediately — they harden as they cool.
Cook’s tip: Use medium-low heat to avoid burning the seasoning. Stir often to coat the rice cakes evenly without scorching.
Originally published in May 2011, this recipe has been refreshed with updated images, an improved recipe, and additional information to enrich the content.
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Gireum Tteokbokki (Pan-Fried Korean Rice Cakes)
Recipe Video
Ingredients
- 1 lb (450 g) Korean rice cakes, for tteokbokki
- 3 tbsp (45 ml) oil, divided
- 1/2 small onion, thinly sliced
- 2 tbsp (12 g) Korean chili flakes (gochugaru)
- 2 tbsp (30 ml) soy sauce, low sodium preferred
- 1 tbsp (12 g) brown sugar
- 2 tsp (6 g) minced garlic
- 2 tsp (10 ml) sesame oil
- 1 tsp (3 g) toasted sesame seeds
Instructions
- Start by boiling a pot of water. Once boiling, add the rice cakes and let them cook for 2 minutes or until they become soft. Then, strain the rice cakes from the water and transfer them to a large mixing bowl. Drizzle them with half of the oil, mixing well to ensure they're evenly coated.
- Add the onion, gochugaru, soy sauce, and sugar to the rice cakes. Toss everything together thoroughly for even seasoning.
- Heat the remaining oil in a non-stick skillet over medium-low heat. Add the seasoned rice cakes to the skillet, cooking them slowly for 3 minutes. Be sure to turn the rice cakes regularly to prevent them from sticking to the pan or burning. If necessary, reduce the heat to low.Cook's tip: Avoid cooking on high heat as the sauce can burn easily. Stir frequently to ensure the sauce coats the rice cakes without burning.
- To finish, drizzle sesame oil over the rice cakes and sprinkle with toasted sesame seeds. Serve hot and enjoy.
This was AMAZING and so quick and easy!! Thank you!
So happy to hear that you enjoyed this recipe. Thank you very much!
*Gireum tteokbokki* sounds like a must-try! The crispy texture combined with the chewiness of the rice cakes, seasoned with gochugaru and soy sauce, creates such a delicious flavor profile. I love that it’s a popular street food in Seoul’s Tongin Market and that it can be made in just 15 minutes. The spice and crunch make it a perfect quick snack or meal. Thanks for introducing this amazing dish!
These came out so good! I love have easy the recipe is too.
Glad that you liked it. Thank you.
Do you know if the frozen rice cakes like the ones in this recipe can be deep fat fried and if so would they be good? Do you have any recipes with something like that?
Be very careful when you deep fry the rice cakes. They can pop in hot oil and needs to be very cautious
Hi Holly, I really like this blog. I found many interesting recipes that I would like to try in the future. We tried the dish at home, and everyone loved it! At first it seemed so complicated from the ones that I have ate at my friend’s house, but this recipe was easy to follow and make. Very nice recipe, thank you. : )
I just had this dish at a Korean restaurant in NYC last week. Now I'm back in Montana and am craving it. Unfortunately, I can't get my hands on any rice cake…
They have them on Amazon so you can get them delivered to your door and not expensive
I just had this dish at a Korean restaurant in NYC last week. Now, I am back in Montana craving it. Unfortunately, I can't get my hands on any rice cake here…
@9286b68345baf1dc7e08e7c86ecdaa42:disqus
Thanks, Liz.
It was spicy, wasn't it? But it was worth it for me. I glad that you liked it as well.
Take care!
you weren't kidding about the chilli factor! am gasping as i eat this but its oh so yummy.
love your blog holly- made quite a few things from it and they all turn out pretty well. makes me miss mums cooking less so thank you x
liz
Good to hear that you like the dish. Yes, you will need a non stick pan to saute them fast. No need to cook too long, just to heat them up for the flavor to mingle all together.
I found some fresh rice cakes at our local Korean store. This was sooo good. Really hot! I think next time I will use a non-stick pan because it seems a lot of the sauce stuck to the pan and not on the rice cake. I don't have an allergy I just can't have a lot of iodine in my diet.
Hello! Just found the blog recently and I loves me some dduk boki!! As an alternative, I use honey instead of white sugar. I think it adds a bit of depth to it. And I add in the fish cakes to added texture. Mmmmmm! Guess what I'm making tomorrow.
@8219b839888c958cdd5333b6df0c57eb:disqus
Hi Susan
You are not the only one who has problem with anchovies or shrimps in Korean dishes. Although many dishes can substitute with non-ocean flavor in the recipes, but unfortunately, Kimchee is exceptional. The fish sauce is one of the key ingredient to ferment the cabbages and there is no substitute for it. I am sorry!
May I ask if the allergy is the concern on that matter?
There are many dishes that doesn't require any fish sauce such as this rice cake recipe. Hope you can try it and let me know how it turned out.
Hi Holly, I love your blog. I was under the weather all weekend so I spent a lot of time this weekend going through your recipes. I love Korean food and one thing that surprised me is that anchovies or salted shrimp is an ingredient in kim chee. I was so used to the local bottled ones and I never tasted anything fishy with those until one day we went to a Korean restaurant and I was telling my husband I taste something fishy in the kimchee and after googling a recipe I discovered this fishy ingredient. Anyway, I can't really have fish or seaweed in my food so I may have to do without these ingredients when I try out some of your recipes…gasp…I know then it's not going to be authentic : ) Anyway, I am going to try this recipe first. I've been dreaming about it since you posted it : )
Susan
kristy wong Hi KristyThank you for your comment. You can look at this recipe for the most common rice cake dishes if you saw it often from TV. Have a great week.
@9ddada242b78c88059a25a727b6c7e93:disqus
You can still use the flat round ones for this dish. I sometimes use the flat ones when I run out the sticks. Needs a little adjustments in the recipe but still taste the same.
Hi Holly, glad to have found your blog. I love what you have here especially this spicy rice cake (and so is the kimchi). I have seen this very often on those Korean drama series. Finally, now I can make my own here. Thanks for sharing. Have a lovely evening.
Kristy
This looks gorgeous…! Unfortunately I can only get the other type of rice cakes which is for soup, I hope I could find this type of rice cakes one day…!
@google-1390cc4ef1afbbe5a94c82f92a7ee425:disqus
한국가셔서 맛난거 많이 드세요. 한국음식 최고!!!!
*꼴깍* 맛있겠다… 올 여름, 한국에 가면 만들어봐야겠네요. ^^ 레시피 고맙습니다!
@8db92fe922d6099b775d450c4032ec1e:disqus
Hope you like it. It is a good thing your Asian market carries lots of Korean food.
It looks good, nice and spicy! We have a lot of Korean food in our Asian market (the owners are Korean) so that helps. I'll have to try rice cake this way!