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–+ servings
Korean rice cake and vegetable stir-fry is a wholesome meal on its own.

Rice Cake and Vegetable Stir-Fry

Print Recipe
Rice cake and vegetable stir-fry is a tasty and easy meal option. Thin, round rice cake pieces are stir-fried with vegetables, resulting in a wholesome dish that can be enjoyed on its own.
Course Lunch, Snack
Cuisine Korean
Diet Low Lactose
Keyword korean rice cake, rice cake, spicy Korean rice cake stir-fry, spicy rice cakes, tteok, tteokbokki
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Holly Ford

Ingredients

  • 1 lb rice cake rounds
  • 1 tbsp wild sesame oil or sesame oil
  • 2 tbsp cooking oil divided
  • 1/2 small onion sliced
  • 1/4 green cabbage thinly sliced
  • 1-2 cloves garlic minced
  • 1/4 cup sliced Asian chives optional
  • 1 fresh chili sliced (optional)
  • 3 tbsp soy sauce
  • 1 tbsp corn syrup
  • 1 tbsp sugar
  • 1-2 tbsp Korean chili flakes (gochugaru)
  • 1 tbsp sweet rice wine (mirim)
  • dashes black pepper
  • 2 tsp roasted sesame seeds

Instructions

  • Bring a pot of water to boil. Add the rice cakes and boil until the they float to the top, about 2-3 minutes. Drain the rice cake and put them in mixing bowl. Add the wild sesame oil and 1 tablespoon of cooking oil; toss them well.
  • In a small bowl, mix together soy sauce, corn syrup, sugar chili flakes, rice wine, and pepper. Set aside.
  • Heat the remaining oil in a skillet over medium high heat. Add the onion, cabbage, and garlic; stir-fry for 2 minutes. Add the rice cakes and continue to stir-fry for another 1 minute.
  • Add the soy sauce mixture, chives, and chili (if using)to the skillet and toss well; continue to stir-fry for another minute or until everything is well incorporated. Sprinkle with the sesame seeds and serve immediately.