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

Spicy Korean Rice Cake Stir-Fry

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Try Korean rice cakes in a stir-fry with vegetables. It makes a simple meal and delicious snack to enjoy. You will be making over and over.
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 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 people
Author Holly Ford


  • 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


  • 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.