Pan-fried rice cakes, or Gireum Tteokbokki, feature a mix of gochugaru and soy sauce, quickly stir-fried for a crispy texture and rich flavors. You can easily prepare this dish in 15 minutes using just a few pantry staples.
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.