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Pan fried rice cake in a skillet.

Pan Fried Rice Cakes (Gireum Tteokbokki)

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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.
Cuisine Korean
Keyword gireum tteokbokki, korean rice cake, korean street food, rice cake, spicy food, Tongin market
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 590
Author Holly Ford

Ingredients

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.

Video

Nutrition

Serving: 2g | Calories: 590kcal | Carbohydrates: 100g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Sodium: 600mg | Potassium: 462mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1187IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 3mg