Spicy Pan-Fried Rice Cake (Korean Stir-Fried Tteokbokki)

Spicy Pan-Fried Rice Cake (Korean Stir-Fried Tteokbokki)

Crispy, chewy Korean rice cakes stir-fried with gochugaru, soy sauce, and sugar. A bold, spicy street food dish ready in 15 minutes!

Course Appetizer, Snack

Cuisine Korean

Diet Gluten Free, Kosher, Vegan, Vegetarian

Keyword easy Korean rice cakes, gireum tteokbokki, Korean rice cake recipe, korean street food, pan fried rice cake, spicy Korean rice cakes, stir fried tteok, stir-fried rice cakes with eggs, tteokbokki without sauce

Prep Time 10

Cook Time 5

Total Time 15

Servings people

Calories 590

Author Hyegyoung K. Ford

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.

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Nutrition