Pan-Fried Tteokbokki with Gochujang Glaze
Description This version of Tteokbokki is pan-fried - giving you crispy toasted rice cakes you can coat in your sauce of preference (in this case a sticky gochujang glaze). Stats ⏱️ Prep time: 5 minutes ✦ Cook time: 10 minutes ✦ Total time: 15 minutes (plus 10 minutes soaking if using refrigerated rice cakes) 🍽️ Serves: 2 people Ingredients 20 small rice cake sticks (or 6–8 long ones, cut into thirds) 2 tbsp vegetable oil 3 tbsp gochujang (Korean chilli paste) 3 tbsp light soy sauce 1 tsp sugar 1 tsp rice vinegar 1 tbsp roasted sesame seeds Instructions Prep the rice cakes — If refrigerated or dried, boil the rice cakes for 5–10 minutes until soft and pliable, then drain well. Fresh rice cakes can go straight into the pan. Make the sauce — Whisk together the gochujang, soy sauce, sugar, and rice vinegar in a small bowl and set aside. Pan-fry — Heat a cast iron or heavy skillet over high heat until very hot. Add the oil, then the rice cakes in a single layer. Fry for 3–4 minutes per side without moving them too much, until the edges are lightly golden and crisped. Glaze or warm sauceand serve — You can now pour te sauce over the hot rice cakes, toss, garnish with sesame seads and serve or if you;’d prefer warm the sauce and serve it as a dipping option. Notes For a little more spicy heat consider throwing in a little (or a lot!) of gochugaru (Korean chilli flakes).