Description

This is tteokbokki stripped back to its most elemental form — rice cakes over fire. The starchy exterior chars and blisters, developing a smoky depth the saucepan versions can’t replicate, while the interior stays soft and chewy. A honey gochujang dipping sauce on the side brings the heat and sweetness without smothering the char. It works equally well on a cast iron grill pan on the stove, though open fire gives a smoke note that makes the whole thing feel considerably more interesting.

Stats

⏱️ Prep time: 5 minutes ✦ Cook time: 10 minutes ✦ Total time: 15 minutes

🍽️ Serves: 2 people

Ingredients

  • 20 small rice cake sticks
  • 1 tbsp vegetable oil
  • 2 tbsp gochujang (Korean chilli paste)
  • 1 tbsp light soy sauce
  • 1 tsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil

Instructions

  1. Oil the rice cakes — Toss the rice cakes with the vegetable oil until lightly coated all over.
  2. Make the dipping sauce — Whisk together the gochujang, soy sauce, rice vinegar, honey, and sesame oil in a small bowl. Set aside.
  3. Grill until charred — Grill the rice cakes over open fire or a very hot grill pan for 2–3 minutes per side, turning once, until deep char marks form and the cakes are heated all the way through.
  4. Serve — Serve the grilled rice cakes hot alongside the dipping sauce.

Notes

Threading rice cakes onto skewers before grilling over open fire makes them easier to manage and turns this into a proper street-food presentation. Soak wooden skewers in water for 30 minutes first to prevent scorching.

If using a grill pan on the stove, get it properly hot before the rice cakes go on — a lukewarm pan will steam rather than char them, and you’ll lose the whole point of this approach.

The dipping sauce doubles well as a glaze if you prefer to toss rather than dip: add it to the pan in the last minute of cooking and toss quickly over high heat.