Description

Tteokbokki (떡볶이) is Korea’s most beloved street food — chewy rice cakes in a bold, chilli-forward sauce. This pan-fried version builds crispy, golden edges on each rice cake before coating them in a sticky gochujang glaze, producing a contrast of textures the simmered street-food version can’t quite match. The sauce is four ingredients and takes thirty seconds to mix; the whole dish comes together in under fifteen minutes.

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

  1. 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.
  2. Make the sauce — Whisk together the gochujang, soy sauce, sugar, and rice vinegar in a small bowl and set aside.
  3. 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.
  4. Glaze and serve — Pour the sauce over the hot rice cakes and toss to coat well, letting the sauce thicken and cling for about 30 seconds. Scatter sesame seeds over the top and serve immediately.

Notes

Broiling works equally well if you’d rather not stand over a hot pan — toss the rice cakes in oil, spread on a baking sheet, and broil for about 3 minutes per side until golden. The gochujang glaze goes on after broiling.

Gochujang varies quite a bit in heat level between brands. Taste the sauce before adding it and dial the amount up or down to your preference.