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

ā±ļø Prep time: 5 minutes āœ¦ Cook time: 10 minutes āœ¦ Total time: 15 minutes (plus 10 minutes soaking if using refrigerated rice cakes)

šŸ½ļø Serves: 2 people

Ingredients

  • 20 small rice cake sticks (or 6ā€“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 ā€” If refrigerated or dried, boil the rice cakes for 5ā€“10 minutes until soft and pliable, then drain well. Fresh rice cakes can go straight into the pan.
  2. Make the sauce ā€” Whisk together the gochujang, soy sauce, sugar, and rice vinegar in a small bowl and set aside.
  3. Pan-fry ā€” 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 3ā€“4 minutes per side without moving them too much, until the edges are lightly golden and crisped.
  4. Glaze or warm sauceand serve ā€” 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).