Tteok-bokki (Korean stir-fried rice cakes)
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Tteok-bokki. Korean spicy rice cakes. The first time I tried these I couldn’t wait for the next time!
The rice cakes are sweet and spicy, but it’s the texture that gets me every time. They are sticky and soft, chewy and crispy - all at the same time.
These are easy to make and the ingredients can all be easily found in any Asian grocery store. If you are celiac, there are different types of rice cakes, so read the ingredient list. I find the ones on trays as below generally just have rice and salt, but the frozen bags tend to also have wheat in them.
These are quick to make, and don’t let the long list of ingredients stop you from trying. It’s a stir and pour type of recipe.
Serve as an appetizer with drinks - and share with friends!
Tteok-bokki
Tteok-bokki
Servings: 6
Ingredients
1 package of Korean rice cakes
3 tbs gochugang (Korean chili paste)
3 tbs gochugara (Korean chili powder)
3 tbs rice syrup
2 tbs soy sauce
1 tbs sesame oil
1 tbs garlic paste
1 tsp ginger paste (optional, but I recommend)
1 tbs sesame seeds
oil for frying
Instructions
Separate the rice cakes and drop into boiling water. Stir gently and boil for 2 minutes.
Drain rice cakes, then pan fry in oil until the edges are crispy. They will become sticky at this time, so keep separating as they fry.
Combine the remainder of the ingredients, except for the sesame seeds.
Stir the sauce and pour over the rice cakes.
Continue to fry until the sauce has evenly coated all of the rice cakes and is starting to crisp.
Move to a serving plate and scatter the sesame seeds over.
Serve warm with drinks.
