Pan Fried Tteokbokki

Name: Pan Fried Tteokbokki
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 8oz Korean rice cakes; 1 1/2 tbsp gochujang (22g)*; 1 tbsp soy sauce; 2 tsp sesame oil; 1 1/2 tbsp maple syrup (30g // or 1 tbsp sugar); 1 garlic clove, micro grated (or 1/4 tsp garlic powder); 2-3 tsp gochugaru (Korean red pepper powder)

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Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 10 minutes

Servings: 2

Author : Lisa Kitahara

korean rice cakes tteokbokki pan fried tteokbokki

Ingredients

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8 ounces Korean rice cakes1 1/2 tbsp gochujang (22 grams)*1 tbsp soy sauce2 tsp sesame oil1 1/2 tbsp maple syrup (30 grams // or 1 tbsp sugar)1 garlic clove, micro grated (or 1/4 tsp garlic powder)2-3 tsp gochugaru (Korean red pepper powder)

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Instructions

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Step 1

If using frozen rice cakes, cook the rice cakes following manufacturers instruction in hot water until softened.

Step 2

While cooking the rice cakes (step 1), stir the remaining ingredients together. Start with lesser amounts, taste and adjust to your liking.

Step 3

Coat a non-stick pan with some oil over high heat. Add the rice cakes and let them cook for about 1-2 minutes, until crispy. Flip and cook the other side.

Step 4

Reduce the heat to medium-low, add the sauce, and stir to coat the rice cakes. Cook for another 1-2 minutes, stirring continuously so that the sauce doesn’t burn. At any point if the pan gets too dry, add a touch of water and stir again. Remove from heat, serve and garnish with scallions and sesame seeds. Enjoy!