spicy rice cakes

These spicy stir-fried rice cakes are a departure from some of China's more traditional methods of preparing these chewy, starchy little pasta-like rice cakes. The addition of Sichuan peppercorns gives the dish that slight numbing flavor that goes perfectly with spicy chilies.

Spicy Stir-Fried Rice Cakes

oil ((divided))

pork

ginger ((minced))

garlic ((thinly sliced))

onion

jalapeno peppers

Thai red bird chilies ((sliced, optional))

scallions ((cut into 2 inch lengths))

rice cakes

Shaoxing wine

soy sauce

sugar

Sichuan peppercorn powder

spicy bean paste

Spicy Stir-fried Rice Cakes

Heat 1 tablespoon oil in a wok over high heat. Add the pork belly and sear, not stirring. Once browned and caramelized on one side, stir-fry until the pork belly is opaque. Remove from the wok and set aside.

Lower the heat to medium, and add an additional 2 tablespoons of oil to the wok. Add the ginger. Let the ginger infuse the oil for 1 minute. Add the garlic, and cook for another 30 seconds.

Turn the heat back up to high, and add the onions, jalapenos, red chilies, and the white parts of the scallions. Cook for another minute, and then add the rice cakes and Shaoxing wine. Mix well, scooping up from the bottom of the wok for 30 seconds. Turn the heat down to medium low, and cover for one minute.

Remove cover, and add the pork belly back to the wok, along with the soy sauce, sugar, Sichuan peppercorn powder, and spicy bean paste. Stir-fry until the rice cakes are cooked through but still chewy. Stir in the green parts of the scallions until wilted, and serve.

<em>This Vegan Tteokbokki (Spicy Korean Rice Cakes) is chewy, saucy, spicy, and loaded with veggies! A plant-powered twist on the classic Korean street food.</em>

Vegan Tteokbokki (떡볶이) with Vegetables

(590 ml) low-sodium vegetable broth (homemade

green onions, roughly chopped;

cabbage,

carrots,

garlic (3 to 5 cloves)

gochujang (Korean red pepper paste)

gochugaru (Korean red pepper flakes; optional)

low-sodium tamari or soy sauce

cane or coconut sugar

shiitake mushrooms, chopped into bite-sized pieces

(450 g) Korean rice cakes (thawed if frozen)

sesame oil (optional)

sesame seeds, for garnish (optional)

Add the vegetable broth to a deep pan or pot and bring to a simmer over high heat. Add the cabbage, white parts of the green onions, carrot, and garlic; reduce the heat to medium-low and simmer for 2 to 3 minutes.

Stir in the gochujang (paste), gochugaru (flakes), tamari, and sugar. Add the mushrooms and simmer for an additional 1 to 2 minutes.

Add the rice cakes to the pan/pot and simmer for 15-20 minutes, stirring occasionally. The rice cakes will soften and grow a larger, while the sauce will decrease and thicken.

Turn the heat off and stir in the green onions and sesame oil (optional). Top with sesame seeds, then serve warm.

This was delicious!!! The whole family loved it. I doubled it to serve 4 and used an extra cup of broth since I used dried shitake instead of fresh. So, so good! Thanks for an excellent recipe.

A great balance of spicy, chewy, and borderline healthy. I was excited to make this with the weather turning colder this past week - 10/10.

Easy Korean Spicy Rice Cakes

300 g rice cakes

fish cake

onion ((75 g / 2.7 ounces), thinly sliced)

cabbage

Some toasted sesame seeds (to garnish)

Tbsp Korean chilli paste ((Gochujang))

Tbsp raw sugar

Korean chilli powder ((Gochugaru))

tsp minced garlic

water

Pre heat a wok/skillet on medium high heat until well heated. Add some cooking oil and the onion. Stir it until the onion softens.

Add the cabbage and stir until it softens.

Add the rice cakes, fish cakes and the seasoning sauce. Mix them well and stir until the rice cakes and fish cakes cook through (about 2 mins). Reduce the heat to low.

Add the spring onion. Stir it quickly. Garnish with some sesame seeds and serve.

Rose Tteokbokki <br>(Creamy Spicy Rice Cakes)

11 oz (320 grams) rice cakes

bacon

mini sausages

tbsp neutral-tasting oil

(240 milliliters) milk

(240 milliliters) heavy cream

eggs

Kosher salt,

green onion,

2-3 fine gochugaru (or regular Korean chili pepper flakes)

Korean chili paste (gochujang)

tbsp sugar

beef

Korean curry powder (or 1/4 curry block)

tsp black pepper

Cut the bacon into bite-sized pieces. Lightly score the mini sausages. (They will release all the flavor and make your tteokbokki sauce more flavorful.) 

Make the seasoning paste: Combine all the seasoning paste ingredients in a small container and mix well.

Prep Ingredients

Bring a pot of water to a boil. Once it starts boiling, add the rice cakes. Blanch for 2 minutes or until they just start to soften. Take them out and set aside.

Blanch Rice Cakes

Add 1/2 tablespoon of oil to a pan and heat it over medium-low. Once it’s heated, add the bacon and sausages. Cook for 2 minutes.

Add the seasoning paste. Saute for 30 seconds to 1 minute. Add the milk and heavy cream. Simmer, stirring occasionally, for 4 minutes.

Add the drained rice cakes and hard-boiled eggs (if using). Simmer, stirring occasionally, for another 5 to 6 minutes, or until the sauce thickens. Turn the heat off. Taste and add some salt to taste. Mix well. Garnish with sliced green onion. Serve it as is or enjoy with steak on the side.

Make Rose Tteokbokki

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The most viewed spicy rice cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine