Crispy Sweet and Spicy Gireum Tteokbokki (Pan-Fried Rice Cakes)
A super simple snack made by parboiling rice cakes, stir-frying them in oil until crispy, and tossing them in a sweet and spicy sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a super simple tteokbokki snack stir-fried without broth to be sweet and spicy. Pan-frying the rice cakes in oil until the outside is crispy helps prevent the sauce from burning later. Once you add the sauce, stir-fry quickly over medium-low heat so it does not burn.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Tteokbokki200 g
- Cooking oil2 tbsp
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1 tsp
- Toasted sesame seeds
- Toasted sesame oil
- I used Sindang-dong style tteokbokki rice cakes, which are thinner than regular tteokbokki rice cakes. If using regular ones, prepare about 17 to 20 pieces.
Steps
1. The rice cakes I used this time are Sindang-dong style tteokbokki rice cakes, which are thinner than regular tteokbokki rice cakes, so there are quite a few for 200 g. If you are using regular ones, about 17 to 20 pieces should be enough.
To soften the rice cakes, I dropped them into boiling water and blanched them briefly.
You do not need to boil them long; just a little heat softens them right up.
2. Drain them in a strainer.
To keep the rice cakes from sticking to one another, transfer them to a bowl, drizzle with a little cooking oil, and toss gently; the oil coating will prevent them from sticking together.
3. Mix the sauce ingredients together, except for the toasted sesame seeds and toasted sesame oil.
4. Heat cooking oil in a preheated pan, add the rice cakes, and stir-fry them.
Stir-fry until the surface of the rice cakes turns crispy.
Giving them this initial fry until crispy helps prevent the seasoning from burning later when stir-frying with sauce and no broth.
5. Add the sauce and stir-fry evenly.
6. Once the sauce goes in, it burns quickly, so it is best to keep the heat between medium and low.
Stir diligently so the sauce thoroughly coats all the rice cakes, and...
7. Stir-fry until right before the sauce starts to burn.
Taste, and if it is bland, add more soy sauce, and if you want it sweeter, just add a little sugar.
8. At the very end, add a little toasted sesame seeds and toasted sesame oil and mix to finish.
Since this is pan-fried gireum tteokbokki, it is best to use as little toasted sesame oil as possible, or you can leave it out entirely.
Ppunwife's tips
- To keep the rice cakes from sticking to one another, transfer them to a bowl, drizzle with a little cooking oil, and toss gently; the oil coating will keep them from sticking together.
- Giving them this initial fry until crispy helps prevent the seasoning from burning later when stir-frying with sauce and no broth.
- Once the sauce goes in, it burns quickly, so it is best to keep the heat between medium and low.
- Since this is pan-fried gireum tteokbokki, it is best to use as little toasted sesame oil as possible, or you can leave it out entirely.
FAQ
How do I keep the blanched rice cakes from sticking to each other?
After draining them in a strainer, transfer them to a bowl, drizzle with a little cooking oil, and toss gently to coat them with oil so they will not stick.
How should I adjust the heat when stir-frying with the sauce?
Because there is no broth, the sauce can burn easily. Set the heat between medium and low, and stir-fry constantly so it cooks evenly.
What should I add to adjust the seasoning to my taste after cooking?
If it tastes bland, add a little more regular soy sauce (jin-ganjang), and if you prefer more sweetness, adjust by adding a pinch of sugar.
Is it okay to add a lot of toasted sesame oil at the end?
Since this dish is already pan-fried in oil, using only a tiny amount of toasted sesame oil or omitting it altogether keeps it clean and not greasy.
