Sweet and Spicy Gireum Tteokbokki (Pan-Fried Rice Cakes)
A clean-tasting snack of rice cakes pan-fried in garlic oil and seasoned with 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 →
Pan-fried with garlic oil and gochugaru seasoning instead of broth, it has a clean flavor and is subtly addictive. Once the rice cakes are ready, it comes together in under 10 minutes, making it great as a simple snack or beer accompaniment.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Rice cakes300 g
- Minced garlic1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
Seasoning
- Regular soy sauce (jin-ganjang) or brewed soy sauce (yangjo-ganjang) (or brewed soy sauce (yangjo-ganjang))1 1/2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1 tsp
- Toasted sesame oila little
- Toasted sesame seedsa little
- Cooking time is based on the period after the rice cakes have been prepared.
- If the tteokbokki rice cakes are hard, blanch them briefly in boiling water to soften them. Rinse in cold water, drain, and coat lightly with oil so they do not stick together.
Steps
If the tteokbokki rice cakes are hard, blanch them briefly in boiling water to soften them.
Rinse in cold water, drain, and coat lightly with oil so they do not stick together.
Heat a pan, add a generous amount of cooking oil, and stir-fry the minced garlic to release its fragrance.
Add the rice cakes to coat them with garlic flavor, stir-frying until the garlic turns golden brown.
Add the gochugaru and stir-fry evenly so it coats the rice cakes without burning, then add the soy sauce, corn syrup, and sugar.
Mix well, turn off the heat, and finish with toasted sesame oil and toasted sesame seeds.
FAQ
How do I prep the rice cakes if they are hard?
Blanch them briefly in boiling water to soften, rinse in cold water, drain thoroughly, and coat with cooking oil so they do not stick together.
Is there a trick to keep the gochugaru from burning while stir-frying?
After stir-frying the garlic and rice cakes until golden, add the gochugaru and stir-fry evenly to coat without letting it burn before adding the liquid seasonings.
Can I use oligosaccharide syrup or honey instead of corn syrup? AI-generated
Yes, you can generally substitute an equal amount of oligosaccharide syrup or honey for the corn syrup to add sweetness.
