Addictive and Super Easy Gireum Tteokbokki (Pan-Fried Rice Cakes)
A special snack of rice cakes pan-fried in garlic oil until crispy outside and chewy inside, then tossed in a sweet and spicy seasoning.
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 →
Crisp up the outside of rice cakes in cooking oil stir-fried with minced garlic, then toss them with seasonings to finish. Ready in just 5 minutes, its clean flavor makes it wonderful as a snack or paired with beer.
- Servings
- 2 servings
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Rice cakes300 g
Seasoning
- Minced garlic1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Sugar1 tsp
- Corn syrup (mulyeot)1 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1/2 tbsp
- The cooking time is based on ready-to-use rice cakes.
- Besides jeolpyeon (patterned pressed rice cakes), you can also use tteokbokki rice cakes or sliced rice cakes.
- You can coat the cut rice cakes with cooking oil or toasted sesame oil so they do not stick together.
- When making this as a snack for kids, you can omit the gochugaru.
Steps
Prepare the ingredients
We bought jeolpyeon (patterned pressed rice cakes) over the holiday and had leftovers, so I used them up as a snack.
Two pieces of jeolpyeon weigh 300g.
Cut the ingredients
Microwave them until soft, then cut into tteokbokki-sized pieces.
You can also use tteokbokki rice cakes or sliced rice cakes.
You can coat them with cooking oil or toasted sesame oil so they do not stick to each other.
Pan-fry in garlic oil
Swirl 2–3 tbsp of cooking oil in a pan, add 1 tbsp of minced garlic, and stir-fry.
Once the garlic aroma rises, add the rice cakes and pan-fry them, turning occasionally to infuse them with garlic flavor and make the outside crispy.
The garlic burns easily, so keep the heat low and pan-fry thoroughly.
Season and stir-fry
Add 1 tbsp of gochugaru (Korean chili flakes) and toss so it coats the rice cakes evenly...
(Keep the heat on low.)
Add 1 tbsp of regular soy sauce (jin-ganjang), 1 tbsp of corn syrup (mulyeot), and 1 tsp of sugar, then toss quickly.
Taste the rice cakes, and if they taste bland, adjust with soy sauce...
Finish by adding 1/2 tbsp of toasted sesame oil and 1/2 tbsp of toasted sesame seeds.
Finish
The flavorful garlic oil coated with a touch of chili oil makes this surprisingly delicious.
Pan-frying them until crispy in garlic oil right at the start is the key that doubles the eating pleasure.
Even with gochugaru added, it is not very spicy, but for a kids' snack you can also just omit the gochugaru and it will still be delicious.
The flavor is clean, so it pairs well with beer.
Try making this addictive gireum tteokbokki, which is completely different from soupy tteokbokki.
You will clear the whole plate before you even realize it.
Ppunwife's tips
- The garlic burns easily, so keep the heat on low and pan-fry thoroughly.
- Pan-frying them until crispy in garlic oil right at the start is the key that doubles the eating pleasure.
FAQ
Can I make this with rice cakes other than jeolpyeon?
It is completely fine to use regular tteokbokki rice cakes or sliced rice cakes.
How should I control the heat while cooking?
Garlic burns easily, so it is best to keep the heat low and pan-fry thoroughly.
How do I make it not spicy for kids?
If you cook it without the gochugaru, it will not be spicy, making it great as a snack for kids.
