Gireum Tteokbokki (Stir Fried Korean Rice Cakes)
An easy and delicious Korean recipe that can be made in 15 minutes: Gireum Tteokbokki! Korean Rice Cakes that are stir-fried in flavored oil. Simple to make with just a few pantry ingredients and so savory, spicy and chewy! A popular Korean street snack that makes a great side dish or anytime snack at home.
Servings: 2
Calories: 339kcal
Equipment
- Non-stick Skillet
- Silicone Spatula
- fine mesh strainer
- Medium bowl
Ingredients
- 400 grams (14 ounces, about 2 cups) Korean rice cakes
- 1 Tbsp cooking oil
- 2 Tbsp soy sauce
- 1 Tbsp Gochukaru
- 1 Tbsp sugar
- 1/2 small onion, thinly sliced
Garnish
- 1 drizzle sesame oil
- 1 Tbsp sesame seeds
Instructions
- Soak the Rice Cakes. Add the rice cakes to a medium bowl. Add boiling hot water to cover. Set aside to soak for 5 minutes.
- Drain the Rice Cakes. Drain the rice cakes with a sieve. The rice cakes should be soft and pliable.
- Fry the Rice Cakes. Heat a non-stick skillet over medium heat. Add oil and the drained rice cakes. Cook, stirring with a silicone spatula, until the rice cakes are completely coated in the oil. Keep cooking until the rice cakes start to stick together, about 2-3 minutes.
- Add the sauce. Add the sliced onion, soy sauce, gochukaru and sugar. Keep cooking, stirring often, until the rice cakes separate and absorb the flavor of the seasoning. Use the spatula to separate the rice cakes, if necessary. Cook until the color deepens and the edges of the rice cakes get crispy, about 4-5 minutes. Adjust the heat from medium to medium-low to prevent burning, if necessary.
- Garnish. Turn off the heat. Add a drizzle of sesame oil and sesame seeds. Stir briefly to combine.
- Serve. Transfer to a serving platter. Eat immediately and enjoy!
Video
Notes
Tips:
- Watch carefully. Gireum Tteokbokki can easily burn. Keep an eye on it as it cooks and keep stirring with the spatula to avoid scorching.
- Adjust the heat as you cook. The heat level required ranges from medium to medium low. Feel free to adjust the heat as you cook. The goal should be a rice cakes that are soft on the inside but crispy and chewy on the outside.
- Make sure to cook long enough. Flavor develops as the rice cakes slowly cook in the oil and absorb all the seasonings. Do not rush or the flavor (and texture) won't be as good
Nutrition
Calories: 339kcal | Carbohydrates: 55g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 1083mg | Potassium: 195mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1187IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 2mg