Korean fried rice cakes

How to Make Korean Fried Rice Cakes: A Complete Guide

Korean fried rice cakes, or *tteokbokki*, are a beloved spicy-sweet street food. Making them at home is simple and customizable. Here’s a step-by-step guide.

First, gather ingredients: 500g cylindrical rice cakes, 200g fish cakes ( sliced), 1 onion (chopped), 2 green onions (chopped), 3-4 cloves garlic (minced), and 1 cabbage (optional, shredded). For the sauce, mix 3 tablespoons gochujang (Korean chili paste), 2 tablespoons gochugaru (chili flakes), 2 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon rice vinegar, and 500ml water or anchovy broth.

Heat 1 tablespoon oil in a large pan over medium heat. Sauté garlic and onion until fragrant. Add gochujang and gochugaru, stir-frying for 1 minute to release flavor. Pour in the sauce mixture, bring to a simmer, then add rice cakes and fish cakes. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the rice cakes soften.

Toss in cabbage and green onions during the last 5 minutes. For extra richness, add a dash of sesame oil or a spoonful of melted cheese. Serve hot, garnished with sesame seeds or boiled eggs.

Enjoy this chewy, spicy-sweet dish that’s perfect for sharing! Adjust spice levels by tweaking gochujang or gochugaru to taste.