Crispy Pan Fried Tteokbokki
Ingredients
- 8 oz Korean rice cakes
- 1 1/2 tbsp gochujang (22g)
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 1 1/2 tbsp maple syrup (30g or 1 tbsp sugar)
- 1 garlic clove, micro grated (or 1/4 tsp garlic powder)
- 2–3 tsp gochugaru (Korean red pepper powder)
Preparation
Cook rice cakes as instructed on package if using frozen, until soft and chewy.
Mix the sauce ingredients together.
Pan fry the rice cakes on each side for 1-2 minutes until crispy over high heat.
Reduce the heat to medium-low, add the sauce, and stir to coat the rice cakes.
Cook for another 1-2 minutes, stirring continuously so that the sauce doesn’t burn.
Garnish with sesame seeds and scallions and serve.
Notes
This dish is ready in under 10 minutes and is highly addictive.
