Easy Spicy Rice Cake Recipe | MyKoreanKitchen.com
Print Recipe
5 from 4 votes

Easy Korean Spicy Rice Cakes

Korean spicy rice cake recipe
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Snacks
Cuisine: Korean
Servings: 2
Calories: 375kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • 300 g fresh rice cakes (0.7 ounces), separated (if you are using frozen or packaged rice cakes, separate them first then soak in warm water for 20 mins before cooking to soften.)
  • 2 fish cake sheets (105 g / 3.7 ounces), sliced into medium size pieces
  • 1/2 medium onion (75 g / 2.7 ounces), thinly sliced
  • 2 cabbage leaves (145 g / 5.1 ounces), sliced into medium size strips
  • 1 stalk spring onion chopped
  • Some cooking oil - I use rice bran oil
  • Some toasted sesame seeds to garnish

TTEOKBOKKI SAUCE (MIX THESE IN A BOWL WELL)

  • 2 Tbsp Korean chilli paste (Gochujang)
  • 2 Tbsp raw sugar
  • 1/2 tsp Korean chilli powder (Gochugaru)
  • 1 tsp minced garlic
  • 1/3 cup water

Instructions

  • Pre heat a wok/skillet on medium high heat until well heated. Add some cooking oil and the onion. Stir it until the onion softens.
  • Add the cabbage and stir until it softens.
  • Add the rice cakes, fish cakes and the seasoning sauce. Mix them well and stir until the rice cakes and fish cakes cook through (about 2 mins). Reduce the heat to low.
  • Add the spring onion. Stir it quickly. Garnish with some sesame seeds and serve.

Notes

1 Tbsp = 15ml

Nutrition

Calories: 375kcal | Carbohydrates: 76g | Protein: 9g | Fat: 3g | Cholesterol: 9mg | Sodium: 373mg | Potassium: 127mg | Sugar: 16g | Vitamin A: 165IU | Vitamin C: 7.2mg | Calcium: 14mg | Iron: 0.3mg