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FOOD FRIENDS RECIPE
Snack
Korean tteok rice cakes
Soft Korean rice cakes in a glossy, gently spicy sauce with spring onion and sesame.
01Prep10 min
02Cook12 min
03Total time22 min
04Servings2 servings
05DifficultyEasy
06CategorySnack
02 / Method
Method
- 01
Cut thick rice cakes into bite-size pieces and soak in warm water for 10 minutes if firm.
- 02
Whisk gochujang, soy sauce, rice syrup and 150 ml water into a smooth sauce.
- 03
Heat the oil in a wide frying pan. Fry the rice cakes for 2 minutes, then pour in the sauce.
- 04
Simmer gently for 8–10 minutes until glossy and tender, stirring regularly.
- 05
Finish with sesame oil, spring onion and sesame seeds. Serve straight away.
03 / Allergens
Allergens
- Soy
- Sesame
Nutrition330 kcal · 7 g protein · 8 g fat · 58 g carbsEstimate per serving
04 / Storage
Storage
Refrigerate covered for up to 2 days. Reheat gently in a pan with a splash of water; the sauce thickens as it cools.
05 / Substitutions
Substitutions
- Use a mild chilli paste if gochujang is too hot.
- Replace rice syrup with maple syrup for a vegan version.
- No garaetteok? Firm gnocchi is a practical substitute with a different texture.
Always check the current ingredient list and allergen information on product packaging yourself. Substitutions may change allergens and nutritional values.
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