Description
Delicious fried Korean rice cakes tossed in a sweet and savory sauce, garnished with sesame seeds for extra flavor.
Ingredients
Scale
- 200 grams Korean rice cakes (tteok) (Fresh or soaked frozen works best.)
- 2 tablespoons Neutral oil (Canola or vegetable oil recommended.)
- 2 tablespoons Unsalted butter (Salted butter can also be used.)
- 2 tablespoons Honey (Maple syrup or agave nectar can be substituted.)
- 1 tablespoon Brown sugar (Reduce for less sweetness.)
- 1 tablespoon Soy sauce (Opt for gluten-free if needed.)
- 1 tablespoon Toasted sesame seeds (Can be substituted with chopped green onions.)
Instructions
- Soak the Korean rice cakes in water for 20-30 minutes if frozen; drain and pat dry.
- Heat neutral oil in a skillet over medium-high heat.
- Fry the drained rice cakes undisturbed for about 2 minutes.
- Flip the rice cakes and cook for an additional 3 minutes until crispy and browned.
- Add unsalted butter, honey, brown sugar, and soy sauce to the skillet.
- Stir for about 1 minute until the sauce thickens.
- Return the fried rice cakes to the skillet and toss with the sauce, cooking for another 1-2 minutes.
- Serve warm, garnished with toasted sesame seeds if desired.
Notes
- For an even spicier kick, add some chili flakes to the sauce.
- Ensure the rice cakes are well-drained before frying for the best texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg