Budget · Fast & Easy · Korean · One Dish Meals · Rice · Sides · Starters/ Appetizers · Uncategorized

Crispy Tteokbokki (Korean Rice Cakes)


I have always wanted to try Korean rice cakes and i bought a small portion the other day at a stall and it was so chewy to the point that it was not edible. I was so disappointed and i was not sure what i was gonna do with the pack of rice cakes in the fridge. I had an idea and thought i will make a completely different version that Ben is more likely to appreciate. To my great surprise, Ben loved it so much and couldn’t stop munching on these little crispy rice cakes. I am looking forward to trying this recipe on the “tube” kinda rice cakes. I’m sure that it will be really good too!


  1. 500g rice cakes
  2. 1 – 2 tbsp korean chilli paste (i used 1 tbsp as Ben can’t take it too spicy)
  3. 1 tbsp honey
  4. 1 tbsp rice wine
  5. 1 tbsp mirin
  6. 1 tbsp sesame oil
  7. 1 tbsp soy sauce
  8. 1 tsp minced ginger
  9. 3 cloves garlic, chopped
  10. Spring onions, chopped


  1. Boil rice cakes in a pot of boiling water until they float and is soft and cooked.
  2. Mix all sauces and seasonings well.
  3. Pan fry rice cakes in some oil until crisp on both sides.
  4. Pour the sauce mixture over the rice cakes and let the sauce be absorbed by the rice cakes.
  5. Add in spring onions and toss well.

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