Description
Crispy Pan Fried Ddeokbokki is a delightful Korean street food featuring tender yet crispy tubular rice cakes stir-fried in a spicy, sweet, and savory gochujang-based sauce. This quick and easy recipe brings the classic chewy texture of rice cakes with a flavorful punch, perfect as a snack or appetizer.
Ingredients
Scale
Rice Cakes
- 1 packet (500 g) frozen tubular rice cakes
- Vegetable oil for cooking (approximately 4 tbsp)
Sauce and Seasoning
- 2 cloves garlic, minced
- 3 tbsp gochujang (Korean red pepper paste)
- 3 tbsp red pepper powder
- 3 tbsp corn syrup or rice syrup
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
Optional Garnish
- Spring onions, chopped
- Toasted sesame seeds
Instructions
- Boil rice cakes: Bring a pot of water to a boil and add the frozen tubular rice cakes. Cook for about 3 minutes until they are softened. Drain well and drizzle with 2 tablespoons of vegetable oil, tossing to coat. Set aside to prevent sticking.
- Prepare the sauce: In a medium bowl, combine the minced garlic, gochujang, red pepper powder, corn syrup (or rice syrup), soy sauce, sugar, and sesame oil. Mix thoroughly to create a thick and well-blended paste. Adjust seasoning as needed, especially if serving children by reducing the red pepper powder.
- Pan fry rice cakes: Heat a non-stick pan or skillet over high heat with 2 tablespoons of vegetable oil. Add the rice cakes and stir-fry for about 2 minutes, separating them so that the surface crisps up nicely.
- Add the sauce and simmer: Reduce the heat to low and add the prepared sauce paste to the pan. Stir well to coat all the rice cakes evenly. Cook for an additional 2 minutes until the sauce thickens slightly and clings to the rice cakes.
- Serve: Transfer the crispy and saucy ddeokbokki to a plate. Garnish with chopped spring onions and toasted sesame seeds if desired. Serve warm or at room temperature for best flavor.
Notes
- Adjust spiciness by reducing red pepper powder and gochujang for a milder flavor.
- Use vegetable or corn syrup for sweetness; rice syrup is a good alternative for authenticity.
- Rice cakes must be softened by boiling first to ensure proper cooking and texture.
- Do not overcrowd the pan during stir-frying to allow the rice cakes to crisp evenly.
- Leftovers can be stored in an airtight container and gently reheated on the stovetop.
Nutrition
- Serving Size: 1 cup (approx. 125 g)
- Calories: 280
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 8 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
