Description
Crispy Pan Fried Ddeokbokki is a delightful Korean street food dish featuring chewy tubular rice cakes pan-fried to a crispy exterior then coated in a spicy, sweet, and savory gochujang-based sauce. Perfectly balanced with garlic, sesame oil, and a hint of sweetness, this quick and easy recipe delivers the authentic flavors of Korea right at your stovetop.
Ingredients
Scale
Main Ingredients
- 1 packet (500 g) frozen tubular rice cakes
- 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
- Vegetable oil for cooking (about 4 tbsp total)
Optional Garnish
- Spring onions, chopped
- Toasted sesame seeds
Instructions
- Soften the Rice Cakes. Bring a pot of water to a boil and add the frozen rice cakes. Cook for about 3 minutes until they become soft and tender. Drain them well and drizzle 2 tablespoons of vegetable oil over the rice cakes, mixing thoroughly to coat. Set aside to prevent sticking.
- Prepare the Sauce. In a medium bowl, combine minced garlic, gochujang, red pepper powder, corn syrup (or rice syrup), soy sauce, sugar, and sesame oil. Mix until it forms a thick, well-blended paste. Taste and adjust seasoning if needed, especially reducing the red pepper powder if making it for children.
- Pan Fry the Rice Cakes. Heat 2 tablespoons of vegetable oil in a non-stick pan or skillet over high heat. Add the rice cakes and stir-fry for about 2 minutes, separating them to prevent clumping. This step crisps the exterior of the rice cakes.
- Add the Sauce and Simmer. Lower the heat to low, add the prepared sauce into the pan, and mix well with the rice cakes. Cook for an additional 2 minutes, allowing the sauce to fully coat each rice cake and thicken slightly.
- Serve. Transfer the crispy, sauced ddeokbokki onto a serving plate. Garnish optionally with chopped spring onions and toasted sesame seeds. Serve warm or at room temperature for a delicious snack or side dish.
Notes
- Adjust the amount of red pepper powder to suit your spice tolerance, especially for children.
- Using corn syrup or rice syrup adds a pleasant sweetness and shine to the sauce—honey can be substituted but may alter flavor slightly.
- Drizzling vegetable oil on the boiled rice cakes prior to frying helps prevent sticking and promotes a crispy texture.
- Leftovers can be stored in an airtight container and reheated in a skillet for best texture.
- To make this vegan, ensure your gochujang and soy sauce are vegan-certified.
Nutrition
- Serving Size: 125 g
- Calories: 290
- Sugar: 11 g
- Sodium: 720 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
