These pan fried version of Tteokbokki are crispy on the outside, chewy on the inside and covered in a spicy, sweet sauce that is highly addicting. Super quick and easy to make, too!
More Vegan Korean Recipes to Try:
- Vegan Cheesy Tteokbokki
- Vegan Kimchi Fried Rice
- Vegan Kimchi Pancakes
- Vegetable Japchae
- Vegetable and Tofu Kimbap
- Bibim Guksu
If you recreate this Pan Fried Tteokbokki recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Pan Fried Tteokbokki
- Total Time: 10 minutes
- Yield: 2 servings 1x
Ingredients
- 8oz Korean rice cakes
- 1 ½ tbsp gochujang (22g)*
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 1 ½ tbsp maple syrup (30g // or 1 tbsp sugar)
- 1 garlic clove, micro grated (or ¼ tsp garlic powder)
- 2-3 teaspoon gochugaru (Korean red pepper powder)
Instructions
- If using frozen rice cakes, cook the rice cakes following manufacturers instruction in hot water until softened.
- While cooking the rice cakes (step 1), stir the remaining ingredients together. Start with lesser amounts, taste and adjust to your liking.
- Coat a non-stick pan with some oil over high heat. Add the rice cakes and let them cook for about 1-2 minutes, until crispy. Flip and cook the other side.
- Reduce the heat to medium-low, add the sauce, and stir to coat the rice cakes. Cook for another 1-2 minutes, stirring continuously so that the sauce doesn't burn. At any point if the pan gets too dry, add a touch of water and stir again. Remove from heat, serve and garnish with scallions and sesame seeds. Enjoy!
Notes
- For a mild version, decrease the amount of Korean red pepper flakes (or skip all together) and add 1 ½ tablespoon of ketchup.
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: entree
- Method: stove top
- Cuisine: vegan, gluten free, korean
Nutrition
- Serving Size: 1 serving
Keywords: korean rice cakes, tteokbokki, pan fried tteokbokki, crispy rice cakes
SAVE IT FOR LATER! ↓
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Daphne says
This is really really good. Perfect combo of salty, spicy and sweet! I’ve made it many times already because it’s so addicting ☺️
Lisa Kitahara says
Happy to hear you like this recipe! 🙂
Jen says
This recipe is FANTASTIC!!!!
It is so quick & easy to make. It looks just like the photo & tastes even better than I imagined!
The flavour is perfect in totally addicting. Will definitely be making again & can't wait to try more of Lisa's recipes!! <3
★★★★★
Bella Araujo says
This recipe was easy to follow and very quick to complete and absolutely DELICIOUS when made. I've never pan-fried my rice cakes but now I think I am in love with that idea. Seriously, I'm already thinking about when I can make it again. And the sauce!!! I will be using it on some tofu later this week too <3 Try it, you won't be sorry!!!
★★★★★
Eryn says
This dish is my go to for a quick lunch or dinner!! So yummy and easy to make 🙂
★★★★★
JaM says
Great recipes! So good! Easy recipe and just love the texture of the rice cakes. 😋
★★★★★
Kate says
I've made a few different attempts at tteokbokki, and this recipe is my favorite! I love spicy food, but other versions of this were overpowering even for me. I didn't leave out any spice, but I used the tip to add in ketchup and it worked great in combination! And the maple syrup added the perfect touch of sweetness. My boyfriend had never eaten tteokbokki before and he gave it two thumbs up. Super easy and delicious!
★★★★★
Maria says
It’s the first time I was doing tteokbokki, and it’s absolutely delicious! I’ll surely go back to this recipe ❤️
★★★★★
Afton says
These were so good and easy! I’d never even heard of rice cakes and I bought a pack at the Asian market to try this recipe. Seriously,, the best lunch - I’ll buy a pack of rice cakes every time I’m at the Asian market from now on!
My pack didn’t have instructions for boiling them in English, so I just guessed. I set the timer for three minutes but I checked after two and they were done.
★★★★★
Lily says
So simple, comforting and delicious. Unlike a lot of recipes for vegan tteokbokki, the ingredient list isn’t extensive and the dish came together so easily.
★★★★★
Emily says
Okay honestly, I've been wanting to try tteokbokki for so long because they are always eating it in the manhwas that I read hehe so thank you for introducing me to my new obsession! Very easy and the sauce is so addictive! I want to eat this every week now!
★★★★★
Susan says
Soo good! I made the milder version by not adding the flakes and adding the ketchup. It was so yummy! It still had a spice to it and had a lovely sweetness to it. I am really looking forward to trying more of Lisa's recipes, I've made 4 of them so far and every single one has been fantastic! Her recipes are really clear and easy to follow and every meal has been delicious! X
★★★★★
Ari says
Tasty!!
★★★★★
Melissa Evans says
Love this recipe so much! This is in our regular dinner rotation when we want something semi-quick but also satisfying! The heat builds, but it is not too overwhelming. Wouldn't change a thing!
★★★★★
Danielle Dalechek says
Delicious TTEOKBOKKI!!! 🙂
★★★★★
Anne says
Eating this now! So yummy. I actually added prosciutto and super sharp cheese cheese for a Korean-Italian poutine.
★★★★★
Jose Alejandro says
This recipe is so simple and tasteful. Allowed me to find nez flavors and textures, i loved it so much.
Kimlai Yingling says
First time making Crispy Pan Fried Tteokbokki. It was delicious. Super simple and flavorful. Can't wait to try more recipes.
★★★★★