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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!
For a mild version, decrease the amount of Korean red pepper flakes (or skip all together) and add 1 1/2 tbsp 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
Cuisine:vegan, gluten free, korean
Serving Size:1 serving
Keywords: korean rice cakes, tteokbokki, pan fried tteokbokki, crispy rice cakes
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I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.