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:

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!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pan Fried Tteokbokki


  • Author: Lisa Kitahara
  • Total Time: 10 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 8oz Korean rice cakes
  • 1 1/2 tbsp gochujang (22g)*
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 1/2 tbsp maple syrup (30g // or 1 tbsp sugar)
  • 1 garlic clove, micro grated (or 1/4 tsp garlic powder)
  • 23 tsp gochugaru (Korean red pepper powder)

Instructions

  1. If using frozen rice cakes, cook the rice cakes following manufacturers instruction in hot water until softened. 
  2. While cooking the rice cakes (step 1), stir the remaining ingredients together. Start with lesser amounts, taste and adjust to your liking.
  3. 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. 
  4. 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 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
  • 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! ↓

Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen! 

Konnichiwa

About Lisa

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.


Related Recipes


subscribe

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

18 Comments

  1. 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!

  2. 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.

  3. 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.

  4. It’s the first time I was doing tteokbokki, and it’s absolutely delicious! I’ll surely go back to this recipe ❤️

  5. 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!

  6. 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!!!

  7. 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

  8. This is really really good. Perfect combo of salty, spicy and sweet! I’ve made it many times already because it’s so addicting ☺️