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 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)
- 2–3 tsp 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 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
SAVE IT FOR LATER! ↓
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First time making Crispy Pan Fried Tteokbokki. It was delicious. Super simple and flavorful. Can’t wait to try more recipes.
This recipe is so simple and tasteful. Allowed me to find nez flavors and textures, i loved it so much.
Eating this now! So yummy. I actually added prosciutto and super sharp cheese cheese for a Korean-Italian poutine.
Delicious TTEOKBOKKI!!! 🙂
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!
Tasty!!
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