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Pan Fried Tteokbokki

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


  • 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)


  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!


  • 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


  • Serving Size: 1 serving

Keywords: korean rice cakes, tteokbokki, pan fried tteokbokki, crispy rice cakes