Rice Cakes in Chili Oil (Gireum Tteokbokki) under 10 minutes!
Korean spicy tteokbokki (rice cake) in chili oil. Aka Gireum Tteokbokki. Rice cakes dry sauteed in chili oil and soy sauce. Simply addicting!!
- Prep time
- 2 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz Korean tteokbokki ((baton shaped rice cakes), frozen or fresh)
- 4 tsp gochukaru ((Korean red chili powder) – this gives you medium spicy, add more for HOT SPICY)
- 3 1/2 tsp soy sauce ((Jin Ganjang)(3.5 tsp = 1 Tbsp + 1/2 tsp))
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 1/4 tsp garli powder
- 1/8 tsp black pepper
- 1 Tbsp green onions (, chopped (optional))
Instructions
- 1
If using frozen rice cakes, thaw in room temperature for 30 min or so. If rice cakes were thawed or refrigerated, boil some water in a deep pan. If you have fresh rice cakes, skip this step. Water should be enough to mostly cover rice cakes. Quickly boil rice cakes until they become fully soft – about 2 minutes.
- 2
Drain cooked rice cakes. Empty out water from the pan (this way you don’t use 2 pans).
- 3
Make sauce by mixing gochukaru, soy sauce, sugar, sesame oil, garlic powder and black pepper.
- 4
Toss rice cakes in sauce until each tteok is well coated.
- 5
Warm up a saute pan on medium heat and slowly saute the rice cakes for 5 minutes, turning tteok to avoid burning. Do not cook at high heat because the sauce will burn easily.
- 6
Serve with some choppped onions on top.