This pan-fried rice cake, known as gireum tteokbokki, is a popular street food found in Seoul’s Tongin Market. Chewy rice cakes, seasoned with gochugaru (Korean chili flakes) and soy sauce, are quickly stir-fried in oil to achieve a crispy texture and a blend of flavors. It’s spicy and ready in 15 minutes!
I love rice cakes. Yes, they’re a bit of a guilty pleasure because they’re white carbs, but I manage by enjoying them in small portions and taking walks to shake off any guilt.
One day, I stumbled upon an article highlighting the must-visit street vendors in Seoul, known for their Korean rice cake delicacies. Among them was a famous vendor in Tongin Market (통인시장), renowned for selling oil tteokbokki, also known as gireum tteokbokki (기름떡볶이).
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Though there was no recipe provided, I felt confident I could recreate it just from the description. This recipe is simple and quick.
But beware, it’s spicy!
Despite its heat, this dish is a favorite among locals in Korea. The spice, flavor, and crispy texture of the rice cakes are uniquely appealing, and the best part? They take only 15 minutes to make. How awesome is that?
What is Gireum Tteokbokki?
Gireum tteokbokki is a popular Korean street food that takes the traditional rice cake dish (tteokbokki) to a savory new level. Unlike the common saucy tteokbokki made with gochujang, this version employs a pan-frying method with oil that results in a dryer, crispier texture.
This pan-fried tteokbokki is famous for its spicy kick, coming from a generous use of Korean chili flakes. However, the dish isn’t just about the heat; a hint of sweetness and the depth from soy sauce balance the flavor, creating a complex and satisfying experience.
For another delightful twist on Korea’s various tteokbokki styles, try the recipe for stir-fried rice cake with vegetables.
Recipe Ingredients
Here’s your shopping list for making Korean pan fried rice cakes. Most of the ingredients are easily found in any Asian market or Korean grocery stores.
- Rice cakes (garaetteok) for tteokbokki: The main ingredients. You can find them in refrigerator sections of Korean markets. Look for cylinder-shaped rice cakes.
- Onion and garlic: For aromatic depth and flavor enhancement.
- Oil: Needed for frying the rice cakes to achieve that desirable crispy exterior.
- Gochugaru (Korean chili flakes): Adds the signature spicy kick that defines this dish.
- Soy sauce: Brings a savory, umami richness that balances the spice
- Brown sugar: A hint of sweetness to complement the heat and depth of flavors.
- Sesame oil and sesame seeds: For a nutty finish and additional texture in the final dish.
How to make Pan-Fried Rice Cakes
- Start by boiling a pot of water. Once boiling, add the rice cakes and let them cook for 2 minutes or until they become soft.
- Then, strain the rice cakes from the water and transfer them to a large mixing bowl. Drizzle them with half of the oil, mixing well to ensure they’re evenly coated.
- Next, to the rice cakes, add the onion, gochugaru, soy sauce, and sugar. Toss everything together thoroughly for even seasoning.
- Heat the remaining oil in a non-stick skillet over medium-low heat. Add the seasoned rice cakes to the skillet, cooking them slowly for 3 minutes.
- Be sure to turn the rice cakes regularly to prevent them from sticking to the pan or burning. If necessary, reduce the heat to low.
- To finish, drizzle sesame oil over the rice cakes and sprinkle with toasted sesame seeds. Serve hot and enjoy.
Cook’s tip: Avoid cooking on high heat as the sauce can burn easily. Stir frequently to ensure the sauce coats the rice cakes without burning.
Originally published in May 2011, this recipe has been refreshed with updated images, an improved recipe, and additional information to enrich the content.
More Easy Korean Recipes to Try
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Pan Fried Rice Cakes (Gireum Tteokbokki)
Pan-fried rice cakes, or Gireum Tteokbokki, feature a mix of gochugaru and soy sauce, quickly stir-fried for a crispy texture and rich flavors. You can easily prepare this dish in 15 minutes using just a few pantry staples.
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Start by boiling a pot of water. Once boiling, add the rice cakes and let them cook for 2 minutes or until they become soft. Then, strain the rice cakes from the water and transfer them to a large mixing bowl. Drizzle them with half of the oil, mixing well to ensure they’re evenly coated.
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Add the onion, gochugaru, soy sauce, and sugar to the rice cakes. Toss everything together thoroughly for even seasoning.
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Heat the remaining oil in a non-stick skillet over medium-low heat. Add the seasoned rice cakes to the skillet, cooking them slowly for 3 minutes. Be sure to turn the rice cakes regularly to prevent them from sticking to the pan or burning. If necessary, reduce the heat to low.Cook’s tip: Avoid cooking on high heat as the sauce can burn easily. Stir frequently to ensure the sauce coats the rice cakes without burning.
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To finish, drizzle sesame oil over the rice cakes and sprinkle with toasted sesame seeds. Serve hot and enjoy.
Serving: 2g, Calories: 590kcal, Carbohydrates: 100g, Protein: 11g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Trans Fat: 0.04g, Sodium: 600mg, Potassium: 462mg, Fiber: 7g, Sugar: 5g, Vitamin A: 1187IU, Vitamin C: 2mg, Calcium: 43mg, Iron: 3mg
