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4.8 from 27 votes

Easy Korean Spicy Rice Cakes

Korean spicy rice cake recipe

Prep Time
5 mins
Cook Time
5 mins
Total Time
13 mins
Servings: 2
Calories: 375 kcal
Course: Snacks
Cuisine: Korean

Ingredients

MAIN
  • 300 g rice cakes (10 ounces), separated (if you are using frozen or packaged rice cakes, separate them first then soak in warm water for 20 mins before cooking to soften.)
  • 2 fish cake sheets (105 g / 3.7 ounces), sliced into medium size pieces
  • 1/2 medium onion (75 g / 2.7 ounces), thinly sliced
  • 2 Cabbage leaves (145 g / 5.1 ounces), sliced into medium size strips
  • 1 talk spring onion chopped
  • Some cooking oil - I use rice bran oil
  • Some toasted sesame seeds to garnish
TTEOKBOKKI SAUCE (MIX THESE IN A BOWL WELL)
  • 2 Tbsp Korean chilli paste (Gochujang)
  • 2 Tbsp raw sugar
  • 1/2 tsp Korean chilli powder (Gochugaru)
  • 1 tsp minced garlic 
  • 1/3 cup water

Instructions

    Cup of Yum
  1. Pre heat a wok/skillet on medium high heat until well heated. Add some cooking oil and the onion. Stir it until the onion softens.
  2. Add the cabbage and stir until it softens.
  3. Add the rice cakes, fish cakes and the seasoning sauce. Mix them well and stir until the rice cakes and fish cakes cook through (about 2 mins). Reduce the heat to low.
  4. Add the spring onion. Stir it quickly. Garnish with some sesame seeds and serve.

Notes

  • 1 Tbsp = 15ml

Nutrition Information

Calories 375kcal (19%) Carbohydrates 76g (25%) Protein 9g (18%) Fat 3g (5%) Cholesterol 9mg (3%) Sodium 373mg (16%) Potassium 127mg (4%) Sugar 16g (32%) Vitamin A 165IU (3%) Vitamin C 7.2mg (8%) Calcium 14mg (1%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 375

% Daily Value*

Calories 375kcal 19%
Carbohydrates 76g 25%
Protein 9g 18%
Fat 3g 5%
Cholesterol 9mg 3%
Sodium 373mg 16%
Potassium 127mg 3%
Sugar 16g 32%
Vitamin A 165IU 3%
Vitamin C 7.2mg 8%
Calcium 14mg 1%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.