Tteokbokki (Korean Rice Cakes) Recipe

• portions: 4 servings
• temps total: 30 minutes

Ingrédients

6 to 8 fresh long rice cake sticks, or 20 smaller rice cake sticks

For the sauce:

3 tablespoons Korean chili pepper paste

3 to 4 tablespoons light soy sauce, depending on saltiness

1 teaspoon sugar

1 teaspoon rice vinegar

Roasted sesame seeds, to garnish

Instructions

If using fresh rice cake sticks, proceed with step 2. If using refrigerated rice cake sticks, boil according to instructions on package, about 5 to 10 minutes, until soft.

Heat cast iron skillet over high heat. Add vegetable oil and pan-fry rice cake sticks for 3 to 4 minutes per side, until lightly brown. Alternatively, toss rice cake sticks with oil in a medium bowl and broil for 3 minutes.

Mix ingredients for sauce together. In a mixing bowl, coat browned rice cake sticks in sauce and top with sesame seeds. Serve hot or at room temperature.