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Spicy Rice Cakes

A deliciously spicy and chewy Korean snack made with rice cakes, chili paste, and various optional ingredients. Perfect for any meal or as a stand-alone snack.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Korean
Calories: 310
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 300 grams Garae-tteok (cylinder-shaped rice cakes) Soak in water for 30 minutes if hard.
  • 2 tablespoons Gochujang (Korean chili paste) Adjust for spice preference.
  • 1 tablespoon Gochugaru (Korean chili flakes) Adjust for spice preference.
  • 1 tablespoon Sugar Balances the spice.
  • 2 tablespoons Soy sauce
  • 2 cloves Garlic (minced) Adds depth of flavor.
  • 2 stalks Green onions (chopped) For garnish.
  • 100 grams Fish cake (optional) Optional for added protein.
  • 500 ml Water or broth For simmering.

Method
 

Cooking
  1. In a pot, combine water or broth and bring to a boil.
  2. Add the garae-tteok and cook until they begin to soften, about 5 minutes.
  3. Stir in the gochujang, gochugaru, sugar, soy sauce, and minced garlic.
  4. Add fish cake if using, and continue to cook, stirring often, until the sauce thickens and the rice cakes are fully cooked, about 10 minutes.
  5. Garnish with chopped green onions and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to keep moist. Variations include adding proteins like boiled eggs or shrimp, or even cheese for a creamy touch.