Crispy Pan Fried Ddeokbokki
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Korean
  • 1 packet (500 g) frozen tubular rice cakes
  • 2 cloves garlic - minced
  • 3 tbsp gochujang (Korean red pepper paste)
  • 3 tbsp red pepper powder
  • 3 tbsp corn syrup or rice syrup
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp sesame oil
  • Vegetable oil for cooking
  • Optional garnish:
  • Spring onions
  • Toasted sesame seeds
  1. Bring a pot of water to boil and add in frozen rice cakes. Cook for about 3 mins, until soft. Drain well and drizzle 2 tbsp vegetable oil and mix well. Set aside.
  2. In a medium bowl, add minced garlic and all the seasoning together and mix well. It should be a thick paste. You might need to taste and adjust the seasoning accordingly. (Note: If you are making for children, go easy on the red pepper powder)
  3. In a non-stick pan or skillet add in 2 tbsp vegetable oil and bring the heat to high. Add in the rice cakes and stir fry them for 2 mins, separating them from each other. The skin of the rice cakes will crisp up.
  4. Switch to low heat and add in the seasoning sauce. Mix well and cook for about 2 mins until the sauce coats each of the rice cake.
  5. Transfer onto a plate and serve. They taste great at room temperature too!
Recipe by Bear Naked Food at