AI-generated imageCrispy Pan-Fried Garaetteok Gangjeong (2 Servings)
A Korean snack of pan-browned rice cake pieces coated in a sweet-spicy gochujang glaze, unlike saucy tteokbokki. A scaled-down home adaptation of the cited recipe.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Cut rice cakes into about 3 cm pieces. Soften firm refrigerated or frozen cakes as directed on the pack and pat completely dry.
- 02
Lightly dust cakes with 1 tbsp potato starch, shaking off clumps.
- 03
Mix 1½ tbsp gochujang; 1 tbsp each ketchup and syrup; 1 tsp each soy sauce, sugar and garlic; and 3 tbsp water.
- 04
Use 1 tbsp oil on medium-low heat. Roll cakes in one layer until lightly golden outside and soft inside. Avoid high heat because cakes can pop.
- 05
Wipe away excess oil; simmer sauce briefly on low heat until glossy, return cakes and toss quickly.
- 06
Turn off heat; cool hot glaze briefly before eating bite-size pieces. Serve warm before rice cakes harden.
Helpful source links
Before you cook
Dry rice cakes to prevent oil splashes; avoid high heat, hot sugar glaze burns, and choking on chewy cakes. Cut small for children. Check soy/wheat package labels and refrigerate leftovers within two hours.
Allergens: Soy: soy sauce and some gochujang products, Wheat: verify gochujang, soy sauce, and packaged rice cake labels
Image & source credits
AI-generated image.
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