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posted by Holly Ford onMay 25, 2011 (updated Mar 19, 2024) 23 comments »
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5 from 2 ratings
This pan-fried rice cake, known as gireum tteokbokki, is a popular street food found in Seoul’s Tongin Market. Chewy rice cakes, seasoned with gochugaru (Korean chili flakes) and soy sauce, are quickly stir-fried in oil to achieve a crispy texture and a blend of flavors. It’s spicy and ready in 15 minutes!
I love rice cakes. Yes, they’re a bit of a guilty pleasure because they’re white carbs, but I manage by enjoying them in small portions and taking walks to shake off any guilt.
One day, I stumbled upon an article highlighting the must-visit street vendors in Seoul, known for their Korean rice cake delicacies. Among them was a famous vendor in Tongin Market (통인시장), renowned for selling oil tteokbokki, also known as gireum tteokbokki (기름떡볶이).
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Though there was no recipe provided, I felt confident I could recreate it just from the description. This recipe is simple and quick.
But beware, it’s spicy!
Despite its heat, this dish is a favorite among locals in Korea. The spice, flavor, and crispy texture of the rice cakes are uniquely appealing, and the best part? They take only 15 minutes to make. How awesome is that?
What is Gireum Tteokbokki?
Gireum tteokbokki is a popular Korean street food that takes the traditional rice cake dish (tteokbokki) to a savory new level. Unlike the common saucy tteokbokki made with gochujang, this version employs a pan-frying method with oil that results in a dryer, crispier texture.
This pan-fried tteokbokki is famous for its spicy kick, coming from a generous use of Korean chili flakes. However, the dish isn’t just about the heat; a hint of sweetness and the depth from soy sauce balance the flavor, creating a complex and satisfying experience.
For another delightful twist on Korea’s various tteokbokki styles, try the recipe for stir-fried rice cake with vegetables.
Recipe Ingredients
Here’s your shopping list for making Korean pan fried rice cakes. Most of the ingredients are easily found in any Asian market or Korean grocery stores.
- Rice cakes (garaetteok) for tteokbokki: The main ingredients. You can find them in refrigerator sections of Korean markets. Look for cylinder-shaped rice cakes.
- Onion and garlic: For aromatic depth and flavor enhancement.
- Oil: Needed for frying the rice cakes to achieve that desirable crispy exterior.
- Gochugaru (Korean chili flakes): Adds the signature spicy kick that defines this dish.
- Soy sauce: Brings a savory, umami richness that balances the spice
- Brown sugar: A hint of sweetness to complement the heat and depth of flavors.
- Sesame oil and sesame seeds: For a nutty finish and additional texture in the final dish.
How to make Pan-Fried Rice Cakes
- Start by boiling a pot of water. Once boiling, add the rice cakes and let them cook for 2 minutes or until they become soft.
- Then, strain the rice cakes from the water and transfer them to a large mixing bowl. Drizzle them with half of the oil, mixing well to ensure they’re evenly coated.
- Next, to the rice cakes, add the onion, gochugaru, soy sauce, and sugar. Toss everything together thoroughly for even seasoning.
- Heat the remaining oil in a non-stick skillet over medium-low heat. Add the seasoned rice cakes to the skillet, cooking them slowly for 3 minutes.
- Be sure to turn the rice cakes regularly to prevent them from sticking to the pan or burning. If necessary, reduce the heat to low.
- To finish, drizzle sesame oil over the rice cakes and sprinkle with toasted sesame seeds. Serve hot and enjoy.
Cook’s tip: Avoid cooking on high heat as the sauce can burn easily. Stir frequently to ensure the sauce coats the rice cakes without burning.
Originally published in May 2011, this recipe has been refreshed with updated images, an improved recipe, and additional information to enrich the content.
More Easy Korean Recipes to Try
- Easy Japchae (Korean Glass Noodle Stir-Fry)
- 10-Minute Korean Cucumber Salad (Oi Muchim)
- Korean Corn Dog (Crispy and Cheesy)
- 20-Minute Spicy Pork Bulgogi (Jeyuk Bokkeum)
- Authentic Bibimbap Under 1 Hour
If you enjoy this recipe, please rate it and share your experiences in the comments below—I’d love to hear from you! On Instagram? Tag me to showcase your creation. For more delicious recipes, don’t forget to subscribe to our newsletter!
Pan Fried Rice Cakes (Gireum Tteokbokki)
Servings: 4 people
Prep Time: 10 minutes mins
Cook Time: 5 minutes mins
Total Time: 15 minutes mins
Pan-fried rice cakes, or Gireum Tteokbokki, feature a mix of gochugaru and soy sauce, quickly stir-fried for a crispy texture and rich flavors. You can easily prepare this dish in 15 minutes using just a few pantry staples.
5 from 2 ratings
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Recipe Video
Ingredients
- 1 lb cylindrical tteok (Korean rice cakes), for tteokbokki
- 3 tbsp oil, divided
- 1/2 small onion, thinly sliced
- 2 tbsp Korean chili flakes (gochugaru)
- 2 tbsp soy sauce, low sodium preferred
- 1 tbsp brown sugar
- 2 tsp minced garlic
- 2 tsp sesame oil
- 1 tsp toasted sesame seeds
Instructions
Start by boiling a pot of water. Once boiling, add the rice cakes and let them cook for 2 minutes or until they become soft. Then, strain the rice cakes from the water and transfer them to a large mixing bowl. Drizzle them with half of the oil, mixing well to ensure they're evenly coated.
Add the onion, gochugaru, soy sauce, and sugar to the rice cakes. Toss everything together thoroughly for even seasoning.
Heat the remaining oil in a non-stick skillet over medium-low heat. Add the seasoned rice cakes to the skillet, cooking them slowly for 3 minutes. Be sure to turn the rice cakes regularly to prevent them from sticking to the pan or burning. If necessary, reduce the heat to low.
Cook's tip: Avoid cooking on high heat as the sauce can burn easily. Stir frequently to ensure the sauce coats the rice cakes without burning.
To finish, drizzle sesame oil over the rice cakes and sprinkle with toasted sesame seeds. Serve hot and enjoy.
Cuisine: Korean
Course: Appetizer, Snack
Author: Holly Ford
Serving: 2g, Calories: 590kcal, Carbohydrates: 100g, Protein: 11g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Trans Fat: 0.04g, Sodium: 600mg, Potassium: 462mg, Fiber: 7g, Sugar: 5g, Vitamin A: 1187IU, Vitamin C: 2mg, Calcium: 43mg, Iron: 3mg
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.
Appetizers
originally published on May 25, 2011 (last updated Mar 19, 2024)
23 commentsLeave a comment »
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23 comments on “Pan Fried Rice Cakes (Gireum Tteokbokki)”
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Katherine —Reply
These came out so good! I love have easy the recipe is too.
Holly Ford —Reply
Glad that you liked it. Thank you.
Stephanie Watson —Reply
Do you know if the frozen rice cakes like the ones in this recipe can be deep fat fried and if so would they be good? Do you have any recipes with something like that?
Holly —Reply
Be very careful when you deep fry the rice cakes. They can pop in hot oil and needs to be very cautious
Kimmy —Reply
Hi Holly, I really like this blog. I found many interesting recipes that I would like to try in the future. We tried the dish at home, and everyone loved it! At first it seemed so complicated from the ones that I have ate at my friend’s house, but this recipe was easy to follow and make. Very nice recipe, thank you. : )
chauser —Reply
I just had this dish at a Korean restaurant in NYC last week. Now I'm back in Montana and am craving it. Unfortunately, I can't get my hands on any rice cake…
Amber Leefield —Reply
They have them on Amazon so you can get them delivered to your door and not expensive
chauser —Reply
I just had this dish at a Korean restaurant in NYC last week. Now, I am back in Montana craving it. Unfortunately, I can't get my hands on any rice cake here…
beyondkimchee —Reply
@9286b68345baf1dc7e08e7c86ecdaa42:disqus
Thanks, Liz.
It was spicy, wasn't it? But it was worth it for me. I glad that you liked it as well.
Take care!Hzebze —Reply
you weren't kidding about the chilli factor! am gasping as i eat this but its oh so yummy.
love your blog holly- made quite a few things from it and they all turn out pretty well. makes me miss mums cooking less so thank you x
liz
beyondkimchee —Reply
Good to hear that you like the dish. Yes, you will need a non stick pan to saute them fast. No need to cook too long, just to heat them up for the flavor to mingle all together.
Susan —Reply
I found some fresh rice cakes at our local Korean store. This was sooo good. Really hot! I think next time I will use a non-stick pan because it seems a lot of the sauce stuck to the pan and not on the rice cake. I don't have an allergy I just can't have a lot of iodine in my diet.
Zinna —Reply
Hello! Just found the blog recently and I loves me some dduk boki!! As an alternative, I use honey instead of white sugar. I think it adds a bit of depth to it. And I add in the fish cakes to added texture. Mmmmmm! Guess what I'm making tomorrow.
beyondkimchee —Reply
@8219b839888c958cdd5333b6df0c57eb:disqus
Hi Susan
You are not the only one who has problem with anchovies or shrimps in Korean dishes. Although many dishes can substitute with non-ocean flavor in the recipes, but unfortunately, Kimchee is exceptional. The fish sauce is one of the key ingredient to ferment the cabbages and there is no substitute for it. I am sorry!
May I ask if the allergy is the concern on that matter?
There are many dishes that doesn't require any fish sauce such as this rice cake recipe. Hope you can try it and let me know how it turned out.Susan —Reply
Hi Holly, I love your blog. I was under the weather all weekend so Ispent a lot of time this weekend going through your recipes. I love Korean food and one thing that surprised me is that anchovies or salted shrimp is an ingredient in kim chee. I was so used to the local bottled ones and I never tasted anything fishy with those until one day we went to a Korean restaurant and I was telling my husband I taste something fishy in the kimchee and after googling a recipe I discovered this fishy ingredient. Anyway, I can't really have fish or seaweed in my food so I may have to do without these ingredients when I try out some of your recipes…gasp…I know then it's not going to be authentic : ) Anyway, I am going to try this recipe first. I've been dreaming about it since you posted it : )
Susanbeyondkimchee —Reply
kristy wong
Hi Kristy
Thank you for your comment. You can look at this recipe for the most common rice cake dishes if you saw it often from TV.
http://beyondkimchee.blogspot.com/2010/04/spicy-korean-rice-cake-street-food-of.html
Have a great week.beyondkimchee —Reply
@9ddada242b78c88059a25a727b6c7e93:disqus
You can still use the flat round ones for this dish. I sometimes use the flat ones when I run out the sticks. Needs a little adjustments in the recipe but still taste the same.kristy wong —Reply
Hi Holly, glad to have found your blog. I love what you have here especially this spicy rice cake (and so is the kimchi). I have seen this very often on those Korean drama series. Finally, now I can make my own here. Thanks for sharing. Have a lovely evening.
KristyCooking gallery —Reply
This looks gorgeous…! Unfortunately I can only get the other type of rice cakes which is for soup, I hope I could find this type of rice cakes one day…!
beyondkimchee —Reply
@google-1390cc4ef1afbbe5a94c82f92a7ee425:disqus
한국가셔서 맛난거 많이 드세요. 한국음식 최고!!!!Sunmi Yang —Reply
*꼴깍* 맛있겠다… 올 여름, 한국에 가면 만들어봐야겠네요. ^^ 레시피 고맙습니다!
beyondkimchee —Reply
@8db92fe922d6099b775d450c4032ec1e:disqus
Hope you like it. It is a good thing your Asian market carries lots of Korean food.Lyndsey —Reply
It looks good, nice and spicy! We have a lot of Korean food in our Asian market (the owners are Korean) so that helps. I'll have to try rice cake this way!
