Make This Easy 5-Ingredient Spicy Korean Rice Cake Snack!
Make this iconic Korean streetfood snack at home. I’ll be honest that they will never taste as good as the ones from Pojangmacha unless you have a gas stove to achieve that smokey taste. But the joy of making it at home is to make it the way you want! With the same grilled rice cakes, you can make the toppings sweet, or savoury, or super spicy; it’s all about adjusting the sauce!
Ingredients
- 1 package of rice cakes fresh
Sauce
- 1½ tbsp gochujang paste
- 2 tsp gochugaru flakes optional
- ½ tbsp soy sauce
- ½ tbsp sesame oil
- 2-3 tbsp honey
Garnish
- black sesame seeds
- white sesame seeds
Instructions
- Prepare rice cakes for frying. You can either gently break it off into 5-piece increments, or whole! However you want to enjoy it.1 package of rice cakes
For different cooking methods:
- Pan-searing rice cakes: To a pan on medium-high heat, add 1 tablespoon of oil and sear rice cake on both sides for 3-5 minutes, until seared and lightly crusted (like the picture below, of the skewers at the bottom).
- Grilling rice cakes: Cook rice cakes until the surface blisters.
- Air-frying rice cakes: Cook for 10-13 minutes at 400 degrees.
- Mix together ingredients for sauce: gochuhang, gochugaru, soy sauce, sesame oil and honey.1½ tbsp gochujang paste, 2 tsp gochugaru flakes, ½ tbsp soy sauce, ½ tbsp sesame oil, 2-3 tbsp honey
- To the seared rice cakes, brush on the mixture. Optionally, top with garnish of black and/or white sesame seeds. Enjoy immediately.black sesame seeds, white sesame seeds