Description
Crispy Pan Fried Ddeokbokki is a delectable Korean street food dish featuring chewy tubular rice cakes stir-fried until crispy on the outside and coated in a spicy, sweet, and savory gochujang-based sauce. This recipe balances the bold flavors of Korean red pepper paste, garlic, and soy sauce, making it a perfect snack or appetizer. Ideal for those who enjoy spicy and savory treats, this dish is quick to prepare and delicious served hot or at room temperature.
Ingredients
Scale
Main Ingredients
- 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 (about 4 tbsp)
Optional Garnish
- Spring onions, chopped
- Toasted sesame seeds
Instructions
- Boil the Rice Cakes: Bring a pot of water to a rolling boil and add the frozen tubular rice cakes. Cook them for approximately 3 minutes until they become soft and pliable. Drain thoroughly to remove all excess water, then drizzle 2 tablespoons of vegetable oil over the rice cakes and toss gently to coat evenly. Set aside.
- Prepare the Sauce: In a medium-sized bowl, combine the minced garlic, gochujang, red pepper powder, corn syrup (or rice syrup), soy sauce, sugar, and sesame oil. Mix well until a thick, smooth paste forms. Taste and adjust the seasoning if needed, especially reducing the red pepper powder for a milder flavor suitable for children.
- Pan Fry the Rice Cakes: Heat 2 tablespoons of vegetable oil in a non-stick pan or skillet over high heat. Add the rice cakes and stir-fry for about 2 minutes, separating them gently so they do not stick together. This step crisps up the outside of the rice cakes, creating a delightful texture contrast.
- Add the Sauce and Simmer: Reduce the heat to low and pour the prepared sauce over the rice cakes. Stir thoroughly to ensure every piece is coated evenly. Continue to cook for an additional 2 minutes, allowing the sauce to thicken slightly and cling to the rice cakes.
- Serve: Transfer the crispy pan-fried ddeokbokki to a serving plate. Garnish with chopped spring onions and toasted sesame seeds if desired. Serve immediately for best texture and flavor. This dish also tastes excellent at room temperature.
Notes
- If making for children, reduce the red pepper powder and gochujang to tone down the spiciness.
- Use corn syrup or rice syrup based on availability; both add sweetness and a glossy finish.
- Ensure rice cakes are well drained and lightly oiled before frying to prevent sticking.
- Serve as a snack, appetizer, or side dish with Korean meals.
- Optionally garnish with spring onions and toasted sesame seeds to enhance flavor and presentation.
Nutrition
- Serving Size: 125 g
- Calories: 280
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
