Pan Fried Tteokbokki

Ingredients

• 8 oz Korean rice cakes
• 1 1/2 tbsp gochujang (22g)*
• 1 tbsp soy sauce
• 2 tsp sesame oil
• 1 1/2 tbsp maple syrup (30g // or 1 tbsp sugar)
• 1 garlic clove, micro grated (or 1/4 tsp garlic powder)
• 2-3 tsp gochugaru (Korean red pepper powder)

Instructions

1. 1

   If using frozen rice cakes, cook the rice cakes following manufacturers instruction in hot water until softened.

2. 2

   While cooking the rice cakes (step 1), stir the remaining ingredients together. Start with lesser amounts, taste and adjust to your liking.

3. 3

   Coat a non-stick pan with some oil over high heat. Add the rice cakes and let them cook for about 1-2 minutes, until crispy. Flip and cook the other side.

4. 4

   Reduce the heat to medium-low, add the sauce, and stir to coat the rice cakes. Cook for another 1-2 minutes, stirring continuously so that the sauce doesn’t burn. At any point if the pan gets too dry, add a touch of water and stir again. Remove from heat, serve and garnish with scallions and sesame seeds. Enjoy!