Pan-Fried Rice Cakes with Chili and Sesame Oil

What you need

• 225 g (8 oz) cylinder-shaped rice cakes (tteok), fresh or frozen
• 1 tbsp neutral oil
• 4 tsp gochugaru, Korean chili flakes, medium heat
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp toasted sesame oil
• 2 cloves garlic, minced
• 1/8 tsp black pepper
• 1 stalk scallion, thinly sliced
• 1 tsp toasted sesame seeds, optional

Method

Restated from the original video

1. 1

   If the rice cakes are frozen, thaw them for 30 min at room temperature. If they are hard from the fridge, soak in warm water for 10 min.

2. 2

   Boil the rice cakes in plenty of water until soft and chewy all the way through, about 2 min. Drain well and pat dry, since wet cakes spatter in the pan.

3. 3

   In a small bowl, mix the garlic, pepper, sugar and soy sauce with the gochugaru, then stir in the sesame oil.

4. 4

   Heat the oil in a nonstick frying pan over medium heat. Add the rice cakes in one layer.

5. 5

   Fry, turning now and then, until the surface is lightly golden and spotted, 3-4 min.

6. 6

   Turn the heat to low and pour in the sauce. Toss for 1-2 min until each piece is coated and glossy. High heat scorches the gochugaru and turns it bitter.

7. 7

   Transfer to a plate and top with the scallion and sesame seeds. Serve hot, while the rice cakes are still chewy.

Imported from kimchimari.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.