Crispy Pan Fried Ddeokbokki

• Vegetarian

• Produce

  • 2 cloves Garlic
  • 1 Spring onions

• Condiments

  • 3 tbsp Corn syrup or rice syrup
  • 2 tbsp Soy sauce

• Baking & Spices

  • 3 tbsp Gochujang
  • 3 tbsp Red pepper, powder
  • 1 Sesame seeds, Toasted
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Sesame oil
  • 1 Vegetable oil

• Bread & Baked Goods

  • 1 packet Tubular rice cakes, frozen

Found on bearnakedfood.com

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
• Optional garnish:
• Spring onions
• Toasted sesame seeds

Directions

• Bring a pot of water to boil and add in frozen rice cakes. Cook for about 3 mins, until soft. Drain well and drizzle 2 tbsp vegetable oil and mix well. Set aside.
• In a medium bowl, add minced garlic and all the seasoning together and mix well. It should be a thick paste. You might need to taste and adjust the seasoning accordingly. (Note: If you are making for children, go easy on the red pepper powder)
• In a non-stick pan or skillet add in 2 tbsp vegetable oil and bring the heat to high. Add in the rice cakes and stir fry them for 2 mins, separating them from each other. The skin of the rice cakes will crisp up.
• Switch to low heat and add in the seasoning sauce. Mix well and cook for about 2 mins until the sauce coats each of the rice cake.
• Transfer onto a plate and serve. They taste great at room temperature too!