Fried Rice Cakes recipe - ingredients, nutrition and when to eat it
Fried rice cakes are chewy rice cakes fried until golden and coated in a sweet and spicy sauce.
Fried rice cakes are chewy rice cakes fried until golden and coated in a sweet and spicy sauce. They make a great afternoon snack and also pair well with a simple lunch or dinner.
Street food · 20 minutes to cook
Nutrition (per 253g serving): 561.8 kcal · protein 8.4g · carbohydrate 99.5g · fat 15g · sodium 1598.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the rice cakes completely dry to reduce splattering in the oil.
Tips: The sauce can stick quickly if cooked too long over high heat, so reduce it briefly over low heat.
Tips: Toss the fried rice cakes with the sauce before they cool so they stay crisp outside and chewy inside.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice cakes — 150 g
- Cooking oil — 1.5 Tbsp
- Gochujang — 1 Tbsp
- Ketchup — 1 Tbsp
- Oligosaccharide syrup — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Garlic — 0.5 tsp
- Water — 2 Tbsp
- Sesame seeds — 1 tsp