Sweet-Spicy Fried Rice Cakes recipe - ingredients, nutrition and when to eat it
These Korean street-food snacks are made by frying chewy rice cakes until golden, then tossing them in a sweet and spicy sauce.
These Korean street-food snacks are made by frying chewy rice cakes until golden, then tossing them in a sweet and spicy sauce. They’re crisp outside and soft inside, perfect for an afternoon snack or a quick late-night bite.
Street food · 20 minutes to cook
Nutrition (per 281.5g serving): 908.2 kcal · protein 8.9g · carbohydrate 117.5g · fat 44.5g · sodium 1275.4mg
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 dry to reduce oil splatter and help them brown evenly.
Tips: Simmer the sauce briefly over low heat so it doesn’t burn and coats the rice cakes well.
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Ingredients (1 serving)
- Rice cakes — 180 g
- Cooking oil — 3 Tbsp
- Gochujang — 1 Tbsp
- Ketchup — 1 Tbsp
- Oligosaccharide syrup — 1 Tbsp
- Soy sauce — 0.5 tsp
- Minced garlic — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp