Tteokgangjeong (sweet-and-spicy rice cakes) recipe - ingredients, nutrition and when to eat it
Chewy rice cakes are browned in a pan, then tossed in a sweet-and-spicy sauce. They make a great afternoon snack when you’re feeling peckish, and they’re also…
Chewy rice cakes are browned in a pan, then tossed in a sweet-and-spicy sauce. They make a great afternoon snack when you’re feeling peckish, and they’re also delicious served warm as a side dish.
Street food · 15 minutes to cook
Nutrition (per 282g serving): 577.8 kcal · protein 9.4g · carbohydrate 120.9g · fat 7.7g · sodium 1461.9mg
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 oil splatter in the pan.
Tips: The rice syrup in the sauce can make it stick easily, so add it at the end and stir-fry briefly over low heat.
Tips: If the rice cakes stick together, add 1 tablespoon of water and gently loosen them.
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Ingredients (1 serving)
- Rice cakes — 180 g
- Cooking oil — 1 tsp
- Gochujang — 1 Tbsp
- Ketchup — 1.3 Tbsp
- Rice syrup — 1.3 Tbsp
- Soy sauce — 1 tsp
- Garlic — 1 pc
- Water — 2 Tbsp
- Toasted sesame seeds — 0.5 tsp