Sweet and Spicy Crispy Rice Cakes recipe - ingredients, nutrition and when to eat it
These chewy rice cakes are pan-fried until golden, then tossed in a sweet and spicy glaze.
These chewy rice cakes are pan-fried until golden, then tossed in a sweet and spicy glaze. They are best enjoyed warm as an afternoon snack or for dinner when you are craving Korean street food.
Street food · 15 minutes to cook
Nutrition (per 251g serving): 538.2 kcal · protein 9.1g · carbohydrate 108.9g · fat 8.1g · sodium 1001.1mg
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 so they splatter less and turn golden in the pan.
Tips: The sauce can burn easily if cooked over high heat for too long, so add it over low heat after the rice cakes are golden.
Tips: The sauce may harden as it sits, so these are best enjoyed while warm.
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Ingredients (1 serving)
- Rice cakes — 180 g
- Gochujang — 1 Tbsp
- Oligosaccharide syrup — 0.7 Tbsp
- Ketchup — 1 Tbsp
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Water — 1.3 Tbsp
- Toasted sesame seeds — 1 tsp