Tteokbokki (Korean Rice Cakes)

Portions 4

Difficulté Moyen

Ingrédients

1

If using fresh rice cake sticks, proceed with step 2. If using refrigerated rice cake sticks, boil according to instructions on package, about 5 to 10 minutes, until soft.
2

Heat cast iron skillet over high heat. Add vegetable oil and pan-fry rice cake sticks for 3 to 4 minutes per side, until lightly brown. Alternatively, toss rice cake sticks with oil in a medium bowl and broil for 3 minutes.
3

Mix ingredients for sauce together. In a mixing bowl, coat browned rice cake sticks in sauce and top with sesame seeds. Serve hot or at room temperature.
4

If you have extra rice cakes, you can freeze them. The smaller, thinner varieties can be tossed directly into the soup pot from the freezer, making them a quick addition to your late night kimchi soups.