Spicy Crispy Rice Cakes with Sesame Garnish
Experience the delightful contrast of textures with these Spicy Crispy Rice Cakes, featuring a perfectly crunchy exterior and a soft, chewy center. Blended with the bold flavors of gochugaru and gochujang, these rice cakes are elevated with a drizzle of roasted sesame oil for added depth. Finished with a sprinkle of green onions and black sesame seeds, this dish is both visually appealing and packed with flavor. Perfectly suited for a casual snack or a delicious appetizer, these addictive rice cakes are sure to impress your guests and tantalize your taste buds!
N/A
Servings
125
Calories
9
Ingredients
Ingredients
Gochugaru red pepper powder
2 tablespoons (Measure and set aside)
Gochujang chili paste
1 teaspoon (Measure and set aside)
Soy sauce
1 tablespoon (Measure and set aside)
Maple syrup or honey
2 teaspoons (Measure and set aside)
Roasted sesame seed oil
2 teaspoons (Measure and set aside)
Korean soft rice cakes
14 ounces (Prepare by soaking if necessary)
Vegetable oil
3 tablespoons, plus extra to drizzle (Measure and set aside)
Green onions
4, finely chopped (Chop and set aside for garnish)
Black sesame seeds
1 teaspoon (Measure and set aside for garnish)
Instructions
1
In a mixing bowl, whisk together the gochugaru, gochujang, soy sauce, maple syrup or honey, and roasted sesame seed oil until well combined. Set aside to let the flavors meld.
2
Fill a large pot with water and bring to a rolling boil. Carefully add the Korean soft rice cakes and cook for 2–3 minutes, or until they float to the surface. Drain and transfer them to a large flat baking sheet, spreading them out in a single layer to prevent sticking. Lightly drizzle with vegetable oil and gently toss to coat evenly.
3
Heat 3 tablespoons of vegetable oil in a large frying pan over high heat. Once the oil is shimmering, add the rice cakes in batches, ensuring not to overcrowd the pan. Fry the rice cakes for 3–4 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to carefully remove the rice cakes from the frying pan.
4
Immediately add the fried rice cakes to the bowl with the sauce. Toss gently but thoroughly until each rice cake is well coated with the sauce.
5
Serve the spicy crispy rice cakes hot, garnished with finely chopped green onions and a sprinkle of black sesame seeds. Enjoy!
Nutrition Information
5g
Fat
18.75g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Spicy Crispy Rice Cakes?
Spicy Crispy Rice Cakes are a dish featuring a perfectly crunchy exterior and a soft, chewy center, flavored with a blend of gochugaru and gochujang.
How many calories are in a serving of these rice cakes?
There are 125 calories in a serving of this dish.
Is this recipe considered vegetarian?
Yes, this recipe is tagged as vegetarian.
What is the primary texture of this dish?
The dish offers a contrast of textures, specifically a crunchy exterior and a soft, chewy center.
What ingredients are used to make the sauce?
The sauce is made by whisking together gochugaru, gochujang, soy sauce, maple syrup or honey, and roasted sesame seed oil.
How long should I boil the Korean soft rice cakes?
The rice cakes should be boiled for 2 to 3 minutes until they float to the surface.
How do I prevent the rice cakes from sticking after boiling?
Spread the boiled rice cakes in a single layer on a large flat baking sheet and lightly drizzle them with vegetable oil.
What type of oil is used for frying the rice cakes?
Vegetable oil is used for frying the rice cakes.
What is the nutritional fat content of this recipe?
The recipe contains 5g of fat.
How much protein is in these spicy rice cakes?
Each serving contains 2.5g of protein.
What are the carbohydrate counts for this dish?
The dish contains 18.75g of carbohydrates.
How many ingredients are required in total?
There are 9 ingredients required for this recipe.
What heat setting should be used for frying?
The frying pan should be heated over high heat until the oil is shimmering.
How long does it take to fry the rice cakes until they are crispy?
It takes approximately 3 to 4 minutes of frying, turning occasionally, to achieve a golden brown and crispy texture.
What should I use to remove the rice cakes from the frying pan?
Use a slotted spoon to carefully remove the fried rice cakes.
When should I toss the rice cakes in the sauce?
The rice cakes should be added to the sauce bowl immediately after being fried and while they are still hot.
What items are used for garnish?
The dish is garnished with finely chopped green onions and a sprinkle of black sesame seeds.
Can I use honey instead of maple syrup?
Yes, the recipe allows for either maple syrup or honey as a sweetener in the sauce.
What is the role of roasted sesame oil in this recipe?
Roasted sesame oil is used in the sauce to provide added depth and flavor.
Is it okay to overcrowd the pan while frying?
No, you should fry the rice cakes in batches to ensure the pan is not overcrowded for even crisping.
What type of rice cakes are needed?
The recipe calls for 14 ounces of Korean soft rice cakes.
How much gochugaru is used?
The recipe requires 2 tablespoons of gochugaru red pepper powder.
What is the quantity of gochujang in the sauce?
The recipe uses 1 teaspoon of gochujang chili paste.
How should the green onions be prepared?
Four green onions should be finely chopped before being used as a garnish.
What amount of black sesame seeds is needed?
One teaspoon of black sesame seeds is used for the final garnish.
Is the dish served hot or cold?
The spicy crispy rice cakes should be served hot.
What are the common tags for this recipe?
The recipe is tagged with Korean, rice cakes, spicy, crispy, appetizer, snack, vegetarian, chewy, and sesame.
How much vegetable oil is required for frying?
Three tablespoons of vegetable oil are used for frying, plus extra for drizzling after boiling.
What is the first step in the instructions?
The first step is whisking together the sauce ingredients: gochugaru, gochujang, soy sauce, syrup, and sesame oil.
Should the rice cakes be soaked before cooking?
The preparation note suggests soaking the Korean soft rice cakes if necessary before boiling.