Crispy Pan Fried Tteokbokki

This recipe is truly unique! With a crispy exterior and delightfully chewy interior, these rice cakes are bursting with a combination of spicy, sweet, and tangy flavors that will keep you coming back for more! You have full control to adjust the level of heat to suit your taste, so don't hesitate to give this one a try!

Ingredients:

1.5 lb package of Korean rice cakes

3 Tbsp. avocado oil or similar

Sauce:

3 garlic cloves, finely diced

2 Tbsp. rice vinegar

2 Tbsp. ketchup

1 Tbsp. sugar + more to taste

1 Tbsp. gochujang (korean red pepper paste)

1 Green onion for garnish (optional)

Directions:

Soak the rice cakes in a bowl of water for at least 10 minutes. Set aside. Make the sauce by combining garlic, rice vinegar, ketchup, sugar and gochujang in a bowl. Drain the rice cakes and pat dry. Heat a large pan on medium heat. Add the oil. Once heated, add the rice cakes. Cover with a splatter screen. Pan fry for 5-10 minutes or when the rice cakes get crispy on the outside, stirring occasionally to keep from burning. The rice cakes may start sticking together, which is okay. Add more oil if needed. Turn the heat down and add the sauce. Mix thoroughly until the rice cakes are fully covered. Add more sugar if you want to reduce the heat level, add more gochujang if you want more spice. Garnish with sliced green onions and enjoy!