Imagine a dish that transforms simple ingredients into a crispy, golden-brown delight that will make your taste buds dance with joy! These Korean Pan Fried Rice Cakes are not just a recipe; they're a culinary adventure that brings restaurant-quality flavor right to your kitchen in just 35 minutes. Whether you're a Korean cuisine enthusiast or a curious home cook looking to spice up your meal routine, this recipe promises to deliver a perfect balance of crunch, texture, and mouthwatering taste that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 package rice cakes
- 2 tablespoons vegetable oil
- 1 cup cabbage, chopped
- 1 carrot, julienned
- 2 tablespoons soy sauce
- 1 tablespoon sesame seeds
Instructions
- Remove rice cakes from package and let them come to room temperature for about 10 minutes. If rice cakes are stuck together, gently separate them using your hands.
- Prepare all vegetables by chopping cabbage and julienning carrots into thin, uniform strips. Set aside.
- Heat vegetable oil in a large non-stick skillet or wok over medium-high heat until the oil shimmers and is hot but not smoking.
- Carefully add rice cakes to the hot pan, spreading them in a single layer to ensure even cooking. Allow rice cakes to cook without moving them for 2-3 minutes until they develop a golden-brown crispy exterior.
- Gently flip rice cakes using a spatula and cook the other side for an additional 2-3 minutes until they are crispy and lightly browned.
- Add chopped cabbage and julienned carrots to the pan, stirring quickly to prevent burning and to mix with the rice cakes.
- Drizzle soy sauce over the rice cakes and vegetables, tossing to ensure even coating and flavor distribution.
- Cook for an additional 2-3 minutes until vegetables are slightly tender but still retain some crunch.
- Remove from heat and transfer to a serving plate. Sprinkle sesame seeds over the top for added texture and flavor.
- Serve immediately while rice cakes are still hot and crispy. Best enjoyed fresh from the pan.
Tips
- Temperature is Key: Let rice cakes come to room temperature before cooking to ensure even heating and optimal crispiness.
- Use a Non-Stick Pan: This prevents sticking and helps achieve that perfect golden-brown exterior without breaking the rice cakes.
- Don't Overcrowd the Pan: Cook rice cakes in a single layer to ensure each piece gets crispy and evenly cooked.
- High Heat, Quick Cooking: Medium-high heat creates the ideal crisp exterior while keeping the inside tender.
- Prep Ingredients in Advance: Chop vegetables uniformly before starting to cook for a smooth, stress-free cooking process.
- Sesame Seeds Matter: Sprinkle them right before serving to maintain their nutty crunch and add a beautiful finishing touch.Pro Tip: Serve immediately for the best texture and flavor - these rice cakes are at their absolute best when fresh from the pan!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 5g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
