Pan Fried Rice Cakes

Name: Pan Fried Rice Cakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3/4 lb rice cakes (fresh or frozen); 1- 1 1/2 Tbsp Korean chili flakes (gochugaru); 1 Tbsp Korean chili paste (gochujang); 1 Tbsp soy sauce; 2 tsp sugar; 1 clove garlic (finely chopped); 1 Tbsp grape seed oil or canola oil

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www.beyondkimchee.com

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Author : Holly Ford

Ingredients

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3/4 lb rice cakes (fresh or frozen)1- 1 1/2 Tbsp Korean chili flakes (gochugaru)1 Tbsp Korean chili paste (gochujang)1 Tbsp soy sauce2 tsp sugar1 clove garlic (finely chopped)1 Tbsp grape seed oil or canola oil

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Instructions

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Step 1

In a mixing bowl combine chili flakes, chili paste, soy sauce, sugar, and garlic. Set aside.

Step 2

If using frozen rice cakes, bring a pot of water to boil. Cook the rice cakes for 30-60 seconds. Drain the cakes and add them to the sauce in a bowl. Mix them well to coat with sauce all around.

Step 3

Heat oil in a non-stick surface skillet over medium heat. Saute the cakes for 2-3 minutes, stirring occasionally.

Step 4

Serve immediately while hot.