I’ve said it before and I’ll say it again. Korean food is my desert island cuisine. Enter crispy chilli rice cakes or ki-rum ddeokbokki. A much loved Korean snack, often found in bars, cafes and peoples homes. It’s crispy on the outside and chewy on the inside, these mouth watering rice-cakes are seriously moorish.
Here’s the easy recipe:
400g of rice cakes (found in Asian supermarkets or on amazon)
3 tablespoons of olive oil
4 spring onions, sliced finely
1 teaspoon of toasted white sesame seeds
1 teaspoon of black sesame seeds @steenbergs
2 tablespoons of gochujang sauce
1 tablespoon of tamari
2 tablespoons of maple syrup
2 tablespoons of sesame seed oil
1 teaspoon of gochugaru chilli flakes (optional)
Bring a large pan of water to the boil and add your rice cakes. Boil for about 5 minutes or until they float to the top and drain and transfer to a large flat tray. Spray with some olive oil to prevent sticking.
In a large pan, heat your oil and add in your rice cakes, fry for 2-3 minutes. At this stage the rice cakes will start to become crispy, once this happens, add your sauce and toss everything together until evenly coated. Serve with the spring onions and black and white sesame seeds sprinkled over the top…enjoy immediately!
Recipe Creator and founder of nikibakes