Crispy & Chewy Pan-Fried Rice Cakes (Tteok Gui)
Super Easy & Addictively Chewy Rice Cakes – The Ultimate Snack
These pan-fried rice cakes are irresistibly crispy on the outside and delightfully chewy on the inside! Perfect for a satisfying snack anytime.
Ingredients- Tteokguk tteok (rice cakes for soup), a generous amount
- 2 Tbsp cooking oil
Cooking Instructions
Step 1
First, wash the tteokguk tteok thoroughly under running water. This removes any dust or debris. Drain them well in a sieve to remove excess moisture; this step is crucial to prevent oil splattering when frying.
Step 2
Heat a pan over medium-low heat and add 2 tablespoons of cooking oil. Once the pan is adequately heated, add the drained rice cakes and begin to fry. It’s important to maintain a medium-low heat to prevent the rice cakes from burning.
Step 3
To prevent the rice cakes from sticking together, it’s best to use both a spatula and chopsticks. Gently loosen the rice cakes as they cook to ensure even browning.
Step 4
As the rice cakes begin to puff up and turn golden brown on the surface, gently flip them over using your spatula. Watching them puff up is a delicious sight!
Step 5
Continue to cook the other side until it is also golden brown and crispy, similar to the first side. Cook until all the rice cakes have achieved a beautiful golden-brown hue.
Step 6
And there you have it! Deliciously crispy on the outside and satisfyingly chewy on the inside, your pan-fried rice cakes are ready. Enjoy them immediately while they’re warm for the best texture and flavor. You’ll love the savory taste that unfolds with every bite.
