Yen Can Cook ~ Soy Sauce Stir Fried Korean Rice Cakes

I happend to have some Korean rice cakes in my fridge for some time and stumbled upon this recipe which is perfect to use up the rice cakes!

There are two types of Korean rice cakes – cyclinder and sliced. The frozen rice cakes can be found in most of the supermarket (same section where they sell fresh noodles and tofu.) or I also saw those fresh one in Korean marts.  They are opaque and hard (frozen) but once cooked, the hard rice cakes  have a nice chewy bite. 


Ingredients (Serve: 3-4)

350g Korean rice cakes

100g minced meat (pork or beef)

4-5 Shiitake mushrooms, sliced

1/2 onion, sliced

1/4 carrot, julienned

2 tablespoons soy sauce

1 tablespoon sake

1 tablespoon mirin

1/2 tablespoon sugar

Salt & pepper to taste

Cooking oil

White sesame for garnishing

Meat Marinade

1 teaspoon soy sauce

1 teaspoon sugar

1/4 teaspoon pepper


Step 1: Marinate the meat for 20-30 minutes.

Step 2: Cooked the rice cakes as per time indicated on the package minus two minutes. Drain and set aside.

Step 3: Heat the wok over high heat and add cooking oil to coat the wok and sear the minced meat (Step 1). Add onion, mushrooms, and carrot, stir fry on high heat for a minute. 

Step 4: Add in rice cakes (Step 2) then pour in soy sauce, sake, mirin and sugar. Mix well and stir-fry until the rice cakes are cooked through. Season with salt and pepper as per desired. 

Step 5: Garnish with white sesame and serve.


HAPPY COOKING! #stayathome #dudukrumah


  • topokki is probably the one korean dish that i don’t know how to appreciate at all. i guess the texture and the taste both don’t really work for me, but maybe someday, i’ll find a topokki recipe that’ll change my mind! 🙂

  • I love to eat any Korean rice cakes like tteokbokki. Funny spellings.
    It reminds me of the similarity with our Chinese Chee Cheong Fun but the chewy texture is different.

    Your recipe is nice from the ingredients used 👍👍👍

  • I love those Korean rice cakes. The chewy texture of very enjoyable for me. I first time had it in a Korean restaurant but it was just a little bit added to a chicken dish. I must but the rice cake and try to cook!

  • Unfortunately I don’t like to eat Korean rice cakes at all (I’m with Sean on this). I find they have a bland taste and the texture is too chewy irrespective of the sauce cooked with it or eaten with a dip. I’d usually leave them uneaten when I’m having a Korean bbq. >_<

  • I wonder if we can replace the rice cakes with chee cheong fun? hhmmmm

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