Spicy Korean-Style Stir-Fried Rice Cakes with Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Chewy rice cakes stir-fried with a fiery gochujang sauce, crisp vegetables, and sesame seeds for a satisfying Korean street food experience at home. This korean-inspired stir fry (vegetarian) ready in about 30 minutes layers medium, julienned carrot, small, thinly sliced onion, minced garlic cloves into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 3, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Korean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: If using frozen rice cakes, soak 12 oz tteok in warm water for 10 minutes to soften, then drain thoroughly.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 small thinly sliced onion, sauté for 2 minutes until fragrant and translucent.
  3. Step 3: Add 1 medium julienned carrot and 1 medium sliced green bell pepper, stir-frying for 3-4 minutes until vegetables are crisp-tender.
  4. Step 4: Add the drained rice cakes to the skillet along with 2 tbsp gochujang, 1 tbsp soy sauce, 1 tsp sugar, and 1/4 cup water. Stir well to coat everything in sauce.
  5. Step 5: Cook, stirring frequently, for about 5-6 minutes until the sauce thickens and the rice cakes are soft and chewy.
  6. Step 6: Drizzle 1 tbsp sesame oil over the stir-fry, toss to combine, then remove from heat.
  7. Step 7: Garnish with 1 tbsp toasted sesame seeds and 2 sliced scallions before serving hot.

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Frequently asked questions

How long does Spicy Korean-Style Stir-Fried Rice Cakes with Vegetables take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Spicy Korean-Style Stir-Fried Rice Cakes with Vegetables?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Spicy Korean-Style Stir-Fried Rice Cakes with Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Korean-Style Stir-Fried Rice Cakes with Vegetables for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spicy Korean-Style Stir-Fried Rice Cakes with Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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