Stir-Fried Rice Cakes with Spicy Korean Chili Sauce

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Chewy rice cakes stir-fried in a fiery and sweet Korean chili sauce, balanced with crunchy vegetables for a satisfying texture contrast. This Asian fusion recipe, ready in about 35 minutes, layers Korean rice cakes (tteok), vegetable oil, garlic 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 320 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: 20 min Cook: 15 min Serves 3 Korean cuisine 320 cal/serving

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Ingredients

12 ounces Korean rice cakes (tteok)
2 tbsp vegetable oil
3 cloves, minced garlic
1 medium, julienned carrot
1 small, sliced green bell pepper
2 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
1 tbsp sugar
1/2 cup water
1 tsp sesame oil
1 tbsp toasted sesame seeds
2 tbsp, chopped green onions

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Instructions

Step 1: Soak 12 ounces Korean rice cakes in warm water for 15 minutes if they are hard; drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant.
Step 3: Add 1 medium julienned carrot and 1 small sliced green bell pepper to the skillet and stir-fry for 3-4 minutes until slightly softened but still crisp.
Step 4: Stir in 2 tbsp gochujang, 1 tbsp soy sauce, and 1 tbsp sugar, cooking for 1 minute until the sauce is fragrant.
Step 5: Add the soaked rice cakes and 1/2 cup water, stirring to coat everything in the sauce. Cover and cook for 5-6 minutes, stirring occasionally, until the rice cakes are tender and the sauce thickens to coat.
Step 6: Remove from heat and drizzle 1 tsp sesame oil over the dish. Garnish with 1 tbsp toasted sesame seeds and 2 tbsp chopped green onions before serving.