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Baked Korean Rice Cakes

Baked Korean Rice Cakes with Irresistible Spicy Sauce

These Baked Korean Rice Cakes are a healthier alternative to the traditional fried version, topped with an irresistible spicy sauce.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Cakes
  • 16 ounces Korean cylindrical rice cakes (tteok) soak in warm water for 30 minutes if frozen
  • 2 tablespoons Neutral oil (grapeseed, avocado, or canola) helps crisp the rice cakes while baking
  • 1 teaspoon Sea salt enhances the flavor of the rice cakes
For the Chili Garlic Sauce
  • 2 tablespoons Gochujang (Korean fermented red chili paste) adds depth and spiciness
  • 1 tablespoon Gochugaru (Korean red chili flakes) provides additional heat and vibrant color
  • 2 tablespoons Soy sauce brings an essential umami flavor
  • 1 tablespoon Rice vinegar balances the flavors with a touch of acidity
  • 1 teaspoon Sesame oil imparts a lovely nutty aroma and taste
  • 1 tablespoon Brown sugar sweetens the sauce and helps balance the heat
  • 3 tablespoons Water adjusts the sauce's consistency
  • 3 cloves Garlic (minced) adds a pungent depth to the sauce
  • 1 inch Fresh ginger (grated) contributes warmth and zest
  • 2 tablespoons Finely chopped scallions adds a fresh, vibrant garnish
Optional Toppings
  • 1 tablespoon Toasted sesame seeds enhance visual appeal and add crunch
  • 2 tablespoons Extra scallions boost freshness and flavor

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • parchment paper

Method
 

Step-by-Step Instructions for Baked Korean Rice Cakes
  1. Begin by soaking the frozen Korean cylindrical rice cakes (tteok) in warm water for about 30 minutes. After soaking, drain them well and gently pat dry.
  2. In a large mixing bowl, combine the soaked rice cakes with a drizzle of neutral oil and a sprinkle of sea salt. Toss to coat.
  3. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and spread the rice cakes in a single layer. Bake for 20 minutes, flipping halfway through.
  4. While the rice cakes are baking, prepare the spicy chili garlic sauce by whisking together gochujang, gochugaru, soy sauce, rice vinegar, sesame oil, brown sugar, and water.
  5. Add minced garlic, grated ginger, and chopped scallions to the sauce. Toss the baked rice cakes in the prepared sauce while still hot.
  6. Garnish with extra chopped scallions and toasted sesame seeds before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 5gFat: 10gSaturated Fat: 1gSodium: 400mgPotassium: 200mgFiber: 2gSugar: 5gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 2 days. Reheat in the oven to regain crispiness.

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