Gireum Tteokbokki, or Pan-Fried Korean Rice Cakes

Gireum tteokbokki is a pan-fried Korean rice cake dish tossed in gochugaru, soy sauce, and brown sugar. Crisp edges and tender centers set it apart from classic gochujang-based tteokbokki. Ready in under 15 minutes, it’s a bold Korean street-style snack.

We first tried these pan-fried rice cakes at Tongin Market in Seoul, where street vendors serve them hot from the skillet. Unlike saucy classic tteokbokki (gochujang-based), this oil-fried version is tossed in gochugaru, soy sauce, and sugar, then cooked until crisp.

It relies on direct heat to develop caramelized flavor, creating tender centers with crisp edges that make it a popular Korean street snack.

After tasting it, we knew we could recreate it at home. With a few pantry staples, it comes together quickly and delivers the same bold flavor we remembered.

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If you enjoy classic tteokbokki, this pan-fried version offers a different texture and deeper caramelized flavor. For a creamy variation, try our rose tteokbokki.

For a non-spicy version, see our gungjung tteokbokki, a mild soy-based rice cake stir-fry with beef and vegetables.

Notes on Key Ingredients for Pan-Fried Rice Cakes

To get the right flavor and texture in this Korean stir-fried rice cake dish, it’s important to choose the right rice cakes and balance the seasoning properly. Here are a few notes to help you get a keeper results.

• Tteok (Rice Cakes): Use the cylinder-shaped rice cakes made for tteokbokki — the kind you’ll find in the fridge or freezer section of Korean grocery stores. We prefer the fresh kind for texture, but frozen ones work too (just soak them in warm water first to soften).
• Gochugaru (Korean Chili Flakes): This is what gives the dish its heat and signature red color. Coarse gochugaru is ideal—it sticks to the rice cakes and distributes flavor without turning watery. You can adjust the amount to suit your spice tolerance.
• Soy Sauce + Brown Sugar: This unfussy combo forms the base of the seasoning. The soy sauce adds savory depth, while a bit of brown sugar balances out the spice. The combination creates a sweet-salty base that coats the rice cakes evenly.

How the dish comes together

Follow these steps for crisp edges and even seasoning. Detailed measurements are in the recipe card below.

Boil Korean rice cakes (tteok) for a couple of minutes until just softened, then drain well. Toss them with a bit of oil to coat evenly. This unfussy step helps prevent sticking when pan-frying.

Mix the rice cakes with gochugaru, soy sauce, and sugar. Stir-fry in a nonstick skillet until golden and crispy. Drizzle with sesame oil and sprinkle with sesame seeds. Serve immediately — they harden as they cool.

Cook’s tip: Use medium-low heat to avoid burning the seasoning. Stir often to coat the rice cakes evenly without scorching.

Originally published in May 2011, this recipe has been refreshed with updated images, an improved recipe, and additional information to enrich the content.

• Yield: 4 people
• Prep: 10 minutes
• Cook: 5 minutes
• Total: 15 minutes

Ingredients

• 1 lb (450 g) Korean rice cakes, for tteokbokki
• 3 tbsp (45 ml) oil, divided
• 1/2 small onion, thinly sliced
• 2 tbsp (12 g) Korean chili flakes (gochugaru)
• 2 tbsp (30 ml) soy sauce, low sodium preferred
• 1 tbsp (12 g) brown sugar
• 2 tsp (6 g) minced garlic
• 2 tsp (10 ml) sesame oil
• 1 tsp (3 g) toasted sesame seeds

Method

1. Start by boiling a pot of water. Once boiling, add the rice cakes and let them cook for 2 minutes or until they become soft. Then, strain the rice cakes from the water and transfer them to a large mixing bowl. Drizzle them with half of the oil, mixing well to ensure they're evenly coated.
2. Add the onion, gochugaru, soy sauce, and sugar to the rice cakes. Toss everything together thoroughly for even seasoning.
3. Heat the remaining oil in a non-stick skillet over medium-low heat. Add the seasoned rice cakes to the skillet, cooking them slowly for 3 minutes. Be sure to turn the rice cakes regularly to prevent them from sticking to the pan or burning. If necessary, reduce the heat to low.
4. To finish, drizzle sesame oil over the rice cakes and sprinkle with toasted sesame seeds. Serve hot and enjoy.