Quick and easy Crispy Rice Cakes with Spicy Peanut Sauce. A 15 minute appetizer recipe that’s sinfully delicious.
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For fans of the popular Korean street food, tteokbokki, this one’s for you! You might be used to the rice cakes traditionally cooked in a spicy, red sauce, but there are plenty of different sauces for you to try out the rice cakes with.
So when I had some rice cakes on hand, I was considering what other combinations that we could pair it with.
In Malaysia, we usually eat ‘nasi impit’ (compressed rice), which is an accompaniment for satay, with a peanut dipping sauce known as kuah kacang. Inspired by this combo, I tried making some rice cakes with some spicy peanut sauce (yes, the same one from my Spicy Peanut Noodles (10 minutes)) and it was downright delicious!
Chewy Rice Cakes with Spicy Peanut Sauce
The chewy and soft rice cakes are pan fried until it’s a crispy golden brown, then drizzled with a spicy and creamy peanut sauce.
It’s an easy recipe that takes only 15 minutes to make from start to finish. And it’s perfect as a side dish or even as a snack! You can even make your own variations by adding on your favorite toppings such as a boiled egg.
Ingredients
- Tteokbokki (rice cakes)
- Cooking oil
- Green onions (for garnish)
- Sesame seeds (for garnish)
Spicy Peanut Sauce
- Peanut butter: I used Jiff’s creamy peanut butter
- Chili oil
- Sugar
- Light soy sauce
- Rice vinegar/apple cider vinegar
- Hot water
(For full ingredient measurements, please proceed to the recipe card below.)
Instructions
- In a pan over medium heat, pour in enough oil to cover the surface of the pan.
- If your tteokbokki/rice cakes are frozen, soak it in hot water for 5 minutes. If it’s not frozen, you can proceed with the next step.
- Once hot enough, add the tteokbokki/rice cakes and leave it to cook until the bottom turns golden brown. Flip/stir occasionally until both sides turn golden brown (about 10 minutes).
- Add all the ingredients for the sauce in a bowl and mix well. Add more water if you want a looser sauce.
- Transfer the tteokbokki/rice cakes to a serving plate and drizzle the sauce on top or serve on the side. Add more chili oil on top and garnish with green onions and sesame seeds. Enjoy!
Notes for Crispy Rice Cakes with Spicy Peanut Sauce
- Depending on the sweetness of your peanut butter, add more or less sugar to your preference. Adjust accordingly.
More Appetizer Recipes
- Korean Corn Cheese (15 minutes)
- Chicken Katsu Sandwich Sliders
- Easy Saucy Pull-Apart Pizza
- Crispy Curry Wings (Oven Bake/Air Fry)
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Crispy Rice Cakes with Spicy Peanut Sauce
Ingredients
- 2 servings tteokbokki (rice cakes) about 20-25 pieces
- cooking oil
- green onions for garnish
- sesame seeds for garnish
Spicy Peanut Sauce
- 2 tbsp peanut butter I used Jiff's creamy peanut butter
- 1 tbsp chili oil
- 1 tbsp sugar
- 1 tbsp light soy sauce
- 1/2 tbsp rice vinegar/apple cider vinegar
- 2-3 tbsp hot water
Instructions
- In a pan over medium heat, pour in enough oil to cover the surface of the pan.
- If your tteokbokki/rice cakes are frozen, soak it in hot water for 5 minutes. If it's not frozen, you can proceed with the next step.
- Once hot enough, add the tteokbokki/rice cakes and leave it to cook until the bottom turns golden brown. Flip/stir occasionally until both sides turn golden brown (about 10 minutes).
- Add all the ingredients for the sauce in a bowl and mix well. Add more water if you want a looser sauce.
- Transfer the tteokbokki/rice cakes to a serving plate and drizzle the sauce on top or serve on the side. Add more chili oil on top and garnish with green onions and sesame seeds. Enjoy!
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