Spicy Korean Rice Cake Stir Fry Recipe

If you love spicy and savory dishes, then you’re in for a treat with this Korean Rice Cake Stir Fry recipe! This dish is a popular street food in Korea, and it’s easy to see why. The chewy rice cakes are paired with a flavorful sauce and a variety of vegetables and protein. It’s the perfect dish to warm you up on a chilly day or to satisfy your cravings for Korean cuisine.


  • 1 pound of Korean rice cakes (thick, cylindrical shape)
  • 1/2 onion, sliced
  • 2 cloves garlic, minced
  • 1/2 cup of sliced carrots
  • 1/2 cup of sliced cabbage
  • 1/2 cup of sliced green onions
  • 1/2 pound of beef, chicken or tofu
  • 2 tbsp of vegetable oil

For the sauce:

  • 2 tbsp of gochujang (Korean chili paste)
  • 1 tbsp of soy sauce
  • 1 tbsp of honey
  • 1 tbsp of sesame oil
  • 1/2 cup of water


  1. Soak the rice cakes in cold water for 30 minutes, and then drain.
  2. In a small bowl, mix together the sauce ingredients.
  3. In a large wok or pan, heat the vegetable oil over medium-high heat. Add the onion and garlic, and stir-fry for 1-2 minutes until fragrant.
  4. Add the protein of your choice to the pan and cook until browned.
  5. Add the carrots and cabbage and stir-fry for 1-2 minutes until slightly softened.
  6. Add the rice cakes and the sauce to the pan, and stir-fry for 5-6 minutes until the sauce has thickened and the rice cakes are chewy.
  7. Add the green onions and stir-fry for an additional minute.
  8. Serve hot and enjoy!

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