Fried Korean Rice Cakes With Bacon, Cabbage, and Gochujang: A Crispy Comfort Classic
A single-pan recipe that balances crispy textures with bold, smoky-spicy flavors.
Fried Korean Rice Cakes With Bacon, Cabbage, and Gochujang
Pan-fried Korean rice cakes—crispy on the outside, irresistibly chewy within—meet smoky bacon, wilted cabbage, and a bold gochujang glaze for a fusion of texture and flavor. If you love comfort food with a punch, this easy, adaptable recipe will become a new favorite. Read on for techniques, detailed steps, and practical tips to master this warming, crowd-pleasing dish.
Why This Recipe Works
- Chewy, crispy rice cakes (tteok): Shallow frying transforms soft rice cakes into golden, satisfying bites with lightly crisped crusts.
- Bacon delivers depth: Bacon’s rendered fat boosts flavor and browns the rice cakes, while its smoky flavor pairs perfectly with gochujang’s edge.
- Cabbage adds sweetness & texture: Its natural sugars caramelize, balancing the dish’s spice and adding bite.
- Gochujang glaze: The iconic, spicy-sweet Korean chili paste coats every piece, creating a glossy, bold finish.
- Streamlined prep, restaurant-worthy flavor: The entire dish comes together in one pan with supermarket ingredients and no special stock required.
What Are Korean Rice Cakes (Tteok)?
Tteok are dense, chewy cakes made from glutinous (sweet) rice flour. In Korean cuisine, they are often simmered in spicy sauces (as in tteokbokki) or pan-fried for snacks and stir-fries.
| Type | Shape | Best For |
|---|---|---|
| Garae-tteok | Cylindrical logs, ~2-3 inches long | Sliced for frying, soup, or tteokbokki |
| Coin-shaped tteok | Thin ovals (like coins) | Soups, pan-fries; crispier when fried |
You can find refrigerated or frozen rice cakes at Korean or Asian groceries. Refrigerated tend to be tenderer; frozen varieties work once thawed. If your rice cakes are firm, soak them in warm water for 10–20 minutes before frying to restore chewiness.
Recipe Overview: Pan-Fried Rice Cakes With Bacon and Cabbage
This recipe is inspired by classic Korean tteokbokki but swaps the simmer for a pan-fried approach. Instead of boiling, the rice cakes are browned in bacon fat, combined with cabbage, and glazed with a gochujang-based sauce.
Key Ingredients
- Korean rice cakes: Look for cylindrical or coin-shaped types for best crisping.
- Bacon: Provides depth, fat for browning, and a smoky backbone.
- Cabbage: Green cabbage works best; it adds natural sweetness and crunch.
- Gochujang: Korean fermented chili paste, available at Asian groceries and online.
- Soy sauce & rice vinegar: For balance and seasoning.
- Sugar: Enhances glaze and balances spice.
- Garlic & scallions: For aromatic depth and brightness.
Step-by-Step Guide
- 1. Soak Rice Cakes (if needed): If refrigerated or frozen, soak in warm water for 10–20 minutes. Drain thoroughly before use.
- 2. Render Bacon: Cook chopped bacon in a large skillet (preferably cast iron or nonstick) over medium heat, stirring until crisp and the fat is rendered.
- 3. Brown Rice Cakes: Add soaked rice cakes directly into the bacon fat and fry, turning occasionally, until golden and crisp on the outside, about 6–9 minutes.
- 4. Add Cabbage & Aromatics: Add chopped cabbage and minced garlic, cooking until the cabbage is wilted and beginning to brown, 2–4 minutes more.
- 5. Make the Gochujang Glaze: In a small bowl, whisk together gochujang, soy sauce, rice vinegar, sugar, and a bit of water.
- 6. Glaze and Finish: Pour the sauce over the pan, stir to coat, and cook until the sauce thickens to a glossy glaze—about 1–2 minutes. Scrape up any browned bits from the pan for extra flavor.
- 7. Garnish: Scatter chopped scallions over the top. Serve hot.
Tips for Success
- Don’t crowd the pan: Give rice cakes space to brown evenly; work in batches if needed.
- Soak adequately: If the rice cakes are hard or very dense, don’t skip the soaking step—well-hydrated cakes yield the ideal chewy texture.
- Adjust glaze consistency: Add a splash more water if the glaze thickens too rapidly or looks dry.
- Control the heat: Gochujang varies in spice level. Taste and adjust with extra sugar or a dash of honey if needed for balance.
Ingredient Notes and Substitutions
- Bacon: Pancetta or thick-cut smoked lardons work as substitutes; omit for a vegetarian version and use a splash of toasted sesame oil at the end for flavor.
- Cabbage: Bok choy, Napa cabbage, or kale can stand in for regular cabbage.
- Rice cakes: Any shape is fine; coin-shaped tteokcrisp even more. If using larger cakes, slice into bite-size pieces before use.
- Sauce alternatives: Add a teaspoon of gochugaru (Korean chili flake) for more heat, or try a spoonful of kimchi for tang and funk.
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Serving Suggestions and Variations
- Main dish: Serve as a filling main course for two, or as a side for four with steamed rice and banchan (Korean side dishes).
- Add-ins: Stir-fried mushrooms, carrots, or bell peppers add color and nutrition.
- Toppings: Toasted sesame seeds, a drizzle of sesame oil, or crispy shallots offer contrasting textures.
- For extra protein: Top with a soft-poached or fried egg, or add pan-seared tofu cubes for vegetarian protein.
Recipe: Fried Korean Rice Cakes with Bacon, Cabbage, & Gochujang
Ingredients
- 12 ounces (about 340g) Korean rice cakes, coin or cylinder-shaped
- 4 ounces (115g) thick-cut bacon or pancetta, chopped
- 2 cups (140g) shredded green cabbage
- 3 scallions, thinly sliced, divided
- 2 cloves garlic, minced
- 2 tablespoons gochujang (Korean chili paste), or more to taste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 2–3 tablespoons water
- Salt, to taste
- Optional: Toasted sesame seeds and a drizzle of sesame oil for serving
Instructions
- Soak the rice cakes. If using refrigerated or frozen rice cakes, soak in warm water for 10–20 minutes. Drain and pat dry.
- Crisp the bacon. In a large nonstick or cast iron skillet, cook bacon over medium heat until fat has rendered and bacon is golden.
- Add & fry rice cakes. Add drained rice cakes to the pan. Cook, turning occasionally, until lightly crispy and golden on all sides, 6–9 minutes.
- Add cabbage, garlic, and half the scallions. Stir and cook until cabbage is wilted and golden in spots, about 2–4 minutes.
- Prepare the glaze. In a bowl, whisk gochujang, soy sauce, rice vinegar, sugar, and 2 tablespoons water.
- Glaze the dish. Pour sauce into the pan and stir to coat. Add more water if too dry. Cook until the liquid thickens into a glossy glaze, 1–2 minutes.
- Finish & serve. Remove from heat. Sprinkle with reserved scallions, sesame seeds, and a drizzle of sesame oil if desired. Serve immediately.
Understanding Gochujang: The Sauce’s Secret Star
Gochujang is a fermented chili paste foundational to Korean cooking. Its flavor is an addictive combination of sweet, spicy, salty, and umami. A touch of gochugaru (Korean chili flake) can boost heat if desired.
Choosing the Right Gochujang
- Available in tubs or squeeze bottles at Asian markets and many supermarkets.
- Varies from mild to hot—check the label or taste before adding extra.
- Beyond rice cakes, try it in marinades, dressings, stews, or even as a burger condiment.
Common Mistakes and Troubleshooting
- Rice cakes too hard/dry? Longer soak in warm water helps. Fresh rice cakes need little or no soaking.
- Too sticky in the pan? Add a bit more oil or water, and use a nonstick skillet for easy cleanup.
- Glaze tastes too spicy or salty? Stir in extra sugar and/or a teaspoon of honey; a spoonful of water can reduce intensity.
Storage and Make-Ahead Tips
- Leftovers: Store cooled leftovers airtight in the refrigerator for up to 2 days.
- Reheat gently: Warm in a pan with a splash of water to revive texture and loosen the glaze.
- Best texture: Rice cakes are softest and chewiest when freshly cooked.
Nutritional Information (Estimated per Serving)
| Calories | Carbs | Protein | Fat | Sodium |
|---|---|---|---|---|
| ~420 | 80g | 10g | 10g | 1100mg |
Nutrition may vary based on the amount of bacon, gochujang, and toppings used.
Frequently Asked Questions (FAQs)
Q: Can I make this dish vegetarian?
A: Yes, omit the bacon and use a tablespoon of neutral oil or toasted sesame oil. Add mushrooms, tofu, or edamame for extra protein.
Q: My rice cakes are still hard after soaking. What can I do?
A: Try soaking longer in very warm water, up to 30 minutes. If still hard, simmer briefly in boiling water before frying.
Q: Can I substitute another chili paste for gochujang?
A: For the characteristic flavor, gochujang is best. If unavailable, mix miso paste with a little sriracha, honey, and chili flakes as a workaround, but the nuances will differ.
Q: What shape of rice cakes should I use?
A: Either cylindrical “log” or thin oval “coin” rice cakes work. Coins get crisper and brown faster, while logs are chewier inside.
Q: How spicy is this recipe?
A: The spice level mostly depends on your gochujang; most brands are moderately spicy. Add more or less to taste, and balance with additional sugar if needed.
Final Notes & Inspirations
Pan-fried rice cakes offer an exciting new way to enjoy tteok, diverging from the traditional simmered approach. The interplay of crispy-chewy textures, bold glaze, and a trio of bacon, cabbage, and scallion ensures every bite is satisfying. Experiment with add-ins like kimchi, greens, or alternative proteins to make it your own. Whether for a quick weeknight meal or a show-stopping snack, this recipe delivers comfort and serious flavor with every bite.
References
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