There’s something endlessly comforting about chewy, tender Korean rice cakes—especially when they’re dressed up with a little heat. This baked version with chili garlic sauce takes everything we love about traditional tteokbokki and gives it a crispy, golden makeover. Think of it like a mashup between sticky rice cakes and spicy roasted street food. Whether you're a fan of easy Korean recipes or just exploring new rice cake recipes, this dish brings a satisfying balance of texture and flavor with none of the fuss of deep frying. Plus, it’s perfect for rice cake meals that go beyond soup or stir-fry.
Baked Korean Rice Cakes with Chili Garlic Sauce
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Appetizer, Side Dish
Cuisine Korean
Sheet pan A sturdy baking sheet is key to getting the rice cakes golden and crisp without overbaking.
Mixing bowls One large for tossing the rice cakes and one small for mixing the sauce.
Silicone spatula or wooden spoon Great for stirring and evenly coating the rice cakes.
Parchment paper (optional) Makes for easier cleanup and helps prevent sticking.
Oven with broiler function (optional) Adds an extra crisp edge at the end.
Alternatives No sheet pan? You can also use a large cast iron skillet or an oven-safe ceramic dish.
For the Rice Cakes
- 1 pound Korean cylindrical rice cakes tteok – If using frozen, soak in warm water for 30 minutes to soften
- 1 tablespoon neutral il – Such as grapeseed avocado, or canola oil
- 1/4 teaspoon sea salt
For the Chili Garlic Sauce
- 2 tablespoons gochujang Korean fermented red chili paste
- 1 tablespoon gochugaru Korean red chili flakes
- 1 1/2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 2 tablespoons water
- 3 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon finely chopped scallions plus more for garnish
Optional Toppings
- Toasted sesame seeds
- Thinly sliced scallions
- Drizzle of honey or sesame oil for serving
Prep the Rice Cakes
If you’re using frozen or refrigerated Korean rice cakes (tteok), soak them in warm water for about 30 minutes. This helps them regain their signature chewiness and prevents them from drying out in the oven. Drain and pat dry.
Toss with Oil and Salt
In a large bowl, combine the rice cakes with 1 tablespoon of neutral oil and a pinch of salt. Toss well to coat. This pre-bake oiling helps crisp the outside edges while keeping the centers soft and chewy.
Bake the Rice Cakes
Spread the rice cakes on a parchment-lined baking sheet, making sure they’re not crowded. Bake at 400°F (200°C) for about 20 minutes, flipping halfway through. You want them to be golden and slightly blistered.
Optional: In the last 2–3 minutes, broil them on high to get a crackly outer layer—but keep a close eye to avoid burning.
Make the Chili Garlic Sauce
While the rice cakes bake, mix all the sauce ingredients in a bowl: gochujang, gochugaru, soy sauce, rice vinegar, sesame oil, brown sugar, water, garlic, ginger, and chopped scallions. Stir until well combined and smooth.
Toss and Serve
Once the rice cakes are baked, immediately toss them in the sauce while still hot. The heat helps the sauce cling to every crevice. Transfer to a serving plate, top with extra scallions and toasted sesame seeds, and serve hot.
Pairings
This dish can easily be part of a larger Korean-inspired dinner or served as a standout appetizer. Here are a few perfect pairings:
- Kimchi Pancakes (Kimchijeon): Their crispy edges and tangy flavor pair beautifully with the spicy rice cakes.
- Miso Soup or Doenjang Jjigae: A warm, umami-rich broth helps mellow the chili kick.
- Korean Rice Balls (Jumeokbap): A non-spicy side that offers a cooling contrast, and a great use for leftover steamed rice cake.
- Cucumber Salad with Sesame Dressing: Crisp and refreshing, it cuts through the richness.
- Light Beer or Sparkling Water: The fizz helps balance out the gochujang and garlic flavors.
This is also a fantastic option for a rice cake breakfast that’s savory and filling but doesn’t feel heavy.
FAQs
1. What kind of rice cakes should I use for this recipe?
Use cylindrical Korean rice cakes (tteok), which are made from glutinous rice flour. They’re chewy and sturdy—perfect for baking. You’ll often find them in the freezer section of Asian grocery stores labeled as tteokbokki rice cakes. Avoid sweet Japanese rice cake varieties for this dish, as their texture and flavor are very different.
2. Can I make my own rice cakes?
Yes! If you’re curious about how to make rice cakes at home, you can combine glutinous rice flour with hot water, knead it into a dough, and roll it into logs before steaming and slicing. It’s a rewarding process, especially if you’re into homemade rice cakes, though store-bought saves time.
3. Is this a healthy rice cake recipe?
Compared to traditional tteokbokki, this baked version uses less oil and skips the fish cakes, making it a great option among rice cake recipes healthy enthusiasts. It’s lower in fat and customizable with more vegetables or protein if desired.
4. Can I make this non-spicy?
Absolutely. If you’re after rice cake recipes Korean non spicy, you can substitute the chili elements with a mix of soy sauce, honey, garlic, and sesame oil for a sweet-savory glaze instead.
5. Can I use other types of Asian rice cakes?
This recipe is designed for Korean tteok, but Chinese or Japanese rice cakes may work if you enjoy experimenting. Just be aware that Japanese rice cake (mochi) is usually sweet and sticky, more suited to desserts or frying. This dish isn't ideal for sweet mochi or sticky, sweet-style steamed rice cake.
