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Baked Korean Rice Cakes with Chili Garlic sauce

Baked Korean Rice Cakes with Chili Garlic Sauce

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Side Dish
Cuisine Korean
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep the Rice Cakes

  1. 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

  1. 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

  1. 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

    1. 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

    1. 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.