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
1poundKorean cylindrical rice cakestteok – If using frozen, soak in warm water for 30 minutes to soften
1tablespoonneutral il – Such as grapeseedavocado, or canola oil
1/4teaspoonsea salt
For the Chili Garlic Sauce
2tablespoonsgochujangKorean fermented red chili paste
1tablespoongochugaruKorean red chili flakes
1 1/2tablespoonssoy sauce
1tablespoonrice vinegar
1tablespoonsesame oil
1tablespoonbrown sugar
2tablespoonswater
3clovesgarlicminced
1teaspoongrated fresh ginger
1tablespoonfinely chopped scallionsplus more for garnish
Optional Toppings
Toasted sesame seeds
Thinly sliced scallions
Drizzle of honey or sesame oil for serving
Instructions
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.