INGREDIENTS

  • 14 oz stick rice cakes
  • 2 tbsp gochugaru
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 2 tsp dark sesame oil

INSTRUCTIONS

  1. Boil rice cakes 2 minutes, or until they float. Drain and rinse with cold water.
  2. Add the rest of the ingredients and toss with the rice cakes. Let them sit for 15 minutes.
  3. Heat skillet with 1 tbsp canola oil. Sauce rice cakes until crisp and blistered. Make sure you do it in a well ventilated area because it produces some very spicy fumes.