Korean Oil Tteokbokki (Dry-Stir-Fried Rice Cakes in Chili Soy Glaze)

If the 300 g cylinder rice cakes feel firm, soak them in lukewarm water for 5 minutes.

Drain them thoroughly in a sieve so excess water does not splatter in the oil or dilute the chili glaze.

Slice the 50 g green onion on the diagonal and keep 1 tsp sesame seeds nearby for finishing.

Having these ready before heating matters because the chili and soy glaze can darken quickly once it hits the pan.

In a bowl, mix 1.5 tbsp gochugaru, 1 tbsp soy sauce, 1.5 tsp sugar, 1 tsp minced garlic, and 1 tbsp oil.

Stir until the sugar looks mostly dissolved and the paste is loose enough to coat.

Heat the remaining 1.5 tbsp oil in a pan over medium heat.

Add the drained rice cakes and cook about 3 minutes, turning only occasionally, until some sides look lightly golden and the centers feel chewy.

Lower the heat and add the seasoning paste, stirring for about 30 seconds to bloom the chili flakes without burning them.

When the aroma turns toasted instead of raw, add the green onion and return to medium heat.

Stir-fry 4 to 5 minutes more, scraping the pan so the glaze coats every rice cake in a thin, glossy layer.

Turn off the heat, sprinkle with sesame seeds, and serve hot before the oil separates.