Honey pan-toasted garaetteok
A simple traditional snack: crisp golden rice-cake surfaces, a soft center and a little honey.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Use plain rice cylinders about 2 cm thick, not filled rice cakes; thinner tteokbokki pieces cook faster.
-
Essential
Prevents sticking; use a thin film, not a deep pool.
-
Substitute available
If Honey is unavailable
Replace with the same 20 g rice syrup; add after cooking.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
Check off a completed step to move to the next one. After the last step, you will move to the finished dish.
Completed steps are saved in this browser. Start over to clear this recipe’s progress.
-
Step 1
Use 4 plain rice cylinders totaling 200 g, about 10 cm long and 2 cm thick. Separate, briefly rinse and dry. If frozen, thaw covered in the refrigerator first; thawing is extra time.
-
Step 2
If hard, place in hot water with the heat off for 3–5 minutes until flexible. Drain and dry thoroughly so oil will not spit. Skip this step for fresh soft rice cakes.
-
Step 3
Heat the oil in a nonstick pan over medium-low heat. Toast 6–8 minutes, turning about every 2 minutes, until lightly golden all around and soft through the center. Lower heat if they brown too fast; thin pieces take less time.
-
Step 4
Transfer to a plate and cool 1–2 minutes. Cut one to check a soft center, cut into small bites and drizzle all 20 g honey or serve it as a dip. Add honey off the heat so it does not burn.
Finished dish
2 snack portions. Use plain rice cakes without filling. Spoon = 15 ml. Time excludes thawing. Rice cakes are sticky: cut small and chew slowly. Eat warm before the centers firm up.
Related recipes
Enjoy every bite
How to enjoy it
Serve warm with plain tea, dipping lightly in honey for a crisp surface.
