Korean Rice Cake

Rice cakes are available sliced, marble-shaped, and in batons. There are dried versions, but the refrigerated version is widely available and easier to work with. You can use any combination of vegetables and seasonings here, so feel free to experiment with flavors.

You’ll find Korean rice cakes in all kinds of shapes and sizes—from long cylinders to thin, oblong rounds. While their flavor does not change according to shape, textures do. Thin rice cakes work well for this stir-fry, as they quickly absorb flavors and soften into crispy, chewy coins.

Korean rice cakes can be found frozen or vacuum-packed. They’re delicious in soups (of course) but also seared or lightly grilled.

Crispy bite-size chicken and chewy rice cakes are made downright irresistible with a sticky, sweet, garlicky glaze.

These chewy, lightly sweet, sesame-filled rice cakes are a star of the Korean mid-autumn festival known as Chuseok.

This rustic, subtly sweet Korean rice cake gets its deep roasty-toasty flavor from roasted soybean powder.

Crispy-on-the-outside, chewy-on-the-inside rice cakes play well as a pasta substitute in this comforting vegetarian one-skillet meal.

Chewy, spicy, savory tteokbokki is a supremely satisfying Korean dish of crispy rice cakes in a gochujang-based sauce. Bok choy brings balance to our version.

Toasty griddled Korean rice cakes, melty cheese, and a spicy, nutty brown butter–gochujang sauce come together in this truly decadent snack.

The beloved Korean stir-fried chicken dish dakgalbi is spicy, sweet, aromatic, and comforting—and it comes together in a few easy steps and one pan.