Sweet Soy Fried Rice Cakes (Tteok-Kkochi)
A Little Background on Rice Cakes
The stick-shaped rice cakes used here are especially popular in Korean cuisine (tteok), but rice cakes actually have a much broader history.
Variations of rice cakes originated in China and are found across East Asia, including Japan, where they take on different forms and textures.
A Fusion of Flavours and Textures
While the shape and texture here lean Korean, the flavour inspiration comes from Japanese soy-glazed dango - those chewy rice dumplings brushed with a glossy, sweet-salty soy sauce.
This recipe is very much a fusion moment: Korean-style rice cakes, Japanese-inspired glaze, and a simple, modern twist using maple syrup.
Why Fry Them?
Boiled rice cakes are soft and chewy, but shallow frying them (or air-fry) creates that irresistible contrast - golden, lightly crisp edges with a stretchy, bouncy centre.
It’s this texture combination that makes them so moreish and addictive!
Why the Sweet Soy Glaze?
The maple soy glaze keeps things minimal but effective.
Maple syrup adds a clean sweetness and helps create that glossy finish, while soy sauce brings saltiness and umami.
Together, they mimic the classic soy glaze used on Japanese dango - just with a slightly deeper, more caramelised edge.
But of course if you prefer a spicier and more Korean take, adding gochujang is also a fab idea.
Why the Skewers?
Threading them onto skewers gives that fun, street food feel (and makes flipping easier), but they’re just as good tossed straight in the pan.
It’s one of those recipes that feels playful but delivers serious flavour.
Fun Fact
Rice cakes are used in everything from Korean tteokbokki to Japanese mochi desserts - but frying them like this is a more modern Korean snack-style approach that’s been gaining popularity.
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About this recipe
If you’ve never had fried rice cakes before, this is your sign.
These crispy rice cakes are super crunchy on the outside, chewy in the middle, and coated in the glossiest sweet-savoury glaze that makes them completely addictive.
They’re quick, fun to make, and honestly… dangerously snackable even before the glaze goes on.
Ingredients
- 300g stick-shaped rice cakes
- Neutral oil, for frying
Maple Soy Glaze:
- 2 tbsp maple syrup
- 1–2 tsp soy sauce (to taste)
- 1 tbsp water (if needed to thin the sauce)
Pair it with
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Instructions
1. Prepare the rice cakes
Break apart the rice cakes if they’re stuck together. Boil in water for 3–5 minutes until soft and slightly bouncy.
2. Cool and dry
Drain and rinse under cold water to lock in that chewy texture. Pat them really dry - this is key to avoid splattering when frying.
3. Skewer (optional)
Thread onto skewers for easier flipping and that street food feel.
4. Fry until crispy
Heat a thin layer of oil in a pan over medium heat. Fry the rice cakes for 6–7 minutes, turning occasionally, until golden and crisp on the outside but still soft inside. (If you prefer to air-fry, see FAQs below)
5. Make the glaze
In a small pan, heat maple syrup and soy sauce until slightly thickened and glossy. Add a splash of water if it becomes too thick.
6. Coat and serve
Brush or toss the rice cakes in the glaze until evenly coated and shiny. Serve immediately while hot and crispy.
FAQs
Where can I buy rice cakes?
You’ll find them in most Asian supermarkets, usually in the refrigerated or frozen section.
Look for Korean-style cylindrical rice cakes (tteok). If you can't find this exact shape, circular ones also work fine!
Why rinse them in cold water?
It stops the cooking process and helps maintain that signature chewy texture instead of becoming too soft.
Can I air-fry them instead?
Yes of course. Just lightly oil them and air fry at 180°C for 10–12 minutes, shaking halfway, until golden. Then toss in the glaze.
Can I make them ahead of time?
No, they’re best fresh. The texture is at its peak right after frying - crispy outside, chewy inside.
How can I switch up the flavour?
Try adding chilli flakes, garlic, sesame oil, or gochujang to the glaze for a spicier version.
Video demonstration
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