Korean Rice Cake

Chewy Korean rice cakes get crispy edges before simmering in a spicy, savory-sweet gochujang sauce.

Like spicy-sweet lettuce wraps, brothy chile-laced noodles, and more.

A comforting dinner of chewy rice cakes, punchy kimchi, bok choy, and perfectly flaky salmon made entirely on just one sheet pan.

Bouncy rice cakes turn this spicy Korean classic into a perfect weeknight dinner.

Spice up your weeknight stir-fry game with tender ground meat, chewy rice cakes, and crunchy bell peppers in a bold red curry sauce.

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.

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.

Chewy wonderful Korean rice cakes soak up the flavor of a ginger-garlic-scallion sauce we can’t quit.

This is Sohui Kim's recipe for tteokguk, which is traditionally eaten to welcome New Year’s Day.

The nutty, hearty texture of wild rice is fantastic with the turkey and all the trimmings. 

Shanghainese stir-fried rice cakes are often eaten during the New Year because the name of the dish also sounds like “a year of growth.”

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.