Ingredients
Scale
- 1 pound fresh rice sticks
- ½ large onion
- 1 Tablespoon neutral oil
- ½ cup water
- 3 garlic cloves very thinly sliced
- 2 scallions, trimmed and cut into 2 inch lengths
Sauce:
- 1 Tablespoon gochugaru (Korean chile flakes)
- 1 Tablespoon oyster sauce
- 1 Tablespoon soy sauce
- 1 Tablespoon toasted sesame oil
- Fresh ground pepper to taste
Instructions
- Break up the noodles so that they are not sticking together.
- Heat a medium non-stick skillet over medium high heat. Add the oil, onions and noodles. Stir to combine and separate the onion slices.
- Add the water and bring to a simmer. Cover with a lid and lower the heat to medium. Cook for 6-7 minutes, stirring occasionally.
- Remove the lid and raise the heat to medium high and cook the rice sticks for 3-4 minutes, stirring occasionally, until the edges of the rice sticks start to crisp and brown.
- Add the garlic, scallions, chile flakes, oyster sauce, and soy sauce and stir to coat the noodles.
- Stir and cook for another couple minutes until the scallions are wilted. Season with sesame oil and ground black pepper.
- Transfer the spicy sesame rice cakes to a plate and serve immediately.
Notes
*This recipe as written requires a non-stick pan. Even a well seasoned pan may give you problems with the rice sticks sticking to the pan.
*If you don’t have a non-stick pan, use a well seasoned pan and add 1 cup of water to the rice stick/onions instead of ½ cup. Drain the rice sticks in a colander after cooking. Rinse the pan and then turn the heat to medium and heat up the pan for a couple minutes. Add a tablespoon of oil to the pan plus the rice sticks, garlic, scallions, and sauce ingredients and cook for a couple more minutes until the scallions are wilted. Serve immediately.
Keywords: rice cakes, tteok, korean snacks, fast