If you’ve tried my tteokbokki, you already know the joy of biting into chewy, satisfying Korean rice cakes. But let’s be real—sometimes you don’t have the time (or patience) to run to the store for specialty ingredients but you need to eat. You want something quick, comforting, and packed with bold, umami flavors to curb those cravings now. Enter these Spicy Sesame Rice Cakes: chewy, carby perfection coated in a flavor-packed sauce that just cooks in the pan, featuring gochugaru, toasted sesame oil, and soy sauce. Even better? They’re ready in just 20 minutes with simple pantry staples, so let’s get into it!

This all started with a goal that I had to empty out the fridge and freezer before Christmas. I host my family every year and I need the storage space. So I challenged myself to purchase as little as possible while using up everything I had on hand. It forced me to get creative with meals and also made me realize how much food I had squirreled away. But who doesn’t need a way to use up odd bits and leftovers? This “recipe” is as lean and basic as you can get, allowing you to make it your own. Got a handful of greens that need a home? Some cold chicken that’s not enough for a meal? Some wilted veggies that must be used now? Go ahead and add it in. Just be careful that you don’t go crazy in trying to put in everything you see :)

For this recipe, I’m using cylindrical rice cakes for maximum chewiness. If you’re lucky enough to live near a Korean market like H-Mart, you can grab them fresh. Otherwise, look for shelf-stable packages online or frozen ones at a well-stocked Asian grocery. (If they’re frozen, make sure to thaw them before starting.) Before cooking, run your hands through the rice cakes to separate any that are stuck together.

Because rice cakes love to stick, it’s important to use a non-stick pan for this; they will even stick to pans that are well seasoned. If you don’t have any non-sticks pans I give you instructions in the notes section of the recipe so you can still enjoy these glorious rice cakes without having to scrape them out of your pan.

These Spicy Sesame Rice Cakes are a one pan dish to make prep, cooking, and cleaning as simple as possible. I’m using a 10″ medium non-stick skillet and the finished dish will fill up most of the pan. If you are adding anything more than a handful of extras, I recommend you use a bigger skillet to prevent overflow.

Once your rice cakes are softened, I remove the lid and cook them for a few extra minutes to get the edges crisp. Then comes the magic: gochugaru, a Korean red pepper flake that gives kimchi its signature smoky, fruity heat. (It’s not super spicy, so don’t be afraid to pile it on!) If you can’t find gochugaru, Aleppo pepper flakes are a great substitute but even a sprinkle of cayenne or crushed chili flakes will work too. Now is also the time to add any extras if you have them.

A pinch of sugar helps balance the flavors before I add the scallions and keep things moving in the pan. If you’ve added any extra ingredients to this dish, taste it at this point and adjust the seasonings as needed.

Finally, I finish with a drizzle of toasted sesame oil, which ties all the flavors together beautifully.

And there you have it—less than 20 minutes to a crispy, chewy, slightly spicy snack that’s perfect for a midnight nosh or anytime hunger strikes. Crispy, chewy, a little spicy, this is the snack dreams are made of.

I can’t wait for you try these Spicy Sesame Rice Cakes. Let me know what you think and don’t forget to tag us in your pics @funkyasianktichen, we love hearing from you!

Spicy Sesame Rice Cakes

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• Author: Funky Asian Kitchen
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: serves 2
• Category: small plates, snacks
• Cuisine: korean

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Break up the noodles so that they are not sticking together.
2. Heat a medium non-stick skillet over medium high heat. Add the oil, onions and noodles. Stir to combine and separate the onion slices.
3. 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. 
4. 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.
5. Add the garlic, scallions, chile flakes, oyster sauce, and soy sauce and stir to coat the noodles. 
6. Stir and cook for another couple minutes until the scallions are wilted. Season with sesame oil and ground black pepper.
7. Transfer the spicy sesame rice cakes to a plate and serve immediately.

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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

Why are stir-fries one of the most popular Asian dishes made at home? Because they are versatile, economical, and fast. No matter what you have (or don’t have) in the fridge, a stir-fry can generally be had. So today, we’re going to introduce one that is less familiar. Chanpuru hails from Okinawa, and like many stir fries, it’s made with commonly found veggies, a small amount of protein, and some seasoning. Intriguingly, Chanpuru highlights the contact Okinawa has made with foreigners who’ve influenced the cuisine. A mashup of Japanese, Chinese, American, and Southeast Asian cuisine, Chanpuru often features bitter melon (called Goya in Okinawa) and luncheon meat or Spam. Yes that Spam, the canned pork product that enjoys an enormous popularity throughout much of Asia: a holdover from the war and the rations eaten by American soldiers. If you look at where there have been American bases or heavy US military presence, you will see Spam featured on the menu in fascinating ways.

I like bitter melon fine, but it can be hard to find in Miami. And I love a good mystery meat or even challenge meat, but the weird spongy texture of spam and the absurd shelf life are not my thing. So today, I’m taking influence from the spirit of Chanpun, which is to make it with what you have readily on hand. I’m making my Chanpuru with chicken, tofu, and easily found veggies, but feel free to sub in your own favorite proteins. Cabbage, carrots, onion, and beansprouts are very common both in Okinawa and in America. Cheap, abundant, and filling… But by all means, if you can get your hands on some bitter melon or you love Spam, go for it!

Chanpuru Prep

There are a few stir-fry basics to keep in mind, and these make the difference between a perfect stir-fry or one with things over/undercooked:

• Prep all your ingredients and have them within reach.
• Preheat your pan first. (FOR SEVERAL MINUTES SO IT’S HOT)
• Then add the oil.
• Keep it moving! (In other words, emphasis on the STIR part of stir-fry)

So I begin making the Chanpuru by prepping the proteins and veggies, and making sure I have the sauce ingredients close at hand.

Now that the proteins are ready, I begin prepping the vegetables.

Stir Fry Time!

Now that everything is prepped and ready to go, it’s time to heat your pan. I used a large 12″ skillet and it was barely enough room. You can split the amount in half and make it in batches if your pan is smaller. The first step is to fry the tofu so it’s browned and crisp. I like the crunchy chewy texture that it gives to the Chanpun. If you’re short on time or don’t want to bother with this step, you can add the tofu in cold. In that case, I would add it towards the end, after most of the stir frying is done, to keep it from breaking apart.

It’s important to let the egg cook halfway before gently scrambling. If you scramble immediately, your eggs will breakdown into tiny bits that will disappear into the dish. 

Once you’ve mixed the beansprouts in, taste the dish before plating. Watery vegetables give off a lot of moisture, so it’s important to adjust seasonings before serving to avoid a bland dish. The last touch, which I think makes this dish special, is adding a hefty dose of katsuobushi flakes on top. Their smoky goodness really makes this simple stir-fry shine.

Love how quick and easy stir-fries come together? Then you’ll love my Chicken and Asparagus Stir Fry, Yakisoba, and this simple pork one!  I hope you give Chanpuru a try and let me know what you think. Comment here or tag us @funkyasiankitchen, we love hearing from you!

Chanpuru

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• Author: Funky Asian Kitchen
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: serves 4-6 1x
• Category: Main
• Cuisine: Japanese

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Ingredients

Scale 1x2x3x

• 4 Tablespoons neutral oil
• ¼ head green cabbage (I used Taiwan cabbage which is more tender)
• 1 medium carrot
• ½ large onion
• 2 large eggs
• 2 boneless skinless chicken thighs (about 8 ounces)
• ½ block firm tofu (about 8 ounces)
• 1 large handful bean sprouts (about 6 ounces)
• 2 scallions
• Salt and pepper to taste
• 2 large pinches katsuo bushi 

Sauce:

• 1 Tablespoon soy sauce
• 1 Tablespoon oyster sauce
• 1 Tablespoon mirin
• ½ teaspoon dashi powder
• 1 Tablespoon sesame oil

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Instructions

Prep the proteins:

1. Drain and cut the tofu into small ½ inch slices. Set aside on a couple pieces of paper towels to drain. 
2. Cut the chicken in half lengthwise and then into thin slices and set aside.

Prep the veggies:

1. Core the green cabbage and cut into 1 inch pieces. Set aside.
2. Peel and trim the carrot and then slice thin. Cut across the slices to create matchsticks. Set aside.
3. Trim the onion and then slice thin.
4. Trim the scallions and cut into 1 ½ inch pieces. Set aside.

For the Stir Fry:

1. Crack the eggs into a bowl and then whisk briefly.
2. Heat a large pan over medium high heat for a couple of minutes. Add 2 Tablespoons of oil and then the tofu.
3. Let the tofu crisp up untouched for a couple minutes and then flip the tofu over and continue to brown the tofu for a couple more minutes. Set aside.
4. Raise the heat to high and add the remaining 2 Tablespoons oil, chicken, and onions to the pan.
5. Stir fry for a couple minutes and then add the cabbage and carrots. Continue to stir fry for several minutes, moving the ingredients around constantly.
6. Add the sauce ingredients to the pan and stir.
7. Lower the heat to medium and move the ingredients to the edge of the pan. 
8. Add the egg to the middle of the pan and let it cook undisturbed for a couple minutes until half set and then gently stir, breaking up the egg. 
9. add the beansprouts, scallions, and tofu and stir fry for another minute. Taste and adjust seasoning with salt and pepper as needed.
10. Transfer the stir fry to a plate and top with katsuo bushi. Serve immediately.

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Keywords: stir fry, okinawan food, japan, chicken, tofu, eggs, quick, dinner ideas