Dad’s Toasted Rice Cakes with Sesame Oil, Gochugaru and Salt

My dad toasts rice cakes in the oven until they get nice and crusty on the outside and soft and chewy on the inside. He then drizzles them with sesame oil, chilli flakes and salt. So simple and satisfying. It’s essential to use fresh – not frozen – cylindrical rice cakes for this recipe. The toothsome texture will prove to be addictive, and you’ll soon find yourself craving these snacks.