Pan-Toasted Rice Cakes with Honey and Sesame Seeds

Name: Pan-Toasted Rice Cakes with Honey and Sesame Seeds
Cuisine: Korean
Ingredients: 2 tsp vegetable oil; 225 g (8 oz) (about 1 cm/½ in wide), fresh, long cylindrical rice cakes (dduk), cut into 7.59 cm (3-3½ in) long sticks and pulled apart; 225 g (8 oz) (about 1 cm/½ in wide), fresh, long cylindrical rice cakes (dduk), cut into 7.59 cm (3-3½ in) long sticks and pulled apart; 225 g (8 oz) (about 1 cm/½ in wide), fresh, long cylindrical rice cakes (dduk), cut into 7.59 cm (3-3½ in) long sticks and pulled apart; 2 tbsp honey; 1 tsp toasted sesame oil; 1 tsp roasted sesame seeds; Generous pinch of sea salt

Preparation info

Serves
2

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

Another way to toast rice cakes is in a frying pan, where you have more control over how blistered and soft they get. I like to top these with another classic Korean combo: honey and sesame seeds.

Ingredients

2 tsp vegetable oil
225 g (8 oz) (about 1

Asia
Korea
Starter
Vegetarian
Gluten-free

Method

IN A MEDIUM heavy-based frying pan, heat the vegetable oil over a medium heat. Add the rice cakes, tossing to coat. The rice cakes will stick to one another initially; just separate them with tongs or chopsticks. Cook for 10 minutes, shaking the pan occasionally, until the outsides are just barely golden in spots and the insides are warm and soft.

Transfer to a platter and top wi