Korean Rice Cake

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.

Chewy, spicy, savory tteokbokki is a supremely satisfying Korean dish of crispy rice cakes in a gochujang-based sauce. Bok choy brings balance to our version.

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.