Spicy Pan-fried Seafood Rice Cake

Steps

How to make it

Prep 22 min · Cook 22 min

1. Prep: If Korean rice cake sticks 150 g are firm from the fridge, soak in warm water 10 minutes until slightly soft, then drain. Clean squid 150 g, remove innards, and cut into rings; peel shrimp 6, leave tails on; purge and rinse clams 200 g; shred onion ½.
2. In a small bowl, mix gochujang 1.5 Tbsp, gochugaru 1 Tbsp, sugar 1 tsp, and minced garlic 1 Tbsp into a spicy stir-fry sauce; set aside.
3. Preheat a skillet over medium heat with 1 Tbsp oil; stir-fry onion and minced garlic 1 Tbsp 1 minute until translucent and fragrant.
4. Add squid, shrimp, and clams; stir-fry over high heat 2 minutes until shrimp turn pink and clams open (discard any that stay closed).
5. Add drained rice cakes and the prepared spicy sauce; stir-fry over high heat 1 minute until the rice cakes are evenly coated.
6. Pour in broth or water 100 ml, cover, and simmer over medium heat 5 minutes, stirring to prevent sticking so the rice cakes absorb the sauce.
7. Uncover and reduce over high heat 1–2 minutes until the sauce is thick and clings to the rice cakes and seafood. Top with sesame seeds or scallions and serve hot.

Tips & storage

Make it easier

• Mix the seasonings completely before cooking to ensure even flavor distribution.
• A hot pan with hot oil is key to locking in juices and flavor.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Best enjoyed on the day it is made; refrigerate components separately when possible.

Substitutions

Optional add-ins