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Sweet and Spicy Rice Cakes

Keyword: instant pot, rice cakes
Servings: 2 servings

Ingredients

  • 2 cups cylindrical Korean rice cakes tteok
  • 1/4 cup chili crunch oil adjust to your spice preference
  • 4-5 cloves of garlic minced
  • 1 medium onion thinly sliced
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 cup chicken broth
  • Green onions chopped, for garnish
  • Sesame seeds for garnish

Instructions

  • Add the Korean rice cakes to the pot.
  • Set your Instant Pot to "Sauté" mode. Add the chili crunch oil and sauté the minced garlic and sliced onions for a few minutes until they become fragrant.
  • Stir in the soy sauce and brown sugar. Sauté for another minute to combine the flavors.
  • Pour in the 1 cup of chicken broth. Stir everything together.
  • Close the Instant Pot and set it to pressure cook mode for 4 minutes at high pressure.
  • After the cooking cycle is complete, perform a quick pressure release.
  • You can adjust the spiciness by adding more chili crunch oil if needed. Stir well.
  • Garnish the dish with chopped green onions and sesame seeds for added flavor and a pop of color.
  • Enjoy.