Stir-Fried Kimchi Rice Cakes

  • Author: Joyce | Pups with Chopsticks
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 Servings 1x
  • Category: Main, Side
  • Cuisine: Korean, Asian


A quick and easy stir-fried kimchi rice cakes recipe that’s satisfyingly chewy and sticky packed with umami and smokey flavours.



  • 1 lb pork shoulder or pork butt (sliced)
  • 1 1/2 cups kimchi
  • 1 small carrot (cut into thin match sticks)
  • 1 onion (sliced)
  • 1 1/2 cups rice cake (frozen or fresh)
  • 1 1/2 tablespoon soy sauce (to marinate the pork)
  • 1 tablespoon butter


Toppings (Optional)

  • sesame seeds
  • green onions
  • bonito flakes



  1. Slice pork and marinate in soy sauce for a few minutes
  2. Slice the onions into thin slices and put aside
  3. Julienne the carrots into matchsticks and put aside
  4. Chop the kimchi and put aside
  5. Chop the kimchi and put aside
  6. Put the rice cakes in a colander or strainer and run under hot water for 1 minute

Putting it Together

  1. Set stove to medium-high heat and put some oil and butter into a frying pan
  2. When the butter has melted and the pan is hot add in the pork and cook it until it the meat has been browned. (approximately 5 minutes)
  3. Add in the kimchi, carrots and onions and cook for another 5 minutes
  4. Add in the rice cakes and sauce then stir fry until the rice cakes are soft (approximately 3 minutes)
  5. Garnish with toppings and enjoy! ?


  • Serving Size: 1 Serving
  • Calories: 395 kcal
  • Sugar: 3 g
  • Sodium: 1209 mg
  • Fat: 22 g
  • Carbohydrates: 19 g
  • Protein: 21 g

Keywords: tteokbokki, stir fried rice cakes, kimchi