Korean-Style Bacon-Wrapped Rice Cakes

Korean-Style Bacon-Wrapped Rice Cakes are a savory, smoky, and slightly spicy street-food-inspired snack. Tender, chewy Korean rice cakes (tteok) are wrapped in crispy bacon and glazed with a gochujang-based sauce, then grilled or pan-fried to perfection. This dish offers a satisfying blend of textures and bold flavors.

Why You’ll Love This Recipe

This recipe transforms humble rice cakes into a flavor-packed appetizer or side dish. The crispy bacon adds a smoky, salty crunch to the soft, chewy tteok, while the Korean-style glaze brings heat, sweetness, and umami. It’s an easy yet impressive dish that’s ideal for gatherings, barbecue spreads, or game-day snacks.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Korean cylindrical rice cakes (tteok), soaked if refrigerated or frozen
• Bacon strips, cut in half
• Gochujang (Korean chili paste)
• Soy sauce
• Honey or brown sugar
• Rice vinegar
• Garlic, minced
• Sesame oil
• Chopped scallions (for garnish)
• Sesame seeds (optional)

Directions

1. Soak refrigerated or frozen rice cakes in warm water for 20–30 minutes until softened.
2. Wrap each rice cake with half a strip of bacon and secure with a toothpick if needed.
3. In a small bowl, mix gochujang, soy sauce, honey, rice vinegar, garlic, and sesame oil to form the glaze.
4. Heat a non-stick pan or grill over medium heat. Place bacon-wrapped rice cakes seam side down. Cook until the bacon is crispy, turning as needed.
5. Brush with glaze and continue cooking until caramelized and sticky.
6. Remove from heat and garnish with chopped scallions and sesame seeds.

Servings and Timing

• Servings: 4
• Preparation Time: 15 minutes
• Cooking Time: 15–20 minutes
• Total Time: 30–35 minutes

Variations

• Add mozzarella cheese inside the rice cake for a cheesy twist.
• Use turkey bacon or plant-based bacon for a lighter or vegetarian-friendly version.
• Substitute the glaze with teriyaki or sweet chili sauce for a different flavor.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet over medium heat or in the oven until warmed through.
• Avoid microwaving as it may affect the texture of the rice cakes.

FAQs

What are Korean rice cakes (tteok)?

Tteok are dense, chewy rice cakes made from glutinous rice flour, commonly used in Korean cuisine.

Where can I buy tteok?

They are available at Asian grocery stores, especially Korean markets, in the refrigerated or frozen section.

Do I need to pre-cook the rice cakes?

If they are fresh, no. If refrigerated or frozen, soak in warm water until softened.

Can I make these in the oven?

Yes, bake at 400°F (200°C) for about 20 minutes, brushing with glaze halfway through.

What is gochujang?

It is a Korean fermented chili paste with sweet, spicy, and savory notes.

Can I adjust the spice level?

Yes, use less gochujang or mix it with ketchup for a milder glaze.

What kind of bacon works best?

Regular cut bacon works well. Thick-cut may take longer to crisp.

Can I make these in advance?

You can wrap the rice cakes in bacon and refrigerate them, then cook just before serving.

Are these gluten-free?

Check the gochujang and soy sauce labels — use gluten-free versions if needed.

Can I grill these instead of pan-frying?

Yes, they grill beautifully and get a slightly smoky flavor.

Conclusion

Korean-Style Bacon-Wrapped Rice Cakes are a delicious fusion of texture and taste. The crispy bacon, spicy glaze, and chewy rice cake make each bite deeply satisfying and full of bold Korean flavor. Perfect as a snack, side dish, or appetizer, this recipe is guaranteed to impress and delight.

Print