Spicy & Sweet Crispy Rice Cakes (Tteokgangjeong)
Spicy & Sweet Crispy Rice Cakes (Tteokgangjeong)
Delicious Snack: Spicy & Sweet Crispy Rice Cakes (Tteokgangjeong) Recipe
A neighbor gifted me some delicious tteokbokki rice cakes! This recipe transforms them into an even more irresistible treat. Enjoy the chewy rice cakes coated in a perfectly balanced spicy and sweet sauce. It’s a delightful snack that’s sure to be a hit!
Main Ingredients- 200g Tteokbokki rice cakes (about 1 to 1.5 long logs)
- 2 Tbsp Cooking oil
- Sesame seeds, to taste (optional)
Spicy & Sweet Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochujang (sweet & spicy chili sauce)
- 100ml Pear juice
- 1 tsp Grated fresh ginger (or a pinch of ginger powder)
- 1 Tbsp Corn syrup (or rice syrup)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochujang (sweet & spicy chili sauce)
- 100ml Pear juice
- 1 tsp Grated fresh ginger (or a pinch of ginger powder)
- 1 Tbsp Corn syrup (or rice syrup)
Cooking Instructions
Step 1
First, prepare the star of our Tteokgangjeong: the rice cakes! About 200g is a good portion for 1-2 people. (I admit, I ate them all myself!)
Step 2
Cut the rice cakes into bite-sized pieces. Slicing them into pieces that are easy to eat in one bite or long enough to skewer will make them even better.
Step 3
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the cut rice cakes, making sure not to overcrowd the pan, and pan-fry them until golden brown.
Step 4
Continue to pan-fry, flipping the rice cakes occasionally, until all sides are evenly golden and slightly crispy. This step creates that wonderful contrast between a slightly crisp exterior and a chewy interior.
Step 5
It’s best to pan-fry the rice cakes only to this point. This should take about 5-6 minutes over low to medium-low heat. Stop when they just start to look golden brown.
Step 6
If you fry the rice cakes for too long, they can become hard and tough once the sauce cools down. So, please refer to the picture in step 10 and aim for that exact level of crispiness!
Step 7
Turn off the heat under the pan. Add all the ingredients for the ‘Spicy & Sweet Sauce’. Don’t worry if there’s still a little cooking oil from frying the rice cakes; it’s fine to leave it in. (If you feel there’s too much oil, you can gently wipe some away. I usually leave it.)
Step 8
Now, turn the heat back on to low. Stir the sauce continuously to coat the rice cakes evenly and let it simmer and thicken. Since pear juice is used, the sauce can burn easily, so keep a close eye on the heat.
Step 9
Once the pear juice has reduced and the sauce begins to thicken slightly, add the corn syrup. Let it come to a gentle boil, then reduce the heat slightly.
Step 10
When the sauce has thickened to your liking, add the pan-fried rice cakes back into the pan. Toss them quickly to coat evenly with the sauce. Stir vigorously until the sauce clings to the rice cakes, then immediately turn off the heat. This ensures the sauce doesn’t clump and results in a beautifully finished dish.
Step 11
Tteokgangjeong is ready! (Oh dear, I think I pan-fried my rice cakes a bit too long, so the surface feels a little hard. Remember the tip from step 5!)
Step 12
Finally, sprinkle with sesame seeds for an extra touch of flavor and visual appeal.
Step 13
The taste is just like the popular street food Tteokbokki sauce – a perfect balance of spicy and sweet that everyone will love! The combination of chewy rice cakes and delicious sauce is truly fantastic.
