Chewy Fish Cake and Rice Cake Gangjeong (Sweet and Spicy Glazed Bites)
Chewy Fish Cake and Rice Cake Gangjeong (Sweet and Spicy Glazed Bites)
Feeling peckish? Try these delicious Fish Cake and Rice Cake Gangjeong!
Are you hungry late at night, or just need a quick snack? Instead of plain tteokbokki, why not try these delightful Fish Cake and Rice Cake Gangjeong? They’re a perfect treat for kids and adults alike, offering a satisfying chewy texture from the rice cakes and a delightful bite from the fish cakes, all coated in a sweet and savory glaze. Enjoy this simple yet impressive snack!
Main Ingredients- 1 cup rice cake for tteokbokki (or tteokguk rice cake) (approx. 150g)
- 2 cups fish cake, cut into bite-sized pieces (approx. 150g)
Sauce Ingredients- 1 Tbsp gochujang (Korean chili paste) (approx. 15g)
- 1 Tbsp ketchup (approx. 15g)
- 1 Tbsp sugar (approx. 15g)
- 1/2 Tbsp mirin (or cooking wine) (approx. 7ml)
- 2 Tbsp corn syrup (or rice syrup) (approx. 30g)
- 1/2 tsp oyster sauce (approx. 2.5ml)
- 1 Tbsp sesame seeds (approx. 5g)
- 1 Tbsp sesame oil (approx. 15ml)
- 1 Tbsp gochujang (Korean chili paste) (approx. 15g)
- 1 Tbsp ketchup (approx. 15g)
- 1 Tbsp sugar (approx. 15g)
- 1/2 Tbsp mirin (or cooking wine) (approx. 7ml)
- 2 Tbsp corn syrup (or rice syrup) (approx. 30g)
- 1/2 tsp oyster sauce (approx. 2.5ml)
- 1 Tbsp sesame seeds (approx. 5g)
- 1 Tbsp sesame oil (approx. 15ml)
Cooking Instructions
Step 1
First, prepare the rice cakes and fish cakes. If your rice cakes are hard, soak them in cold water for a short while. Cut the fish cakes into bite-sized pieces, about 2-3 cm. You can adjust the ratio of rice cakes to fish cakes based on your preference.
Step 2
Now, let’s make the delicious gangjeong sauce. In a small bowl, combine 1 Tbsp gochujang, 1 Tbsp ketchup, 1 Tbsp sugar, 1/2 Tbsp mirin, 2 Tbsp corn syrup, and 1/2 tsp oyster sauce. Mix well with a spoon until smooth. Feel free to adjust the sauce proportions to your taste.
Step 3
Heat a generous amount of cooking oil in a pan over medium-low heat. Add the prepared rice cakes and fish cakes. Stir-fry them until they are lightly golden brown and slightly crispy. This process will make the rice cakes chewy on the inside and slightly crispy on the outside, while enhancing the flavor of the fish cakes. After frying, you can carefully wipe off excess oil from the pan with a paper towel for a cleaner finish.
Step 4
Transfer the fried rice cakes and fish cakes to a bowl. Pour all the prepared gangjeong sauce over them. Quickly toss everything together until the rice cakes and fish cakes are evenly coated with the sauce. Keep the heat low or turn it off temporarily to prevent the sauce from burning.
Step 5
Finally, add 1 Tbsp sesame seeds and 1 Tbsp sesame oil for extra flavor and aroma. Mix gently once more. The nutty aroma of sesame oil and the delightful crunch of sesame seeds will elevate the taste of your fish cake and rice cake gangjeong.
Step 6
For an extra touch, you can sprinkle some crushed peanuts or almonds on top for added texture and nuttiness. (I didn’t have any nuts on hand this time! ^^;) Enjoy them while they’re warm for the best flavor!
