Crispy Corn Fritter Tteokbokki: A Burst of Flavor!
Crispy Corn Fritter Tteokbokki: A Burst of Flavor!
Tteokbokki with Crispy Corn Fritters – Perfect for Kids’ Snacks and Beer Pairings
Experience the delightful ‘pop’ and texture of canned corn like never before in this unique tteokbokki! The crispy corn fritters, paired with chewy rice cakes, create an irresistible dish that’s hard to stop eating. If you’re tired of the same old tteokbokki, why not try a new style that’s perfect for any occasion? While the classic chewy texture of market-style rice tteokbokki is beloved, exploring new flavors at home is always exciting. Today, we’re making ‘Corn Fritter Tteokbokki,’ a dish that elevates simple canned corn into a star ingredient. It’s not only a crowd-pleasing snack for children but also a fantastic accompaniment to a cold beer. Get ready for a tteokbokki adventure!
Main Ingredients- 300g Tteokbokki rice cakes (rice cakes recommended)
- 5 Tbsp canned corn kernels (drained)
- 10cm length green onion (chopped)
- 4 Tbsp tempura flour or cornstarch
- 360ml water (approx. 2 paper cups)
- 5 Tbsp cooking oil
- 2 slices processed cheese
Sauce Ingredients- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 2.5 Tbsp sugar
- 0.5 Tbsp corn syrup or oligodang
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 2.5 Tbsp sugar
- 0.5 Tbsp corn syrup or oligodang
Cooking Instructions
Step 1
Start by preparing your tteokbokki rice cakes and canned corn. Using rice cakes will enhance the chewy texture of the dish.
Step 2
Drain the canned corn kernels thoroughly. In a bowl, combine the drained corn with 4 tablespoons of tempura flour or cornstarch, tossing gently until each kernel is evenly coated. This coating will ensure the corn fries up nice and crispy.
Step 3
Heat about 5 tablespoons of cooking oil in a frying pan over medium heat. Add the coated corn kernels and fry until they are golden brown and crispy. Since we’re not deep-frying a large batch, a frying pan works perfectly well.
Step 4
Once the corn fritters are nicely fried, remove them from the pan and place them on a paper towel-lined plate to drain excess oil. While the fritters are cooling and losing their grease, let’s get started on the delicious tteokbokki sauce!
Step 5
In a pot, combine 360ml of water (approximately 2 paper cups) with 2 tablespoons of gochujang and 1 tablespoon of gochugaru. Stir well to dissolve the pastes and flakes.
Step 6
Next, add 2 tablespoons of soy sauce to the pot. This will add a savory depth and umami to your tteokbokki sauce.
Step 7
Stir in 0.5 tablespoon of corn syrup or oligodang. This will contribute to the sauce’s sweetness and give it a lovely glossy finish.
Step 8
Finally, add 2.5 tablespoons of sugar. Whisk all the sauce ingredients together until well combined. Bring the sauce to a boil over high heat, then reduce to a simmer.
Step 9
Once the sauce is boiling, add the prepared tteokbokki rice cakes. Cook them until they become soft and chewy, stirring occasionally to prevent sticking.
Step 10
When the rice cakes are nearly cooked, add the chopped green onions. Reduce the heat to medium and let the sauce simmer and thicken, allowing the flavors to meld together beautifully. Stir frequently as the sauce reduces to prevent the tteok from burning at the bottom.
Step 11
Transfer the finished tteokbokki to a serving dish. Generously top with the crispy corn fritters you prepared earlier. Finish by placing 2 slices of processed cheese on top and letting them melt. Your delightful Crispy Corn Fritter Tteokbokki is now ready! Enjoy the amazing combination of chewy rice cakes, crunchy corn, and creamy melted cheese.
