Crispy Outside, Chewy Inside Tteokkochi
Crispy Outside, Chewy Inside Tteokkochi
Make Tteokkochi Like in Pyeonstorang: Crispy and Chewy Delights!
Remember those delicious tteokkochi (skewered rice cakes) we used to buy from snack bars in front of our schools? They’re harder to find these days, but we’ve recreated that nostalgic flavor at home! Following a recipe inspired by Pyeonstorang, this tteokkochi boasts a delightful ‘crispy outside, chewy inside’ texture that will transport you back to your school days. It’s a perfect, utterly delicious snack that brings back fond memories and satisfies your cravings. It’s also a fun recipe to make with kids!
Tteokkochi Ingredients- 20 pcs Tteokbokki tteok (rice cakes for tteokbokki)
- 2 stalks Green onions (white parts)
- Vegetable oil, as needed
Cooking Instructions
Step 1
First, prepare the star of our tteokkochi: the tteokbokki tteok (rice cakes). Rinse them thoroughly under running water. Once cleaned, arrange the rice cakes in a single layer in a frying pan without turning on the heat. It’s important not to overlap them; spreading them out evenly ensures they cook uniformly. If you want to make more, use a larger pan or cook in batches.
Step 2
Next, prepare the green onions that will add wonderful flavor. Cut the white parts of 2 green onion stalks into pieces roughly the size of the diameter of your arranged rice cakes. Cutting them into manageable pieces will be easier for kids to enjoy.
Step 3
Tuck the prepared white parts of the green onions between the rice cakes. As the tteokkochi cooks, the fragrance of the green onions will infuse into the rice cakes, making them even more delicious.
Step 4
Now it’s time to cook the rice cakes. Drizzle about three rounds of vegetable oil into the frying pan. Start with high heat to warm the pan, then reduce the heat to medium. This prevents the rice cakes from burning while they cook.
Step 5
Let’s make the flour coating that will give our tteokkochi that perfect crispiness. In a bowl, combine 3 tablespoons of flour with 120ml of water. Whisk well until there are no lumps. If you don’t have flour, rice flour works as a good substitute.
Step 6
Once the rice cakes are cooking over medium heat and the green onions start to bubble, gently pour the flour mixture around the rice cakes and green onions. Try to distribute it evenly, avoiding pouring it all in one spot.
Step 7
Maintain a medium-low heat and let the rice cakes cook gently, almost as if simmering. This step is crucial for achieving a crispy exterior while keeping the inside soft and chewy.
Step 8
While the rice cakes are cooking, prepare the delicious tteokkochi sauce. In a small bowl, combine 4 tablespoons of sugar, 3 tablespoons of sesame oil, 3 tablespoons of ketchup, and 2 tablespoons of gochujang. Stir everything together until well combined. Feel free to adjust the sugar and gochujang to suit your taste preferences.
Step 9
When the rice cakes have cooked enough that they’re no longer sticking together and can be easily shaken in the pan, it’s time to flip them. If they’re stuck, trying to flip them directly can cause them to break or lose their shape. Here’s a little trick to help you flip them perfectly!
Step 10
Use a plate to flip the rice cakes safely. Place a plate of appropriate size on top of the pan, then hold both the pan and the plate firmly together and flip them over. This way, the rice cakes remain intact and flip all at once.
Step 11
Here’s what the rice cakes look like after being flipped using the plate method. One side is beautifully golden brown, and the green onions are also nicely cooked, creating an appetizing appearance.
Step 12
Now, it’s time to cook the other side of the tteokkochi. Add another drizzle of oil to the pan, place the flipped rice cakes back in, and cook the other side for about 3 minutes. This will make the exterior even crispier. Once both sides are nicely browned, transfer the tteokkochi to a serving plate.
Step 13
To cater to different preferences, you can coat only half of the rice cakes with the sauce, leaving the other half plain. Alternatively, you could serve the sauce on the side for dipping, which kids might enjoy. Finally, generously sprinkle sesame seeds over the tteokkochi for a beautiful finish.
Step 14
Taste the finished tteokkochi! It truly brings back the authentic flavor of the tteokkochi from our school days, making it extra special. My daughter and son, who love tteokbokki, absolutely loved it and gave it rave reviews. They mentioned it had a different charm compared to the tteokkochi they usually eat.
Step 15
This tteokkochi has a unique appeal, quite different from the ‘so tteok’ (sausage and rice cake skewers) you find at highway rest stops. It’s not too salty or too sweet, with a well-balanced flavor. The addition of sesame oil gives it a wonderfully nutty aroma. Perhaps it’s the sesame oil that makes it less spicy and less sweet, creating a milder, less aggressive taste. My daughter practically devoured half the plate!
Step 16
Because they are coated in flour and fried until crispy, the outside is satisfyingly crunchy, while the inside remains wonderfully chewy and moist – the perfect ‘crispy outside, chewy inside’ texture. This texture is a huge hit with kids, and adults will find it incredibly enjoyable too. Beyond the tteokkochi itself, the sweet juices released from the grilled green onions significantly enhance the overall flavor.
Step 17
The chewy texture is absolutely delightful. I only used a couple of green onion stalks this time, but next time, I’ll add even more for a richer flavor and texture. Since the kids love it so much, I plan to make this frequently. Enjoy your delicious tteokkochi snack time!
