Crispy Tofu and Rice Cake Gangjeong
Crispy Tofu and Rice Cake Gangjeong
How to Make Crispy Tofu and Rice Cake Gangjeong
A delightful snack combining chewy rice cakes and savory tofu with a spicy-sweet sauce, perfect for both adults and children. This gangjeong offers a satisfying crunch from the fried tofu and rice cakes, coated in a flavorful glaze.
Main Ingredients- 1 block (approx. 300-400g) firm tofu
- 1 stick (approx. 200-250g) gara tteok (Korean rice cake)
- Sunflower seeds, for garnish
- Cooking oil, for deep-frying
Spicy-Sweet Gangjeong Sauce- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar
- 2 Tbsp ketchup
- 1 Tbsp corn syrup or oligodang
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar
- 2 Tbsp ketchup
- 1 Tbsp corn syrup or oligodang
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, cut the tofu into 1.5 to 2 cm cubes. Place the cubed tofu on paper towels and sprinkle salt evenly over the surface. Repeat this process 2-3 times. This step helps to remove excess moisture from the tofu, ensuring it becomes crispier when fried. Let it sit for about 5-10 minutes to allow the moisture to drain.
Step 2
Cut the gara tteok (rice cakes) into bite-sized pieces, about 2-3 cm in length. If they are too long, they might be difficult to handle during frying and coating.
Step 3
In a small bowl, combine all the sauce ingredients: 2 Tbsp gochujang, 2 Tbsp ketchup, 1 Tbsp soy sauce, 1 Tbsp minced garlic, 1 Tbsp sugar, 1 Tbsp oligodang, and 1 Tbsp sesame oil. Whisk them together until well combined to create the flavorful gangjeong sauce. Finely chop the sunflower seeds to be used as a garnish.
Step 4
Heat a generous amount of cooking oil in a pan over medium heat. Once the oil is hot enough (a drop of batter should sizzle and float immediately), carefully add the prepared tofu cubes. Fry them until all sides are golden brown and the exterior is crispy. Avoid using excessively high heat, as this can burn the outside while leaving the inside undercooked.
Step 5
Transfer the fried tofu to a plate lined with paper towels or a wire rack to drain off excess oil. This is crucial for maintaining a crispy texture.
Step 6
After draining most of the oil from the pan, fry the rice cakes in the same oil. Roll them around so they become golden brown and slightly puffed. Be careful not to over-fry, as they can become hard.
Step 7
Place the fried rice cakes on paper towels to absorb any excess oil, similar to how you handled the tofu. This helps preserve their crispiness.
Step 8
Now, pour the prepared gangjeong sauce into the pan. Cook over medium-low heat, stirring constantly with a spatula, until the sauce begins to bubble and thicken slightly. Keep an eye on the heat to prevent the sauce from burning.
Step 9
Once the sauce is simmering, add the fried tofu and rice cakes. Gently toss them to coat evenly with the sauce. Be careful not to stir too vigorously, as the rice cakes might break.
Step 10
Continue to cook for another 1-2 minutes, stirring occasionally, until the sauce has reduced and become syrupy, coating the tofu and rice cakes nicely. Don’t let the sauce reduce too much, or it will become too thick. Finally, sprinkle the finely chopped sunflower seeds over the top. Your delicious crispy tofu and rice cake gangjeong is ready! It’s best enjoyed warm.
