Nostalgic Korean Snack: Tteokkochi, Gim-mari & Quail Egg Skewers
Nostalgic Korean Snack: Tteokkochi, Gim-mari & Quail Egg Skewers
The Taste of Childhood! Tteokkochi, Gim-mari, and Quail Egg Skewers with a Special Sauce Recipe
Remember those tteokkochi skewers we used to buy religiously from the snack shops near our elementary schools? That irresistible taste has always stayed with me, so I decided to recreate these delicious tteokkochi, gim-mari (seaweed rolls), and quail egg skewers at home. Crispy fried skewers dipped generously in our special sweet and spicy sauce will transport you back to your school days. Perfect as a snack for kids or a trip down memory lane for adults!
Skewer Ingredients- 10-12 boiled quail eggs
- 200g tteokbokki rice cakes (adjust to preference)
- 1 handful cooked glass noodles
- 3 sheets of kimbap seaweed
- 1-2 string cheese sticks (optional)
- 1/2 cup튀김가루 (Korean tempura powder)
- 1/2 cup cold water
- Cooking oil (for frying)
- 1/2 Tbsp minced garlic
- 3 Tbsp soy sauce
- 1 Tbsp corn syrup (oligo당)
- A pinch of sesame seeds
Tteokkochi Sauce Ingredients- 3 Tbsp ketchup
- 1/2 Tbsp sugar
- 1/2 Tbsp regular soy sauce (jin-ganjang)
- 2 Tbsp corn syrup (oligo당)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp minced garlic
- A pinch of sesame seeds (for garnish)
- 3 Tbsp ketchup
- 1/2 Tbsp sugar
- 1/2 Tbsp regular soy sauce (jin-ganjang)
- 2 Tbsp corn syrup (oligo당)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp minced garlic
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, let’s prepare the glass noodles. Soak about one to one and a half handfuls of dried glass noodles in lukewarm water for about 30 minutes until softened. Once soaked, briefly boil them in hot water for 2-3 minutes. Then, rinse them under cold water and drain thoroughly to remove excess moisture.
Step 2
Lightly oil a pan and add the blanched glass noodles. Stir-fry them with 3 tablespoons of soy sauce, 1 tablespoon of corn syrup, and a pinch of sesame seeds until well coated with the sauce. After stir-frying, let them cool slightly, then cut them into bite-sized pieces (about 2-3 cm) with scissors.
Step 3
Spread a moderate amount of the prepared glass noodles onto the edge (about one-quarter of the way down) of a sheet of kimbap seaweed. If using string cheese, cut it in half and place it on top of the glass noodles. Then, carefully roll the seaweed tightly around the filling. Ensure it’s rolled securely so it holds its shape on the skewer.
Step 4
Prepare the skewers. Thread 1-2 boiled quail eggs, 2-3 tteokbokki rice cakes, and one rolled gim-mari onto each skewer in sequence. For easier threading, you can briefly soak the rice cakes in hot water beforehand to make them softer.
Step 5
Now, let’s make the batter. In a bowl, combine 1/2 cup of Korean tempura powder with 1/2 cup of cold water. Whisk them together with a whisk or chopsticks until just combined, ensuring there are no dry lumps of powder. Avoid overmixing; a slightly lumpy batter will result in a crispier fried texture.
Step 6
Gently dip the quail eggs and gim-mari skewers into the prepared batter, ensuring they are evenly coated. Lightly shake off any excess batter for a cleaner fry.
Step 7
Heat a sufficient amount of cooking oil in a pot over medium-high heat to about 170-180°C (338-356°F). To test the oil temperature, drop a little batter into the oil; it should float to the surface immediately. Carefully place the battered skewers into the hot oil and fry for about 2-3 minutes, or until they are golden brown and crispy. Remove the fried skewers and place them on paper towels to drain excess oil.
Step 8
Finally, let’s make the delicious tteokkochi sauce! In a small bowl, combine 3 tablespoons of ketchup, 1/2 tablespoon of sugar, 1/2 tablespoon of regular soy sauce, 2 tablespoons of corn syrup, 1/2 tablespoon of gochujang, and 1/2 tablespoon of minced garlic. Mix well until smooth. Generously spread this sauce over the fried tteokkochi, gim-mari, and quail egg skewers, or use it as a dipping sauce. This will complete your delicious snack, just like the ones from the Korean snack bars! For an extra touch, sprinkle some sesame seeds on top for garnish. : )
