Nostalgic Street-Style Tteokkochi
Nostalgic Street-Style Tteokkochi
Baek Jong-won’s Tteokkochi Recipe: How to Make Delicious Tteokkochi Sauce
Relive your childhood memories with this easy-to-make Tteokkochi at home! The perfect balance of slightly spicy and sweet sauce with chewy rice cakes is irresistible. It’s a fantastic snack for kids and a great accompaniment for adult beverages. 🙂 http://blog.naver.com/qw3859
Tteokkochi Ingredients- 2 handfuls of tteokbokki tteok (rice cakes, about 200g)
Delicious Tteokkochi Sauce- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp ketchup
- 1.5 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp water
- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp ketchup
- 1.5 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp water
Cooking Instructions
Step 1
Since the rice cakes might be stiff, blanch them in boiling water for about 1-2 minutes. This will soften them, making them easier to grill and absorb the sauce better.
Step 2
While the rice cakes are blanching, it’s time to make the delicious sauce. In a bowl, combine gochujang, gochugaru, soy sauce, minced garlic, sugar, ketchup, oligosaccharide, and 1 tablespoon of water. Mix them thoroughly. It’s important to break down any clumps to ensure a smooth sauce!
Step 3
Pour the prepared sauce into a small pot and bring it to a gentle boil over low heat. Simmering the sauce briefly allows the ingredients to meld together and develop a richer flavor. Stir occasionally to prevent sticking.
Step 4
Drain the blanched rice cakes and immediately rinse them under cold running water. Rinsing in cold water prevents the cakes from sticking together and helps maintain their chewy texture. After rinsing, thoroughly pat the rice cakes dry with paper towels. Residual moisture can cause oil to splatter when frying.
Step 5
Thread the dried rice cakes onto skewers, arranging them neatly. Skewering 2-3 cakes per stick makes them easy to handle and visually appealing. Leave a small gap between each cake on the skewer to ensure even heat distribution during cooking.
Step 6
Now, it’s time to grill the skewered rice cakes until golden brown. Heat a generous amount of cooking oil in a frying pan over medium-low heat. Once the oil is warm, place the skewered rice cakes in the pan. Grill them, flipping occasionally, until they are golden brown and slightly crispy. Be mindful of the heat to prevent burning.
Step 7
Once the rice cakes are perfectly grilled, generously brush them with the prepared and warmed sauce. This is the final step! Applying the sauce while the cakes are hot ensures it soaks in beautifully. For an extra touch, sprinkle some sesame seeds on top before serving. Enjoy your delicious Tteokkochi!
