Savory Sesame Oil Tteokbokki: An Easy Snack
Leftover Rice Cake Soup Rice Cakes? Super Simple Sesame Oil Tteokbokki Recipe
After the Lunar New Year holidays, we always have plenty of rice cake soup, which means lots of tteokguk tteok (rice cakes for soup) are a pantry staple. This year, I received a generous amount as gifts and from my mother, so I need to find various ways to enjoy them. First up is this incredibly simple and easy dish: Sesame Oil Tteokbokki, a fantastic way to use leftover rice cake soup rice cakes. It’s satisfying, delicious, and perfect for a quick snack or meal.
Ingredients
- 2 handfuls Tteokguk Tteok (rice cakes for soup, approx. 200g)
- 1-2 Cheongyang chili peppers (or other spicy chili)
- 1 Red chili pepper
- 4 Tbsp Perilla oil (deulgireum)
- 1 Tbsp Soy sauce (or oyster sauce)
- 1 Tbsp Oligodang (corn syrup) or grain syrup
- A pinch of sesame seeds
Cooking Instructions
Step 1
Rinse the Tteokguk Tteok thoroughly under cold water. After rinsing, drain them well in a colander. Ensuring the rice cakes are well-drained will help prevent oil splattering during cooking.
Step 2
Finely chop the Cheongyang chili peppers and red chili pepper. If you prefer less heat, you can reduce the number of spicy chilies or omit them entirely. For a spicier kick, add two Cheongyang chilies.
Step 3
Heat a non-stick pan over medium heat. Add the drained Tteokguk Tteok and generously pour in the 4 tablespoons of perilla oil. Stir-fry the rice cakes, ensuring they don’t stick together.
Step 4
You’ll notice the rice cakes becoming translucent and the nutty aroma of the perilla oil filling the air. If you don’t have perilla oil, sesame oil or a flavorful olive oil can be used as a substitute.
Step 5
A simple test to check if the rice cakes are cooked is to pierce one with chopsticks. If they pierce easily and are soft, they are almost ready.
Step 6
Once the rice cakes are tender, reduce the heat to low. Add 1 tablespoon of soy sauce (or oyster sauce) around the edges of the pan and stir to coat the rice cakes evenly.
Step 7
For a touch of sweetness, add 1-2 tablespoons of oligodang (corn syrup) or grain syrup. If you have a sweet tooth or are serving children, feel free to add a little more sweetness. Adjust to your preference.
Step 8
Increase the heat back to medium and quickly stir-fry for about 30 seconds to 1 minute, allowing the sauce to coat the rice cakes evenly. Be careful not to burn the rice cakes; a quick stir-fry is key.
Step 9
Turn off the heat. Garnish with the chopped chili peppers and a sprinkle of sesame seeds. Gently toss everything together. The mild spice from the chilies and the nutty crunch of the sesame seeds add a wonderful finishing touch.
