Savory Soy Sauce Tteokgangjeong (Sweet & Savory Rice Cake)
Savory Soy Sauce Tteokgangjeong (Sweet & Savory Rice Cake)
Perfect for Entertaining Guests! Deeply Flavored Soy Sauce Tteokgangjeong by. Chorok Cooking
Presenting the second recipe from Chef ‘Chorok Cooking’! This Soy Sauce Tteokgangjeong features a rich, savory soy sauce glaze. We’ve added chicken breast between slits in the gara tteok (rice cakes) for a more substantial flavor. Crispy garlic chips and crushed peanuts provide a delightful chewy texture, offering a complex sensory experience with every bite. It’s a dish that brings together diverse textures and tastes.
Essential Ingredients- Gara tteok (rice cake) 1 log (approx. 20cm/100g)
- Chicken breast 30g
- Whole garlic cloves 3 (approx. 20g)
- Crushed peanuts (peanut pieces) 5g
Sauce & Frying Ingredients- Minced garlic 1 Tbsp
- Soy sauce 3 Tbsp
- Sugar 2 Tbsp
- Corn syrup 1 Tbsp
- Oyster sauce 1/2 Tbsp
- Mayonnaise 1/2 Tbsp
- Sesame oil 1/2 Tbsp
- Salt to taste
- Pepper to taste
- Potato starch 30g
- Water 3 Tbsp
- Cooking oil (for frying)
- Minced garlic 1 Tbsp
- Soy sauce 3 Tbsp
- Sugar 2 Tbsp
- Corn syrup 1 Tbsp
- Oyster sauce 1/2 Tbsp
- Mayonnaise 1/2 Tbsp
- Sesame oil 1/2 Tbsp
- Salt to taste
- Pepper to taste
- Potato starch 30g
- Water 3 Tbsp
- Cooking oil (for frying)
Cooking Instructions
Step 1
First, let’s prepare the chewy rice cakes. Cut the gara tteok into 6-7cm lengths. Then, using a small paring knife, make a slit lengthwise down the center of each piece. This makes it easier to fill with the chicken and helps the sauce penetrate.
Step 2
Next, we’ll make the garlic chips. Peel the whole garlic cloves and slice them thinly, about 0.2cm thick. Thin slices will crisp up nicely when fried.
Step 3
Finely mince the chicken breast. Season the minced chicken lightly with salt and pepper. Carefully stuff this seasoned chicken mixture into the slits you made in the rice cakes.
Step 4
Now, let’s make the savory soy sauce. In a bowl, combine 1 Tbsp minced garlic, 3 Tbsp soy sauce, 2 Tbsp sugar, 1 Tbsp corn syrup, 1/2 Tbsp oyster sauce, 1/2 Tbsp mayonnaise, 1/2 Tbsp sesame oil, and 3 Tbsp water. Whisk everything together until well combined and the sugar is dissolved.
Step 5
Before filling the rice cakes with chicken, you can mix a portion of the prepared soy sauce with the minced chicken for an even deeper flavor. (Optional: Mix some sauce with the chicken).
Step 6
It’s time to coat the rice cakes for frying. Place 30g of potato starch in a shallow dish. Roll the stuffed rice cakes evenly in the starch, ensuring a thin, even coating. Gently shake off any excess starch.
Step 7
Heat a generous amount of cooking oil in a pan over medium-low heat. Add the thinly sliced garlic and fry until golden brown and crispy. Remove the fried garlic chips and drain them on paper towels. These will add a wonderful crunch.
Step 8
In the same pan (adding a little more oil if needed), place the starch-coated rice cakes and fry them until golden brown and chewy. Cook over medium heat, turning them occasionally, until all sides are nicely browned and slightly crisp. Be careful not to use heat that’s too high, which can burn the outside before the inside is cooked.
Step 9
Once the rice cakes are beautifully browned, pour all the prepared soy sauce into the pan. Stir continuously over medium-low heat for about 1-2 minutes, allowing the sauce to thicken and coat the rice cakes evenly. Make sure the sauce doesn’t burn, and that the tteokgangjeong gets a glossy finish.
Step 10
Transfer the finished Tteokgangjeong to a serving plate. Garnish generously with the crispy fried garlic chips and the crushed peanuts. This creates a delicious Soy Sauce Tteokgangjeong with a wonderful combination of chewy rice cakes and crunchy toppings! You can also drizzle a little extra sauce over the top.
