Spicy and Sweet Tteokgangjeong (Korean Crispy Rice Cakes)
Delicious Snack: Spicy Tteokgangjeong Recipe
Spicy Tteokgangjeong is a perfect snack! It has a different charm than tteokbokki. Enjoy this delightful Korean crispy rice cake with a perfect balance of spicy, sweet, and chewy textures.
Main Ingredients
- 300g rice cakes (tteokbokki tteok or tteokgangjeong tteok)
- Sesame oil or cooking oil, as needed (for frying or pan-frying)
Spicy-Sweet Sauce
- 1 Tbsp gochujang (Korean chili paste)
- 1/3 Tbsp minced garlic
- 1/2 Tbsp maesilcheong (green plum syrup) or corn syrup
- 1/2 Tbsp oligo-dang (oligodextrose syrup) or corn syrup
- A pinch of sesame oil (for final aroma)
- 1 Tbsp gochujang (Korean chili paste)
- 1/3 Tbsp minced garlic
- 1/2 Tbsp maesilcheong (green plum syrup) or corn syrup
- 1/2 Tbsp oligo-dang (oligodextrose syrup) or corn syrup
- A pinch of sesame oil (for final aroma)
Cooking Instructions
Step 1
Prepare the rice cakes: If using tteokbokki tteok, gently rinse them under running water to separate any stuck pieces. Then, thoroughly pat them dry with paper towels. Residual moisture can cause oil splattering when frying or pan-frying.
Step 2
Pan-fry the rice cakes: Heat a generous amount of sesame oil (or cooking oil) in a pan over medium-low heat. Add the prepared rice cakes and cook, rolling them gently, until they are lightly golden brown and slightly chewy on the outside. (Tip: For a crispier texture, you can increase the oil temperature slightly and fry them until crispy.)
Step 3
Make the sauce and coat: In a small bowl, combine 1 Tbsp gochujang, 1/3 Tbsp minced garlic, 1/2 Tbsp maesilcheong, and 1/2 Tbsp oligo-dang. Mix well to create the sauce. Remove the pan from heat briefly (or keep it on low heat), pour the sauce over the cooked rice cakes, and quickly toss to coat evenly. Finish by drizzling in a pinch of sesame oil for added aroma and toss once more. Your delicious Tteokgangjeong is ready!
