Sweet & Chewy Garaetteok Dango: Crispy Outside, Gooey Inside!
Sweet & Chewy Garaetteok Dango: Crispy Outside, Gooey Inside!
More Delicious Than Honey Rice Cakes: A Special Garaetteok Dango Recipe
Introducing our Garaetteok Dango recipe, featuring a crispy exterior and a delightfully chewy interior, even more delicious than honey rice cakes! We’ve grilled savory garaetteok (Korean cylinder-shaped rice cakes) until perfectly golden and then coated them generously with a sweet, cinnamon-infused dango sauce. While plain grilled garaetteok is already tasty, this special sauce takes it to a whole new level! It’s naturally bound to be delicious. Enjoy this irresistibly sweet and satisfying treat!
Rice Cakes and Grilling Ingredients- 2 sticks Garaetteok (approx. 300g)
- 1 Tbsp Grapeseed oil (for grilling)
- A pinch of sesame seeds (for garnish)
Delicious Dango Sauce- 2 Tbsp Brown sugar
- 1 Tbsp Soy sauce
- 2 Tbsp Mirin (or cooking wine)
- 2 Tbsp Honey or corn syrup
- 3 Tbsp Water
- A pinch of Cinnamon powder (adjust to taste)
- 2 Tbsp Brown sugar
- 1 Tbsp Soy sauce
- 2 Tbsp Mirin (or cooking wine)
- 2 Tbsp Honey or corn syrup
- 3 Tbsp Water
- A pinch of Cinnamon powder (adjust to taste)
Cooking Instructions
Step 1
First, prepare the garaetteok. If it’s soft, use it as is. If it’s hardened, briefly blanch it in hot water for 1-2 minutes until softened. Once pliable, cut the rice cakes into bite-sized pieces (about 3-4 cm long). If you have skewers, thread 2-3 pieces of garaetteok onto each skewer for easier handling during grilling and saucing.
Step 2
Now, let’s make the delicious dango sauce. In a small saucepan, combine the brown sugar, soy sauce, mirin, honey or corn syrup, and water. Place over medium heat and stir until the ingredients are well combined and begin to simmer. Once the sauce comes to a rolling boil, reduce the heat to low.
Step 3
Simmer the sauce gently over low heat. The ideal consistency is not too thin, so it coats the rice cakes well, but not too thick, which can make the finished product hard. It should be slightly viscous, like a thick syrup that flows slowly when drizzled from a spoon. This should take about 2-3 minutes.
Step 4
It’s time to grill the rice cakes. Heat the grapeseed oil in a frying pan over medium-low heat. Place the prepared garaetteok pieces in the pan and grill them, flipping them occasionally, until they turn a pleasing golden brown on the surface. The goal is a slightly crispy exterior with a wonderfully chewy interior.
Step 5
Once the garaetteok is nicely grilled, generously coat each piece with the prepared sweet dango sauce. Use a spoon or a brush to ensure every surface of the warm rice cakes is covered evenly. The heat from the grilled cakes will help the sauce adhere and absorb beautifully.
Step 6
Don’t be shy with the sauce – a generous coating is key to unlocking the best flavor! Slathering on plenty of sauce will amplify the sweetness and chewiness, making them even more delightful. A thicker layer of sauce is much better than a thin one for maximum impact.
Step 7
Finally, arrange the finished Garaetteok Dango on a serving plate. For an extra touch, you can sprinkle finely chopped nuts (like walnuts or slivered almonds) over the top, or simply garnish with a sprinkle of sesame seeds. Enjoy your crispy-outside, chewy-inside Garaetteok Dango with its aromatic cinnamon notes and sweet sauce!
