Sweet Sikhye Tteokbokki
Sweet Sikhye Tteokbokki
Easy and Delicious Sikhye Tteokbokki Recipe: A Sweet Twist on a Korean Classic
Here’s a delightful ‘Sikhye Tteokbokki’ recipe that beautifully balances the sweetness of sikhye (Korean rice punch) with the savory and slightly spicy notes of tteokbokki. It’s a surprisingly delicious combination that’s incredibly easy to make! This dish is perfect for a quick snack or a fun twist on a traditional meal. Get ready to enjoy a unique and satisfying tteokbokki experience!
Ingredients- Sikhye 238ml (sweet rice punch beverage)
- Tteokbokki rice cakes 200g
- Square fish cakes 2 sheets
- Green onion 1 handful (about 1/2 stalk)
- Gochujang (Korean chili paste) 1 Tbsp
- Soy sauce 1 Tbsp
- Gochugaru (Korean chili powder) 1/2 Tbsp
Cooking Instructions
Step 1
Rinse the tteokbokki rice cakes under running water and then soak them in water for about 10 minutes. This helps prevent them from sticking together and allows them to absorb the sauce better, resulting in a softer texture.
Step 2
Cut the square fish cakes into bite-sized pieces. Briefly blanching them in hot water helps remove any excess oil and impurities, leading to a cleaner flavor. After blanching, rinse them under cold water.
Step 3
Prepare the cut fish cakes and green onion for cooking. Slice the green onion diagonally; this not only looks appealing but also helps it absorb the sauce flavor more effectively.
Step 4
Now, let’s prepare the key ingredient for our sweet sauce: the sikhye. Pour 238ml of the sikhye beverage into a pot. If your sikhye contains rice grains, strain them out using a sieve, reserving the clear liquid. This sweet liquid is what will give your tteokbokki its unique flavor profile.
Step 5
Bring the sikhye liquid to a boil in the pot. Add 1 tablespoon of gochujang and stir well to dissolve it completely. Once the gochujang is incorporated, add 1 tablespoon of soy sauce for added depth and savory flavor.
Step 6
Once the sauce begins to simmer, add the soaked tteokbokki rice cakes and the blanched fish cakes to the pot. Stir in 1/2 tablespoon of gochugaru for a hint of spice and vibrant color. Mix everything together so the ingredients are evenly coated in the sauce.
Step 7
Let the tteokbokki simmer until the rice cakes are soft and chewy, and the sauce has thickened slightly. Remember to stir occasionally to prevent the bottom from sticking. You’ll know it’s nearly ready when the rice cakes are tender.
Step 8
Finally, add the sliced green onions to the pot and cook for another minute or two. The fresh aroma of the green onions will meld beautifully with the sweet and spicy sauce.
Step 9
Your delicious Sikhye Tteokbokki is ready! Enjoy this delightful blend of sweet and savory flavors. It’s fantastic on its own, or you can even mix it with rice for a unique meal.
