Tossapesto Tteokbokki: A Unique Flavor Twist
Tossapesto Tteokbokki: An Unexpected Beer Snack
We’ve created a delightful oil-fried tteokbokki using homemade tossapesto. It’s the perfect accompaniment to a cold beer, offering a unique and satisfying crunch. A great choice for casual gatherings or a quick, flavorful snack.
Ingredients
- 150g Tteokbokki Rice Cakes (firm)
- 1 Tbsp Tossapesto
- 2/3 Tbsp Fish Sauce (e.g., Kkanari)
- Dried Hot Pepper (optional, adjust to your spice preference)
- Cooking Oil (for pan-frying)
Cooking Instructions
Step 1
If your tteokbokki rice cakes are firm or hard, gently blanch them in boiling water for about 1-2 minutes. Immediately rinse them under cold water to firm them up and prevent them from becoming mushy. This step helps the rice cakes absorb the sauce better and maintain a pleasant chewiness. Drain them thoroughly after rinsing.
Step 2
In a bowl, combine the drained rice cakes with 1 tablespoon of fragrant tossapesto. If you enjoy a bit of heat, crumble in some dried hot pepper to your liking. Gently mix everything together, ensuring each rice cake is evenly coated with the pesto. Let it sit for a moment to allow the flavors to meld.
Step 3
Heat a pan over medium-low heat with a drizzle of cooking oil. Add the coated rice cakes and begin to pan-fry them. Stir frequently to prevent sticking and ensure even cooking. Once the rice cakes start to turn slightly golden and develop a slight crisp, add 2/3 tablespoon of fish sauce (like Kkanari) for a savory umami boost and to season. You can substitute with oyster sauce or soy sauce, but fish sauce complements the tossapesto wonderfully.
Step 4
The key to deliciousness here is to allow the rice cakes to lightly brown and develop a slightly crispy texture on the bottom, almost like they’re toasting in the pan. Keep stir-frying until they reach this perfect stage – slightly caramelized and wonderfully chewy. This texture contrast makes the dish incredibly satisfying. Be mindful of the heat to avoid burning.
