Tteokkochi Sauce (Spicy Rice Cake Skewers Sauce)
Tteokkochi Sauce (Spicy Rice Cake Skewers Sauce)
Relive Childhood Memories! Making Delicious Tteokkochi Sauce
Craving a nostalgic snack from childhood? I decided to make my own Tteokkochi sauce! Since I couldn’t find any shops selling it nearby, I opted to make it at home. I chose to use rice cakes instead of flour-based ones to cut down on flour intake. This recipe creates a perfectly sweet and spicy sauce that coats the chewy rice cakes beautifully. It’s surprisingly easy to make, so why not give it a try?
Ingredients- Tteokbokki rice cakes (thin ones recommended)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Ketchup
- 2 Tbsp Oligodang (corn syrup) (or rice syrup)
- 0.5 Tbsp Sugar
- 1 Tbsp Water
- Minced garlic (optional, about 1/2 tsp)
Cooking Instructions
Step 1
First, prepare the rice cakes for your Tteokkochi. It’s best to use thin tteokbokki rice cakes that are easy to skewer, but regular ones will work too. If the rice cakes are stuck together, briefly rinse them under cold water.
Step 2
Heat a lightly oiled pan over medium heat. Add the prepared rice cakes and start grilling them. Stir occasionally to prevent them from sticking to the pan.
Step 3
Grill the rice cakes until they are lightly golden brown and slightly chewy on the outside. Frying them will give a crispier texture, but pan-grilling is a delicious and less oily option. Aim for a nice golden hue for the best texture.
Step 4
While the rice cakes are grilling, let’s make the Tteokkochi sauce! In a small bowl, combine 1 Tbsp gochujang, 2 Tbsp ketchup, 2 Tbsp oligodang (or rice syrup), 0.5 Tbsp sugar, and 1 Tbsp water. Mix well until smooth. You can add a small amount of minced garlic (about 1/2 tsp) if you like, but if you prefer a milder garlic flavor or plan to coat the rice cakes without cooking the sauce, you can omit it.
Step 5
If you intend to cook the Tteokkochi sauce before serving, adding minced garlic works well. However, if you’re coating the grilled rice cakes directly with the sauce as in this recipe, raw garlic can have a strong pungent taste, so it’s best to adjust or omit it according to your preference.
Step 6
I chose to simply mix the sauce with the grilled rice cakes without cooking it, and it turned out exactly like the taste I remembered – absolutely delicious! You can either add the sauce to the pan with the rice cakes and toss them briefly, or generously coat the grilled rice cakes with the sauce. I’m curious to try cooking the sauce next time; it might have a different charm! Enjoy making your Tteokkochi!
