Tteok kkochi is made by sticking through a few rice cakes in a skewer. It’s fried then brushed with sweet, tangy and spicy sauce. The recipe that I made is DIY rice cake skewers, that you make your own skewers. It’s much easier to make, more fun and tastes great!
------------------------------------------------------------------------------------------------------------------------------------------------------
Ingredients
450g (1 pound) of cylinder shaped rice cake
1 teaspoon gochugaru (Korean chili flakes)
3 tablespoons ketchup
1 tablespoon gochujang (Korean chili paste)
1 tablespoon honey
1 ~2 tablespoons water
Half cup vegetables oil, to fry the rice cakes
Instructions
1. Soak the frozen(hard) rice cakes in water for 30 minutes. Then separate the rice cakes by hands. Drain water and wipe off the moisture with paper towel.
2. In a small bowl, add ketchup, gochujang, Korean chili flakes, honey, and water. Mix it and set aside.
3. Add oil in a large pan and heat it over medium-heat. Pan fry the rice cakes until the surface of the rice cakes get bubbly and crisp, for about 3 minutes on each side. Keep watching, making sure they don’t stick each other. Check the rice cakes by poking the rice cakes with a fork or skewer. The outside should be crispy and inside soft.
4. Transfer the rice cakes to a bigger bowl and toss them with a sauce.
5. Serve the rice cakes with some skewers. Let the eater put as many rice cakes on skewers as they want.
More information
WebSite : www.ongofood.com
Facebook : www.facebook.com/ongofood
Instagram : www.instagram.com/ongofoodkorea
#tteokkkochi #koreanstreetfood #spicyricecake
