Sweet and Spicy Tteok Gangjeong (Crispy Rice Cakes)
A simple snack of pan-fried crispy rice cakes tossed in a sweet and spicy sauce with savory crushed peanuts.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Instead of deep-frying, the rice cakes are pan-fried until golden, creating a texture that is crisp on the outside and chewy on the inside. Tossed in a sweet and spicy sauce made with hot sauce and gochujang, along with nuts, they get an extra layer of flavor. The cooking process is simple, making this great for kids' snacks or light bar food.
- Servings
- 2 servings
- Cook time
- 20 minprep not included
- Difficulty
- Hard
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Rice cakes150 g
- Crushed peanuts1/4 cup
- Oil2 tbsp
- Sliced almonds1/4 cup
Seasoning
- Hot sauce2 tbsp
- Ketchup1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Gochujang (Korean red chili paste)1 tsp
- Sugar0.5 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Minced garlic1 tsp
Syrup
- Brown sugar3 tbsp
- Corn syrup (mulyeot)2 tbsp
- Water2 tbsp
- These rice cakes are slightly thinner than garaetteok and thicker than tteokbokki rice cakes. You can use either tteokbokki rice cakes or garaetteok.
- If the rice cakes are hard, microwave them for about 2 minutes to soften them.
Steps
1. These rice cakes are slightly thinner than garaetteok and thicker than tteokbokki rice cakes. You can use either tteokbokki rice cakes or garaetteok.
If the rice cakes are hard, microwave them for about 2 minutes to soften them.
2. Cut them into bite-sized lengths.
3. Heat oil in a preheated pan and pan-fry them as if shallow-frying.
Cook evenly on both sides over medium heat or slightly higher until golden brown.
4. Pan-fried just like this, they are also delicious dipped in honey or rice syrup (jocheong).
5. Add all the seasoning ingredients...
6. Let it simmer gently for a short while so everything comes together.
7. Add the rice cakes and crushed peanuts.
8. Toss evenly to coat.
1. Here are the rice cakes, sliced almonds, and crushed peanuts.
For the rice cakes, follow up to step 4 above.
2. Let's make the syrup. Put all the syrup ingredients in a pan over medium heat.
When it begins to bubble from the edges, do not stir and leave it as it is.
3. When it starts boiling all the way to the center and turns caramel-colored...
4. Add the rice cakes and nuts together and quickly toss to coat.
Toss quickly because once it cools, the ingredients will not coat evenly.
Ppunwife's tips
- Put all the syrup ingredients over medium heat, and when it starts bubbling from the edges, leave it alone without stirring.
- Toss quickly, because once it cools, the ingredients will not blend well together.
FAQ
How do I prep rice cakes that have turned hard?
Microwave the hard rice cakes for about 2 minutes to make them soft and pliable, then slice and cook them.
Can I substitute tteokbokki rice cakes or garaetteok?
I used rice cakes that are thinner than garaetteok and thicker than tteokbokki rice cakes, but substituting with either garaetteok or tteokbokki rice cakes works just fine.
What should I keep in mind when boiling syrup for rice cake mattang?
After placing the syrup ingredients over the heat, leave them alone without stirring; once it boils and turns golden brown, quickly mix in the ingredients before it sets.
Can I use other nuts instead of crushed peanuts? AI-generated
You can substitute whatever nuts you prefer, such as walnuts, almonds, or sunflower seeds, to add a nutty flavor.
