Sweet and Spicy Tteok Kkochi (Fried Rice Cake Skewers)
A super simple street snack made by pan-frying rice cakes until golden and coating them in a sweet and spicy sauce.
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 →
This street snack features rice cakes blanched in boiling water, pan-fried crisp, and brushed with a special sauce. Adding hot sauce to ketchup and gochujang gives it a gentle kick, and it comes together easily in under 20 minutes.
- Servings
- 1 serving
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Rice cakes6
Sauce
- Ketchup2 tbsp
- Gochujang (Korean red chili paste)1/2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Hot sauce (or gochujang (Korean red chili paste) 1/2 tbsp)1 tbsp
- Sugar1 tsp
- Minced garlic1 tsp
- I used garaetteok, but if you are using tteokbokki rice cakes, around 18 pieces should be plenty.
- If the rice cakes are hard, blanching them in rolling boiling water for around 1 minute will make them soft.
- You can also use 1 tbsp of onion juice instead of garlic for great flavor.
Steps
1. I used garaetteok, but if you are using tteokbokki rice cakes, around 18 pieces should be plenty.
If the rice cakes are hard, blanching them in rolling boiling water for around 1 minute will make them soft.
2. Rinse them in cold water, drain, and thread them onto skewers.
The rice cakes were thick, so I cut them into 3 pieces before threading them onto skewers. If using tteokbokki rice cakes, do not cut them; just thread 6 pieces onto each skewer.
3. Add all the sauce ingredients.
You can also use 1 tbsp of onion juice instead of garlic for great flavor.
I made this by slightly tweaking the seasoned fried chicken sauce I posted previously,
and you can use this as a seasoned fried chicken sauce as well.
If you want to check the seasoned fried chicken post, look here: http://blog.naver.com/ppunwife/140044258130
4. Once it starts bubbling, simmer over low heat for about 1 minute so the sharp heat of the sauce mellows out.
5. Grease a heated pan with cooking oil and fry both sides until golden brown.
Frying them well like this makes them crispy and delicious.
6. Spread the prepared sauce evenly over them.
In the past, I braised the fried rice cakes together in the sauce, but finishing them this way feels much more convenient and neat.
Ppunwife's tips
- Sprinkling chopped peanuts or almonds on top makes it even tastier.
FAQ
How do I cook rice cakes that have hardened?
Blanch them briefly in boiling water for about 1 minute, and they will become soft and tender.
Is there an ingredient I can use instead of minced garlic in the sauce?
You can use 1 tbsp of onion juice instead of minced garlic for great flavor.
How can I substitute hot sauce if I don't have it?
You can replace 1 tbsp of hot sauce with 1/2 tbsp of gochujang (Korean red chili paste).
