My Korean KitchenKorean Rice Cake Skewers (Tteok Kkochi)
What you'll need
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Ingredients
Serves 4- 1 1/2 Tbsp tomato sauce ((ketchup))
- 1/4 tsp minced garlic
- 1 to 2 Tbsp crushed nuts (of your choice to garnish (I used walnuts. Peanuts, almonds or even sesame seeds are also a popular choice.))
- 1 Tbsp honey
- 1/2 Tbsp honey
- 1/2 Tbsp soy sauce
- 2 tsp soy sauce
- 1 Tbsp Korean chili paste ((gochujang))
- 1 tsp dark brown sugar
- 32 pieces Korean rice cakes ((garaetteok))
- 1 tsp sesame oil
- Some cooking oil (, I use rice bran oil)
- 1 tsp toasted sesame seeds
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Steps
- Step 1
Blanch the rice cakes in hot boiling water for about 30 seconds to soften them. Drain the water and run cold tap water on the rice cakes. Drain and pat dry the rice cakes with some kitchen paper to avoid oil splash during cooking. (If your rice cakes are fresh and soft already, skip this step.)
- Step 2
(While boiling the water above) Heat the sauce in a separate sauce pan briefly (for 20 to 30 seconds) to dissolve the sugar and honey and thicken the sauce a bit. Constantly stir it to avoid burn.
- Step 3
Put the rice cakes on the skewers. (Number of rice cakes on the skewer will depend on the length of the skewer. But make sure that it will fit nicely in your frying pan.)
- Step 4
Add some cooking oil in a well heated pan and grill both sides of the rice cakes on medium high heat for about 1 min each. Take them out and brush the sauce on both sides of the rice cakes. (Alternatively you can dip the rice cakes into the sauce bowl if it’s deep enough.)
- Step 5
Garnish with your choice of crushed nuts and serve. Enjoy these delicious treats, either warm or cooled to room temperature.
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Blanch the rice cakes in hot boiling water for about 30 seconds to soften them. Drain the water and run cold tap water on the rice cakes. Drain and pat dry the rice cakes with some kitchen paper to avoid oil splash during cooking. (If your rice cakes are fresh and soft already, skip this step.)
Source: My Korean Kitchen
