The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Hey there, food lovers! I’ve got a tasty treat to share today that’s been on my mind ever since I started binge-watching K-dramas Tteok-kkochi! You know the ones, those delicious skewered rice cakes from Korean street food stalls? I had some leftover frozen garaetteok (those fun cylindrical rice cakes), and what better way to put them to good use than to try making this famous street food snack right at home? Trust me, it’s a game-changer. If you’ve ever wanted to take a foodie trip to Korea, let me take you there with this recipe!
Now, please excuse how my frozen rice cakes look in the pictures , but they tasted bomb promise! Let’s dive into how to make your very own Tteok-kkochi!
Method
Boil the Rice Cakes
Start by boiling the frozen rice cakes in hot water. Let them cook for about 1 minute or until they become soft and chewy. The boiling process helps bring the rice cakes to the perfect texture. Don’t overcook them, as they should remain tender and ready to absorb the flavors of the sauce.
Cool the Rice Cakes
Once your rice cakes have softened, drain them and immediately rinse them under cold water. This step stops the cooking process, ensuring the rice cakes don’t become too mushy. The cold water also helps firm them up, making them easier to skewer and fry later.
Prepare the Skewers
Pat the cooled rice cakes dry with a kitchen towel to remove any excess water. This is important because any leftover moisture can cause the oil to splatter when frying. Next, carefully thread the rice cakes onto the wooden skewers. I recommend using around 4-5 rice cakes per skewer for an even balance of chewy goodness.
Make the Sauce
n a saucepan, combine the gochujang, soy sauce, ketchup, honey, and garlic paste. Heat the mixture over low to medium heat, stirring occasionally, until the sauce is well-combined and warmed through. The sauce should have a nice balance of sweet and spicy, so feel free to adjust the ingredients to suit your taste. If you like it spicier, add more gochujang; for a sweeter version, a touch more honey works wonders.
Fry the Skewers
Heat a small amount of neutral oil (like vegetable oil) in a pan over medium heat. Once the oil is hot, carefully place your skewers into the pan, making sure not to overcrowd them. Fry each side for about 1 minute, or until the rice cakes are golden brown and crispy. Use tongs to gently turn the skewers, making sure they cook evenly on both sides. If you’re new to frying, be careful, as the oil can splatter when you add the rice cakes.
Glaze the Skewers
Once the skewers are fried to perfection, remove them from the pan and place them on a plate. Immediately brush the sweet spicy sauce onto both sides of the rice cakes. This gives the skewers a delicious, glossy finish, and the sauce will soak into the crispy layers, adding flavor with every bite. You can use a basting brush or a spoon to coat them evenly.
Plate and Serve
For the final touch, sprinkle crushed peanuts or sesame seeds on top of the glazed rice cakes. This adds a crunchy texture that complements the chewy rice cakes and sauce perfectly. Now, your Tteok-kkochi is ready to eat and enjoy! Serve it hot, and savor the flavors of this classic Korean street food.
Necessary Tools
- Saucepan
- Skewers (wooden or metal)
- Tongs
- Neutral oil for frying (like vegetable oil)
- Kitchen towel
Tteok-Kkochi
Cuisine: KoreanDifficulty: EasyServings
3
servingsPrep time
10
minutesCooking time
10
minutesTotal time
20
minutesIngredients
12 frozen rice cakes (garaetteok)
2 tbsp crushed peanuts (or any nuts or sesame seeds)
4 wooden skewers
Sweet Spicy Sauce
1 tbsp gochujang (Korean red chili paste)
1 tbsp soy sauce (I love @lkkeurope)
2 tbsp ketchup
1 tbsp honey
1/2 tsp garlic paste
Directions
- Boil the Rice Cakes Start by boiling the rice cakes in hot water for about 1 minute or until they become soft and chewy.
- Cool the Rice Cakes Drain the water and rinse the rice cakes under cold water to stop the cooking process.
- Prepare the Skewers Pat the rice cakes dry with a kitchen towel and carefully thread them onto the wooden skewers.
- Make the Sauce In a saucepan, mix together the gochujang, soy sauce, ketchup, honey, and garlic paste. Heat it on the stove until everything is well-combined and warmed through.
- Fry the Skewers In a pan, heat a bit of neutral oil. Once hot, carefully place the skewers in the pan. Use tongs to flip them, so you don’t burn your fingers (trust me, I’ve been there ). Fry each side for 1 minute, or until they’re golden brown.
- Glaze the Skewers Once your skewers are crispy and brown, brush them with the sweet spicy sauce on both sides.
- Plate and Serve Sprinkle crushed peanuts or sesame seeds on top for an extra crunch, and your Tteok-kkochi is ready to eat!
Notes
- Frying Tip Be careful with the oil temperature. If the oil is too hot, the rice cakes will burn quickly, but if it’s not hot enough, they won’t get crispy.
- Rice Cakes Texture Make sure you pat the rice cakes dry before skewering them. Excess water can make the oil splatter when frying.
- Turning the Skewers Use tongs when flipping the skewers to avoid burning your fingers (seriously, safety first!).
Serving Suggestions
Tteok-kkochi is perfect as a snack or appetizer at any Korean-themed meal! You can pair it with a side of kimchi or some fresh veggies to balance out the richness of the sauce. Want to make it even more fun? Serve it with some cold drinks like iced tea or soda for the ultimate street food experience.
Fun Fact
Did you know that Tteok-kkochi is super popular at festivals in Korea? It’s often sold at street stalls during the summer months, and the crispy, chewy texture makes it a hit at any celebration! Some people even like to drizzle extra sauce on top or add a dash of chili flakes for more heat.
Conclusion
If you’ve never tried making Tteok-kkochi at home, now’s the time! It’s such a fun and delicious dish that brings the flavors of Korea straight to your kitchen. The combination of chewy rice cakes, a crispy fried exterior, and that sweet-spicy sauce is absolutely addictive. Trust me, you’ll be making this over and over. I can already feel my K-drama binges getting even better with these Tteok-kkochi skewers by my side!
