Crispy Korean Rice Cake Skewers (Tteok-Kochi)

Instructions

1. 1

   Place 250 g Korean rice cakes in warm water for 10 minutes to soften if frozen or firm. Drain thoroughly and pat completely dry with paper towels to prevent oil spattering. Prepare a wide nonstick skillet and 4 to 6 wooden skewers.

2. 2

   Thread 4 to 5 dry rice cakes side-by-side onto each wooden skewer, pressing them gently together so they form a flat panel. Make sure they are firmly pierced through the middle so they do not slide off while turning in the pan.

3. 3

   In a small bowl, combine 45 g gochujang chili paste, 30 g tomato ketchup, 30 g rice syrup, 15 ml soy sauce, and 15 ml toasted sesame oil. Mix with a spoon for 1 minute until you have a completely smooth, glossy, and uniform red glaze.

4. 4

   Heat 30 ml vegetable oil in the nonstick skillet over medium heat for 1 minute. Lay the rice cake skewers in the hot oil in a single layer and fry for 3 to 4 minutes per side until the edges turn light golden, crisp, and slightly blistered.

5. 5

   Turn the heat down to low. Generously brush both sides of each warm skewer with the prepared red sauce directly in the pan. Warm for 1 minute, turning once, so the glaze thickens and coats the rice cakes closely without scorching or burning.

6. 6

   Transfer the sticky, glossy skewers onto a serving plate. Sprinkle 5 g toasted sesame seeds evenly over the top. Serve immediately while hot and crispy on the outside with a soft, chewy interior.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min