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Tteok Ggochi (Korean Rice Cake Skewers)
20 minPour 3Nutri-Score C€
C
20 min
20 minTteok Ggochi (Korean Rice Cake Skewers)
ce qu’il vous faut
Ingrédients
Korean rice cakes (tteok) (cylindrical garaetteok, soaked in warm water if firm)Céréales400 g
neutral oil (for pan-frying)Épicerie15 ml- gochujangÉpicerie30 g
- ketchupÉpicerie30 g
soy sauceÉpicerie15 ml
honeyÉpicerie20 g- brown sugarÉpicerie15 g
garlic (grated)Fruits et légumes2 morceaux- sesame oilÉpicerie5 ml
sesame seeds (toasted)Fruits à coque et graines5 g
spring onion (thinly sliced)Fruits et légumes1 morceau
par portion
Nutrition
417kcal
- Glucides
- 82 g
- Protéines
- 6 g
- Lipides
- 7 g
ce que vous utiliserez
Ustensiles
Brochette ×6
Poêle
Saladier
Pinceau de cuisine
pas à pas
Préparation
- Étape 1
Soak and thread the rice cakes
- Soak the rice cakes in warm water until pliable, then drain well and pat dry.
- Thread the rice cakes onto skewers, leaving a little space between each one.
- Étape 2
Make the sauce
- Mix the gochujang, ketchup, soy sauce, honey, brown sugar, grated garlic and sesame oil in a bowl until smooth.
- Étape 3
Pan-fry the skewers
- Heat the oil in a frying pan over low heat.
- Fry the skewers gently, turning often, until golden and heated through. Keep the heat low so the rice cakes do not burst.
- Étape 4
Glaze and finish
- Brush the sauce generously over the skewers and cook a little longer, turning, until glossy and caramelized.
- Sprinkle with sesame seeds and spring onion and serve hot.