Snack
Tteok Ggochi (Korean Rice Cake Skewers)
20 minServes 3Nutri-Score C€
C
20 min
20 minTteok Ggochi (Korean Rice Cake Skewers)
what you need
Ingredients
Korean rice cakes (tteok) (cylindrical garaetteok, soaked in warm water if firm)Grains400 g
neutral oil (for pan-frying)Pantry15 ml- gochujangPantry30 g
- ketchupPantry30 g
soy saucePantry15 ml
honeyPantry20 g- brown sugarPantry15 g
garlic (grated)Produce2 pieces- sesame oilPantry5 ml
sesame seeds (toasted)Nuts & seeds5 g
spring onion (thinly sliced)Produce1 piece
per serving
Nutrition
417kcal
- Carbs
- 82 g
- Proteins
- 6 g
- Fat
- 7 g
what you’ll use
Tools
Skewer ×6
Frying pan
Mixing bowl
Pastry brush
step by step
Method
- Step 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.
- Step 2
Make the sauce
- Mix the gochujang, ketchup, soy sauce, honey, brown sugar, grated garlic and sesame oil in a bowl until smooth.
- Step 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.
- Step 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.