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    Tteokkochi (Korean Rice Cake Skewers)

    Uploaded by

    MARIATY
    This recipe is for Tteokkochi, a popular Korean street food of rice cakes threaded onto skewers and grilled until crunchy. The rice cakes are then coated in a sweet and spicy gochujang sauce made from gochujang, soy sauce, honey, garlic, red pepper, and sesame oil. This Korean snack takes only 40 minutes to make at home and makes for a delicious appetizer, side, or snack.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Tteokkochi (Korean Rice Cake Skewers)

    Uploaded by

    MARIATY
    25 views2 pages
    This recipe is for Tteokkochi, a popular Korean street food of rice cakes threaded onto skewers and grilled until crunchy. The rice cakes are then coated in a sweet and spicy gochujang sauce made from gochujang, soy sauce, honey, garlic, red pepper, and sesame oil. This Korean snack takes only 40 minutes to make at home and makes for a delicious appetizer, side, or snack.

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    Tteokkochi (Korean Rice Cake Skewers) -

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    This recipe is for Tteokkochi, a popular Korean street food of rice cakes threaded onto skewers and grilled until crunchy. The rice cakes are then coated in a sweet and spicy gochujang sauce made from gochujang, soy sauce, honey, garlic, red pepper, and sesame oil. This Korean snack takes only 40 minutes to make at home and makes for a delicious appetizer, side, or snack.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    25 views2 pages

    Tteokkochi (Korean Rice Cake Skewers)

    Uploaded by

    MARIATY
    This recipe is for Tteokkochi, a popular Korean street food of rice cakes threaded onto skewers and grilled until crunchy. The rice cakes are then coated in a sweet and spicy gochujang sauce made from gochujang, soy sauce, honey, garlic, red pepper, and sesame oil. This Korean snack takes only 40 minutes to make at home and makes for a delicious appetizer, side, or snack.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Tteokkochi (Korean Rice Cake

    Skewers)
    Tteokkochi, or Korean Rice Cake Skewers, is one of Seoul's most popular
    street foods! Cylinder-shaped rice cakes are threaded onto skewers and
    grilled for a crunchy yet chewy texture, then slathered in a sweet and
    spicy gochujang sauce. This addictive Korean snack is deliciously fun and takes only 40 minutes to
    make at home!

    Course Appetizer, Side Dish, Snack


    Cuisine Asian, Korean
    Diet Vegetarian

    Prep Time 30 minutes


    Cook Time 10 minutes
    Total Time 40 minutes

    Servings 4 servings
    Calories 208kcal
    Author Jessica Kwon

    Equipment
    Skewers

    Ingredients
    1 lb tubular rice cakes (tteok)
    ½ tsp garlic powder
    1 tbsp gochugaru
    2 tbsp ketchup
    ¼ cup gochujang
    2 tbsp low sodium soy sauce
    1 tbsp honey
    1½ tsp sesame oil
    ¼ tsp salt
    ¼ tsp pepper
    Cooking oil
    Sesame seeds

    Instructions
    Tteokkochi (Korean Rice Cake Skewers) - Balance With Jess h ps://balancewithjess.com/ eokkochi/

    3. Thread rice cakes onto skewers. Try to place the rice cakes as evenly as possible and leave
    enough space for a handle.
    4. Add 1-2 tablespoon cooking oil to a non-stick or cast iron skillet and heat over medium-high
    heat. When hot, add a single layer of skewers, making sure to leave space between each one
    since the rice cakes will be sticky. Don't move and let rice cakes crisp for 2-3 minutes or until
    lightly golden brown and crunchy. Then flip and repeat on the other side. Transfer to a clean
    plate or wooden cutting board and repeat with remaining skewers.
    5. In another pan, add garlic powder, gochugaru, ketchup, gochujang, soy sauce, honey,
    sesame oil, salt, and pepper. Heat over medium heat, stirring often, until lightly thickened
    and dark red, about 2-3 minutes.
    6. Use a pastry brush to brush sauce onto both sides of pan-fried rice cakes. Garnish with
    sesame seeds and green onion, and serve immediately.

    Notes
    Serving size will depend on the amount of rice cakes placed per skewer.
    Use small, cocktail or appetizer-sized skewers for Tteokkochi. If you only have regular sized
    skewers, cut them in half with kitchen shears.
    Check the softness of your rice cake by bending them. If they don't break, they're ready to
    be threaded onto the skewers (usually with fresh tteok). If they crack or break, boil them for
    30 seconds until soft and bendable.
    Rice cakes can get very sticky, especially after they've been boiled. Rinse thoroughly with
    cold water to stop cooking and remove excess starch. Use gloves or coat fingers with oil to
    thread tteok onto skewers.
    Substitutions:
    If using unsweetened ketchup, add an additional ½ teaspoon honey.
    Replace honey with your sweetener of choice. An equal amount of white, brown, or
    coconut sugar would work.
    To make so-tteok, alternate mini sausages with rice cakes on the skewers. Korean
    sausages usually have a hint of spice, but feel free to use Vienna sausage, smokies, or
    even cut-up hot dogs instead.
    For cheesy Tteokkochi, cut cheese sticks in half and alternate with tteok. As they melt,
    they can be a little messy on the pan. Alternatively, you can sprinkle grilled tteok with
    shredded cheese.
    To make Tteokkochi without skewers, pan-fry a single layer of tteok and flip each one
    as they become golden brown. Coat with sauce and serve.
    To make a less spicy sauce, use mild gochugaru and mild gochujang. Start with half of
    each, and add more as preferred.

    Nutrition
    Serving: 1serving | Calories: 208kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 1g |
    Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1345mg | Potassium: 160mg | Fiber: 1g
    | Sugar: 8g | Vitamin A: 666IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

    2 of 2 6/15/2023, 2:55 PM

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