Korean Rice Cake Skewers (Tteok Kkochi)
User Reviews
5
Korean Rice Cake Skewers (Tteok Kkochi)
Description
This recipe focuses on Korean rice cakes known as garaetteok, skewered and cooked for a popular snack called Tteok Kkochi. The rice cakes are briefly boiled to soften, then drained and patted dry to reduce oil splatter during grilling. They are threaded on skewers and grilled in oil until lightly browned on both sides. Meanwhile, two sauce options are prepared: the classic spicy, sweet, and sour version made from tomato sauce, gochujang, honey, soy sauce, brown sugar, sesame oil, and garlic; or a milder, savory sweet sauce with honey, soy sauce, sesame oil, and toasted sesame seeds. The grilled rice cakes are brushed or dipped in the sauce, then garnished with crushed nuts such as walnuts or peanuts for added texture. The skewers provide a balance of flavors and textures from chewy rice cakes, tangy sauce, and crunchy nuts.
Ingredients
MAIN
- 32 pieces Korean rice cakes (garaetteok)
- Some neutral cooking oil I use rice bran oil, generic cooking oil
- 1 to 2 Tbsp nut of your choice to garnish (I used walnuts. Peanuts, almonds or even sesame seeds are also a popular choice, crushed
SPICY, SWEET AND SOUR SAUCE (ORIGINAL STYLE) – MIX THESE IN A BOWL
- 1 1/2 Tbsp tomato sauce (ketchup)
- 1 Tbsp chili paste gochujang, Korean
- 1 Tbsp honey
- 1/2 Tbsp soy sauce
- 1 tsp dark brown sugar
- 1 tsp sesame oil
- 1/4 tsp garlic minced
SAVOURY SWEET SAUCE (OPTIONAL, KIDS FRIENDLY STYLE) – MIX THESE IN A BOWL. THIS SAUCE IS ONLY ENOUGH FOR ABOUT 16 PIECES OF RICE CAKES.
- 1/2 Tbsp honey
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp sesame seeds toasted
Instructions
- Blanch the rice cakes in hot boiling water for about 30 seconds to soften them. Drain the water and run cold tap water on the rice cakes. Drain and pat dry the rice cakes with some kitchen paper to avoid oil splash during cooking. (If your rice cakes are fresh and soft already, skip this step.)
- (While boiling the water above) Heat the sauce in a separate sauce pan briefly (for 20 to 30 seconds) to dissolve the sugar and honey and thicken the sauce a bit. Constantly stir it to avoid burn.
- Put the rice cakes on the skewers. (Number of rice cakes on the skewer will depend on the length of the skewer. But make sure that it will fit nicely in your frying pan.)
- Add some cooking oil in a well heated pan and grill both sides of the rice cakes on medium high heat for about 1 min each. Take them out and brush the sauce on both sides of the rice cakes. (Alternatively you can dip the rice cakes into the sauce bowl if it’s deep enough.)
- Garnish with your choice of crushed nuts and serve. Enjoy these delicious treats, either warm or cooled to room temperature.
Notes
- To soften rice cakes before grilling, blanch them briefly in boiling water, then cool and dry to prevent oil splatter.
- You can choose between a spicy sweet sauce or a milder savory sweet sauce depending on preference and audience.
- Crushed nuts like walnuts, peanuts, or almonds add a textural contrast when sprinkled on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Sodium | 324mg | 14% |
| Potassium | 34mg | 1% |
| Sugar | 7g | 14% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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