Rice Cake Skewers, Tteok Kkochi (떡꼬치)
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Rice Cake Skewers, Tteok Kkochi (떡꼬치)
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These Rice cake skewers (Ttoek-kkochi) are another variation of popular Korean street food. The rice cakes are pan-fried on skewers and glazed with a delicious sauce made with gochujang.
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Ingredients
- 1 lb rice cakes fresh or frozen (chilled), about3-inch long pieces
- 2 tbsp canola oil
- 3 tbsp gochujang Korean chili paste
- 2 tbsp ketchup
- 1/2 tbsp garlic minced
- 1 tbsp strawberry jam or sweet chili sauce
- 1 tbsp honey
- 1-2 tbsp water
- dashes black pepper freshly cracked
- 2 tbsp nuts of your choice, finely chopped
Instructions
- Insert 3-4 fresh rice cakes through each skewer. If using frozen rice cakes, blanch the cakes in hot water until soften, wipe off the moisture with paper towel, then insert the skewers.
- In a small bowl, combine chili paste, ketchup, garlic, jam (and/or sweet chili sauce), honey, water, and black pepper; mix well . Pour the sauce in a small skillet and boil for 1 minute until slightly thicken. Set aside.
- Heat oil in a skillet over medium heat and fry the rick cake skewers until crisp and bubbly on the surface, about 2-3 minutes on each side. Brush with the sauce and sprinkle the chopped nut over.
- Serve warm or at room temperature.
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