Welcome back, everyone! As the temperature begins to drop, this means less going out and a whole lot of hibernating. And while it may be easier to just put together your favourite chili, why not test your kitchen skills? For those interested in trying new cuisines, this one’s for you. Korean tteokkochi aka Korean rice cakes; they’re crispy, chewy, sweet and make the PERFECT snack. Luckily, tteokkochi (as well as many other Korean dishes) can be made vegan!
Local supermarkets that may carry the Korean ingredients used:
Épicerie Coréenne & Japonaise
Marché Oriental Jang Teu
G & D Supermarket
MAKES 8 SKEWERS
32-40 Korean Rice Cakes, fresh or cooked from the packet
Oil, for frying
Garnish: Toasted Sesame, Shredded Nori, Crushed Peanuts or Chopped Spring Onions
3 tbsp Ketchup
2 tbsp Gochujang (Korean Red Pepper Paste)
2 tbsp Apple Syrup (Or Corn Syrup)
1 tbsp Mirin (Japanese/Korean Cooking Wine)
1 tbsp Fresh Garlic, finely diced
1 tbsp Soy Sauce
1 tbsp Sesame Oil
2 tbsp Onion, minced (use a small grater to grate the onion)
1. Thread rice cakes onto wooden skewers, using 4-5 rice cakes on each one.
2. Heat a few tablespoons of oil onto a nonstick saucepan and fry the rice-cake-skewers until lightly golden brown on each side. Set aside on some paper towel to soak up the excess oil.
3. Place all the sauce Ingredients together in a small saucepan and cook on medium low heat for 2-3 minutes.
4. Use a pastry brush to brush the sauce over the rice cakes.
5. Sprinkle on your desired garnishes!
Recipe from: https://www.itslizmiu.com/asianrecipes/tteokkochi