Do you like rice cakes ? I love them. I particularly love the cushy and chewy texture of them. korean rice cakes are normally one of these types – fresh varieties or savory varieties .
today I want to partake my korean rice patty skewers ( Tteok Kkochi, 떡꼬치 ) recipe, which is made with savory kind of rice cakes. Who has tried this before ?
Some Facts About Korean Rice Cake Skewers (Tteok Kkochi or Tteok Kochi)
- Korean rice cake skewers are one of the most popular Korean street food. You can see them a lot amongst street vendors in Korea.
- They are made with the same type of rice cakes that are also used in tteokbokki (Korean spicy rice cakes, 떡볶이). This rice cake is called garaetteok (가래떡).
- They are made by sticking through a few soft rice cakes into a skewer, pan grill it/or deep fry it then brush on the somewhat addictive, sweet, tangy and spicy sauce on both sides of the rice cakes.
- The outer texture is slightly crunch (like potato chips) and the inside is soft and chewy.
- Back in the day when I was in high school I used to pay about 500 won (about US 40 cents) for 1 skewer but nowadays (about 15 years later) it costs about 1000 won (about US 80 cents) in Korea. Do you think it’s cheap? or expensive now?
If you are like me ( love Korean rice cakes ), you will like this one. It was so good to be able to make Tteok Kkochi at home this week as I haven ’ deoxythymidine monophosphate had it for a while. It brought back some nostalgic moments of my life when I was in Korea .
Though for my toddler daughter, I made some particular non-spicy savory sauce and she loved it ! My husband was trying to taste some of hers and she got all up set because it was “ ALL HERS ”. I thought that was adorable .
On a side note, my conserve besides preferred this non-spicy version as well. ( He ’ randomness merely not that into blue food unless it ’ s Jeyuk Bokkeum ( korean hot pork ). I don ’ thyroxine understand his tastebud. lol ) then be sure to check out this sauce besides !
I hope you enjoy making this at your home !
Ingredients for Tteok Kkochi (4 servings as a snack)
Main
- 32 pieces of Korean rice cakes (garaetteok, 가래떡)
- Some cooking oil (I used rice bran oil)
- 1 to 2 Tbsp crushed nuts of your choice to garnish (I used walnuts. Peanuts, almonds or even sesame seeds are also a popular choice.)
Spicy, sweet and sour sauce (Original style) – mix these in a bowl
- 1 and 1/2 Tbsp tomato sauce/ketchup
- 1 Tbsp Korean chilli paste (gochujang)
- 1 Tbsp honey
- 1/2 Tbsp soy sauce
- 1 tsp dark brown sugar
- 1 tsp sesame oil
- 1/4 tsp minced garlic
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
*1 Tbsp = 15ml
** If you want to learn more about korean fudge ingredients, check my substantive korean fudge ingredients list !
How to Make Tteok Kkochi (Korean Rice Cake Skewers)
1. Blanch the rice cakes in hot boiling water for about 30 seconds to soften them. Drain the water system and run coldness tap water on the rice cakes. Drain and pat dry the rice cakes with some kitchen newspaper to avoid oil splash during fudge. ( If your rice cakes are newly and soft already, skip this gradation. )
2. ( While boiling the water above ) Heat the sauce in a separate sauce pan briefly ( for 20 to 30 seconds ) to dissolve the carbohydrate and honey and thicken the sauce a snatch. constantly stir it to avoid burn .
3. 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 fry pan. )
4. Add some cook anoint 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 stadium if it ’ second deeply enough. )
5. Garnish with your choice of crushed nuts and consume & slurp ! ????
Note
- They can be eaten warm or at room temperature.
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Korean Rice Cake Skewers (Tteok Kkochi)
A popular Korean street food Tteok Kkochi (Korean rice cake skewers) recipe.
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Prep Time:
10
minutes
Cook Time:
10
minutes
Total Time:
20
minutes
Servings:
4
Calories:
226
kcal
Ingredients
MAIN
-
▢
32 pieces Korean rice cakes ( garaetteok )
-
▢
Some cook oil , I use rice bran anoint
-
▢
1 to 2 Tbsp crushed nuts of your choice to garnish ( I used walnuts. Peanuts, almonds or flush sesame seeds are besides a popular choice. )
SPICY, SWEET AND SOUR SAUCE (ORIGINAL STYLE) – MIX THESE IN A BOWL
-
▢
1 1/2 Tbsp tomato sauce ( catsup )
-
▢
1 Tbsp Korean chilli paste ( gochujang )
-
▢
1 Tbsp beloved
-
▢
1/2 Tbsp soy sauce
-
▢
1 tsp dark brown sugar
-
▢
Read more: Miss Kimchi`s Kimchi
1 tsp sesame oil
-
▢
1/4 tsp minced garlic
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 toasted sesame seeds
Instructions
- Blanch the rice cakes in hot boiling body of water for about 30 seconds to soften them. Drain the water and run cold tap urine on the rice cakes. Drain and pat dry the rice cakes with some kitchen composition to avoid oil sprinkle during cook. ( If your rice cakes are clean and piano already, skip this dance 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 cook vegetable 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 roll if it ’ sulfur deep adequate. )
- garnish with your option of crushed nuts and corrode & slurp !
Notes
1 Tbsp = 15ml
Nutrition Info (per serving)
Calories:
226
kcal
|
Carbohydrates:
45
g
|
Protein:
3
g
|
Fat:
3
g
|
Sodium:
324
mg
|
Potassium:
34
mg
|
Sugar:
7
g
|
Vitamin A:
25
IU
|
Vitamin C:
1.1
mg
|
Calcium:
5
mg
|
Iron:
0.3
mg
The nutrition information shown is an appraisal provided by an on-line nutrition calculator. It should not be considered a substitute for a professional dietician ’ s advice .
Tried this recipe ? I love hearing how you went with my recipes ! rate this recipe with a comment below and tag me on Instagram @ MyKoreanKitchen tte
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