Hi! Welcome back to Aeri’s Kitchen. Today, I want to share a delicious Korean snack recipe that brings back my childhood memories of school. It’s skewered sweet and spicy rice cakes called TteokGgochi in Korean. You can make this authentic Korean street food right in your kitchen by following this video. Let’s get started.
Yield: 8-10 Skewers
Short Korean Lesson
- Bbahng (빵) = Bread
- Tteok (떡) = Sticky Rice Cake
- 20 Sticky Rice Cakes
- 8-10 Bamboo Skewers
- Some Oil for Frying
- 3 Tbsp Ketchup
- 2 Tbsp Hot Pepper Paste
- 2 Tbsp Honey (or Corn Syrup)
- 1 Tbsp Sugar
- 1 Tbsp Soy Sauce
- 1 Tbsp Water
- 1 Tbsp Onion Juice
- 1 tsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1 Tbsp unsalted Peanuts
- ⅛ tsp Black Pepper
First, let’s prepare some of the ingredients before we start to cook. We need to get 20 rice cake pieces (about 6-inches long) for tteokbooki. It is nice to have straight-cut ends on the rice cakes for today’s recipe.
If you use frozen rice cakes, cook the frozen rice cakes in boiling water for a minute, or until soft.
Grate 1 Tbsp worth of an onion. This onion will give nice flavor to the sauce later.
Chop 1 Tbsp worth of unsalted peanuts. I like to crush them in a small snack bag with the butt of my knife.
After that, drain water and let them cool little bit so that you can pull them apart.
Cut the rice cakes in half. Now you will have 40 pieces.
Put 4 or 5 rice cakes on a skewer. You will get about 8-10 skewers.
Place the rice cakes in a heated pan with a little oil on medium high. Fry the rice cakes for about 4 minutes on each side, or until both sides become nicely browned.
While you are frying the rice cakes, you can make the delicious sauce. Add 3 Tbsp Ketchup, 2 Tbsp hot pepper paste, 1 Tbsp water, 1Tbsp soy sauce, 2 Tbsp honey or corn syrup, 1 Tbsp onion juice, 1 Tbsp sesame oil, 1 Tbsp sugar, 1 tsp of minced garlic, ⅛ tsp black pepper, and 1 Tbsp chopped unsalted peanuts in a pan.
Heat the sauce on medium until it boils, stirring occasionally. After 1 minute, the sauce will be ready for the rice cakes.
The rice cakes are ready for the sauce now.
Coat the fried rice cakes with the sauce. You can use a brush or spoon.
My mouth is watering just looking at these again.
This is one recipe that is highly recommended by me. Try it someday.
Aeri’s Kitchen Tip:
If you use lot of garlic like me, do you sometimes feel that it’s pain to peel garlic and mince it every time you need garlic for your cooking? For people who like to cook something as quick and easy as possible, I will share this time-saving tip.
Peel some garlic cloves. You can even buy pre-peeled garlic in grocery stores these days.
I will chop the garlic cloves using my food processor today since we are mincing a lot of garlic. Of course, you can use the 3 ways to mince garlic that I showed you in one of my earlier videos.
So, here is the key point for today’s tip: I got about 3 cups of minced garlic.
After you chop the garlic cloves, put them in a storage bag. I like to use this gallon-sized freezer bag.
I spread the garlic as a thin even layer like this. It will be about ¼-inch thick and it will fill almost all of the bag.
Now, using this ruler, divide the garlic into rectangular pieces.
I will go horizontal first. Push the ruler to divide it into 4.
Then, do the same thing for the other direction. This time we will divide it into 6.
Seal the bag and freeze the garlic.
Whenever you want to use your garlic, take it out of the freezer and break off a section of the garlic.
Since we already divided it with the ruler, it is easy to break it into a predetermined size. Each rectangular piece is about 1 Tbsp worth of garlic.
If your recipe asks for ½ Tbsp then you can cut it in half. Here, I want to remind you that 1 Tbsp equals 3 tsp. So, whatever your recipe asks for the amount, you can use right amount of garlic using this method.
Did you enjoy my tteokggochi recipe and garlic storage tip? Don’t forget to subscribe to my channel and give me a big thumbs up. 🙂
Thank you for watching and see you soon again. Bye ~~~