Spicy & Sweet Delicious Fried Rice Cakes (Gireum Tteokbokki) & Skewered Rice Cakes (Tteokkochi)
Perfect Weekend Snack! Super Simple Fried Rice Cakes & Skewered Rice Cakes Recipe
Weekends call for delicious snacks, don’t they? It’s nice to make something special for the family. Today, I’m sharing a super simple and universally loved recipe for Gireum Tteokbokki (fried rice cakes) and Tteokkochi (skewered rice cakes). Get ready for a crowd-pleaser!
Rice Cake Ingredients- 4 sticks of Garae-tteok (or Tteokbokki tteok)
- Mushrooms, a small amount
- Fish cakes, a small amount
Spicy & Sweet Sauce- 8 Tbsp Ketchup
- 2 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Sugar
- 2 Tbsp Sesame oil
- 1 Tbsp Plum extract (or syrup)
- 8 Tbsp Ketchup
- 2 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Sugar
- 2 Tbsp Sesame oil
- 1 Tbsp Plum extract (or syrup)
Cooking Instructions
Step 1
First, prepare the rice cakes. Cut the Garae-tteok for Gireum Tteokbokki into 2-3 cm lengths. For Tteokkochi, cut the rice cakes into lengths suitable for skewering. Also, slice the mushrooms and fish cakes into bite-sized pieces.
Step 2
Now, let’s make the delicious sauce! A 8:2 ratio of ketchup to gochujang creates the perfect spicy and sweet balance. If you’re making this for children who don’t enjoy spicy food, you can reduce the gochujang and add a little more ketchup or sugar.
Step 3
Add 1 tablespoon of plum extract for sweetness and depth of flavor. If you don’t have plum extract, you can substitute with sugar.
Step 4
If you have a sweet tooth, add 3 tablespoons of sugar generously. You can adjust the amount to your preference.
Step 5
Add 2 tablespoons of sesame oil for a nutty aroma and mix all the sauce ingredients thoroughly.
Step 6
Finally, sprinkle in some sesame seeds and mix – your delicious sauce is ready! At this stage, for younger eaters, it’s recommended to use only a small amount of gochujang. Leftover sauce can be stored in an airtight container in the refrigerator for future use.
Step 7
Heat a generous amount of cooking oil in a pan. Add the Tteokkochi rice cakes and pan-fry until golden brown and slightly crispy. Frying them until the outside is lightly crisped is the key to a great texture.
Step 8
Fry over medium-low heat, turning the rice cakes frequently to prevent burning and to achieve a nice crispiness.
Step 9
For the Gireum Tteokbokki, also heat plenty of cooking oil in a pan. Similar to the Tteokkochi, fry the rice cakes until they are golden brown and slightly chewy. You can also add the sliced mushrooms and fish cakes to the pan and fry them along with the rice cakes for extra flavor.
Step 10
Transfer the nicely fried Tteokkochi to a clean pan. Spoon about 1.5 tablespoons of the prepared sauce over the rice cakes, coating both sides evenly. Flip and coat to ensure the sauce adheres well. Wow, they’re looking so appetizing!
Step 11
Voila! Your delicious Tteokkochi are ready. They’re perfectly sweet with a hint of spice!
Step 12
Making Gireum Tteokbokki is almost the same process as Tteokkochi. Add about 2.5 tablespoons of the prepared sauce generously over the fried rice cakes, mushrooms, and fish cakes in the pan.
Step 13
Toss everything gently to coat the rice cakes and vegetables evenly with the sauce. This finishes your incredibly simple and delicious Gireum Tteokbokki. You can also use Tteokbokki-tteok if you have them; they work wonderfully too! I used Garae-tteok because that’s what I had on hand.
