Carrot Marmalade Grilled Songpyeon
A Sweet Transformation for Leftover Songpyeon! Carrot Marmalade Grilled Songpyeon Recipe
Found yourself with leftover songpyeon after the holidays? Tired of eating them the same old way? Try this special grilled songpyeon with a sweet carrot marmalade sauce! It’s a simple yet delightful treat that’s perfect for kids’ snacks or a unique dessert. Experience the amazing harmony of chewy songpyeon and the sweet-and-tangy carrot marmalade!
Main Ingredients- 1/2 medium carrot
- 6 songpyeon (Korean rice cakes)
- 1 Tbsp cooking oil
Carrot Marmalade Sauce- 3 Tbsp sugar
- 2 Tbsp water
- 1 Tbsp corn syrup or honey
- 3 Tbsp sugar
- 2 Tbsp water
- 1 Tbsp corn syrup or honey
Cooking Instructions
Step 1
First, prepare your songpyeon and carrot. Slice the carrot as thinly as possible. Using a mandoline slicer or a grater will help you achieve thinner, more even slices, making it easier. If using a knife, focus on slicing it very thinly.
Step 2
Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Add the thinly sliced carrot and stir-fry. Once the carrot starts to look slightly translucent, add 3 Tbsp of sugar and mix well. Cook until the sugar dissolves and combines with the carrot.
Step 3
Once the sugar and carrot are well combined, add 2 Tbsp of water and bring to a gentle boil. As the mixture thickens and the liquid reduces, stir in 1 Tbsp of corn syrup (or honey) and mix further. Remove from heat when it reaches a syrup-like consistency. Be careful not to overcook after adding the corn syrup, as it can harden like candied syrup. Now, for the songpyeon: Lightly grease a pan with oil and grill the songpyeon on both sides until golden brown and slightly crispy. If your songpyeon is hard from refrigeration, you can microwave it for about 1 minute before grilling to soften it up.
