Crispy & Chewy Garaetteok Kkanpunggi (Spicy Garlic Rice Cake)
Garaetteok Kkanpunggi Snack: A Hit with Kids!
This Garaetteok Kkanpunggi is a delicious and easy-to-make snack that’s perfect for when hunger strikes. The delightful contrast of crispy exterior and chewy interior, coated in a sweet and savory sauce, makes it a favorite for both children and adults. It’s a convenient way to use frozen garaetteok (Korean rice cakes) and a great way to sneak in some veggies.
Main Ingredients- 3 sticks Garaetteok (Korean long rice cakes)
Kkanpunggi Sauce & Vegetables- 3 Tbsp finely chopped green onion
- 1 Tbsp diced yellow bell pepper
- 1 Tbsp diced red bell pepper
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 2 Tbsp corn syrup (or other liquid sweetener)
- 2 Tbsp vinegar
- 2 Tbsp cooking wine (Cheongju or Mirin)
- 0.3 Tbsp sesame oil
- A pinch of sesame seeds
- A pinch of black pepper
- 3 Tbsp finely chopped green onion
- 1 Tbsp diced yellow bell pepper
- 1 Tbsp diced red bell pepper
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 2 Tbsp corn syrup (or other liquid sweetener)
- 2 Tbsp vinegar
- 2 Tbsp cooking wine (Cheongju or Mirin)
- 0.3 Tbsp sesame oil
- A pinch of sesame seeds
- A pinch of black pepper
Cooking Instructions
Step 1
First, cut the garaetteok into bite-sized pieces. If your rice cakes are frozen and hard, briefly blanch them in hot water for about 30 seconds to 1 minute until they become soft and pliable. This step is crucial for achieving a tender texture and even cooking. Finely chop the green onion and dice the yellow and red bell peppers. Using softened rice cakes will significantly improve the cooking time and final texture; hard rice cakes will take much longer to cook and may not achieve the desired chewy consistency.
Step 2
Heat a generous amount of oil in a pan over medium heat. Add the prepared garaetteok and roll them around to ensure they are evenly browned and slightly crispy on all sides. Once golden brown, remove the rice cakes from the pan and place them on paper towels to drain excess oil. Set aside. Important: Never fry frozen rice cakes directly, as this can cause dangerous oil splattering. Always ensure they are thawed or blanched.
Step 3
You can use the same pan from cooking the rice cakes, or wipe it clean and add a little more oil. Add the chopped green onion, diced yellow bell pepper, diced red bell pepper, and minced garlic. Sauté over medium-low heat until fragrant. Sautéing the vegetables enhances the overall flavor of the kkanpunggi sauce. (Tip: For a milder, sweeter flavor suitable for children, bell peppers work wonderfully. For a spicier kick for adults, consider adding chopped red chilies or Korean green chilies.)
Step 4
To the sautéed vegetables, add all the sauce ingredients: soy sauce, oyster sauce, sugar, corn syrup, vinegar, and cooking wine. Bring the mixture to a rolling boil over high heat. Letting the sauce boil well helps develop its rich flavors.
Step 5
Once the sauce is boiling, let it simmer for about 1 minute to allow the sharp acidity of the vinegar to mellow slightly. Now, add the pre-fried garaetteok back into the pan. Toss quickly to coat the rice cakes evenly with the sauce. Continue to stir-fry for 1-2 minutes, allowing the rice cakes to absorb the delicious sauce and become glossy.
Step 6
Finally, drizzle in the sesame oil, sprinkle with sesame seeds and black pepper. Give it a final gentle mix to combine all the flavors. Turn off the heat and allow the residual heat to meld the ingredients together for a moment.
Step 7
Your delicious Garaetteok Kkanpunggi is ready! Enjoy this delightful snack with its crispy exterior and chewy interior, coated in a flavorful sweet and savory sauce. It’s perfect served immediately while warm. This dish is a fantastic option for a kid’s snack or even as an appetizer with drinks for adults.
