Crispy Fried Rice Cakes with Sweet and Spicy Kkanpung Sauce
Delicious Kkanpung Sauce Glazed Fried Rice Cakes
Let’s make a simple snack using tteokguk tteok (rice cakes for soup)! These crispy, chewy rice cakes coated in a flavorful sweet and spicy Korean-style sauce are perfect for any occasion.
Main Ingredients- 200g tteokguk tteok (rice cakes for soup, softened and drained)
- 3 Tbsp minced onion
- 1 Tbsp minced carrot
- 1 Tbsp minced green onion
- 1-2 pcs dried chili peppers (or Korean green chili peppers), finely chopped
Kkanpung Sauce- 1.5 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp cheongju (or cooking wine)
- 1 Tbsp corn syrup (or rice syrup)
- 0.5 Tbsp unrefined sugar (or granulated sugar)
- 1.5 Tbsp vinegar
- 1.5 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp cheongju (or cooking wine)
- 1 Tbsp corn syrup (or rice syrup)
- 0.5 Tbsp unrefined sugar (or granulated sugar)
- 1.5 Tbsp vinegar
Cooking Instructions
Step 1
First, prepare the tteokguk tteok. Since these rice cakes will be lightly fried in oil, it’s important they are not wet. This prevents them from sticking together and helps them achieve a crispier texture. Pat them thoroughly dry with paper towels.
Step 2
Next, prepare the vegetables to be stir-fried with the rice cakes. Finely mince the onion, carrot, and green onion. If you like a bit of heat, finely chop the dried chili peppers (or Korean green chili peppers).
Step 3
In a bowl, combine all the Kkanpung sauce ingredients. Mix together 1.5 Tbsp soy sauce, 1 Tbsp oyster sauce, 2 Tbsp cheongju, 1 Tbsp corn syrup, 0.5 Tbsp unrefined sugar, and 1.5 Tbsp vinegar. Stir until the sugar is dissolved to create a delicious Kkanpung sauce.
Step 4
Heat a pan over medium-high heat and add a generous amount of oil. Add the prepared tteokguk tteok and fry until golden brown. Stir occasionally to prevent sticking and ensure the outer surface becomes slightly crispy.
Step 5
Using the remaining oil in the pan (or adding a little more if needed), sauté the minced onion and carrot until the onion becomes translucent and fragrant. Then, pour in the prepared Kkanpung sauce and let it simmer slightly until the sauce thickens a bit.
Step 6
Reduce the heat to medium-low. Add the fried rice cakes back into the pan. Toss in the chopped dried chili peppers (or green chili peppers) and minced green onion. Stir-fry quickly to coat the rice cakes evenly with the Kkanpung sauce, allowing it to reduce and glaze the cakes.
Step 7
Your delicious Kkanpung Fried Rice Cakes are ready! Rice cakes can become hard or chewy if left to sit for too long, so it’s best to enjoy them immediately while they are warm and at their best. Make small batches as needed for the freshest taste. The combination of crispy exterior and chewy interior with the flavorful sauce makes for a fantastic snack or accompaniment to drinks!
