Crispy & Sweet Tteokbbang: The Snack You Can’t Stop Eating!
Learn how to make delicious Tteokbbang at home – perfect for kids and adults alike!
Here’s a recipe for irresistibly sweet and crispy Tteokbbang that will have you reaching for more! We’ll guide you through making this delightful snack by frying rice cakes and coating them in a sweet and savory syrup. It’s a perfect treat for children or a satisfying snack to pair with a cold drink.
Main Ingredients
- 2 handfuls of Tteokguk rice cakes (approx. 200g)
- Plenty of cooking oil (for deep frying)
- A moderate amount of nuts (optional, for garnish)
Cooking Instructions
Step 1
First, gently rinse the Tteokguk rice cakes under running water in a colander. If they are stuck together, separate them. Pat them thoroughly dry with paper towels; this is crucial for preventing oil splatters and achieving a crispier texture! If you are using frozen rice cakes, soak them in cold water for about 10 minutes to thaw, then drain and dry them well before proceeding.
Step 2
In a deep frying pan or pot, add a generous amount of cooking oil. The oil should be deep enough to submerge the rice cakes so they fry evenly. To test if the oil is ready, drop in one rice cake; it should float to the surface and bubble vigorously. Carefully add the prepared rice cakes to the hot oil and fry until they are golden brown and crispy.
Step 3
Initially, the rice cakes might stick together, but as they fry and lose moisture, their surfaces will become crispy, and they’ll naturally separate. Don’t worry if they clump together at first; it’s a normal part of the process! You might even see them puff up slightly, like mini popcorn.
Step 4
To check for crispiness, gently poke a rice cake with chopsticks. When it feels firm and sounds crisp, it’s ready. Be careful not to over-fry, as they can become too hard. Adjust the frying time based on the size and thickness of your rice cakes.
Step 5
Once perfectly fried, transfer the rice cakes to a plate lined with paper towels or a wire rack. Let them drain any excess oil. This step helps maintain their crispy texture and prevents them from becoming greasy.
Step 6
Now, let’s make the delicious syrup to coat the Tteokbbang. In a clean pan, combine 4 tablespoons of sugar, 4 tablespoons of water, and 1 tablespoon of soy sauce. Place the pan over medium-low heat. Keeping the heat moderate is key to allowing the sugar to melt smoothly without burning.
Step 7
Resist the urge to stir the syrup! Instead, gently swirl the pan by the handle. This distributes the heat evenly, helping the sugar dissolve without clumping and creating a glossy syrup. Continue swirling until the sugar is completely dissolved and the mixture is clear. Do not stir.
Step 8
Once the syrup has thickened slightly, carefully add the fried rice cakes (from which you’ve drained the excess oil) to the pan. Prepare to coat them evenly.
Step 9
Reduce the heat to low and quickly toss the rice cakes in the syrup to coat them evenly without burning. As soon as they are well-coated, immediately turn off the heat. Finally, sprinkle generously with your favorite nuts for added crunch and flavor. Your delicious Tteokbbang is ready! Enjoy them while warm for a chewy-crispy texture, or let them cool completely for an even crunchier snack. Enjoy your homemade treat!
