Step 1

Prepare the Rice Cakes: If your rice cakes are frozen or hard, soak them in cold water for about 10-15 minutes until softened. If they are fresh, simply rinse them under water and pat them dry.

Step 2

Prepare Nuts (Optional): If using nuts, chop them into small pieces using a knife or tool. Aim for a texture that provides a satisfying bite rather than a fine powder.

Step 3

Make the Delicious Sauce: In a small bowl, combine 1 Tbsp sugar, 1 Tbsp gochugaru, 1 Tbsp gochujang, 2 Tbsp water, 1/2 Tbsp soy sauce, 1/2 Tbsp minced garlic, 3 Tbsp oligodang, and 1 Tbsp ketchup. Mix thoroughly until smooth and well combined. (To adjust spiciness, you can modify the amount of gochujang. 1 tablespoon is standard, but if you have a very spicy gochujang, start with 1/2 tablespoon.)

Step 4

Fry the Rice Cakes Until Golden: Heat a little cooking oil in a pan over medium heat. Add the prepared rice cakes and fry, turning them occasionally, until they are golden brown and slightly crispy. If the rice cakes are still firm, it might be difficult to skewer them. In that case, it’s easier to fry them first, let them cool slightly, and then thread them onto skewers. (Tip: Be cautious of oil splattering while frying.)

Step 5

Cool and Skewer the Rice Cakes: Transfer the golden-fried rice cakes to a separate plate to cool slightly. Once they are cool enough to handle, thread 3-4 rice cakes onto each skewer.

Step 6

Simmer the Sauce: Wipe out any excess oil from the pan used for frying the rice cakes with a paper towel, or discard it. Pour the prepared sauce into the pan. Simmer over low heat, stirring constantly, until the sauce thickens slightly.

Step 7

Assemble the Tteokkochi: Once the sauce is simmering, add the skewered rice cakes to the pan. Use a spoon to generously coat each rice cake with the sauce, turning them to ensure even coverage. (Alternative method: Arrange the skewered tteokkochi on a plate and use a pastry brush to apply the sauce evenly. If you’re making tteokkochi without skewers, you can add the fried rice cakes directly to the sauce pan and toss to coat.) Finally, sprinkle with the prepared nuts for a visually appealing and flavorful finish. Your delicious Tteokkochi is complete!

Step 8