Sweet & Salty Eomuk Tteok-kkochi (Fish Cake Skewers)
Kid-friendly snack, Eomuk Tteok-kkochi, Soy sauce tteok-kkochi, Sweet and salty snack, Popular tteok-kkochi recipe, Easy snack making
Today, we’re introducing a universally loved sweet and salty snack! It’s the ‘Eomuk Tteok-kkochi’ recipe. We’ve crafted a special tteok-kkochi with a sweet and savory soy sauce base, perfect even for children who find spicy food challenging. The harmonious blend of chewy rice cakes and firm fish cakes, along with the flavorful soy sauce, creates a taste that everyone from kids to adults will adore. This recipe is perfect for special occasions, as a treat for kids, or for a quick bite when hunger strikes. Shall we get started?
Skewer Ingredients- 6 Garae-tteok (rice cakes), cut into bite-sized pieces
- 2 sheets of Sa-meok (fish cakes), cut to match the size of the rice cakes
- 1 Tbsp Beomil Soy Sauce
- 2 Tbsp Sesame Oil
- A pinch of Parsley Flakes (optional)
Sweet & Salty Soy Sauce- 1 Tbsp Beomil Soy Sauce
- 3 Tbsp Tonkatsu Sauce
- 1 Tbsp Sesame Oil
- 2 Tbsp Oligodang (or adjust sweetness)
- 1 Tbsp Sugar
- 1 Tbsp Mirin (for removing odor and adding gloss)
- 2 Tbsp Ketchup
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Beomil Soy Sauce
- 3 Tbsp Tonkatsu Sauce
- 1 Tbsp Sesame Oil
- 2 Tbsp Oligodang (or adjust sweetness)
- 1 Tbsp Sugar
- 1 Tbsp Mirin (for removing odor and adding gloss)
- 2 Tbsp Ketchup
- 0.5 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, let’s prepare the rice cakes. If your garae-tteok (rice cakes) are hard, briefly blanch them in boiling water for 1-2 minutes until softened. Be careful not to overcook, as they can become mushy. Rinse the blanched rice cakes in cold water to stop the cooking process and drain them well. Place them in a bowl, add 1 Tbsp of Beomil Soy Sauce and 2 Tbsp of Sesame Oil, and toss gently to coat. This pre-seasoning will make the rice cakes much tastier.
Step 2
Next, we’ll prepare the fish cakes. Cut the square fish cakes into pieces that are roughly the same size as the rice cakes. Now, take your skewers and thread the rice cakes and fish cakes alternately. Arranging them in a pattern like rice cake – fish cake – rice cake – fish cake looks appealing and makes them easy to eat. Set the prepared skewers aside for now.
Step 3
Now, let’s make the sweet and salty soy sauce that will bring the tteok-kkochi to life! In a small bowl, combine 1 Tbsp of Beomil Soy Sauce, 3 Tbsp of Tonkatsu Sauce, 1 Tbsp of Sesame Oil, 2 Tbsp of Oligodang (you can adjust the sweetness to your preference), 1 Tbsp of Sugar, 1 Tbsp of Mirin (this helps reduce any fishy smell and adds a nice sheen), 2 Tbsp of Ketchup, and 0.5 Tbsp of Minced Garlic. Whisk everything together until smooth and well combined. This creates our delicious tteok-kkochi sauce!
Step 4
This is the final step! Heat a pan over medium-low heat and add a generous amount of cooking oil. Place the skewered rice cakes and fish cakes onto the pan. It’s important to manage the heat well so the skewers don’t burn. Once the rice cakes and fish cakes start to turn golden brown, use a brush to generously coat them with the prepared soy sauce mixture. Continue to cook, flipping them occasionally, until they are evenly coated and glazed. This will result in a delicious eomuk tteok-kkochi that’s slightly crispy on the outside and chewy on the inside. Sprinkle with parsley flakes for an extra touch of visual appeal. Enjoy them while they’re warm for the best flavor!
