Chewy and Sweet-Spicy Tteokkochi Sauce Injeolmi
How to Enjoy Stale Injeolmi: Tteokkochi Sauce Injeolmi
Wondering how to make your old, hardened injeolmi delicious? I’ve pondered this very question! This recipe transforms leftover injeolmi into a delightful snack with a simple tteokkochi (rice cake skewer) sauce. Enjoy the crispy exterior and chewy interior, coated in a perfectly balanced sweet and spicy glaze. It’s a fantastic treat for kids and a great accompaniment for drinks for adults.
Main Ingredients- 100g Injeolmi (If frozen, thaw before use)
- 1 packet Tteokkochi Sauce Kit (store-bought)
Tteokkochi Sauce (Homemade)- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Ketchup
- 1 Tbsp Sugar
- 1 Tbsp Oligodang (corn syrup)
- 0.5 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Ketchup
- 1 Tbsp Sugar
- 1 Tbsp Oligodang (corn syrup)
- 0.5 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
If your injeolmi is hard and frozen, let it thaw at room temperature for a while, or microwave it for about 10-20 seconds to soften it. Once softened, cut the injeolmi into bite-sized pieces (about 2-3 cm). Try to cut them to a moderate thickness; if they’re too thin, they might break apart while cooking.
Step 2
Heat 1-2 tablespoons of cooking oil in a pan over medium-low heat. Once the oil is warm, place the cut injeolmi pieces in the pan. Grill them, flipping occasionally, until they are golden brown and slightly puffed up. This process will make the exterior slightly crispy while keeping the inside delightfully chewy. Be mindful of the heat to prevent burning and cook slowly for the best texture.
Step 3
While the injeolmi is grilling, let’s prepare the delicious tteokkochi sauce. If you’re using a store-bought tteokkochi sauce kit, you can skip this step. In a small bowl, combine 1 Tbsp gochujang, 3 Tbsp ketchup, 1 Tbsp sugar, 1 Tbsp oligodang, 0.5 Tbsp soy sauce, 1 Tbsp minced garlic, and 1 Tbsp toasted sesame seeds. Mix everything thoroughly until smooth. Taste the sauce and adjust the sugar or ketchup to your preference for a more personalized flavor.
Step 4
Once the injeolmi pieces are beautifully golden brown and slightly crispy, generously coat them with the prepared tteokkochi sauce. Gently cook for another minute or so over low heat, turning them to ensure the sauce adheres well and slightly caramelizes. Avoid overcooking, as the sauce can burn easily. Finally, sprinkle with a few more toasted sesame seeds for an extra nutty aroma, and your delicious Tteokkochi Sauce Injeolmi is ready to enjoy!
