Chewy Delight: Kiri Mochi Tteokbokki
Making Tteokbokki with Kiri Mochi – A Chewy Adventure!
Curious about the taste of Kiri mochi, I decided to try it in tteokbokki, and it’s incredibly chewy, even better than regular tteok! The Kiri mochi stretches like cheese, offering a wonderfully satisfying texture. This tteokbokki is exceptionally delicious with its unique chewiness, making it hard to resist. Elevate your mealtime with this special Kiri mochi tteokbokki!
Main Ingredients- 3 pieces of Kiri mochi, cut into 3 bite-sized pieces each
- 3 sheets of fish cake (eomuk), cut into bite-sized pieces
- 1/4 onion, thinly sliced
- 1/4 green onion stalk, cut into large pieces
- 1 tsp cornstarch or potato starch
Tteokbokki Sauce- 1 cup water (200ml)
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 2 Tbsp corn syrup or oligodang (adjust sweetness)
- 1 Tbsp sugar
- 0.5 Tbsp minced garlic (1/2 teaspoon)
- 1 tsp sesame seeds
- A pinch of black pepper
- 1 cup water (200ml)
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 2 Tbsp corn syrup or oligodang (adjust sweetness)
- 1 Tbsp sugar
- 0.5 Tbsp minced garlic (1/2 teaspoon)
- 1 tsp sesame seeds
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the Kiri mochi. Depending on the brand, their size can vary, so cut each piece into about 3 bite-sized portions. If it’s hard to cut, slightly wet your knife with water. Cut the fish cake into bite-sized pieces, slice the onion thinly, and cut the green onion into large chunks.
Step 2
The secret to delicious tteokbokki is the sauce! In a bowl, combine 1 cup of water with 2 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp soy sauce, 2 Tbsp corn syrup, 1 Tbsp sugar, 0.5 Tbsp minced garlic, 1 tsp sesame seeds, and a pinch of black pepper. Mix well to create the sauce. You can adjust the sweetness by modifying the amount of corn syrup or sugar.
Step 3
Lightly grease a pan and place the prepared Kiri mochi pieces over medium-low heat. Grill them slowly until they turn golden brown and puff up slightly. Be sure to flip them occasionally to prevent burning and ensure even cooking.
Step 4
In a pot for the tteokbokki, pour in the prepared sauce and 1 cup of water. Bring it to a boil over high heat. Once the sauce starts bubbling, add the prepared fish cake, onion, and green onion. Let it simmer together for about 2-3 minutes, allowing the flavors to meld.
Step 5
If you prefer a thicker sauce, mix 1 tsp of cornstarch with 1-2 Tbsp of water until smooth. Gradually add this slurry to the pot while stirring until the sauce reaches your desired consistency. Be careful not to add too much, as it can make the tteokbokki too stiff.
Step 6
Finally, arrange the nicely grilled Kiri mochi pieces on top of the tteokbokki. Ladle some of the hot sauce over the mochi. Your chewy and delicious Kiri mochi tteokbokki is ready!
Step 7
Doesn’t it look appetizing? The combination of chewy Kiri mochi and the spicy-sweet tteokbokki sauce is simply fantastic. Enjoy your meal!
