Crispy Outside, Chewy Inside! Ryusuyeong’s Tteokkochi Recipe
Taste Just Like On TV! How to Make Crispy and Chewy Tteokkochi (Ryusuyeong’s ‘Stars’ Top Recipe’ Version)
Last Friday, ‘Stars’ Top Recipe’ featured a whole plate of tteokkochi that looked incredibly delicious! Since I had rice cakes (tteokbokki tteok) at home, I decided to make it right away. This dish boasts a delightful contrast of crispy exterior and chewy interior, complemented by a sweet and spicy sauce. It’s the ultimate snack that brings back childhood memories. With Chef Ryusuyeong’s secret technique, anyone can easily make delicious tteokkochi.
Tteokkochi Ingredients- 24 rice cakes (tteokbokki tteok or similar)
- 1/2 green onion stalk
- 3 Tbsp cooking oil
- 1 Tbsp toasted sesame seeds (for garnish)
Flour Water for Crispiness- 3 Tbsp flour
- 1 pinch salt
- 120ml water
Sweet and Spicy Tteokkochi Sauce- 4 Tbsp sugar
- 3 Tbsp sesame oil
- 3 Tbsp ketchup
- 2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp flour
- 1 pinch salt
- 120ml water
Sweet and Spicy Tteokkochi Sauce- 4 Tbsp sugar
- 3 Tbsp sesame oil
- 3 Tbsp ketchup
- 2 Tbsp gochujang (Korean chili paste)
Cooking Instructions
Step 1
First, prepare the green onion, which will add flavor to the tteokkochi. Slice the green onion into pieces roughly the same width as the rice cakes. Now, get a pan ready for frying. Arrange the sliced rice cakes and green onions loosely in the pan. Do not turn on the heat yet.
Step 2
Drizzle 3 tablespoons of cooking oil evenly over the rice cakes and green onions. Now, turn the heat to high and let the pan heat up. Once the oil is sufficiently hot, reduce the heat to medium and fry the rice cakes and green onions for 3-4 minutes until they turn golden brown. The rice cakes should puff up and become slightly crispy on the outside.
Step 3
Next, let’s make the flour water that will enhance the chewy texture of the rice cakes. In a bowl, combine 3 tablespoons of flour, a pinch of salt, and 120ml of water. Mix well until there are no lumps. Pour this flour mixture evenly over the fried rice cakes. Now, reduce the heat to low and continue to fry for about 5 minutes, allowing the rice cakes to absorb the flour mixture. They will become delightfully chewy with a thin coating.
Step 4
Once the rice cakes are cooked to the right consistency, place a plate over the pan and carefully tilt the pan to flip the rice cakes. Cook the other side for another 3 minutes on low heat, ensuring both sides are golden and have a chewy texture. Be careful to prevent the rice cakes from sticking to the pan.
Step 5
Now, let’s make the sweet and spicy sauce that will define the taste of the tteokkochi! In a small bowl, combine 4 tablespoons of sugar, 3 tablespoons of sesame oil, 3 tablespoons of ketchup, and 2 tablespoons of gochujang. Stir well with a spoon until the sugar is dissolved. Feel free to adjust the amount of gochujang or sugar to your preference.
Step 6
Brush the sauce generously over the nicely fried rice cakes using a pastry brush. Make sure to coat both sides evenly so the sauce adheres well. The hot rice cakes will absorb the sauce, creating a fantastic flavor.
Step 7
If you’re making a whole plate to share, threading the rice cakes onto skewers makes them easier to eat and more visually appealing. Once the rice cakes are on skewers and coated with sauce, they’re ready! Finally, sprinkle some toasted sesame seeds for garnish, and your delicious Ryusuyeong-style tteokkochi is complete. Enjoy!
