Crispy & Sweet Rice Cake Puffs (Tteokppang)
Easy Tteokppang Recipe Using Leftover Tteokguk Rice Cakes
Don’t throw away leftover tteokguk rice cakes from the New Year’s Day soup! Make crispy and sweet tteokppang with simple ingredients. They’re perfect as a snack for kids or a savory treat with beer for adults!
Main Ingredients- 200g Tteokguk rice cakes (frozen)
- Plenty of cooking oil (for frying)
Sweet Syrup- 4 Tbsp sugar
- 4 Tbsp water
- 1 Tbsp soy sauce (jin-ganjang)
- 4 Tbsp sugar
- 4 Tbsp water
- 1 Tbsp soy sauce (jin-ganjang)
Cooking Instructions
Step 1
If you fry frozen tteokguk rice cakes directly, their exteriors can become hard or they might burst. It’s best to soak them in cold water for about 10 minutes to thaw them. This helps achieve a moist inside and crispy outside when frying.
Step 2
Drain the thawed rice cakes thoroughly. Pat them dry with paper towels, pressing gently. This step is crucial to prevent excessive oil splatter and ensure extra crispiness.
Step 3
Pour a generous amount of cooking oil into a deep pan and preheat over medium-low heat. To check the temperature, dip the tip of a wooden chopstick into the oil; if small bubbles form around it, the oil is ready. Be careful not to overheat, or the rice cakes will burn.
Step 4
Add all the dried tteokguk rice cakes to the hot oil and fry until they are golden brown and crispy. They might stick together as they puff up.
Step 5
If the rice cakes stick together, gently separate them with chopsticks while they are frying. They should come apart easily, so don’t worry!
Step 6
Be careful not to over-fry, as this can make them too hard when cooled. It’s ideal to remove them when the outside is crisp and the inside still has a slight chewiness. Adjust the frying time based on the size of the rice cakes and the heat of the oil.
Step 7
Place the fried rice cakes on a plate lined with paper towels or a wire rack to drain excess oil. They will become even crispier as they cool.
Step 8
In a separate pan, combine the syrup ingredients: 4 tablespoons of sugar, 4 tablespoons of water, and 1 tablespoon of soy sauce. Cook over medium-low heat until a glossy, delicious syrup forms.
Step 9
Do not stir the syrup at this stage! Gently swirl the pan to help the sugar dissolve and the syrup thicken slightly as it bubbles. Cook for about 1-2 minutes until the syrup reaches a syrupy consistency.
Step 10
Once the syrup has thickened, reduce the heat to low or turn it off temporarily. Add the drained fried rice cakes and quickly toss them to coat evenly with the syrup. Mix rapidly to prevent the rice cakes from clumping together.
Step 11
Finally, turn off the heat. For an extra touch, sprinkle with chopped peanuts or parsley flakes, if desired, for a visually appealing and flavorful finish! They taste great even without these toppings. Enjoy your delicious tteokppang!
