Crispy Sweet & Spicy Tteokgangjeong (Korean Fried Rice Cakes)
How to Make Delicious Tteokgangjeong with Leftover Tteokbokki Rice Cakes – The Secret Sauce Ratio Revealed!
Have some leftover tteokbokki rice cakes in your fridge? Instead of making another batch of tteokbokki, let’s transform them into something truly special! Today, I’m sharing a recipe for Tteokgangjeong, a delightful dish featuring crispy, chewy rice cakes coated in a sweet and spicy glaze. It’s incredibly simple to make, and the key lies in the perfectly balanced sauce I’m about to share. Perfect as a snack for kids or an appetizer for adults, this dish is sure to be a crowd-pleaser. Let’s get started on making delicious Tteokgangjeong!
Tteokgangjeong Ingredients
- 500g tteokbokki rice cakes (soft ones recommended)
- 4 Tbsp cooking oil
- Pinch of dried parsley flakes (for garnish)
Delicious Tteokgangjeong Sauce
- 5 Tbsp ketchup
- 3 Tbsp water
- 2 Tbsp oligo syrup (or corn syrup)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 5 Tbsp ketchup
- 3 Tbsp water
- 2 Tbsp oligo syrup (or corn syrup)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp sugar
- 1 Tbsp soy sauce
Cooking Instructions
Step 1
First, let’s prepare the delicious Tteokgangjeong sauce. In a clean bowl, combine 5 Tbsp ketchup, 3 Tbsp water, 2 Tbsp oligo syrup, 1 Tbsp gochujang, 1 Tbsp minced garlic, 1 Tbsp gochugaru, 1 Tbsp sugar, and 1 Tbsp soy sauce. Whisk everything together thoroughly with a spoon or whisk until the sauce is smooth and well combined, with no lumps. This will be your flavorful Tteokgangjeong sauce.
Step 2
Now, it’s time to cook the rice cakes. Heat 4 Tbsp of cooking oil in a preheated pan over medium heat. Add the tteokbokki rice cakes and stir-fry them until they become slightly golden brown and chewy on the outside. It’s important to stir occasionally to prevent the rice cakes from sticking to the pan. Frying them until slightly crispy will enhance the texture.
Step 3
Once the rice cakes are nicely fried, pour the prepared delicious sauce into the pan. Stir-fry quickly over high heat to ensure the sauce evenly coats all the rice cakes. As the sauce thickens, the rice cakes will become glossy and develop an appetizing color. Continue stir-frying for about 1-2 minutes, making sure not to burn the sauce.
Step 4
When the sauce has thickened and coated everything beautifully, turn off the heat. Sprinkle a pinch of dried parsley flakes over the top for garnish. And there you have it – perfect Tteokgangjeong, ready to be enjoyed! Serve immediately while warm for the best crispy and chewy texture. You can also sprinkle sesame seeds or chopped nuts for added flavor and crunch.
