Nostalgic Tteokkochi
How to Make Tteokkochi: Just Add Sausage for SoTteok & A Sweet and Spicy Sauce Recipe
I recently made tteokkochi, a snack I used to buy often in front of my school when I was young! I missed that taste, so I decided to make it. If you know the right ratios, you can make a generous amount of sauce and store it to use whenever needed. It’s perfect for a quick, delicious snack!
Tteokkochi Ingredients
- 200g Tteokbokki rice cakes
- Plenty of cooking oil
Sweet and Spicy Tteokkochi Sauce
- 2 Tbsp corn syrup
- 1 Tbsp minced garlic
- 1 Tbsp ketchup
- 1 Tbsp sugar
- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp water
- 1/2 Tbsp soy sauce
- 2 Tbsp corn syrup
- 1 Tbsp minced garlic
- 1 Tbsp ketchup
- 1 Tbsp sugar
- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp water
- 1/2 Tbsp soy sauce
Cooking Instructions
Step 1
First, prepare the tteokbokki rice cakes, the star of tteokkochi. Bring a pot of water to a boil and briefly blanch the 200g of tteokbokki rice cakes for about 1-2 minutes. This step makes the rice cakes chewier and prevents them from sticking together when frying or pan-grilling.
Step 2
Drain the blanched rice cakes thoroughly in a colander. It’s important to remove as much water as possible; you can even gently pat them dry with a paper towel to prevent oil splattering when cooking.
Step 3
Thread the dried rice cakes onto skewers, about 5 per skewer (you can adjust the number based on your preference). Pour a generous amount of cooking oil into a deep pan and heat it over medium heat. Add the skewered rice cakes and fry them until they are golden brown and crispy. Make sure to flip them frequently to ensure even browning for the best texture.
Step 4
While the rice cakes are frying, prepare the sauce in a separate pan. Combine all the sauce ingredients: 2 Tbsp corn syrup, 1 Tbsp minced garlic, 1 Tbsp ketchup, 1 Tbsp sugar, 1/2 Tbsp gochujang, 1/2 Tbsp gochugaru, 1/2 Tbsp water, and 1/2 Tbsp soy sauce. Stir well and bring to a simmer over low heat. Cook until the sauce thickens slightly and all the ingredients are well combined. Then, remove from heat.
Step 5
Once the tteokkochi is golden brown and crispy, coat them evenly with the prepared sauce on all sides. Brush or dip the tteokkochi into the sauce, ensuring each piece is well-covered. Gently simmer for a moment if needed to help the sauce adhere beautifully.
Step 6
Your delicious, nostalgic tteokkochi is ready to be enjoyed! It’s best served warm right after cooking. For an extra treat, try skewering and grilling sausages alongside the rice cakes – you’ll have made ‘SoTteok’, the popular Korean street food snack! Enjoy this delightful treat.
