Sweet & Nutty Walnut Tteokkochi with Soy Milk Sauce
Delicious Walnut Rice Cake Skewers Made with Cheongjungone Soy Milk
Experience the delightful chewiness of rice cakes coated in a sweet and savory sauce, elevated with the rich flavor of walnuts. This Tteokkochi (rice cake skewer) recipe uses Cheongjungone’s rich soy milk base for an extra creamy and nutty taste. It’s a perfect snack that’s easy to make at home and a guaranteed crowd-pleaser!
Key Ingredients- 5 Tbsp Cheongjungone Soy Milk (original or rich flavor)
- 14 Pcs Tteokbokki Rice Cakes
- 40g Walnuts
Cooking Instructions
Step 1
Start by preparing the Cheongjungone Soy Milk. Its rich and smooth texture will be the base for our delicious sauce.
Step 2
In a small saucepan, combine 5 tablespoons of Cheongjungone Soy Milk, 1 tablespoon of butter (about 15g), and 2 tablespoons of sugar.
Step 3
Place the saucepan over low heat. Stir gently and continuously with a spatula or spoon until the sugar has completely dissolved and the mixture is smooth. Be careful not to scorch it.
Step 4
Once the sugar is fully dissolved, add 1 tablespoon of Quattro Cheese (or your preferred melting cheese, about 15g). Continue stirring until the cheese has melted and is well incorporated into the sauce.
Step 5
Allow the sauce to simmer gently over low heat, stirring occasionally, until it thickens to a syrupy consistency. Cook until it reaches your desired thickness. Watch carefully to prevent burning.
Step 6
And there you have it – a wonderfully glossy and thick soy milk sauce, ready to be used!
Step 7
Prepare the walnuts by roughly chopping them. You can do this by placing them in a zip-top bag and crushing them with a rolling pin or by chopping them on a cutting board. This will add a lovely crunchy texture.
Step 8
Boil the 14 tteokbokki rice cakes in water until they are soft and chewy. Once cooked, briefly rinse them under cold water to prevent them from sticking together, then drain thoroughly. Ensure all excess water is removed.
Step 9
Thread the prepared rice cakes onto skewers, one by one. It’s best to let the rice cakes cool slightly after boiling before skewering them, as hot cakes can be more prone to breaking.
Step 10
Generously brush the prepared soy milk sauce over each rice cake on the skewer. Make sure to coat them evenly for maximum flavor.
Step 11
Finally, gently press the chopped walnuts onto the sauced rice cakes, ensuring they adhere well. This step brings together the creamy sauce, chewy rice cake, and crunchy walnut for the ultimate Walnut Tteokkochi with Cheongjungone Soy Milk Sauce!
Step 12
The combination of the chewy rice cakes, the sweet and nutty soy milk sauce, and the crunchy walnuts is simply irresistible. You won’t be able to stop at just one!
