Sweet & Savory! Perfectly Balanced Soy Sauce Honey Tteokbokki
Transform Your Frozen Rice Cakes! Perfect for Special Occasions or Late-Night Snacks! A Burst of Umami with Soy Sauce Honey Tteokbokki Recipe
Don’t let those frozen rice cakes in your freezer go to waste! Introducing ‘Soy Sauce Honey Tteokbokki,’ where chewy rice cakes meet the perfect harmony of sweet and savory flavors that will captivate your taste buds. The subtle blend of sweetness and saltiness makes it delicious even when cold, and it’s an ideal late-night snack for when hunger strikes. Try this simple yet special recipe!
Main Ingredients- 4 sticks of garae-tteok (rice cake), about 15cm each (approx. 200-250g)
- 1 medium onion
- 4 dried chili peppers (peperoncino) or 1 dried red chili (adjust to your spice preference)
- A handful of your favorite nuts (walnuts, almonds, etc.)
- 1 teaspoon toasted sesame seeds
Golden Ratio Sauce- 4 Tbsp soy sauce
- 10 Tbsp water
- 1 Tbsp honey
- 2 Tbsp oligosaccharide (can substitute with corn syrup)
- 1 Tbsp sugar
- 4 Tbsp soy sauce
- 10 Tbsp water
- 1 Tbsp honey
- 2 Tbsp oligosaccharide (can substitute with corn syrup)
- 1 Tbsp sugar
Cooking Instructions
Step 1
Prepare the rice cakes. If using frozen garae-tteok, soak them briefly in cold water to thaw or let them soften at room temperature. Then, cut them into bite-sized pieces, about 5-7cm long. If they are too hard, you can briefly blanch them in boiling water.
Step 2
Peel, wash, and dice the onion into about 1cm cubes. Cutting them into larger pieces will prevent them from becoming too mushy during cooking and maintain a pleasant texture.
Step 3
Let’s make the key to the flavor – the delicious sauce! In a small bowl, combine 4 Tbsp soy sauce, 10 Tbsp water, 1 Tbsp honey, 2 Tbsp oligosaccharide, and 1 Tbsp sugar. Stir well until the sugar is dissolved. Accurate measurements are important for achieving the perfect balance.
Step 4
Heat a generous amount of cooking oil in a wide pan over medium heat. Add the prepared rice cakes and pan-fry them until golden brown on both sides. Frying them until the exterior is slightly crisp while the inside remains chewy will make them even more delicious. Be careful not to overheat the oil, as the rice cakes can burn quickly.
Step 5
Once the rice cakes are nicely browned, add the diced onion and dried chili peppers (or dried red chili). Stir-fry them together until the spicy aroma of the chilies is released and the onions become translucent. If using a dried red chili, breaking it into pieces will help release more of its heat.
Step 6
Now, pour all the prepared sauce into the pan. Once the sauce comes to a boil, gently stir with a spatula to coat the rice cakes and onions evenly. It’s crucial to reduce the heat to medium-low and let the sauce thicken and cling to the rice cakes.
Step 7
When the rice cakes are coated and glossy with sauce, add the prepared nuts and mix them in thoroughly. The nuts add a lovely crunch and nutty flavor, making the tteokbokki even more satisfying. Mix briefly to prevent the nuts from burning.
Step 8
Finally, sprinkle generously with toasted sesame seeds for a delicious finish! This Soy Sauce Honey Tteokbokki is fantastic when served hot, but its chewy texture truly shines after it has cooled slightly. Make this special treat that the whole family will love!
