Tteok Kochi
Directions
- 1Boil the tteok until soft.
- 2Boil the tteok until soft.
- 3Boil the tteok until soft.
- 4Add the cooked tteok to the skewers.
- 5Add the cooked tteok to the skewers.
- 6Add the cooked tteok to the skewers.
- 7Fry the tteok skewers in a pan with oil until golden brown and slightly crispy.
- 8Fry the tteok skewers in a pan with oil until golden brown and slightly crispy.
- 9Fry the tteok skewers in a pan with oil until golden brown and slightly crispy.
- 10Wipe out the oil from the pan.
- 11Wipe out the oil from the pan.
- 12Wipe out the oil from the pan.
- 13Add soy sauce, ketchup, a little water, rice syrup, gochujang, Korean red pepper flakes, and sugar to the pan.
- 14Add soy sauce, ketchup, a little water, rice syrup, gochujang, Korean red pepper flakes, and sugar to the pan.
- 15Add soy sauce, ketchup, a little water, rice syrup, gochujang, Korean red pepper flakes, and sugar to the pan.
- 16Mix all the ingredients together.
- 17Mix all the ingredients together.
- 18Mix all the ingredients together.
- 19Add the rice cakes skewers back to the pan.
- 20Add the rice cakes skewers back to the pan.
- 21Add the rice cakes skewers back to the pan.
- 22Brush the rice cake skewers with the sauce and let it caramelize.
- 23Brush the rice cake skewers with the sauce and let it caramelize.
- 24Brush the rice cake skewers with the sauce and let it caramelize.
Ingredients
- 18 pieces tteok (rice cakes)
- 18 pieces tteok (rice cakes)
- 18 pieces tteok (rice cakes)
- 2 tbsp soy sauce
- 2 tbsp soy sauce
- 2 tbsp soy sauce
- 4 tbsp ketchup
- 4 tbsp ketchup
- 4 tbsp ketchup
- 1 tbsp water
- 1 tbsp water
- 1 tbsp water
- 1 tbsp rice syrup
- 1 tbsp rice syrup
- 1 tbsp rice syrup
- 1 tbsp gochujang
- 1 tbsp gochujang
- 1 tbsp gochujang
- 1 pinch Korean red pepper flakes
- 1 pinch Korean red pepper flakes
- 1 pinch Korean red pepper flakes
- 1 pinch sugar
- 1 pinch sugar
- 1 pinch sugar
Equipment
frying panwooden skewerswooden spoonred silicone brush