Korean Tteokkochi

Prep Time: 10m | Cook Time: 20m | Servings: 7-8

Ingredients

Rice Cake Skewers

• 32-40 Korean rice cakes (fresh or cooked from the packet)
• Oil, for frying
• Wooden skewers, soaked in water for 30 mins

Spicy Gochujang Sauce

• 3 tbsp Ketchup
• 1-2 tbsp Gochujang (Korean red pepper paste)
• 2 tbsp Apple syrup, maple syrup, or agave
• 1 tbsp Mirin (Japanese/Korean cooking wine)
• 1 tbsp Soy sauce
• 1 tbsp Sesame oil
• 1 tbsp Fresh garlic, finely diced
• 2 tbsp Onion, minced (use a grater for extra fine texture)

Garnish Options

• Toasted sesame seeds
• Spring onions (green onions), finely chopped
• Shredded nori (dried seaweed)

Instructions

1. Soak bamboo skewers in water for 30 mins.
2. Thread rice cakes onto wooden skewers, using 4-5 rice cakes on each one.
3. Heat a few table spoons of oil onto a nonstick sauce pan and fry the rice-cake-skewers until lightly golden brown on each side. Set aside on some paper towel to soak up the excess oil.
4. Place all the sauce Ingredients together in a small saucepan and cook on medium low heat for 2-3 minutes.
5. Use a pastry brush to brush the sauce over the rice cakes.
6. Sprinkle with your desired garnishes, my favourite is nori!