1
Prepare soft and smooth wheat rice cakes about 15cm long.
Retro Tteok-kkochi
A recipe for crispy, sweet, and salty rice cake skewers with a special sauce that brings back nostalgic flavors.
KoreanDessert & Snack
📝 6 steps
What You'll Need
Wheat rice cakesas needed
Cooking oilas needed
Tteokmo sauceas needed
Ketchup3 tbsp
Starch syrup2 tbsp
Minced garlic1 tbsp
Perilla seed powdera little
Parsleya little
Gochujang (red chili paste)2 tbsp
Instructions
2
Cut the wheat rice cakes in half and thread 4 to 5 pieces onto a skewer.
3
Heat oil in a pan and fry the prepared rice cake skewers until golden and crispy.
4
In a bowl, mix Tteokmo sauce, 3 tbsp of ketchup, 2 tbsp of starch syrup, 1 tbsp of minced garlic, perilla seed powder, and parsley to make the Tteokmo sauce.
5
In another bowl, mix 2 tbsp of gochujang, 3 tbsp of ketchup, 3 tbsp of starch syrup, 1 tbsp of minced garlic, perilla seed powder, and parsley to make the gochujang sauce.
6
Generously coat the fried rice cake skewers with the finished sauce.