Original version

MAIN 7 oz rice cakes (200g) 2 tbsp cooking oil 2 skewers SAUCE 1 tbsp gochujang 1 tbsp soy sauce 1 tbsp sugar

Quick & Easy version

MAIN 7 oz rice cakes (200g) 2 tbsp cooking oil 2 skewers SAUCE 2 tbsp TaigerSpoon Sauce

 

DIRECTIONS

1. Skewer the rice cakes

• Thread the rice cakes onto the skewers. Adjust the number of rice cakes to fit the length of the skewer, with 4 to 5 pieces being ideal.

 

2. Make the sauce

• Add Gochujang(1Tbsp), Soy sauce(1Tbsp), and Sugar(1Tbsp).
• OR, if you have TaigerSpoon Sauce, add 2 Tbsp TaigerSpoon Sauce, instead. 

 

3. Pan-fry

• Coat a frying pan with cooking oil and cook the rice cake skewers.

 

• Once the rice cakes become soft, brush the sauce on both sides and continue cooking.

 

• When the rice cakes are nicely cooked, transfer them to a plate.

 

 

 

Got Questions?

Q1. What type of rice cake is best for Tteokkochi?

Taiger:

Garaetteok is the best option! Garaetteok is a long, cylindrical rice cake commonly used in dishes like tteokbokki or tteokkochi in Korea. It has a chewy texture and doesn’t crumble easily, making it perfect for grilling.

Harry:

If you don’t have garaetteok, you can use other types of rice cakes by cutting them into bite-sized pieces. Just make sure to avoid rice cakes that crumble easily.

 

Q2. Can I make the sauce less spicy for kids?

Taiger:

Yes, you can make the sauce less spicy! Reduce the amount of gochujang and add ketchup instead. This will add a sweet and tangy flavor that kids will love.

Jung:

Another option is to sprinkle cheese powder over the finished tteokkochi. It adds a delicious, mild flavor that balances out the spice.

 

Q3. What's the best way to grill Tteokkochi without burning it?

Taiger:

Grill it slowly over low heat. Rice cakes burn quickly on high heat, so use low heat and cook until they are lightly golden on the outside.

Han:

Apply the sauce only after the rice cakes are partially cooked. If you brush the sauce on too early, it may burn before the rice cakes are fully cooked.

 

Q4. What additional ingredients can I add to Tteokkochi?

Taiger:

Adding sausage to tteokkochi makes the popular "sotteok sotteok" version. Alternating rice cakes and sausage on the skewer not only looks great but also enhances the flavor.

Amy:

You can also add vegetables like bell peppers or green onions. Skewering them with the rice cakes gives a more diverse texture and makes the dish healthier.

 

Q5. Can I skewer the rice cakes after cooking?

Taiger:

Yes, you can! Skewering the rice cakes after cooking allows the sauce to coat every side more evenly. However, be careful, as the rice cakes may be hot and harder to handle.

Jerry:

That’s why the recipe suggests skewering the rice cakes beforehand. It’s safer and makes the cooking process much easier. 😊

 

Closing Remarks

How did you like today’s Tteokkochi?

Tteokkochi is perfect as a party or picnic snack, and it’s also great as a treat for kids at home. I hope you enjoy cooking and eating it! 

See you next week!

Best regards,
TaigerSpoon