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Fried Tteokbokki (Korean Rice Cakes)

Blossom Lady
Jun 15, 2024 07:37 AM
Fried Tteokbokki (Korean Rice Cakes)

Chef Daero Lee elevates the simple Korean rice cake for a clever (and flavourful) take on the quintessential Korean snack.

Soul Dining chef Daero Lee recalls grabbing after-class snacks at a stationery stall near school. “My favourite was tteokkochi,” he says. These savoury skewers – a cross between a tteokbokki recipe and Korean fried chicken – are sweetened with a ketchup-powered sauce. The chef has removed the signature stick and crafted his own version for Soul Dining’s tteokbokki recipe.

  • 300 gm tteokbokki (rice cakes)
  • 500 ml (2 cups) vegetable oil, plus extra for drizzing
  • Roasted black and white sesame seeds, to serve

Chilli Sauce
  • 125 ml (½ cup) tomato sauce (ketchup)
  • 80 ml (⅓ cup) Korean rice syrup or corn syrup
  • 2 garlic cloves, crushed
  • 1 tbsp gochujang paste
  • 1 tbsp caster sugar
  • 1 tbsp soy sauce

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