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I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 12 days ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 16 days ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 1 month ago
Dear Liz,Yes, the cup measurements are American, d...
LizBoston Cream Pie 1 month ago
Can you tell me if the cup measurement s are Ameri...

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.

Ingredients:
  • 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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