Fried Tteokbokki (Korean Rice Cakes)
![Fried Tteokbokki (Korean Rice Cakes) Fried Tteokbokki (Korean Rice Cakes)](/upload/000/u3/f/5/fried-tteokbokki-korean-rice-cakes-images-big.jpg)
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
Write a comment
No comments