Tteokkochi - Korean Street Food Skewers
If you're a fan of sweet, spicy, salty flavors, then look no further than this vegan Tteokkochi (Korean street food made with rice cakes).
Ingredients
20 cylinder-shaped rice cake (Tteok)
For the Sauce
- 1 tablespoons gochujang (Korean chili paste)
- 2 teaspoons soy sauce
- 2 teaspoons sugar
- 1 teaspoon rice vinegar
- 2 cloves minced garlic (or 1 tsp garlic powder)
- 2 tablespoons water
Other Ingredients
- 1 tbsp cooking oil
- 1 tablespoon sesame oil
- 1/4 cup chopped green onions
- 1 Tbsp white sesame seeds for garnish
Wooden or Heat-Proof Skewers
Instructions
Prepping the frozen rice cakes
- Soak the rice cakes in warm water for 3-4 minutes or boil for less than a minute and they'll soften right up. Toss in a little cooking oil so they don't stick.
- Poke the rice cakes through the skewers. You can do one of the two ways: Either poke the skewer through the length of the cylinder, such that the rice cakes are stacked horizontally. Or Cut the rice cake into bite-sized pieces and skewer them onto the bamboo skewers. Do about 3-4 per skewer.
Prepping the sauce
- In a small saucepan, mix together the gochujang, soy sauce, sugar, rice vinegar, sesame oil, garlic, and water. Heat the mixture over medium heat, stirring occasionally, until it starts to boil. Then set aside.
- If the mixture is too watery, you can thicken it: In a small bowl, whisk the cornstarch with 1 tablespoon of water to create a slurry. Add the slurry to the saucepan and continue stirring until the sauce thickens.
Making the tteokkochi
- Grill or deep-fry the skewers until they are crispy and golden brown.
- Brush the sauce over the skewered rice cakes, making sure they are evenly coated.
- Garnish with chopped green onions and sesame seeds before serving.
- Enjoy your delicious vegan Tteokkochi!