Tteok kochi

Ingredients

• 500 g Korean Rice Cakes (Tteok) (cylindrical rice cake sticks; if frozen, soak in warm water 10‑15 min until soft)
• 2 Tbsp Soy Sauce (regular or low‑sodium)
• 2 Tbsp Ketchup (any brand)
• 2 Tbsp Water (room temperature)
• 2 Tbsp Gochujang (Korean fermented red chili paste)
• 1 Tbsp Granulated Sugar (helps balance the heat)
• 1 tsp Green Pepper Flakes (optional, for color and mild heat)
• 1 tsp Red Pepper Flakes (Korean gochugaru preferred)
• 1 Tbsp Neutral Cooking Oil (vegetable or canola oil)
• 8-10 Wooden Skewers (soak in water 30 min to prevent burning)

Instructions

1. Prepare the Gochujang Glaze

   In a mixing bowl combine soy sauce, ketchup, water, gochujang, sugar, green pepper flakes, and red pepper flakes. Stir until smooth; the mixture should be slightly thick but pourable.

   Time: PT5M

2. Soak and Skewer the Rice Cakes

   If using frozen rice cake sticks, place them in warm water for 10‑15 minutes until softened. Drain and pat dry. Thread 2‑3 pieces onto each soaked wooden skewer.

   Time: PT5M

3. Initial Sear of the Rice Cakes

   Heat the grill pan over medium‑high heat and add 1 Tbsp oil. When shimmering, lay the skewers flat in the pan, cooking 1‑2 minutes per side until the surface is lightly browned.

   Time: PT5M

   Temperature: Medium‑high heat

4. Caramelize the Glaze

   Reduce heat to medium. Brush the prepared glaze generously over the seared rice cakes, turning and brushing every 30 seconds for 2‑3 minutes until the sauce thickens, becomes glossy, and lightly caramelizes.

   Time: PT5M

   Temperature: Medium heat

5. Finish and Serve

   Remove the skewers from the pan, let them rest 1‑2 minutes, then serve hot with extra glaze on the side if desired.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

45 g

Fat

5 g

Fiber

2 g