Korean Rice Cake Skewers : 떡꼬치 (TteokKochi) | Ordinary Kitchen 오디너리 키친

Welcome back to my Ordinary Kitchen! Today I will be sharing Korean Rice Cake Skewers 떡꼬치 TteokKochi recipe This skewer is a classic korean street food that I used to eat a lot growing up in Korea A crispy, chewy, spicy, and sweet snack thats perfect whenever They are super easy to make too! Ingredients: korean rice cakes skewer sticks cooking oil sesame seeds (garnish) Sauce Ingredient: 1 tbs sugar 1 5 tbs ketchup 1 tbs soy sauce: 2 tbs corn syrup or 1 tbs honey 1 tbs minced garlic 1 tbs gochujang (red pepper paste) Recipe: Rehydrate dried rice cake by soaking in water Skip this step if using fresh rice cakes 1 Mix sauce ingredients and set aside 2 Blanch rice cakes for 30 seconds, 45 seconds for really thick ones like the one you see in the video 3 Skewer rice cakes with a stick, make sure they are completely dry before cooking 4 Heat oil in medium heat and fry rice cakes until nicely browned on each side, then take off pan and coat with sauce 5 Lower heat and fry again each side for a few seconds, make sure not to burn the sauce too much 6 Garnish with sesame seeds Tips: Frying the rice cakes again in sauce is actually optional It can be eaten right after coated If rice cakes crack when skewering, it means it did not rehydrate long enough, I suggest blanching again for another 15-30 seconds You want to completely dry the rice cakes before frying because they tend to absorb some water Water + oil = danger My Gear: Camera + Lens: Fujifilm X-T30 Lens: XF18-55mm Mic: Rode VideoMicPro Tripod: My stuff: Instagram: odnr kitchen Email: OrdinaryKitchenYT@gmail com Subreddit: /r/OrdinaryKitchen New Videos Every Wednesday at 2:00PM Eastern Time!