Brett Stevens
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
Method
For chilli sauce, place all ingredients and 125ml (½ cup) water in a small saucepan over high heat. Bring to the boil, reduce heat to low and simmer until reduced slightly (5-6 minutes).
Meanwhile, cook rice cakes in a large saucepan of boiling salted water until just soft (2 minutes). Drain well; place in a large bowl. Drizzle with a little extra oil and toss to combine. Prick rice cakes three times with a toothpick; this will prevent them from popping when frying.
Place vegetable oil in a large saucepan and heat to 160°C. Fry rice cakes (be careful, hot oil will spit), in batches, turning frequently, until a crust forms (1-2 minutes). Drain on paper towel. Repeat with remaining rice cakes; season to taste.
Place rice cakes in a large bowl. Add chilli sauce, season to taste and toss gently to combine.
To serve, place on a large serving plate and scatter with roasted white and black sesame seeds.
Tteokbokki rice cakes, Korean rice syrup and gochujang paste are available from select supermarkets and Korean grocers.
Note
Now check out our favourite Korean recipes.
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