Skewered Sticky Rice Cakes 떡꼬치 ~ Ddeokggochi

by Maryam on November 23, 2012

During my stay in Korea, I used to notice the huge variety of street food. During the winter season you’ll find most of the Koreans holding a hot plastic plate filled with spicy dish that gives warmth to the body. Some were really looking delicious. However, never had the courage to try any of it. In fact, I still lack the courage to try new food specially when I don’t know the language, which makes me unable to know the ingredients of the dish.

When I went back home, I started to search for the korean street food that I craved for but never tasted. In the beginning, I didn’t imagined that I would be able to find any , specially when I don’t know the name or the ingredients for the dishes that I’m looking for. I was more than lucky to find what I’m looking for on the YouTube. I felt happy that I would be able to learn and experience what I have missed doing in Korea. After my first Korean dish, I committed myself to learn more about the Korean cuisine, which turned to be amazing and full of the spicy flavor that I adored. The sticky rice cakes “Ddeokggochi” become on of my top favorite dishes that I fell in love with. Nowadays, I cook it in bigger batches, and I prepare the hot sweet chili sauce ahead of time and store it in the fridge. The sauce itself became a good substitute of ketchup.

Skewered Sticky Rice Cakes 떡꼬치 ~ Ddeokggochi

Adapted from Youtube. Servers 3-4.

Ddeokggochi Ingredients

20 sticky rice cakes

1 tablespoon sesame oil, for frying

3 tablespoons ketchup

2 tablespoons korean red pepper paste

2 tablespoons honey or corn syrup

1 tablespoon sugar

1 tablespoon soy sauce

2 tablespoon water

1 tablespoon onion juice

1 clove garlic, minced

1 tablespoon sesame oil

1/3 teaspoon black pepper

Making Ddeokggochi

1. Boil the frozen rice cakes for 1 minute. If the rice cakes are not frozen then boil for 30 seconds.

2. Drain the rice cakes, then separate them from each other.

3. Cut the rice cakes into half or smaller pieces, then set aside.

4. For the sauce, in a sauce pan mix together minced garlic, onion juice, soy sauce, water, sesame oil, sugar, honey, ketchup, black pepper and korean red pepper paste.

5. Cook the sauce over medium heat till it boils for 5 minutes, and the texture becomes thicker.

6. Meanwhile, fry the rice cakes over medium heat and using the remaining 1 tablespoon of sesame oil.

7. The rice cakes are done when their color turn into golden brown.

8. Remove the cooked rice cakes from the frying pan and coat them with the red chili sauce.

Serve immediately.

enjoy with love,

Maryam

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