CookOS may earn a commission from Instacart orders.
Tteokkochi are Korean rice cake skewers fried until golden and crispy on the outside while staying chewy inside, then finished with either a tangy-sweet gochujang glaze or a simple sugar coating. This beloved street food requires blanching, skewering, and deep-frying before serving immediately.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
If using refrigerated or hard rice cakes, blanch them in boiling water to soften. Boil smaller rice cakes for 1-2 minutes and larger ones for about 4 minutes.
While the rice cakes boil, prepare the sauce. In a small bowl, combine gochujang, ketchup, soy sauce, Korean corn syrup, and grated garlic. Mix until well combined.
Pour the sauce into a small pan and heat over medium-low heat, stirring constantly, until it begins to bubble and thickens slightly. Remove from heat and set aside.
Once softened, remove the rice cakes from the boiling water and pat them completely dry with a paper towel to prevent oil from splattering during frying.
Carefully thread the dried rice cakes onto wooden skewers.
In a pot, heat enough neutral oil for deep-frying. Carefully place the rice cake skewers into the hot oil and fry until the outside is light golden and crispy. Do not over-fry.
Remove the skewers from the oil and let them drain on a wire rack.
For the sugar version, immediately coat the hot, fried skewers generously with granulated sugar.
For the saucy version, brush the fried skewers evenly with the prepared sweet and spicy sauce.
Serve immediately and enjoy.
Written automatically by CookOS, not by the creator.
Serve immediately for best texture. Leftover skewers can be refrigerated and reheated briefly in an oven or air fryer, though crispness will diminish.
wooden skewers · deep pot or heavy-bottomed pan (for frying) · wire rack (for draining)
Written automatically by CookOS, not by the creator.
Yes, if using refrigerated or hard rice cakes. Blanch smaller ones for 1-2 minutes and larger ones for about 4 minutes until softened before threading onto skewers.
Yes. Mix gochujang, ketchup, soy sauce, Korean corn syrup, and grated garlic in advance, then heat it gently over medium-low heat until it bubbles and thickens before serving.
Moisture causes the oil to splatter dangerously. Pat the blanched rice cakes completely dry with paper towels before frying.
Yes, coat with granulated sugar immediately after removing from oil while the skewers are still hot so the sugar adheres.
Fry until the outside is light golden and crispy. Do not over-fry or the rice cakes will become too hard.
