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Non-Spicy Korean Rice Cake Skewers (Tteok-kkochi)

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Источник: Recommended by CookPal

  • 30 Min
  • 4 Порции
  • $10

ИНГРЕДИЕНТЫ

  • Main Ingredients

    • 250g rice cake
    • 4 tbsp perilla oil
    • 4 tbsp cooking oil

  • Sauce Ingredients

    • 1 tbsp soy sauce
    • 5 tbsp ketchup
    • 1/2 tbsp vinegar
    • 2 tbsp sugar
    • 4 tbsp corn syrup
    • 1/2 tbsp oyster sauce
    • 2 tbsp water

ШАГИ

1

Defrost the rice cakes in the refrigerator overnight. Rinse and remove excess water.

2

Heat a pan and add 4 tbsp of perilla oil and 4 tbsp of cooking oil. Pan-fry the rice cakes until crispy on all sides.

3

Remove the fried rice cakes and set aside. Clean the pan to prepare for the sauce.

4

Combine soy sauce, ketchup, vinegar, sugar, corn syrup, oyster sauce, and water in the pan. Heat until the sauce starts to bubble.

5

Add the fried rice cakes to the bubbling sauce and toss gently to coat evenly.

6

Serve the rice cakes warm as a snack or side dish.

ПИТАТЕЛЬНЫЕ ВЕЩЕСТВА

На 1 порцию

🔥

250

Калории

  • 5g
    Белок
  • 40g
    Углеводы
  • 10g
    Жиры

💡 Советы

Use fresh rice cakes for better texture.Store leftover sauce in the refrigerator for up to a week.Adjust sweetness by reducing sugar or corn syrup.

⚠️ Меры предосторожности

Этот рецепт предназначен только для вдохновения. Конкретное применение должно быть адаптировано согласно индивидуальным особенностям.