Prepare soft tteokbokki rice cakes by threading them onto wooden skewers in appropriate sizes.
If the rice cakes are hard, blanch them in boiling water for 1 minute until soft, then drain and skewer them.
In a small bowl, combine soy sauce, oyster sauce, oligosaccharide syrup, and minced garlic to make the sweet and salty soy sauce.
Heat a pan with cooking oil and place the prepared rice cake skewers, starting to cook the bottom side.
Alternating front and back, fry them like deep-frying until they become crispy and golden brown, stir-frying as they cook.
Lower the heat to low, then drizzle a suitable amount of the prepared soy sauce over the surface of the rice cake skewers.
To prevent the soy sauce from burning, quickly flip the skewers back and forth, coating and reducing the sauce like a glaze, then sprinkle sesame seeds to finish.
Skewer the rice cakes and mix soy sauce, oyster sauce, oligosaccharide syrup, and garlic to make the soy sauce.
Place the rice cake skewers in an oiled pan and fry them front and back until golden and crispy.
Over low heat, drizzle the soy sauce, cook evenly on both sides to glaze, and sprinkle with toasted sesame seeds.
Cooking tips 💡
Because the soy sauce seasoning contains sugar and oligosaccharide syrup, it can burn instantly over high heat, so you must lower the heat to low when adding the sauce.
If you shake the pan while coating the seasoning at the end, the soy sauce and fire flavor will better permeate the surface of the rice cake skewers.
Solo Cooking God's Sweet and Spicy Tteokkochi
Sweet and spicy tteokkochi with a crispy outside and chewy inside, perfectly recreating the nostalgic schoolyard snack.