This Man's Cook's Gwambbang Tteokbokki

1. Pour 1 cup of vegetable oil into a wok or deep pan and heat over medium heat for about 3 minutes to raise the oil temperature.
2. If you don’t have a thermometer, test the oil temperature by briefly dropping in one piece of gwambbang—when bubbles rise rapidly from the holes and it turns golden brown immediately, the oil is ready.
3. Once the oil is properly heated, add all 150g of prepared gwambbang. It fries quickly, so stir continuously to prevent burning.
4. Remove the gwambbang from the oil as soon as the surface turns a delicious golden brown color. Use a strainer to lift them all out at once and shake off excess oil.
5. Transfer the fried gwambbang to a wide mixing bowl while they are still hot and retain their warmth.
6. Sprinkle 1 tablespoon of sugar evenly over the hot gwambbang, then shake the bowl vigorously to ensure the sugar adheres uniformly to every piece.

Cooking tips 💡

• Gwambbang absorbs oil quickly and burns in an instant, so remove it as soon as it starts turning brown to avoid bitterness.
• Never add sugar after the gwambbang has cooled completely—oil residue hardens on the surface, causing sugar to slide off and fall to the bottom. Always work while hot.
• After use, strain leftover frying oil through a fine sieve and store it. It can be reused for stir-frying or other frying dishes.

Recommended for 🙋

• ⭐Those who want to upgrade leftover dry, crumbly gwambbang into a crispy, sweet gourmet snack.
• ⭐People seeking a super-fast, no-ingredient, no-measurement snack that takes just 5 minutes—perfect for beer pairing or casual munching.
• ⭐Anyone wanting to recreate the rich, sweet, nostalgic taste of gwambbang snacks sold at military canteens or old stationery shops from the past.