Tteokkochi

What to get ready

• Tteok rice cakes 1.3 lb
• Korean chili paste (gochujang) 3.5 oz
• Ketchup ⅓ cup
• Honey ¼ cup
• Garlic 4 cloves
• Oil ½ cup
• Roasted white sesame seeds 0.7 oz

Method

1. 1 Soak the rice cakes in warm water for 10 minutes until softened, then pat them dry.
2. 2 Skewer four or five pieces onto each bamboo stick.
3. 3 Fry in a pan with oil over medium heat until the outside is seared and slightly puffed up; do not fry for too long or it will become tough.
4. 4 To make the sauce: combine gochujang, ketchup, honey, garlic, and a little water, then simmer until thickened.
5. 5 Brush the sauce onto the skewers, fry for another minute to coat, then sprinkle with roasted sesame seeds.

With an appliance

• Air fryer 25 min

  Replace step 3: lightly spray oil onto the pastries, use a 200-degree hot air fryer for 8 minutes, and flip at minute 4. This method eliminates the need for a pan of oil and makes the outside crispier, but requires layering to prevent condensation.