Chewy rice cakes (tteok) are seared in oil and caramelized with honey and chili crisp in this sweet and spicy riff on the Korean street food favorite tteokbokki.
, our passionate community of food-loving readers from around the globe, celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld., author Su Scott unpacks one of her favorite street foods: an oil-seared version of Korean rice cakes known as gireum tteokbokki.
If you are using frozen tteok, soak them in cold water for 10 minutes to soften first. You can find tteok, gochugaru, and perilla oil in many Asian grocery stores.Bring a large pot of water to a boil. Add the tteok and cook for 1 minute, then transfer to a strainer or colander and rinse with cold water. Set aside to drain completely, about 5 minutes.To a large bowl, add the tteok, perilla oil, soy sauce, gochugaru, and sugar and toss until well combined. Set aside.
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