Article by Gil "hannaone"
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Image by hannaone: Tteokbokki on a Stick

Put a Stick in it! (Tteokkochi 떡꼬치 - Spicy Skewered Stir Fried Rice Cake)

As the popularity of Korean culture continues to spread, more and more people are discovering the mouth-watering flavors of traditional dishes. One such dish is Tteokbokki, a spicy and savory rice cake dish that has become a staple at our restaurant. While it was once primarily enjoyed by Koreans and those with Korean heritage, the rise of K-Pop and K-Drama has caused a surge in interest from fans all over the world. Whether they have seen it on their favorite drama or spotted their idols eating it, Tteokbokki has captured the hearts (and taste buds) of many new fans. Today, we're excited to share our recipe for Tteokkochi - a grilled skewered version of this delicious dish.

Our rendition of Tteokkochi, a skewered and grilled variety of Tteokbokki from Korean Street Food, features smoked sausage and shredded cheese blend in its recipe.


Servings: 10
Recipe Type: Appetizer, Korean, Recipe, Snack, Street Food

Ingredients
1 pound tteok (round cylinder shape for tteokbokki)
12 ounces flat, round, or tubular odeng (Fish Cake)
12 ounces mini sausages (little smokies or similar)
1 teaspoon sesame seeds for garnish
2 ounces Mexican Style Cheese Blend
skewers

Anchovy Broth
1 ounce dried anchovies
1/2 ounce kelp (kombu/dashima/dasima)
2 cups water
1 slice onions
1 clove garlic

Tteokbokki Sauce
3 cloves garlic
1 tablespoon soy sauce
4 tablespoons fine ground gochugaru
2 tablespoons mulyeot
1 tablespoon sugar
1 1/2 cups anchovy broth

Directions
If needed, soften the tteok in warm water until a skewer can be inserted easily. (A couple of seconds in a microwave also works)
If using flat sheet fish cake, cut into triangles with sides about equal to the length of a piece of tteok.
Thread the skewers through a piece of tteok, sausage, and fish cake (fold triangle loosely), repeat once, and end with a piece of tteok.

Anchovy Broth
Roughly chop the onion.
Slice the garlic into thirds from top to bottom.
Place dried anchovies and kelp in a pan and slowly toast over low heat.
Transfer toasted anchovies and kelp to a soup pot, add onion, garlic, and water, then gently heat to a slow simmer over low heat.
Simmer for 5 minutes.
Strain the broth and discard solids.

Tteokbokki Sauce
Fine mince the garlic.
Mix all ingredients in a pot or large skillet, stirring until sugar is dissolved.
Bring to a slow simmer over medium low heat. Simmer for about ten minutes, stirring often.

Grill/Broiler
Place the skewers on hot grill and cook, turning often, until tteok begins to brown.
Brush the skewers with tteokbokki sauce, brown, turn, and repeat several times.

Skillet
Use two skillets.
Lightly coat the bottom of one pan with vegetable oil, and heat over medium heat.
Place the tteokbokki sauce in the second pan and bring to a simmer.
Place the skewers into the first hot pan and fry until lightly browned. Turn and repeat.
Transfer to the second pan and make sure the skewer gets coated with the sauce. Cook for about three to five minutes, turning occasionally. Repeat until done.

Serve
Put the cooked skewers onto plates, spoon on remaining tteokbokki sauce, sprinkle with sesame seeds and cheese.
Serve warm.

These skewers are an addictive way to eat tteokbokki, and may be customized to suit your personal taste. Try adding carrot, onion, or potato to the skewers.