Ingredients with Measurements:
- 1 pound Korean rice cakes (sliced into bite-sized pieces)
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cold water
- 1 egg
- 1/4 cup vegetable oil
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds (toasted)
- 10-12 skewers (soaked in water for 30 minutes)
Special equipment needed:
- None
Step-by-step instructions:
1. In a mixing bowl, combine flour, cornstarch, salt, and black pepper.
2. In another bowl, whisk together cold water and egg.
3. Add the egg mixture to the flour mixture and whisk until smooth.
4. Heat vegetable oil in a frying pan over medium-high heat.
5. Dip each rice cake piece into the batter, making sure it's coated evenly.
6. Fry the rice cakes in the hot oil until golden brown and crispy, about 2-3 minutes per side.
7. Remove the rice cakes from the pan and place them on a paper towel-lined plate to drain excess oil.
8. In a small bowl, mix together gochujang, honey, soy sauce, rice vinegar, sesame oil, and toasted sesame seeds to make the dipping sauce.
9. Thread the rice cake pieces onto the skewers.
10. Serve the skewers with the dipping sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-15 minutes
5. Temperature:
- Frying temperature: 350°F
Serving size:
- 2-3 skewers per person
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 50g
- Protein: 5g
- Sodium: 400mg
Substitutions for ingredients:
- Korean rice cakes can be substituted with Japanese mochi or Chinese nian gao.
- Gochujang can be substituted with sriracha or red pepper flakes.
Variations:
- Add sliced scallions or chopped cilantro to the dipping sauce for extra flavor.
- Use different types of dipping sauces, such as soy sauce and vinegar or peanut sauce.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning.
- Make sure the oil is hot enough before frying the rice cakes to ensure they become crispy.
Storage instructions:
- Leftover rice cake skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the skewers on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the skewers on a platter with the dipping sauce in a small bowl in the center.
Garnishes:
- Garnish with sliced scallions or chopped cilantro.
Pairings:
- Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Steamed rice or Korean-style fried rice.
Troubleshooting advice:
- If the batter is too thick, add more water to thin it out.
- If the rice cakes are not crispy enough, increase the frying time or temperature.
Food safety advice:
- Make sure the skewers are soaked in water before using to prevent them from burning.
- Use caution when frying with hot oil.
Food history:
- Korean rice cakes, or tteok, have been a staple in Korean cuisine for centuries. They are made from glutinous rice flour and can be sweet or savory.
Flavor profiles:
- The rice cakes are crispy on the outside and chewy on the inside, with a slightly sweet flavor. The dipping sauce is spicy, sweet, and tangy.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Korean