Crispy Tteokbokki

This is the only way I like my tteokbokki! Crispy, crunchy and soft. I discovered this at a Korean bar here called Ssal and I was sold. I knew I had to recreate it for myself.

If you can’t take too much spice, you might wanna dial back on the gochujang. Also, this dish is best eaten fresh (you’ll lose the texture completely upon reheating). The portion size is also perfect for snacking between 2 people, so it’s not hard to finish it in one serving.

THE RECIPE

SERVES 3

Ingredients

  • 350g frozen tteokbokki (Korean rice cakes)

  • 1 tsp neutral oil

  • 1 tsp sesame oil

  • 1 tbsp gochujang

  • 2 tbsp bulgogi marinade or Korean BBQ sauce

  • 1 tsp green lime juice

  • 1 tsp honey

Garnish:

  • Black and white sesame seeds

  • Zest of green lime

  • Spring onion, sliced thinly

Directions

  1. Place the frozen tteokbokki in a bowl and rinse with some room temperature water. Let it sit for about 15 mins.

  2. Remove it from the water and pat dry.

  3. In a separate bowl, mix the oil, gochujang, BBQ marinade, lime juice, and honey.

  4. Transfer the tteokbokki into the air fryer basket and make sure they are arranged in one flat layer, minimising overlap.

  5. Coat the tteokbokki with the marinade and air fry at 180°C for 6 min. Remove it from the air fryer, shake it about to expose the areas that havent crisped up, and air fry again for another 6-8min. It’s okay if they're sticking to one another.

  6. Once its done, garnish with a sprinkle of sesame seeds, lime zest, and fresh spring onion.

  7. If you have a blowtorch at home, you can torch the tteokbokki before serving for some extra flavour.

Notes

I reckon it would do well with some grated cheese dusted over the top!

Nutrition

Per Serving:

Calories: 297kcal
Carbohydrates: 59g
Protein: 5.2g
Fat: 4.3g
Sugar: 6.4g
Sodium: 569.94g
Fibre: 0g

Take note that the sodium content for this recipe is on the higher side. So as with all things, remember to eat in moderation.'

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