I know tteokochi or ddeok-kkochi when I volunteered for the Korean pavilion-Folklorama in 2006. It reminds me of cilok (West Java) or pentol (in East Java) in Indonesia. The differences, cilok or petol is made from sago or tapioca flour and enhanced with a very small amount of beef. The sauce is kinda close with spiceness of chili while some cilok/pentol have a choice of spicy peanut sauce too.
They have another similarity, sold by the street food vendors.
Anyway, after the training, I just drove around Grant avenue and saw a new Korean store. I was thinking to give a try and found a bag of frozen rice that was pretty cheap. I used to go to Arirang on Portage avenue for Korean food stuffs.
I didin’t want to make Tteobokki or Ddeokbokki since I don’t have any fish cake and cabbage.
adapted from http://koreanfood-koreanet
50 pieces of rice cake (25 pieces if you use longer pieces)
2 tbsp gochujang (Korean red pepper paste)
3 tbsp ketchup
2 tbsp honey (you can substitute for corn syrup)
1/2 tbsp sugar ( I used 1/2 tsp sugar, but it was still too sweet for me. My suggestion, skip the sugar)
1 tbsp onion juice ( you can get this by using a garlic mincer, I used 1/4 of onion and grated instead)
1 clove garlic, minced
2 tbsp cooking wine (Mirim in Korean or Mirin in Japanese) -> you can substitute for vinegar
1 tbsp sesame oil
1 tbsp chopped peanuts
1 tsp ground black pepper
1. In a pot, bring water to a boil and put the rice cakes in. Boil frozen rice cakes for 1 minutes or until soften. If they are not frozen, boil them for 30 seconds.
2. Drain the soften rice cakes.
3. Thread 4 or 5 rice cakes onto the skewer.
4. Pan- fry them until golden brown with a small amount of oil. Set aside.
5. Meanwhile, you can make the sauce.
6. Coat cooked rice cakes with the sauce and ready to eat.
Mix all sauce’s ingredients in a sauce pan. At medium heat, bring to boil; stir occasionally.