Spicy skewered rice cake - DdeokGgochi (떡꼬치)

My sister and I love rice cakes. Especially in DdeokGgochi (떡꼬치) and DdeokBokki(떡볶이). Both are also very simple to make at home. 

Traditionally, Rice Cakes are eaten on New Year's Day. However, we like to have it more often than that :p. 

But in spirit of welcoming 2015, here's one I made tonight, in the last remaining hours of 2014. 

Happy New Year everyone!

(This can make quite a lot - a whole frozen packet)

Ingredients

Frozen Korean rice cakes (or you can make this yourself)

Skewers

Boiling water

Sesame oil and frying oil

2 tbs Gochujang 고추장 (red pepper paste) - or adjust amount to your spice pallet

2 tbs Corn syrup (or honey)

2 Tbs sugar

5 Tbs tomato sauce

1-2 tbs Mirin (optional)

Roasted sesame seeds (optional)

Method

1. If you are using frozen rice cakes, soak the rice cake for 30mins in boiled water. 

If it is dry or preserved, you'll need to cook it according to the packet. Even better if you can make it fresh... But I didn't have time for that today.  So frozen it is.

2. Over low-medium heat, add some oil to the pan. Add in Gochujang, tomato sauce, sugar, corn syrup and Mirin (and garlic) if using. Stir and mix well. Once cooked, set aside and let cool. 

3. Drain the rice cakes. Place 4-5 rice cakes onto skewers and shallow fry both sides on medium heat until golden. 

4. Brush the sauce paste onto rice cakes and sprinkle with sesame seeds. 

These taste best (obviously) served hot. I love the crunch on the outside and chewy in the centre with a spicy sweet sauce. Can't wait to have these again. 

Enjoy!