How To Make Rice Cake Sauce

Bring It To A Boil Before Adding The Rice Cakes.

Start by making the tteokbokki sauce. Place the dough on a cutting board and roll out the dough. In a large pan, stir in the sauce ingredients to the anchovy broth (or water).

In This Korean Spicy Rice Cake Recipe, I Used Rice Cakes, Fish Cakes, Green Onion, Brown Sugar, Paprika, Korean Chili Paste, Water And Hondashi.

Add rice cakes and continuously stir for 1 minute, making sure that they don’t stick to the bottom of pan. Making the thai sticky rice cake is easy too. One piece of rice cake, four pieces of 300 grams.

*If Rice Cake Is Not Soft At The End, Add A Little Bit Of Water And Cook Until It Becomes Soft.

Add red pepper paste, red pepper powder, garlic, sugar, soy sauce, and pepper. Mix the gochujang (korean red pepper paste), gochugaru (korean red pepper powder), soy sauce, garlic, and sugar in a small bowl and let the flavors combine. Bring to a boil and cook for 5 minutes, stirring occasionally.

When The Sauce Is Ready, Add Fresh Rice Cakes To The Pot And Cook Them For 8 To 10 Minutes.

Flip and fry again until it is evenly fried. Meanwhile add the anchovy stock packet and water to a large, deep pan and bring it to a boil. Add light soy sauce, dark soy sauce, peanut butter, sugar, and ground white pepper.

Once The Broth Is Ready, Combine It With 3 Tablespoons Of Hot Pepper Paste, 2 Teaspoons Of Hot Pepper Flakes, And 1 Tablespoon Of Sugar, And Cook For 2 To 3 Minutes Until Everything Dissolves.

Cook on high heat uncovered until all the liquid is mostly reduced, stirring frequently. Put the right amount of vegetable oil in the frying pan, and fry the next section of the rice cake. If you want to keep it in a freezer, spread some sesame oil and store it.