Tteok-kkochi
떡꼬치
Rice cakes on a stick, fried and brushed with a sweet-hot glaze — the other street tteok.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: 떡꼬치.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Difficulty
- Easy
- Spice
- Medium heat
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Tteok-kkochi is cylinder rice cakes threaded on a skewer, fried or griddled, then painted with a gochujang glaze. It is crunchier on the edges than simmered tteokbokki and easier to walk with. Same cakes, different street.
Ingredients
- Garaetteok, soaked, patted dry400 g
- Gochujang30 ml
- Gochugaru4.9 ml
- Soy sauce15 ml
- Sugar15 ml
- Honey15 ml
- Garlic1 clove
- Neutral oil59 ml
- Sesame seeds4.9 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Thread 4–5 cakes onto each skewer. Mix gochujang, gochugaru, soy, sugar, honey and garlic with a splash of water.
10 minStep 2
Fry or griddle the skewers in oil until blistered and a little crisp, 2–3 minutes a side.
8 minStep 3
Brush with sauce, return to the pan 30 seconds a side so it tacky-glazes. Sesame seeds. Eat hot.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Skewer → Pan-fried cakes, then sauced
Same snack, less street.
Tips
- Soak wooden skewers if they will sit in a wet sauce.
- A soy-only glaze makes a milder kids' stick.
History & culture
School-gate and market snack. Often sold next to odeng (fish-cake broth).
A late street format. We include it because it is how a lot of people first meet tteok.
Modern adaptation
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: 최광모 (Choe Kwangmo) via Wikimedia Commons (CC0). https://commons.wikimedia.org/wiki/File:Mandu%20and%20tteok-kkochi.jpg
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Tteok-kkochi take?
30 min all in — 15 min prep, 15 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 skewers. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Medium heat.
What allergens should I watch?
This recipe is labelled for Soy, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan, Dairy-free, Nut-free.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Gochujang — 2 tbsp; Soy sauce — 1 tbsp. Taste at the end rather than adding a number we did not write.
How much gochujang?
2 tbsp of Gochujang.
How much gochugaru?
1 tsp of Gochugaru.
How much soy sauce?
1 tbsp of Soy sauce.
How much sugar?
1 tbsp of Sugar.
How much honey?
1 tbsp of Honey.
What can I use instead?
Skewer → Pan-fried cakes, then sauced. Same snack, less street.
Any tips from this recipe?
Soak wooden skewers if they will sit in a wet sauce. A soy-only glaze makes a milder kids' stick.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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