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Tteokkochi w/ Chicken Sausage & Spring Onion

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 18 rice sticks blanched and tossed in some sesame oil, bought at Amazing Oriental
  • 8 party (vegan) sausages
  • 1 spring onion cut into 3 pieces and then in half makes 6 pieces
  • 6 wooden sticks
  • 2 tbsp oil for frying
  • pan

For the sauce

  • 1 tbsp Gochujang fermented Korean chili paste, bought at Amazing Oriental. Leave out if making for children and replace with ketchup / sweet chili sauce,
  • 2 tbsp sweet chili sauce or  ketchup + 1 tbsp honey  if vegan, replace honey with maple syrup
  • 1 tsp sesame oil
  • ½ tbsp soy sauce (I used low sodium) or tamari
  • ½ tsp garlic powder
  • salt & pepper to taste

Instructions

  • Blanch the rice sticks in boiling water for a few minutes. Then toss them through some sesame oil to prevent them from sticking. When you can pick them up, string them on a skewer, alternating between sausage or spring onion.
  • Put all the ingredients of the sauce in a bowl and mix well.NOTE: if you’re making this for children, leave out the Gochujang (unless your kid is used to spicy food) and replace with sweet chili sauce or ketchup.
  • Add oil to a pan and fry the Tteokkochi on medium heat until the outside is crispy, and the inside is soft (about 2-4 minutes each side).
  • With a brush or spoon coat the fried rice cake/sticks with the sauce and enjoy!TIPS:- Use vegan ingredients such as tamari, maple syrup and sausages / crunchy veggies (steamed broccoli, carrots, zucchini) to make this meal completely vegan.- Use seafood or other meats.If you make my recipes, please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!