Korean Grilled Garaetteok
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Rolled around a pan, garaetteok develops a thin, dried-out skin while the inside turns even softer.
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The soy, gochujang and honey glaze waits until the rice cake has browned, then goes on in two thin coats over low heat.
Ingredients
Instructions
- 1
Cut 300 g garaetteok into even 8 cm pieces.
If the rice cakes feel stiff, microwave them for 20 seconds first so the centers soften before they hit the pan.
- 2
Thread the pieces onto skewers, or leave them loose if cooking directly in the pan.
Wipe away surface moisture so the oil does not splatter and the rice cakes brown instead of steaming.
- 3
Mix 1 tablespoon soy sauce, 1 tablespoon gochujang, 1 tablespoon honey, 0.5 teaspoon minced garlic, and 1 teaspoon sesame oil until smooth. Break up any thick gochujang clumps before brushing.
- 4
Heat 1 tablespoon cooking oil in a pan over medium heat.
Add the rice cakes and roll them often for 3 to 4 minutes, until the outside turns evenly golden and lightly firm.
- 5
Lower the heat to low and brush on one thin layer of sauce.
Do not overload the surface, because excess glaze runs onto the pan and burns before it can coat the rice cakes.
- 6
Brush on the remaining sauce in another thin layer, then roll the rice cakes over low heat for about 1 minute.
Remove them once the glaze looks glossy and set, before the honey scorches.
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