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Crispy Tteokbokki Rice Cake Skewers with Sriracha-Miso Glaze

Name: Crispy Tteokbokki Rice Cake Skewers with Sriracha-Miso Glaze
Prep time: 8 min
Cook time: 14 min
Total time: 22 min
Yield: 2 servings
Ingredients: 1 cup frozen tteokbokki (Korean rice cakes), thawed & drained; 2 tablespoons sriracha; 1 tablespoon white miso paste; 1 tablespoon honey; 1½ tablespoons soy sauce; 1 tablespoon water; 1½ teaspoons toasted sesame oil; 2 cloves garlic, minced; 1 tablespoon neutral oil; 1 scallion, white & light green, finely sliced; 2 tablespoons bonito flakes (katsuobushi); 1 teaspoon white sesame seeds; ½ teaspoon gochugaru, optional

Frozen rice cakes threaded onto bamboo skewers, pan-fried until edges crisp, then tossed in a punchy sriracha-miso-honey glaze with a shower of bonito flakes that dance in the steam. Chewy-crispy contrast with layered umami heat.

621cal 13gprotein 110gcarbs 14gfat 8min prep 14min cook 2serves

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