Appetizer

Crispy Tteokbokki Rice Cake Skewers with Gochujang-Black Garlic Glaze, Bonito Flake Shower & Toasted Sesame Dust

Name: Crispy Tteokbokki Rice Cake Skewers with Gochujang-Black Garlic Glaze, Bonito Flake Shower & Toasted Sesame Dust
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 2 servings
Ingredients: 10 oz Korean rice cakes (tteok), fresh or thawed frozen; 3 tbsp gochujang paste; 1.5 tbsp black garlic paste or 3 minced black garlic cloves; 1 tbsp white miso; 1 tbsp honey; 1.5 tbsp rice vinegar; 1 tbsp soy sauce; 2 cloves fresh garlic, minced; 1 tbsp butter; 1 tbsp neutral oil; 0.5 tsp sesame oil; For garnish: 0.5 cup bonito flakes, 2 tbsp sesame seeds (toasted), 1 tbsp gochugaru, microgreens, raw scallion slivers

Tender, chewy rice cakes (tteok) threaded on bamboo skewers, seared until edges are crispy-charred, then lacquered with a sophisticated gochujang glaze enriched with black garlic and miso. Finished with a shower of dancing bonito flakes that wilt from the residual heat, toasted sesame dust, and microgreens for contrast and lightness.

767cal 15gprotein 137gcarbs 18gfat 18min prep 22min cook 2serves

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