Chewy sweet garaetteok matang
We made garaetteok matang with plain garaetteok and black sesame made of Korean rice and sea salt and ate it together as a snack for children. I liked the sweet and chewy texture.
0 serving
Within 30 minutes
풀향기
Ingredients
  • Bar rice cake
    350g
  • glutinous rice flour
    1.5TS
  • black sesame
    2/3ts
  • Oligosaccharide
    2TS
  • Sugar
    2TS
  • Water
    2TS
  • Cooking oil
    little
Cooking Steps
STEP 1/6
Cut the garaetteok into bite-sized pieces. If you cut the soft rice cake and dip it in sweet honey, the chewy texture often captivates your taste buds.
STEP 2/6
Put the sliced garaetteok in a disposable sanitary bag, add glutinous rice powder, shake it to coat it with frying clothes. If you use a disposable sanitary bag, it's good that sticky rice powder doesn't get on your hands.
STEP 3/6
Pour cooking oil into a heated frying pan, fry the rice cake when the temperature rises, and place it on a kitchen towel to remove the grease. Fry the rice cake while turning it upside down so that it can be fried evenly.
STEP 4/6
In a heated frying pan, add the syrup ingredients oligosaccharide, hot pot, water, and cooking oil and boil over low heat until the sugar dissolves.
STEP 5/6
Add fried rice cake and black sesame to syrup, mix quickly, and remove from heat.
STEP 6/6
Place the finished garaetteok matang on a plate.
Kimchi Recommended recipe
  • 1
    It's so simple. Shocking recipe
    5.00(37)
  • 2
    Short soup with young radish kimchi
    4.98(41)
  • 3
    Making Tofu Kimchi with Pork Belly
    4.97(356)
  • 4
    Kimchi-Pickled Cabbage 20kg Seasoning-How to make Kimjang Cabbag
    4.88(41)
Japchae Recommended recipe
  • 1
    This is the golden recipe for japchae
    4.77(1038)
  • 2
    How to make non-soggy japchae! It's easier than you think
    5.00(18)
  • 3
    Texture gangster fish cake japchae / stir-fried fish cake
    4.92(13)
  • 4
    Making delicious japchae, beef japchae that doesn't get soggy
    5.00(14)