Sotteok Sotteok. I've tried this at a rest area
It is said that sales at highway rest areas jumped after it was aired. It's the weekend, and I looked for something in the refrigerator and found a sausage and a frozen tteokbokki rice cake in the freezer. What is it? Then I'll try making sotteok, too
3 serving
Within 10 minutes
바겨사
Ingredients
  • Vienna sausage
    12ea
  • Tteokbokki and rice cake
    12ea
  • Cooking oil
  • Ketchup
  • Mustard
  • Chili sauce
  • parsley powder
  • potato starch
  • Water
Cooking Steps
STEP 1/8
It was in the freezer, so it was frozen, so I blanched it until it was soft
After making cuts, the sausage was blanched in hot water to remove impurities.
STEP 2/8
The softened rice cake was fried with starch powder and golden brown. If you fry it like this, it becomes crispy on the outside and soft on the inside. I was scared that the rice cake popped while frying it wrong, but fortunately, it didn't.
STEP 3/8
Place fried rice cake and blanched sausage on a stick. Please put it in the order of sotteok.
STEP 4/8
I put 12 sausages and 12 rice cakes in the order of skewers and 6 skewers came out.
Three are basically oiled in a pan and baked back and forth.
STEP 5/8
I added 2 tablespoons of chili sauce and put the sauce on the sotteok sotteok, so I added 3 more seasoning.
STEP 6/8
It still feels empty, right? Because there's still sauce to be applied.
STEP 7/8
If you put ketchup or mustard sauce on top as it is, it comes out thick, so put the sauce in the plastic glove finger and make a small hole with scissors. People who bake will know, but you can think of it as a piping bag. If you use plastic gloves, you can make it into the thickness you want.
STEP 8/8
It looks prettier with ketchup and mustard sauce on the skewers, right? I just wanted to give it a green color, so I sprayed parsley powder. (The amount of parsley powder used was small, so I threw away half of it because it was way past its expiration date last time. I'm using it a lot this time)
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