Grilled Cockle Rice Cake Skewer

Ingredients

Cockle 60g(Cockle살 20g), Rice Cake (for Tteokbokki) 40g 고추장 8g, Onion 10g, Green Onion 5g, Rice Syrup 3g, Rice Bran Oil 3g, Chopped Garlic 2.5g, Soy Sauce 1g, Chili Powder 1g, Sesame Oil 1g, Whole Sesame 0.5g

Instructions

1. 1

   Cut the tteokbokki rice cake in half, blanch in boiling water, and drain.

   
2. 2

   Wash the cockle, boil briefly in the residual heat of the water used to blanch the rice cake, drain, and once cooled, remove the cockle meat.

   
3. 3

   Skewer the blanched rice cake and cockle meat alternately.

   
4. 4

   Chop the green onion and onion.

   
5. 5

   Mix gochujang, onion, green onion, chopped garlic, rice syrup, soy sauce, chili powder, and sesame oil to make the gochujang seasoning.

   
6. 6

   Heat a little brown rice oil in a pan and stir-fry the gochujang seasoning, coat the cockle rice cake skewer from 3 with the gochujang seasoning, and sprinkle with whole sesame.