Delectable Korean Gluten-Free Rice Cakes in Spicy Sugar Syrup (Tteokbokki Dessert)
Discover this delectable fusion of sweet and spicy flavors in our Gluten-Free Korean Rice Cakes in Spicy Sugar Syrup dessert recipe. Indulge in the perfect blend of mouthfeel and aroma, with an elegant plating that's sure to impress your guests.
Allergens
N/A (gluten-free)
Ingredients
- 1. 200g gluten
- free rice cakes (in various shapes and sizes) 2. 1 cup water 3. 1 cup white sugar 4. 1/4 cup gluten
- free soy sauce 5. 1/4 cup gluten
- free mirin 6. 2 tbsp gochugaru (Korean red pepper powder) 7. 1 tbsp sesame oil 8. 1 tsp vanilla extract 9. Pinch of salt 10. Toppings: toasted sesame seeds, chopped nuts, and dried fruit
Instructions
- Prepare the gluten free rice cakes by rinsing them under cold water and patting dry. Set aside.
- In a saucepan, combine water, white sugar, gluten free soy sauce, mirin, gochugaru, sesame oil, vanilla extract, and a pinch of salt. Mix well and bring to a boil over medium heat, stirring occasionally.
- Once the mixture has reached a boil, reduce the heat to low and let it simmer for 5 minutes, or until the sugar is fully dissolved and the sauce begins to thicken.
- Add the gluten free rice cakes to the saucepan and gently toss them in the sauce until they are evenly coated. Cook for an additional 3 4 minutes, or until the rice cakes have absorbed some of the flavors.
- Remove the rice cakes from the heat and let them cool slightly before transferring them to a serving dish.
- Sprinkle toasted sesame seeds, chopped nuts, and dried fruit over the top of the rice cakes to add texture and flavor.
Chef’s Insight
The key to this dish is balancing the sweetness of the sugar with the spiciness of the gochugaru. Feel free to adjust the ratios to suit your taste.
Notes
Serve with your favorite gluten-free beverage for a complete meal.