Cheese Tteok (Rice cake skewers)
Prep time: 10 min
Cook time: 5 min
Makes 4 skewers
5 bamboo skewers
20 tteok (these are the small 2-inch cylindrical ones)
1/2 lb grillable cheese, like paneer or halloumi
1 tbsp unsalted butter
Sauce, optional but recommended
3 tbsp sweetened condensed milk
1/2-1 tbsp warm water
In a bowl of warm water, place the bamboo skewers to soak.
Bring a pot of water to boil on the stove. Separate and blanch the tteok in the water for 1-2 minutes or until softened. Put it in a bowl of cold water to stop them from cooking, strain, and pat dry on a clean paper towel.
Cut the cheese to similar-sized rectangles as the tteok (about 2 x 1/2 inch).
Take the skewer from the water and pat dry.
Skewer the cheese and tteok by piercing them in the center. Alternate between the cheese and tteok until you have 4 tteok and 3 cheese pieces on each skewer.
Heat a non-stick pan on medium-low heat. Add the unsalted butter and skewers into the pan and cook for 2 minutes or until the cheese is golden brown. Flip the skewer over with tongs or a spatula and cook for another 2 minutes or until golden brown. (Note: if the pan is too small for all the skewers at once, do them in batches so they're not overcrowded).
Transfer the skewers onto a plate or into a paper cup (this is how they serve them from street vendors in Korea) and drizzle over a bit of the sauce.
Make sure to serve them immediately while warm. Enjoy!
Whisk to combine the sweetened condensed milk and warm water. Start with the lesser amount and old add as much as needed to make a smooth drizzle.
Note: You can also use a drizzle of honey in place of the sauce if you prefer.