Crispy Honey-Gochujang Rice Cake Bites with Cheddar Dip

Method

1. Cut long rice cakes into 5 cm pieces. Bring water to a boil over high heat in a 18 cm pot, blanch the rice cakes for 1 min until soft all the way through, then drain and dry them very thoroughly with paper towel. Toss them in a bowl with the potato starch until thinly and evenly coated.

   Add in this stepRice-flour tteokbokki rice cakes 240 gPotato starch 2 tbsp

   high heat

2. Heat the oil in a 24 cm frying pan over medium heat and add the rice cakes without letting them touch. Fry for 5 min, rolling them often, until crisp, pale golden and slightly puffed, then drain. Rice cakes can burst and spit oil, so keep a lid or splatter screen at hand.

   Add in this stepCooking oil 4 tbsp

   medium heat

3. Wipe out the oil with paper towel, add the gochujang, ketchup, honey, soy sauce, garlic, chili flakes and water and stir over medium-low heat for 2 min. When the glaze bubbles and turns thick and glossy, add the rice cakes and toss quickly for 30 sec to coat. Work fast: if they sit in the glaze they lose their crunch.

   Add in this stepGochujang (Korean chili paste) 1½ tbspKetchup 1 tbspHoney 1½ tbspSoy sauce 1 tspMinced garlic 1 tspKorean chili flakes (gochugaru) ½ tspWater 2 tbsp

   medium-low heat

4. Whisk the milk and cornstarch in a small 14 cm pot until smooth and warm over medium-low heat for 2 min, stirring. When it steams and thickens slightly, turn down to low heat, add the cheddar and stir for 1 min until smooth. Don't let it boil, or the cheese will split.

   Add in this stepMilk 60 mlCornstarch ½ tspCheddar, grated 50 g

   medium-low heat→low heat

5. Pile the rice cake bites on a plate and scatter with chopped peanuts, sesame seeds and sliced scallions. Add skewers or toothpicks and serve at once with the warm cheese dip.

   Add in this stepRoasted peanuts 20 gToasted sesame seeds 1 tspScallions 1