Kireum tteokbokki (Korean fried rice sticks in sauce)

Ingredients:

Tteok

• 900g of cylindrical tteok (Korean rice sticks), available at specialty Asian stores or on Amazon
• 3 tbsp. neutral vegetable oil

Soy sauce marinade

• 2 tbsp. l. + 1 tsp. Sahara
• 2 tablespoons soy sauce
• 1 tbsp light corn syrup
• 4 cloves garlic, grated
• 1 tsp. dark sesame oil

Marinade with gochukaru

• 2 tablespoons soy sauce
• 1 tbsp. l. + 2 tsp. Sahara
• 1 tbsp + 1 tsp coarse gochukaru (Korean chili flakes)
• 1 tbsp + 1 tsp fine gochukaru (Korean chili flakes)
• 1 tbsp light corn syrup
• 4 cloves garlic, grated
• 1 tsp. dark sesame oil

Preparation:

1. Bring a large saucepan of water to a boil over medium-high heat. Meanwhile, prepare the marinades.
2. Soy sauce marinade:
   
   Combine sugar, soy sauce, corn syrup, garlic, and sesame oil in a large bowl and set aside.
3. Marinade with gochukaru:
   
   Combine soy sauce, sugar, gochukara, corn syrup, garlic, and sesame oil in a large bowl and set aside.
4. Tteok:
   
   Add the tteok to the boiling water and cook, stirring constantly to prevent sticking, until softened, about 2 minutes. Drain and distribute the tteok evenly between the marinades. Stir. If the sticks are stuck together, separate them and stir well.
   
   
   Note
   
   Tteok - These are Korean rice sticks, used as a semi-finished product in various dishes, they can be stewed or fried and served in sauce to give the desired flavor, and they are eaten on various occasions throughout the year.
5. In a 12-inch (30 cm) nonstick frying pan over medium heat, heat 1 tablespoon neutral oil. Add the tteok in the soy sauce marinade and cook, stirring gently and constantly with two wooden spoons without breaking or tearing the chopsticks, until the liquid has evaporated and the tteok are glossy, about 5 minutes. Transfer to one side of a serving plate, leaving the other side empty for the tteok with gochukaru.
6. Wipe the pan clean and heat the remaining oil over medium heat. Add the tteok and gochukaru and fry in the same manner until the tteok is deep red and fragrant, about 5 minutes. The gochukaru can burn easily, so it's important to stir constantly. Transfer to the empty side of a serving plate and serve immediately.