Korean Rice Cake Churros
These Korean Rice Cake Churros combine the chewy texture of Korean tteok with the crispy, golden coating of classic churros. Coated in cinnamon sugar, they offer a unique twist on a beloved street food dessert.
Equipment
- Deep fryer
Ingredients
- 2 cups Korean rice cakes (tteok) cylinder-shaped
- 3 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 cup vegetable oil for frying
- 1/4 cup sweetened condensed milk for dipping
- 2 tbsp chocolate sauce optional, for dipping
Instructions
- Bring a pot of water to a boil and briefly blanch the rice cakes for 30 seconds to soften them. Drain and pat dry.
- In a small bowl, mix the granulated sugar and cinnamon. Set aside.
- Heat the vegetable oil in a deep fryer or pan over medium heat until it reaches 350°F (175°C).
- Carefully add the rice cakes to the hot oil and fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
- Remove the fried rice cakes with a slotted spoon and drain on paper towels.
- While still warm, toss the fried rice cakes in the cinnamon-sugar mixture to coat evenly.
- Serve immediately with sweetened condensed milk or chocolate sauce for dipping.
Notes
- Storage: Best enjoyed fresh, but you can reheat them in an air fryer or oven to restore crispiness.
- Variation: Try using matcha sugar or cocoa powder instead of cinnamon sugar for a different flavor.
- Rice Cake Tip: If using frozen tteok, thaw before blanching.
Nutrition
Serving: 1churroCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 5mgPotassium: 20mgSugar: 6gCalcium: 10mgIron: 0.3mg
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