Salted Caramel Tteokbokki Mochi Bites
A surprising dessert mashup, these mochi bites feature a chewy rice cake coated in a rich, slightly savory salted caramel sauce infused with gochujang for a subtle umami kick. They offer a delightful contrast of textures and a unique sweet and salty flavor profile reminiscent of Korean street food.
Prep Time
45 min
Difficulty
Medium
Servings
6
Calories
280 kcal
Instructions
- 1
Prepare the rice cakes: If using frozen rice cakes, thaw them according to package instructions. Cut larger rice cakes into bite-sized pieces if necessary.
~5 min - 2
Make the salted caramel sauce: In a small saucepan over medium heat, melt the butter. Add the brown sugar and stir until it dissolves completely and begins to caramelize, about 5-7 minutes.
~10 min - 3
Carefully whisk in the heavy cream, gochujang, and salt. Continue to stir until the sauce is smooth and well combined. The sauce will thicken as it cooks.
~5 min - 4
Add the prepared rice cakes to the caramel sauce. Stir gently to coat each piece evenly. Cook for 5-7 minutes, stirring occasionally, until the rice cakes are softened and slightly chewy.
~7 min - 5
Transfer the coated rice cakes to a non-stick frying pan or a baking sheet lined with parchment paper. Arrange them in a single layer.
~2 min - 6
Allow the mochi bites to cool slightly. They will firm up as they cool.
~10 min - 7
Garnish with sesame seeds just before serving.
Tips
- For a crispier exterior, you can pan-fry the mochi bites lightly after coating them in the caramel sauce for an extra minute or two until slightly golden.
- These are best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator and reheat gently in a pan or microwave.
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