Description

Ingredients

• 🍘 12 plain rice cakes for snacks, tteok or rice cracker rounds, about 180 g (6 oz) Original: 🍘 12 plain rice cakes for snacks, tteok or rice cracker rounds, about 180 g (6 oz)
• 🌿 6 sheets roasted seaweed, gim, cut into strips (6 sheets) Original: 🌿 6 sheets roasted seaweed, gim, cut into strips (6 sheets)
• 🥣 30 ml soy sauce (2 tbsp / 1 fl oz) glutensoy Original: 🥣 30 ml soy sauce (2 tbsp / 1 fl oz)
• 🧄 8 g garlic, finely grated (3 cloves / 0.28 oz) Original: 🧄 8 g garlic, finely grated (3 cloves / 0.28 oz)
• 🍯 10 ml honey or sugar syrup (2 tsp / 0.34 fl oz) Original: 🍯 10 ml honey or sugar syrup (2 tsp / 0.34 fl oz)
• 🌿 10 ml toasted sesame oil (2 tsp / 0.34 fl oz) sesame Original: 🌿 10 ml toasted sesame oil (2 tsp / 0.34 fl oz)
• 🌱 6 g sesame seeds (2 tsp / 0.21 oz) sesame Original: 🌱 6 g sesame seeds (2 tsp / 0.21 oz)
• 🫒 10 ml neutral oil for the pan (2 tsp / 0.34 fl oz) Original: 🫒 10 ml neutral oil for the pan (2 tsp / 0.34 fl oz)

Preparation

• Heat the oven Preheat to 200°C (400°F). Line a sheet pan 30×40 cm (12×16 in) with baking paper. 🔥
• Toast the rice crackers Lay rice cakes in one layer and brush lightly with neutral oil. Bake 8 minutes, flip, then bake 4 minutes more until crisp and lightly golden. 🍘
• Make the glaze Whisk soy sauce, garlic, honey, and sesame oil until smooth. 🥣
• Glaze fast Brush a thin layer of glaze onto hot crackers and return to the oven 2 minutes to set and shine. ✨
• Finish with gim Press gim strips onto the sticky tops, sprinkle sesame seeds, then cool 3 minutes for maximum crunch. 🍃

Total Time

Nutritional Value

Advice

Status

More from this category

Share & Print