Directions
Step 1
Convey a big pot of water to a boil. Add the tteok and cook dinner for 1 minute, then switch to a strainer or colander and rinse with chilly water. Put aside to empty fully, about 5 minutes.
Step 2
To a big bowl, add the tteok, perilla oil, soy sauce, gochugaru, and sugar and toss till nicely mixed. Put aside.
Step 3
To a big wok or skillet over medium warmth, add the vegetable oil. When it’s scorching and shimmering, add the scallions and cook dinner till golden brown and crispy, about 3 minutes. Utilizing a spider skimmer, switch the scallions to a paper towel-lined plate, leaving the oil behind within the wok, and put aside.
Step 4
Flip the warmth to low, then add the seasoned tteok and cook dinner, stirring ceaselessly, till they’re tender and seem crispy and scorched in locations, about 8 minutes. Stir within the chili crisp and honey and proceed cooking till caramelized, 1–2 minutes extra.
Step 5
Switch the tteok to a platter, prime with the fried scallions and sesame seeds, and serve instantly.
