If you’re craving a snack that’s bursting with flavor, chewy texture, and a hint of spicy sweetness, you have to try this Tteokkochi (Korean Rice Cake Skewers) Recipe. These skewers are a beloved Korean street food made from cylindrical rice cakes that soak up a rich, vibrant sauce blending gochujang, honey, and garlic. Each bite delivers satisfying chewiness with a perfectly crisp caramelized exterior, offering a comforting, addictive taste that’s surprisingly simple to make at home. Once you get the hang of this recipe, it’s going to be your go-to snack for anytime you want a quick pick-me-up with a Korean flair.
Ingredients You’ll Need
The beauty of this Tteokkochi (Korean Rice Cake Skewers) Recipe lies in its straightforward ingredients that come together to create something truly special. Each component plays a crucial role—whether it’s giving the right chew, sweet heat, or that irresistible glossy finish.
- 1 pound Korean cylindrical rice cakes (garaetteok): These chewy rice cakes are the star, providing the perfect texture base for skewers.
- 1 tablespoon neutral oil (canola or vegetable): Used to crisp up the rice cakes in the pan without overpowering the flavors.
- 1/4 cup gochujang (Korean red chili paste): Adds the signature spicy and slightly savory depth essential to Korean dishes.
- 1 tablespoon soy sauce: Brings an umami saltiness that balances the sweetness beautifully.
- 1 tablespoon honey: Offers natural sweetness and helps the sauce caramelize smoothly on the rice cakes.
- 1 tablespoon brown sugar: Enhances richness and adds a mellow molasses note to the glaze.
- 1 tablespoon rice vinegar: Cuts through the richness with a subtle tang that lifts the whole dish.
- 1 teaspoon minced garlic: Injects a fragrant punch that complements the sweetness and heat.
- 2 teaspoons sesame oil: For a nutty aroma that’s unmistakably Korean and absolutely delicious.
- 1 teaspoon toasted sesame seeds: Sprinkled on top for crunch and a toasty finish.
- Chopped green onions (optional): Adds a fresh, bright contrast to the rich sauce.
- Wooden skewers (soaked in water if grilling): Essential for threading the rice cakes and making them easy to handle.
How to Make Tteokkochi (Korean Rice Cake Skewers) Recipe
Step 1: Soften and Prepare the Rice Cakes
If your rice cakes are refrigerated or frozen, soak them in warm water for about 10 to 15 minutes to gently soften them. This step ensures they cook evenly without getting mushy. After soaking, boil the rice cakes for 2 to 3 minutes until they are tender yet still have their iconic chewiness. Rinse them under cold water and drain well. This keeps them from overcooking later on.
Step 2: Skewer the Rice Cakes
Once your rice cakes are perfectly tender, thread about 3 to 5 pieces onto each wooden skewer. This makes for bite-sized portions that cook evenly and are fun to eat. Don’t overcrowd the skewers as this can make flipping difficult and affect the crispness.
Step 3: Mix the Sauce
In a small bowl, combine the gochujang, soy sauce, honey, brown sugar, rice vinegar, minced garlic, and sesame oil. Stir until you get a smooth, glossy sauce ready to coat the skewers. This blend brings together spicy, sweet, savory, and tangy flavors in perfect harmony.
Step 4: Cook the Skewers
Heat your nonstick skillet or grill pan over medium heat and add the neutral oil. Place the skewers in the pan, cooking 2 to 3 minutes on each side until the rice cakes develop a slightly golden and crispy surface. This step enhances the texture and lets the sauce stick beautifully.
Step 5: Glaze and Caramelize
Brush the prepared sauce generously over each skewer side. Cook the skewers for another 1 to 2 minutes per side, allowing the sugars in the sauce to caramelize and create that irresistible sticky coating. Keep an eye on the heat to prevent burning but still get a delightful char.
Step 6: Garnish and Serve
Remove the skewers from heat and sprinkle with toasted sesame seeds and optional chopped green onions. These final touches add crunch, aroma, and a burst of freshness that elevates the entire dish.
How to Serve Tteokkochi (Korean Rice Cake Skewers) Recipe
Garnishes
Aside from sesame seeds and green onions, you can add thin strips of toasted seaweed or a sprinkle of crushed peanuts for extra texture. A drizzle of extra sesame oil just before serving can make the flavors pop with an irresistible nuttiness that complements the spicy-sweet glaze.
Side Dishes
Tteokkochi pairs wonderfully with simple sides like a crisp cucumber salad or classic kimchi to balance the richness. You might also offer steamed rice or pickled radish on the side to add refreshing elements and cleanse the palate between bites.
Creative Ways to Present
Try serving these skewers as an appetizer by arranging them artistically on a platter with small dipping bowls of extra sauce. For a fun twist, cut the rice cakes into bite-sized pieces and serve them in a spicy dipping sauce for a casual party snack. You can also broil the skewers briefly to get a charred finish that adds smoky complexity.
Make Ahead and Storage
Storing Leftovers
If you have leftover Tteokkochi, place the skewers in an airtight container and refrigerate for up to two days. The rice cakes may soften slightly, but the bold flavors in the sauce will remain wonderful. Avoid leaving them out at room temperature for long to preserve freshness.
Freezing
Freezing cooked tteokkochi skewers isn’t ideal since rice cakes tend to change texture, becoming tough or rubbery after thawing. However, you can freeze the cooked rice cakes before skewering and sauce application. Thaw thoroughly, then proceed with cooking and glazing fresh for the best results.
Reheating
To reheat, gently warm the skewers in a nonstick pan over low heat with a splash of oil. This helps restore some of the crispness and warms the sauce without drying out the rice cakes. Microwaving is possible but may leave them a bit chewy and less appetizing.
FAQs
Can I use frozen rice cakes for Tteokkochi (Korean Rice Cake Skewers) Recipe?
Yes! Just be sure to soak frozen rice cakes in warm water for 10 to 15 minutes to soften them before cooking. This step is essential to achieve the right chewy texture without overcooking.
How spicy is this Tteokkochi (Korean Rice Cake Skewers) Recipe?
The heat level mainly depends on the amount of gochujang you use. If you prefer a milder taste, reduce the gochujang or mix in a bit of ketchup. The dish still retains its signature sweet-spicy flavor without overwhelming heat.
Can I grill the skewers instead of pan-frying them?
Absolutely! Grilling adds a smoky char that elevates the flavor. Just soak wooden skewers well beforehand to prevent burning, then grill for a few minutes on each side until the rice cakes are crispy and golden.
Is this recipe vegetarian?
Yes, this Tteokkochi (Korean Rice Cake Skewers) Recipe is vegetarian as long as you use soy sauce that contains no animal products. The ingredients are plant-based and free of meat or seafood.
What can I serve with Tteokkochi for a full Korean meal?
Consider pairing these rice cake skewers with bibimbap, kimchi, japchae, or a simple bowl of steamed rice and vegetable banchan for a satisfying and authentic Korean spread.
Final Thoughts
Making Tteokkochi (Korean Rice Cake Skewers) Recipe at home is a joy—you get to enjoy the vibrant flavors of Korean street food with a few simple ingredients and minimal fuss. This dish is a fantastic way to impress friends or satisfy your own snack cravings with a chewy, spicy-sweet bite that warms the soul. Give it a try and let your kitchen fill with the irresistible aroma of gochujang glaze. Trust me, once you taste these skewers, they’ll quickly become a favorite addition to your recipe repertoire.
Print
Tteokkochi (Korean Rice Cake Skewers) Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Snack, Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Description
Tteokkochi are popular Korean rice cake skewers featuring chewy cylindrical rice cakes grilled or pan-fried and coated with a spicy, sweet, and savory gochujang-based sauce. Perfect as a flavorful snack or appetizer, these skewers offer a satisfying combination of textures and bold Korean flavors.
Ingredients
Main Ingredients
- 1 pound Korean cylindrical rice cakes (garaetteok)
- 1 tablespoon neutral oil (canola or vegetable)
- 1/4 cup gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 2 teaspoons sesame oil
- 1 teaspoon toasted sesame seeds
- Chopped green onions for garnish (optional)
- Wooden skewers (soaked in water if grilling)
Instructions
- Soften the Rice Cakes: If using refrigerated or frozen rice cakes, soak them in warm water for 10–15 minutes to soften them for easier cooking.
- Boil Rice Cakes: Boil the softened rice cakes for 2–3 minutes until tender but still chewy. Then drain and rinse with cold water to stop cooking.
- Thread Rice Cakes onto Skewers: Thread 3–5 rice cakes onto each wooden skewer, preparing for cooking and sauce application.
- Prepare Sauce: In a small bowl, combine gochujang, soy sauce, honey, brown sugar, rice vinegar, minced garlic, and sesame oil. Mix well until the sauce is smooth and evenly blended.
- Heat Pan and Cook Skewers: Heat a nonstick skillet or grill pan over medium heat and add the neutral oil. Place the skewers in the pan and cook for 2–3 minutes per side until they become lightly golden and slightly crisp on the outside.
- Apply Sauce and Caramelize: Brush the prepared sauce generously onto each side of the skewers. Continue cooking for another 1–2 minutes per side to allow the sauce to caramelize slightly and coat the rice cakes beautifully.
- Garnish and Serve: Remove the skewers from heat. Sprinkle toasted sesame seeds and chopped green onions on top if desired. Serve the Tteokkochi hot for the best flavor and texture.
Notes
- For a charred finish, you can also broil the skewers in the oven instead of pan-frying.
- Adjust the spice level by reducing the amount of gochujang or adding a little ketchup for a milder flavor.
