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
Scale
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.
