why make this recipe

Korean Spicy Rice Cake Skewers, or Tteok Kkochi, are a delicious and fun street food that can be enjoyed anytime. They combine chewy rice cakes with a spicy and sweet sauce, making every bite packed with flavor. Plus, they are easy to make and perfect for gatherings or a quick snack at home!

how to make Korean Spicy Rice Cake Skewers

Ingredients :

• 50 Rice Cakes
• 3 tbsp Gochujang
• 1.5 tbsp Soy Sauce
• 1.5 tbsp Honey
• 1 tbsp Sesame Seeds

Directions :

1. Blanch the rice cakes in hot boiling water for 2 minutes. Drain the rice cakes and rinse them with cold water.
2. Add around 7-8 rice cakes onto each skewer.
3. In a pan, add the Gochujang, Soy Sauce, and Honey. Turn the heat up to medium-high and simmer for 2 minutes.
4. In a separate pan, drizzle in oil and turn the heat up to medium-high. Once the oil is hot, add the rice cake skewers and pan-fry for 2-3 minutes on each side or until slightly crispy on the outside.
5. Brush the spicy and sweet sauce on top of the rice cakes and garnish with sesame seeds and green onion. ENJOY!

how to serve Korean Spicy Rice Cake Skewers

Serve the Korean Spicy Rice Cake Skewers hot off the pan. They make an excellent appetizer or snack. You can also pair them with some pickled vegetables or serve them on a platter to impress your guests.

how to store Korean Spicy Rice Cake Skewers

If you have any leftovers, store the skewers in an airtight container in the refrigerator. They will stay fresh for up to 2 days. To reheat, pan-fry them again until warm and crispy.

tips to make Korean Spicy Rice Cake Skewers

• Use fresh rice cakes for the best texture and flavor.
• Adjust the amount of Gochujang if you prefer a milder or spicier dish.
• You can add other ingredients like vegetables or meat on the skewers for extra flavor.

variation

You can experiment with different sauces, such as teriyaki or barbecue sauce, for a unique taste. Also, try adding diced vegetables like bell peppers or onions between the rice cakes for a colorful twist.

FAQs

Q: Can I use frozen rice cakes?
A: Yes, you can use frozen rice cakes. Just make sure to thaw them before blanching.

Q: What can I use instead of Gochujang?
A: If you don’t have Gochujang, you can use a mix of chili paste and a little sugar for sweetness.

Q: Can I make this dish vegetarian?
A: Yes, this recipe is vegetarian as it doesn’t include any meat. Just check the labels on the sauces to ensure they are vegetarian-friendly.

Try Also: Irresistible Dessert Ideas from Paula’s Kitchen

• How to Make the Perfect Tuxedo Cake at Home
• No-Bake Layered Brownie Dessert
• Pumpkin Cinnamon Roll Bars
  
  

Korean Spicy Rice Cake Skewers

Delicious and fun street food made with chewy rice cakes and a spicy, sweet sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizer, Snack

Cuisine Korean

Servings 4 skewers

Calories 150 kcal

Ingredients

  

Main Ingredients

• 50 pieces Rice Cakes Use fresh rice cakes for the best texture and flavor.
• 3 tbsp Gochujang Adjust for a milder or spicier dish.
• 1.5 tbsp Soy Sauce Check label for vegetarian-friendly options.
• 1.5 tbsp Honey
• 1 tbsp Sesame Seeds For garnishing.

Instructions

 

Preparation

• Blanch the rice cakes in hot boiling water for 2 minutes. Drain and rinse with cold water.
• Add around 7-8 rice cakes onto each skewer.

Cooking

• In a pan, combine Gochujang, Soy Sauce, and Honey. Heat to medium-high and simmer for 2 minutes.
• In a separate pan, drizzle oil and heat to medium-high. Add the rice cake skewers and pan-fry for 2-3 minutes on each side until slightly crispy.
• Brush the cooked skewers with the spicy and sweet sauce, and garnish with sesame seeds and green onion.

Notes

Serve hot as an appetizer or snack. Pair with pickled vegetables or serve on a platter. Leftovers can be stored in an airtight container for up to 2 days. Reheat by pan-frying until warm and crispy.

Keyword Korean Street Food, Rice Cake Skewers, Spicy Snack, Tteok Kkochi