Korean Spicy Rice Cake Skewers
Delicious and fun street food made with chewy rice cakes and a spicy, sweet sauce.
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.