Sotteok Sotteok
Delightful Korean rice cake and sausage skewers, combining chewy rice cakes and savory sausages, topped with a sweet and spicy sauce.
Ingredients
Main Ingredients
- 48 pieces Korean rice cake (garaetteok) (342g / 12 ounces)
- 32 pieces cocktail sausage (230g / 8.1 ounces)
- some cooking oil (like canola oil)
For the Sauce
- 1/3 cup raw sugar
- 1/3 cup water
- 1/4 cup ketchup
- 1.5 Tbsp soy sauce (regular)
- 1/2 Tbsp gochujang (Korean chili paste)
- to taste toasted sesame seeds (or other crushed nuts)
- to taste American mustard sauce
- to taste mayonnaise
Instructions
Preparation
- Blanch the rice cakes in boiling water for 1-2 minutes to soften them. After that, drain and rinse them with cold water. If your rice cakes are fresh and soft, feel free to skip this step.
Making the Sauce
- In a saucepan, mix all the sauce ingredients together. Stir continuously until the sugar dissolves and the sauce thickens, which should take about 5 minutes. Keep stirring to avoid burning. Set the sauce aside.
Assembling the Skewers
- Carefully thread the rice cakes and sausages onto the skewers, alternating them. Aim for three rice cakes and two sausages per skewer using a 12cm (or 4.7-inch) skewer.
Cooking the Skewers
- Heat some oil in a shallow pan until it's hot. Gently add the skewers to the oil and fry for about one minute on each side until they’re golden brown. Fry them in batches to avoid overcrowding. For a lighter option, you could pan-grill the skewers with less oil. Once cooked, remove them with tongs and place them on paper towels to drain excess oil.
Glazing with Sauce
- Dip each cooked skewer into the sauce, ensuring both sides are evenly coated.
Serving
- Optionally, sprinkle your favorite nuts or seeds on top, drizzle with extra sauce, and enjoy while hot!
Notes
Best served warm. Store leftovers in an airtight container in the fridge for 2-3 days and reheat in a skillet or microwave.