If you have a soft spot for Korean street food, you’re going to fall head over heels for this Tteokkochi (Korean Rice Cake Skewers) Recipe. Imagine chewy, slightly crispy rice cakes coated in a luscious, spicy-sweet gochujang sauce, all served on convenient skewers that make snacking a total breeze. Whether you’re reminiscing about grabbing these at a bustling market stall or just looking to spice up your snack game at home, these skewers perfectly balance that addictive chewiness and bold Korean flavors in every bite. Let’s dive into the magic behind this delightful treat!
Ingredients You’ll Need
The beauty of this Tteokkochi (Korean Rice Cake Skewers) Recipe lies in its simplicity—just a handful of core ingredients come together to create a taste explosion. Each item plays a crucial role, from the unique texture of the rice cakes to the complex, vibrant sauce that brings everything to life.
- Korean rice cakes (tteok, cylinder-shaped): These chewy rice cakes are the star of the show, providing the signature texture every bite needs.
- Vegetable oil: Key for pan-frying to get that beautiful golden crust on the outside.
- Skewers (bamboo or metal): Perfect for threading the rice cakes, making them easy to flip and eat.
- Gochujang (Korean red chili paste): The spicy, tangy heart of the sauce that packs a punch without overwhelming.
- Ketchup: Adds a subtle sweetness and tang that balances the heat.
- Soy sauce: Brings savory depth and umami to the sauce blend.
- Honey or sugar: To mellow the spice with a sticky, sweet finish.
- Sesame oil: Offers a toasted aroma that makes this dish unmistakably Korean.
- Garlic: Minced fresh for a bright, savory kick.
- Water: Helps adjust the sauce consistency to perfect glaze-ready thickness.
- Toasted sesame seeds and chopped green onions: Classic garnishes that add crunch, color, and freshness.
How to Make Tteokkochi (Korean Rice Cake Skewers) Recipe
Step 1: Prepare the Rice Cakes
If your rice cakes are frozen, the first essential step is soaking them in warm water for about 10 to 15 minutes. This softens them just enough to achieve that lovely chew without turning mushy. Once softened, drain and pat them dry so they crisp up nicely when cooking. Thread 3 to 4 pieces onto each skewer—you’ll want these ready for the hot pan!
Step 2: Whip Up the Spicy Gochujang Sauce
Mix all the sauce ingredients—gochujang, ketchup, soy sauce, honey or sugar, sesame oil, garlic, and a little water if needed—in a small bowl. Stir until smooth, tasting as you go to get the heat and sweetness perfectly balanced. This sauce is what transforms your rice cakes from simple to sensational!
Step 3: Pan-Fry the Skewers
Heat your vegetable oil in a nonstick skillet over medium heat. Carefully place the skewers in the pan and cook each side for 2 to 3 minutes. Use a gentle press while cooking to encourage that golden-brown, slightly crispy exterior while keeping the inside tender and chewy. The contrasting textures are part of what makes this dish unforgettable.
Step 4: Glaze with the Sauce
Brush both sides of the skewers generously with your gochujang sauce, then cook them an additional 1 to 2 minutes, flipping once. This step caramelizes the sauce, coating the rice cakes in a shiny, sticky, spicy glaze that clings with every bite. Don’t rush—this glaze is the hallmark of an authentic Tteokkochi experience.
Step 5: Garnish and Serve
Once cooked, transfer the skewers to a serving dish and sprinkle with toasty sesame seeds and vibrant green onions if you like. These final touches elevate the dish with extra flavor and that inviting pop of color.
How to Serve Tteokkochi (Korean Rice Cake Skewers) Recipe
Garnishes
Sesame seeds and chopped green onions aren’t just pretty—they add texture and freshness that brighten the richly flavored rice cakes. Feel free to experiment with crushed peanuts or a drizzle of mayonnaise if you want a creamier element to contrast the heat.
Side Dishes
Tteokkochi goes wonderfully alongside light and refreshing sides like pickled radish or simple cucumber salad. If you want a heartier meal, pair it with kimchi fried rice or steamed dumplings for an authentic Korean-inspired feast.
Creative Ways to Present
For a fun twist, arrange your skewers standing upright in a decorative holder for a street-food vibe at home parties. You can also slice the rice cakes after glazing and serve them on small plates as bite-sized appetizers—everything tastes better when it’s easy to eat!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Tteokkochi (Korean Rice Cake Skewers) Recipe treats, store them in an airtight container in the fridge for up to 2 days. The sauce may thicken and the rice cakes might firm up, but the flavor remains delicious.
Freezing
While fresh is always best, you can freeze the cooked skewers once cooled by wrapping them tightly in plastic wrap and placing them in a freezer bag. They’ll keep for up to one month. Defrost overnight in the fridge before reheating.
Reheating
To reheat, gently pan-fry the skewers over low heat or microwave in short bursts, brushing with a bit more sauce or oil if needed to revive that glossy, sticky finish. Avoid overheating to keep the rice cakes chewy rather than rubbery.
FAQs
Can I use other types of rice cakes?
For authentic Tteokkochi, cylindrical Korean rice cakes work best because of their ideal chewiness and size. However, sliced or flat rice cakes can work in a pinch but will have a different texture and presentation.
How spicy is this dish?
The spice level mainly depends on how much gochujang you add. If you prefer a milder flavor, reduce the gochujang or add more honey to balance the heat, making it friendly for all spice tolerances.
Is this recipe vegetarian?
Yes! Just make sure to use vegetarian-friendly gochujang (some brands include anchovies) and soy sauce. This recipe is naturally free of meat and packed with flavor.
Can I grill instead of pan-fry?
Absolutely! Grilling the skewers adds a smoky flavor and a nice char, enhancing the taste. Just be sure to brush on the sauce toward the end, as the sugars in the glaze can burn if cooked too long over high heat.
What can I serve with Tteokkochi as a full meal?
Pair these skewers with steamed rice, kimchi, and some vegetable banchan (side dishes) like spinach salad or pickled cucumbers to create a well-rounded, satisfying Korean-inspired meal.
Final Thoughts
I truly believe this Tteokkochi (Korean Rice Cake Skewers) Recipe is one of those unforgettable bites that will quickly become a favorite in your kitchen. Its combination of chewy rice cakes and that irresistibly spicy-sweet glaze will have you reaching for seconds before you know it. Whether for a snack, appetizer, or part of a Korean-themed spread, these skewers are delightfully simple yet bursting with flavor. Give it a try and share with friends—you’ll see why it’s such a beloved street food classic!
Print
Tteokkochi (Korean Rice Cake Skewers) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 skewers
- Category: Snack or Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Description
Tteokkochi, or Korean Rice Cake Skewers, are a popular street snack featuring chewy, cylinder-shaped rice cakes pan-fried to golden perfection and glazed with a sweet and spicy gochujang sauce. This easy-to-make appetizer offers a delightful combination of crispy exterior and soft interior, finished with a caramelized spicy glaze and optional sesame seeds and green onions for garnish.
Ingredients
Main Ingredients
- 1 lb Korean rice cakes (tteok, cylinder-shaped), soaked if frozen
- 1 tablespoon vegetable oil (for pan-frying)
- Skewers (bamboo or metal, soaked if wooden)
Spicy Gochujang Sauce
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 tablespoon water (to thin, as needed)
- Toasted sesame seeds and chopped green onions for garnish (optional)
Instructions
- Soften Rice Cakes: If using frozen rice cakes, soak them in warm water for 10–15 minutes until softened. Drain and pat dry to remove excess moisture for better frying texture.
- Prepare Skewers: Thread 3–4 rice cake pieces onto each skewer, ensuring they are securely held for even cooking.
- Make Sauce: In a small bowl, combine gochujang, ketchup, soy sauce, honey or sugar, sesame oil, minced garlic, and water. Mix well until smooth. Adjust thickness by adding a little more water if needed, then set aside.
- Pan-Fry Rice Cakes: Heat vegetable oil in a nonstick skillet over medium heat. Place the rice cake skewers in the pan and cook for 2–3 minutes per side, pressing gently with a spatula to get a crispy, golden exterior while keeping the inside soft.
- Glaze with Sauce: Brush both sides of the skewers generously with the prepared gochujang sauce. Continue cooking for 1–2 more minutes, flipping once, until the sauce thickens and caramelizes slightly, coating the rice cakes.
- Garnish and Serve: Remove the skewers from the pan and garnish with toasted sesame seeds and chopped green onions if desired. Serve hot as a snack or appetizer.
Notes
- Tteokkochi is a classic Korean street food known for its chewy texture and spicy-sweet flavor balance.
- Adjust spice levels by modifying the amount of gochujang or honey used.
- This dish can be served as a popular snack or appetizer at gatherings.
- Ensure rice cakes are well drained and dry before pan-frying for a crispier texture.
- If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
