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
Scale
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.
