If you’ve ever wandered through the vibrant streets of Korea and felt your mouth water at the sight of sizzling, spicy skewered snacks, then you’re about to bring a little piece of that magic home with this Tteokkochi (Korean Rice Cake Skewers) Recipe. These chewy, golden rice cakes slathered in a glossy, fiery-sweet sauce are not just street food—they’re a celebration of texture and bold flavors that dance on your tongue. Whether you’re craving a quick appetizer or a snack to impress friends, this recipe captures the heart of Korean comfort food in every bite.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a crucial role in making your Tteokkochi (Korean Rice Cake Skewers) Recipe shine. From the chewy rice cakes to the punchy, vibrant sauce, every component is essential for that irresistible balance between sweet, spicy, and savory.
- 1 pound Korean rice cakes (tteok): Choose cylindrical, fresh or thawed ones for that perfect chewy texture that holds up beautifully on the skewer.
- 2 tablespoons vegetable oil: This is your pan-frying hero to crisp up the rice cakes just right without sticking.
- 2 tablespoons gochujang (Korean red chili paste): The star of the show adding bold heat and a deep, fermented umami flavor.
- 1 tablespoon soy sauce: Balances the sweetness with a punch of savory saltiness.
- 1 tablespoon honey: Adds smooth sweetness to complement the chili’s heat and caramelizes beautifully during cooking.
- 1 tablespoon brown sugar: A little extra sweetness to create that sticky, glossy finish.
- 1 teaspoon minced garlic: Infuses the sauce with a fragrant, slightly pungent kick.
- 1 teaspoon sesame oil: Delivers a toasty, nutty aroma that embodies Korean cooking.
- 1 teaspoon rice vinegar: A hint of acidity to brighten and balance the flavors.
- 1 tablespoon water: Helps blend the sauce smoothly and controls thickness.
- Sesame seeds for garnish: Adds subtle crunch and beautiful visual appeal.
- Chopped green onions for garnish: Offers fresh pop of color and a mild sharpness.
- Wooden skewers: Soaked beforehand to prevent burning while grilling or pan-frying.
How to Make Tteokkochi (Korean Rice Cake Skewers) Recipe
Step 1: Prepare the Rice Cakes and Skewers
First things first, soak your wooden skewers in water for at least 20 minutes so they won’t burn during cooking. If using refrigerated or frozen rice cakes, soften them by soaking in warm water for 10 to 15 minutes, then drain well. This ensures the rice cakes cook evenly and stay tender inside while developing that sought-after crispy exterior.
Step 2: Whisk Together the Sauce
In a small bowl, combine gochujang, soy sauce, honey, brown sugar, minced garlic, sesame oil, rice vinegar, and water. Whisk everything until the sauce is smooth and glossy—this vibrant concoction is what will transform your skewers from simple snacks into a mouthwatering delight.
Step 3: Pan-Fry the Rice Cakes
Heat a large skillet over medium heat and add vegetable oil. Toss in the rice cakes and pan-fry for about 5 to 7 minutes, turning occasionally so they develop a golden-brown, crispy outside while remaining wonderfully chewy inside. This step creates that perfect textural contrast that makes Tteokkochi so addictive.
Step 4: Skewer and Sauce
Once your rice cakes are cooked, carefully thread 3 to 4 pieces onto each skewer. Generously brush the gochujang sauce all over each skewer, coating each rice cake in that rich, spicy glaze.
Step 5: Caramelize the Sauce
Return the skewers to your skillet or a grill pan over medium heat. Cook them for 2 to 3 minutes more, frequently brushing on extra sauce and turning to let it caramelize and thicken slightly. This final step builds layers of flavor, giving you that irresistible sweet heat that clings perfectly to every bite.
Step 6: Garnish and Serve
Remove the skewers from heat and sprinkle generously with sesame seeds and chopped green onions. This adds that final flourish of texture and freshness, making them truly picture-perfect and ready to dive in.
How to Serve Tteokkochi (Korean Rice Cake Skewers) Recipe
Garnishes
The simplest garnishes can elevate this dish instantly. Toasted sesame seeds add a delicate crunch and nutty scent, while bright chopped green onions bring freshness and a burst of color. You can even toss in a pinch of Korean chili flakes for extra heat and visual appeal if you’re feeling adventurous.
Side Dishes
Tteokkochi is fantastic on its own, but pairing these skewers with light, refreshing sides like a crunchy cucumber kimchi or a crisp shredded cabbage salad balances the richness. A bowl of steamed rice or a simple miso soup can also round out your meal beautifully.
Creative Ways to Present
Serve your Tteokkochi skewers arranged artistically on a wooden platter sprinkled with sesame seeds and tiny edible flowers for a pop of color. For parties, line them up in bamboo steamer baskets or colorful plates to mimic the vibe of Korean street food markets. You could even drizzle a little extra sauce in a small dipping bowl on the side for sauce lovers.
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 refrigerator. They will stay fresh for up to two days, and you’ll find the flavors deepen overnight, perfect for a quick snack the next day.
Freezing
To keep them longer, wrap the skewers tightly in plastic wrap or foil and place them in a freezer-safe bag. Frozen skewers maintain their taste and texture for up to one month. Just thaw overnight in the refrigerator before reheating.
Reheating
Gently reheat your skewers in a skillet over low to medium heat or use a grill pan to bring back that smoky char while preserving the chewy texture. Avoid microwaving as it can make the rice cakes gummy. Brush on some extra sauce while reheating to revive the flavors.
FAQs
What type of rice cakes should I use for Tteokkochi?
Look for cylindrical Korean rice cakes (tteok) which are fresh or properly thawed if frozen. These have the ideal chewy texture that crisps up nicely when pan-fried and balances well with the sauce.
Can I make Tteokkochi vegan?
Absolutely! Simply swap out honey for maple syrup or another plant-based sweetener. The rest of the ingredients are naturally vegetarian-friendly, making this an easy vegan Korean street food snack.
How spicy is the sauce?
The gochujang-based sauce offers moderate heat typical of Korean cuisine, complemented by sweet and savory notes. If you prefer less spice, reduce the gochujang amount or add more honey. For extra spice, toss in some Korean chili flakes (gochugaru).
Is it better to grill or pan-fry the rice cakes?
Both methods work beautifully. Pan-frying yields crispy edges with caramelized sauce, while grilling adds a smoky aroma and charred bite — perfect for that authentic street food vibe.
Can I prepare Tteokkochi skewers ahead of time for a party?
Yes, you can pre-cook and assemble the skewers, then finish them by brushing on sauce and caramelizing right before serving. This ensures they remain fresh, hot, and irresistibly saucy for your guests.
Final Thoughts
You’re now equipped with everything needed to create your own unforgettable Tteokkochi (Korean Rice Cake Skewers) Recipe right at home. This dish is more than just a snack—it’s a warm invitation to savor the flavors and excitement of Korean street food culture. Once you try it, I promise it will quickly become one of your favorite go-to recipes for sharing joy and spice with friends and family.
Print
Tteokkochi (Korean Rice Cake Skewers) Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Description
Tteokkochi, or Korean Rice Cake Skewers, is a popular Korean street food featuring cylindrical rice cakes pan-fried to a crispy golden exterior, then coated in a spicy, sweet, and savory gochujang-based sauce. These skewers are garnished with sesame seeds and green onions, offering a delightful combination of chewy texture and bold flavors, perfect as a tasty appetizer or snack.
Ingredients
Rice Cakes
- 1 pound Korean rice cakes (tteok), cylindrical and fresh or thawed if frozen
- Wooden skewers
Sauce
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 tablespoon water
Cooking
- 2 tablespoons vegetable oil
Garnish
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- Soak Skewers and Rice Cakes: Soak wooden skewers in water for at least 20 minutes to prevent burning during cooking. If the rice cakes are refrigerated or frozen, soak them in warm water for 10–15 minutes to soften, then drain thoroughly.
- Prepare the Sauce: In a small bowl, whisk together gochujang, soy sauce, honey, brown sugar, minced garlic, sesame oil, rice vinegar, and water until smooth and well combined.
- Pan-Fry the Rice Cakes: Heat a large skillet over medium heat and add the vegetable oil. Add the rice cakes and pan-fry for 5–7 minutes, turning occasionally, until they develop a golden, crispy exterior.
- Skewer the Rice Cakes: Remove the rice cakes from heat and carefully thread 3–4 pieces onto each soaked wooden skewer.
- Coat with Sauce and Cook: Brush the skewered rice cakes generously with the prepared sauce. Return the skewers to the skillet or a grill pan over medium heat. Cook for 2–3 minutes, turning and brushing with more sauce as needed, until the sauce caramelizes slightly and coats the rice cakes well.
- Garnish and Serve: Remove the skewers from heat and sprinkle with sesame seeds and chopped green onions. Serve immediately for the best texture and flavor.
Notes
- For extra spice, add a pinch of Korean chili flakes (gochugaru) to the sauce.
- Alternatively, grill the skewers for a smokier flavor instead of pan-frying.
- To make this dish vegan, substitute honey with maple syrup.
