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
Scale
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.