Korean Sotteok Sotteok Skewers

Name: Korean Sotteok Sotteok Skewers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Korean
Ingredients: cylinder rice cakes 240 g; mini sausages 200 g; gochujang 1.5 tbsp; ketchup 2 tbsp; oligosaccharide syrup 1.5 tbsp; soy sauce 1 tsp; minced garlic 1 tsp; cooking oil 1 tbsp

Quick answer

Total time: 27 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Garae-tteok and Vienna sausages alternate on the skewer and brown first; the gochujang glaze only goes on over low heat for the last minute or so.

If you are wary of the heat, hold back some glaze, taste, and add more only if you want it.

Ingredients

servings

IngredientAmount

oligosaccharide syrup

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Instructions

6 steps

1

Cut 240 g cylinder rice cakes into 6 cm pieces.

If they feel firm, soak them in warm water for 10 minutes, then dry the surface well so they splash less and brown better in the pan.
2

Score 200 g mini sausages shallowly at the ends or along the sides.

Keep the cuts light, because deep cuts open too much on the skewer and make the sausages split while grilling.
3

Thread the rice cakes and sausages alternately onto skewers without pressing them tightly together.

Leave small gaps so heat reaches the sides evenly and the glaze can coat each piece instead of pooling only on the outside.
4

Mix 1.5 tbsp gochujang, 2 tbsp ketchup, 1.5 tbsp oligosaccharide syrup, 1 tsp soy sauce, and 1 tsp minced garlic in a small bowl first. Stir until smooth so the glaze coats quickly later.
5

Heat 1 tbsp cooking oil in a pan over medium heat, then add the skewers.

Roll them for about 4 minutes, until the sausage surfaces brown evenly and the rice cake edges turn lightly golden.
6

Lower the heat, brush or spoon on the glaze, and roll the skewers for about 1 minute.

Stop once the sauce turns glossy and clings to the surface, then serve while hot before the rice cakes firm up.