Korean Sotteok Sotteok Skewers
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Sotteok-sotteok is a Korean street snack of alternating mini sausages and cylinder rice cakes on a skewer, pan-grilled and coated in a sweet-spicy glaze of gochujang, ketchup, and oligosaccharide syrup.
Read more
The rice cakes are soaked in warm water beforehand to soften them, ensuring they cook through on the pan and achieve maximum chewiness. Sausages are lightly scored to prevent splitting, and the skewers are rolled over medium heat until evenly browned. The glaze is tossed on quickly over low heat so it clings in a glossy layer, and the sauce gradually seeps into the rice cakes with each bite.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Heat
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.
- 3Step
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.
- 4Season
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.
- 5Control
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Alternating rice cakes and sausages on skewers provide a chewy, juicy Sotteok Sotteok snack.
- Finish cue
- Stop once the sauce turns glossy and clings to the surface, then serve while hot before the rice cakes firm up.
- Avoid this
- For less heat, do not brush on all the sauce at once.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
27min, 8 ingredients
Category median
30min, 8 ingredients
Based on 109 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Grilled Rice Cake Skewers
cylinder rice cakes, ketchup
Korean Tteok Kkochi Yangnyeom Gui (Grilled Rice Cake Skewers)
cylinder rice cakes, ketchup
Korean Sotteok-Sotteok Skewers
mini sausages, ketchup