Korean Sotteok Sotteok Skewers
Quick answer
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, ket...
What makes this special
- Alternating rice cakes and sausages on skewers provide a chewy, juicy Sotteok Sotteok snack.
- Alternating rice cake and sausage delivers chew and juiciness on one skewer
- Hard tteok soaked 10 minutes in warm water cooks evenly with the sausage
Key ingredients
Core cooking flow
- 1 Cut 240 g cylinder rice cakes into 6 cm pieces.
- 2 Score 200 g mini sausages shallowly at the ends or along the sides.
- 3 Thread the rice cakes and sausages alternately onto skewers without pressing them tightly together.
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. 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.
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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Korean Sotteok-Sotteok Skewers
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