Korean Sotteok-Sotteok Skewers
Quick answer
- Total time
- 29 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Cylinder-shaped rice cakes and mini sausages are skewered in alternating order, then pan-grilled for six to seven minutes until the surfaces turn golden.
Read more
A glaze made from gochujang, ketchup, soy sauce, oligosaccharide syrup, and minced garlic is brushed on and cooked for two to three more minutes until glossy and sticky. Each skewer delivers a contrast between the dense chew of rice cake and the snappy bite of sausage, unified by the sweet-spicy coating. Originally a Korean street-food staple, sotteok-sotteok is also popular for camping trips and can be made quickly in an air fryer.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
If the rice cakes feel firm, soak them in lukewarm water for 10 minutes, then drain well.
Pat the surfaces dry so they do not splatter in the pan and can brown instead of steaming.
- 2Step
Thread 300 g rice cake cylinders and 300 g mini sausages alternately onto 8 skewers.
Leave a little space between pieces so the sides heat evenly and the rice cakes do not tear when turned.
- 3Season
Mix 2 tablespoons gochujang, 3 tablespoons ketchup, 1 tablespoon soy sauce, 2 tablespoons oligosaccharide syrup, and 1 teaspoon minced garlic until smooth. Keep the glaze aside until the skewers are browned so the sweet sauce does not burn.
- 4Control
Heat 1 tablespoon neutral oil in a pan over medium heat.
Add the skewers in one layer and roll them for 6-7 minutes, until the rice cakes soften and the surfaces turn lightly golden.
- 5Season
Lower the heat to medium-low and brush on a thin layer of glaze.
Roll the skewers for 2-3 more minutes, adding sauce gradually, until the coating looks glossy and clings without scorching.
- 6Finish
Transfer the skewers to a plate, brush lightly with any remaining glaze, and sprinkle with 1 teaspoon sesame seeds.
Serve while warm, before the rice cakes firm up again as they cool.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Sotteok-sotteok-gui combines chewy rice cakes and mini sausages with a glossy gochujang-ketchup glaze.
- Finish cue
- Roll the skewers for 2-3 more minutes, adding sauce gradually, until the coating looks glossy and clings without scorching.
- Avoid this
- Apply sauce near the end to prevent burning.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
29min, 10 ingredients
Category median
30min, 8 ingredients
Based on 109 recipes
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