Korean Sotteok-Sotteok Skewers
Quick answer
- Total time
- 29 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Rice cakes and cocktail sausages take turns on the skewer, and the glaze has more ketchup than gochujang, so it tastes sweet and tangy more than hot.
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The glaze goes on only when the skewers are nearly cooked, with sesame seeds scattered over at the end.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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