Korean Sotteok-Sotteok Skewers
Quick answer
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.
What makes this special
- Sotteok-sotteok-gui combines chewy rice cakes and mini sausages with a glossy gochujang-ketchup glaze.
- One skewer alternates chewy rice cake and springy sausage in every bite
- Sauce applied after browning, not before; prevents bitter char
Key ingredients
Core cooking flow
- 1 If the rice cakes feel firm, soak them in lukewarm water for 10 minutes, then drain well.
- 2 Thread 300 g rice cake cylinders and 300 g mini sausages alternately onto 8 skewers.
- 3 Mix 2 tablespoons gochujang, 3 tablespoons ketchup, 1 tablespoon soy sauce...
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. 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.
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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