Korean Sotteok-Sotteok Skewers
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.
Adjust Servings
Instructions
- 1
If firm, soak rice cakes in lukewarm water for 10 minutes and drain.
- 2
Skewer rice cakes and sausages alternately.
- 3
Mix gochujang, ketchup, soy sauce, syrup, and garlic for the glaze.
- 4
Grill skewers over medium heat for 6-7 minutes, rotating often.
- 5
Brush with sauce and grill 2-3 more minutes until glossy.
- 6
Plate and finish with sesame seeds.
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