Korean Tteok Kkochi Yangnyeom Gui (Grilled Rice Cake Skewers)
Quick answer
- Total time
- 29 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Equal parts gochujang, ketchup, and oligosaccharide syrup, brushed on in two thin coats, give these grilled skewers their glossy red finish.
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Hard garae-tteok soaks in warm water for only 5 minutes, since longer soaking makes it crack on the skewer. Sesame seeds go on at the end, and cheese powder is an option.
Ingredients
Instructions
- 1
If the 500 g cylinder rice cakes feel firm, soak them in warm water for 5 minutes, then drain and pat dry.
Do not soak too long, or the surface may split when skewered.
- 2
Thread the rice cakes evenly onto skewers, leaving a little space so they can roll.
Brush the surface thinly with 1 tbsp neutral oil, wiping away pooled oil to prevent splattering in the pan.
- 3
Mix 2 tbsp each gochujang, ketchup, and oligosaccharide syrup with 1 tsp soy sauce and 0.5 tsp minced garlic.
Stir until smooth so the glaze spreads evenly and does not burn in thick spots.
- 4
Heat a grill pan over medium heat, add the skewers, and roll them for 6-7 minutes.
Aim for lightly golden surfaces and a slightly firmer outside while keeping the inside chewy.
- 5
Lower the heat to medium-low, brush on a thin layer of sauce, and grill for 2-3 more minutes.
Turn often, because the syrup and ketchup can scorch quickly over strong heat.
- 6
Brush once more at the end to build a glossy red coating, then sprinkle with 1 tsp sesame seeds.
Serve warm, while the outside is lightly crisp and the center still feels chewy.
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