Korean Grilled Rice Cake Skewers
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Garae-tteok on skewers is browned in an oiled pan before the gochujang sauce goes on.
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A final minute of rolling over low heat after glazing sets the sauce onto the surface, so it stays put even as the skewers cool.
Ingredients
Instructions
- 1
Cut 300 g of cylinder rice cakes into bite-size pieces and lightly blot the surface dry.
Thread them onto skewers without packing them too tightly, so the sides can touch the pan and brown evenly.
- 2
Add 1 tablespoon of cooking oil to a pan and heat it over medium heat.
Place in the skewers and roll them for about 4 minutes, until the surface turns lightly golden and forms a thin crisp shell.
- 3
If the rice cakes begin to stick, lower the heat and roll the skewers often.
Keep one side from resting too long against the pan as the surface browns.
- 4
In a small saucepan, combine 1 tablespoon gochujang, 2 tablespoons ketchup, 1.5 tablespoons oligosaccharide syrup, soy sauce, and minced garlic. Stir over low heat so the garlic does not scorch and the sauce begins to bubble gently.
- 5
When the sauce looks glossy and thick enough to brush, turn off the heat.
Brush a thin, even layer over both sides of the seared skewers, covering the browned edges without soaking the crisp surface.
- 6
Return the glazed skewers to low heat and roll them for about 1 minute.
Serve as soon as the sauce clings to the surface and the edges look slightly sticky, before the rice cakes firm up as they cool.
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