Korean Grilled Rice Cake Skewers
Tteokkochi are grilled rice cake skewers coated in a thick gochujang-based sauce built from ketchup, oligosaccharide syrup, soy sauce, and minced garlic simmered until reduced. The rice cakes are first pan-seared in a thin layer of oil to create a lightly crisp shell before the sauce is brushed on, so each bite cracks through a toasted surface into the chewy center. The ketchup lends a mild acidity that tempers the gochujang heat, while the syrup adds a rounded sweetness without graininess. Rolling the glazed skewers over low heat for one final minute fuses the sauce onto the rice cake surface so it holds even as the snack cools.
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Instructions
- 1
Cut rice cakes and thread them onto skewers.
- 2
Heat oil in a pan and sear the skewers for about 4 minutes until lightly golden.
- 3
In a small saucepan, simmer gochujang, ketchup, syrup, soy sauce, and garlic on low heat.
- 4
When the sauce thickens, brush it evenly over both sides of the skewers.
- 5
Cook for 1 more minute on low heat to set the glaze and serve immediately.
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