Photograph of the finished So-tteok-so-tteok

Korea · Xiên bánh gạo xúc xích So-tteok-so-tteok

So-tteok-so-tteok

30 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Mochi rice cakes Mochi rice cakes 1 kg
  • Photograph of Sausage Sausage 800 g
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 120 g
  • Photograph of Ketchup Ketchup 140 g
  • Photograph of Honey Honey 80 ml
  • Photograph of Oil Oil 200 ml
  • Photograph of Roasted sesame seeds Roasted sesame seeds 48 g
  • Photograph of Soy sauce Soy sauce 60 ml
  • Photograph of Garlic Garlic 16 cloves

Method

  1. 1 Soak the rice cakes in cold water for 1 hour, then drain thoroughly.
  2. 2 Cut the sausages into sections and make diagonal cuts at both ends so that each section flares out when fried.
  3. 3 Skewering a rice cake and a sausage alternately, in that order, is the name of the dish.
  4. 4 Pan-fry in plenty of oil for 6 minutes, continuously rolling the rice cakes on skewers until evenly golden brown without cracking.
  5. 5 The rice cakes must be completely dry before being put into the pan; if there is any water left, the oil will splatter and the cakes will explode.
  6. 6 Mix gochujang with ketchup, honey, soy sauce, and garlic, then spread it onto skewers and sprinkle with sesame seeds.

With an appliance

  • Air fryer 30 min

    Replace step 4: spray with oil, then bake in a hot air oven at 190 degrees for 10 minutes, flip at minute 6; brush with sauce after baking.

Start cooking