Photograph of the finished Sotteok sotteok

Korea · Xiên xúc xích bánh gạo Sotteok

Sotteok sotteok

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tteok rice cakes Tteok rice cakes 14.1 oz
  • Photograph of Sausage Sausage 11.3 oz
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 2.1 oz
  • Photograph of Ketchup Ketchup 2.8 oz
  • Photograph of Honey Honey 2 ⅔ tbsp
  • Photograph of Soy sauce Soy sauce 1 ⅓ tbsp
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Oil Oil ⅓ cup

Method

  1. 1 Soak the rice cakes in warm water for 10 minutes until soft, cut the sausages into 3 cm pieces and make light incisions.
  2. 2 Skewer the rice cakes and sausages alternately onto bamboo sticks.
  3. 3 Pan-fry the skewers in a little oil for 5 minutes, turning them over until the rice cakes puff up and the sausages are browned.
  4. 4 Simmer gochujang, ketchup, honey, soy sauce, and minced garlic for 3 minutes until thickened into a red sauce.
  5. 5 Spread the sauce evenly over the skewers and eat immediately while the rice cakes are still chewy and hot.

With an appliance

  • Air fryer 24 min

    Replace step 3: spray oil onto the sausage and rice cake skewers, fry at 195 degrees for 9 minutes, flipping at the 5th minute; brush with sauce after removing the skewers to prevent the sauce from burning.

Start cooking