If you have a craving for something irresistibly tasty and uniquely Korean, you are going to love this Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe. This delightful street food favorite perfectly balances chewy rice cakes and savory sausage pieces, all coated in a luscious, spicy-sweet glaze that will have you coming back for more. Whether you’re looking for a fun appetizer or a comforting snack, these skewers bring warmth, flavor, and a little bit of that addictive Korean flair right to your kitchen table.
Ingredients You’ll Need
Getting the perfect Sotteok Sotteok starts with a handful of simple, essential ingredients that each play a big role in building layers of flavor, texture, and color. The beauty of this recipe is in how straightforward and accessible the ingredients are, yet they come together to create something truly memorable.
- Korean rice cakes (tteok): Soft and chewy, these are the heart of the dish, providing that satisfying bite.
- Fully cooked smoked sausages or hot dogs: Adds a savory and smoky contrast that pairs oh so well with the rice cakes.
- Vegetable oil: Used for cooking the skewers to a crispy, golden perfection.
- Ketchup and gochujang (Korean chili paste): A deliciously spicy and tangy base for the glaze that brings heat and sweetness.
- Honey or corn syrup: Adds a subtle sweetness and helps create a beautiful caramelized glaze.
- Soy sauce: Lends depth and umami to the sauce, balancing out the sweetness.
- Sugar: Gives just a touch more sweetness to round out the flavor profile.
- Minced garlic: Infuses the glaze with a savory punch that makes each bite pop.
- Sesame oil: Adds a nutty aroma and richness that makes the sauce truly authentic.
- Water: Helps blend the sauce ingredients smoothly and perfectly coats the skewers.
- Toasted sesame seeds (optional): For garnish, providing a delightful crunch and nutty finish.
How to Make Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe
Step 1: Soften the Rice Cakes
If your Korean rice cakes feel a bit tough or hard, the first step is to soak them in warm water for about 10 to 15 minutes. This rehydrates them and gives you that chewy, soft texture that’s so wonderful in this dish. Drain them well before moving on.
Step 2: Assemble the Skewers
Grab some wooden or metal skewers and thread the rice cakes and sausage pieces alternately. This layering creates a great balance of flavors and textures with each bite, and having them on skewers makes cooking and eating a breeze.
Step 3: Cook the Skewers
Heat a tablespoon of vegetable oil in a skillet over medium heat. Place the skewers in the skillet, cooking for about 6 to 8 minutes. Make sure to turn them occasionally so the rice cakes get lightly crispy and golden on the outside, while the sausage pieces heat through perfectly.
Step 4: Prepare the Glaze
While the skewers cook, mix the glaze ingredients in a small bowl: ketchup, gochujang, honey (or corn syrup), soy sauce, sugar, minced garlic, sesame oil, and water. Stir well until the mixture is smooth, combining spicy, sweet, and savory flavors that complement the skewers beautifully.
Step 5: Glaze and Caramelize
Reduce the skillet heat to low. Brush the sauce generously over the skewers, turning and coating them evenly. Keep cooking for an additional 2 to 3 minutes until the glaze thickens to a sticky, caramelized coating that clings lovingly to every piece.
Step 6: Garnish and Serve
Remove the skewers from heat and sprinkle with toasted sesame seeds if desired. These add just the right amount of crunch and nutty flavor to finish off your Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe with style.
How to Serve Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe
Garnishes
Sesame seeds are a traditional and tasty garnish, but you can also sprinkle some finely chopped green onions or even a few crumbled roasted seaweed strips for added color and contrast. These subtle touches elevate both the taste and presentation.
Side Dishes
Sotteok Sotteok pairs wonderfully with simple Korean sides like kimchi, pickled radish, or a light seaweed salad. Their bright and tangy flavors refresh the palate and complement the rich, spicy skewers perfectly.
Creative Ways to Present
Thinking beyond the skewer, you can lay the cooked rice cake and sausage pieces out on a platter drizzled with extra glaze for sharing. Pop some in a small bowl alongside dipping sauces like spicy mayo or extra gochujang for a fun, customizable snack experience.
Make Ahead and Storage
Storing Leftovers
Leftover Sotteok Sotteok skewers should be cooled to room temperature and stored in an airtight container in the refrigerator. Enjoy them within 2 to 3 days for the best texture and flavor.
Freezing
You can freeze the skewers by placing them on a baking sheet to flash freeze, then transferring to a freezer-safe container or bag. Freeze for up to 1 month. Though the texture may soften slightly, reheated skewers remain delicious and convenient.
Reheating
To reheat, gently warm the skewers in a skillet over medium-low heat or in the oven, brushing on a little additional sauce if desired to re-glaze. Avoid microwaving as it can make the rice cakes gummy. This keeps the outside crispy and the inside tender.
FAQs
Can I use other types of sausages instead of smoked sausages?
Absolutely! You can use any fully cooked sausage you prefer, whether it’s spicy, mild, beef, or chicken-based. Just be sure they are pre-cooked since the skewers heat through quickly.
Is there a vegetarian alternative for this recipe?
For a vegetarian twist, try replacing the sausage with firm tofu cubes or vegetarian sausage. The glaze will still bring tons of flavor, and the rice cakes maintain their iconic chewiness.
How spicy is the Sotteok Sotteok glaze?
The spice level mainly comes from gochujang. If you prefer milder flavors, reduce the gochujang and boost the ketchup or honey slightly to maintain balance without overwhelming heat.
Can I grill Sotteok Sotteok instead of pan-frying?
Yes! Grilling adds a lovely smoky character and crispness. Just cook them over medium heat, turning often and brushing with sauce toward the end until nicely caramelized.
What’s the best way to eat these skewers?
Sotteok Sotteok is often enjoyed hot and fresh off the stove where the rice cakes are chewy and the glaze is sticky and warm. They make a fantastic snack or party appetizer that’s fun to share.
Final Thoughts
There’s something truly special about this Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe that makes it a crowd-pleaser every time. The combination of textures, the perfect balance of spicy, sweet, and savory flavors, and the joy of eating something unique all come together in one wonderful bite. I can’t wait for you to try making these at home—you might just find your new favorite Korean street food treat!
Print
Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Korean
- Diet: Dairy-Free
Description
Sotteok Sotteok is a popular Korean street food featuring chewy rice cakes and savory sausage pieces threaded onto skewers and pan-fried to crispy perfection. Coated in a deliciously spicy, sweet, and tangy gochujang-based sauce, these skewers make a perfect appetizer or snack that’s easy to prepare and bursting with flavor.
Ingredients
Skewers
- 8 Korean rice cakes (tteok)
- 4 fully cooked smoked sausages or hot dogs, cut into 1-inch pieces
- 1 tablespoon vegetable oil
Sauce
- 2 tablespoons ketchup
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon honey or corn syrup
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1 tablespoon water
Garnish
- 1 teaspoon toasted sesame seeds (optional)
Instructions
- Soften Rice Cakes: If the rice cakes are hard, soak them in warm water for 10 to 15 minutes until softened, then drain thoroughly to avoid excess moisture.
- Assemble Skewers: Thread the softened rice cakes and sausage pieces alternately onto skewers, ensuring an even distribution for balanced cooking and flavor.
- Cook Skewers: Heat the vegetable oil in a skillet over medium heat. Place the skewers in the pan and cook for 6 to 8 minutes, turning occasionally, until the rice cakes develop a lightly crispy exterior and the sausage pieces are heated through.
- Prepare Sauce: In a small bowl, combine ketchup, gochujang, honey, soy sauce, sugar, minced garlic, sesame oil, and water. Mix well until the sauce is smooth and well incorporated.
- Glaze Skewers: Reduce the skillet heat to low. Generously brush the sauce over the skewers and continue cooking for 2 to 3 minutes, turning and basting with more sauce frequently. This process caramelizes the glaze and intensifies the flavors.
- Serve: Remove the skewers from heat. Sprinkle with toasted sesame seeds if using, and serve immediately to enjoy the ideal chewy and slightly crispy texture.
Notes
- For milder heat, reduce the gochujang quantity and add a bit more ketchup or honey to balance the flavor.
- Alternatively, grill the skewers over medium heat instead of pan-frying to impart a smoky aroma and flavor.
- Serve immediately for the best chewy texture and optimal taste.
