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Rice Cake Skewers, Tteok Kkochi (떡꼬치)
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Rice Cake Skewers, Tteok Kkochi (떡꼬치)

These Rice cake skewers (Ttoek-kkochi) are another variation of popular Korean street food. The rice cakes are pan-fried on skewers and glazed with a delicious sauce made with gochujang.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 people
Course: Appetizer, Snacks
Cuisine: Korean

Ingredients

  • 1 lb rice cakes fresh or frozen (chilled), about3-inch long pieces
  • 2 tbsp canola oil
  • 3 tbsp gochujang Korean chili paste
  • 2 tbsp ketchup
  • 1/2 tbsp garlic minced
  • 1 tbsp strawberry jam or sweet chili sauce
  • 1 tbsp honey
  • 1-2 tbsp water
  • dashes black pepper freshly cracked
  • 2 tbsp nuts of your choice, finely chopped

Instructions

    Cup of Yum
  1. Insert 3-4 fresh rice cakes through each skewer. If using frozen rice cakes, blanch the cakes in hot water until soften, wipe off the moisture with paper towel, then insert the skewers.
  2. In a small bowl, combine chili paste, ketchup, garlic, jam (and/or sweet chili sauce), honey, water, and black pepper; mix well . Pour the sauce in a small skillet and boil for 1 minute until slightly thicken. Set aside.
  3. Heat oil in a skillet over medium heat and fry the rick cake skewers until crisp and bubbly on the surface, about 2-3 minutes on each side. Brush with the sauce and sprinkle the chopped nut over.
  4. Serve warm or at room temperature.