Go Back
–+ servings
Rice Cakes are on skewers and glazed with sauce made with Korean chili paste (gochujang).

Rice Cake Skewers, Tteok Kkochi (떡꼬치)

Print Recipe
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.
Course Appetizer, Snack
Cuisine Korean
Diet Low Lactose, Vegan, Vegetarian
Keyword gochujang, ketchup, Korean chili paste, korean street food, Kroean rice cake, rice cake, rice cake skewers, skewers, spicy rice cakes, street food, vegan, vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Holly Ford

Equipment

  • mini skewers

Ingredients

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

Instructions

  • 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.
  • 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.
  • 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.
  • Serve warm or at room temperature.