Tteokkochi (Korean Rice Cake Skewers) Recipe
Tteokkochi, a popular Korean street food snack, features skewered Korean rice cakes coated in a flavorful spicy sauce. This recipe provides a simple method to achieve that irresistible sweet and spicy taste right at home.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 skewers 1x
- Category: Snack
- Method: Pan-Frying
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
Rice Cakes:
- 1 pound Korean rice cakes (tteok, cylindrical shape)
- 1 tablespoon neutral oil (for pan-frying)
- Wooden skewers (soaked if using bamboo)
For the sauce:
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 1 tablespoon honey or sugar
- 1 tablespoon rice vinegar
- 1 clove garlic (minced)
- 2 tablespoons water
Instructions
- Prepare Rice Cakes: Soak refrigerated or frozen rice cakes in warm water for 10–15 minutes, then drain.
- Make Sauce: In a saucepan, combine gochujang, ketchup, soy sauce, honey, rice vinegar, garlic, and water. Simmer over medium heat for 2–3 minutes until thickened. Set aside.
- Skewer Rice Cakes: Thread 3–4 rice cakes onto each skewer.
- Pan-Fry: Heat oil in a skillet over medium heat. Pan-fry skewers for 6–8 minutes until crispy and golden.
- Coat with Sauce: Brush warm sauce over skewers, caramelize for 1–2 minutes.
- Serve: Remove from heat and serve hot.
Notes
- Grilling or air-frying can enhance crispiness.
- Adjust spice levels to taste.
- Garnish with sesame seeds and green onions if desired.
Nutrition
- Serving Size: 1 skewer
- Calories: 180
- Sugar: 6g
- Sodium: 430mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
