Tteokkochi (Korean Rice Cake Skewers)
Tteokkochi, or Korean Rice Cake Skewers, is one of Seoul's most popular street foods! Cylinder-shaped rice cakes are threaded onto skewers and grilled for a crunchy yet chewy texture, then slathered in a sweet and spicy gochujang sauce. This addictive Korean snack is deliciously fun and takes only 40 minutes to make at home!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb tubular rice cakes (tteok)
- ½ tsp garlic powder
- 1 tbsp gochugaru
- 2 tbsp ketchup
- ¼ cup gochujang
- 2 tbsp low sodium soy sauce
- 1 tbsp honey
- 1½ tsp sesame oil
- ¼ tsp salt
- ¼ tsp pepper
- Cooking oil
- Sesame seeds (for garnish)
- Green onion (thinly sliced; for garnish)
Instructions
- 1
Soak skewers in water for at least 15 minutes. Then drain and set aside.
- 2
Frozen or refrigerated rice cakes only: In a large bowl, cover frozen rice cakes with 1 inch of water. Let soak for 20 minutes. Meanwhile, bring a large pot of water to a boil. Then drain the rice cakes and transfer to boiling water. Boil for 30 seconds, constantly stirring, until soft and bendable. Then drain and rinse thoroughly with cold water, at least 1 minute.
- 3
Thread rice cakes onto skewers. Try to place the rice cakes as evenly as possible and leave enough space for a handle.
- 4
Add 1-2 tbsp cooking oil to a non-stick or cast iron skillet and heat over medium-high heat. When hot, add a single layer of skewers, making sure to leave space between each one since the rice cakes will be sticky. Don't move and let rice cakes crisp for 2-3 minutes or until lightly golden brown and crunchy. Then flip and repeat on the other side. Transfer to a clean plate or wooden cutting board and repeat with remaining skewers.
- 5
In another pan, add garlic powder, gochugaru, ketchup, gochujang, soy sauce, honey, sesame oil, salt, and pepper. Heat over medium heat, stirring often, until lightly thickened and dark red, about 2-3 minutes.
- 6
Use a pastry brush to brush sauce onto both sides of pan-fried rice cakes. Garnish with sesame seeds and green onion, and serve immediately.