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 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
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
- 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.