If you’re craving a snack that bursts with flavor and fun, the Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe is a total game-changer. Picture tender, chewy Korean rice cakes perfectly paired with juicy sausages, all smothered in that deeply savory, sweet, and spicy gochujang sauce that’s simply irresistible. This vibrant street food favorite is simple to prepare yet impressively satisfying, making it the perfect treat for a cozy night in or to share with friends who love bold, comforting bites.
Ingredients You’ll Need
Getting ready to make Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe? The ingredients are straightforward but each plays a crucial role in creating those addictive textures and layers of flavor you’ll love.
- Korean rice cakes (garaetteok or cylinder-shaped tteok): These chewy rice cakes bring that signature soft, slightly elastic texture.
- Korean mini sausages or cocktail sausages: They add savory juiciness and a slight snap that contrast beautifully with the rice cakes.
- Neutral oil (1 tablespoon): Essential for pan-frying to get that light golden crust without overpowering flavors.
- Wooden skewers: Perfect for threading the rice cakes and sausages for easy cooking and serving; soak if grilling to prevent burning.
- Gochujang (2 tablespoons): The heart of the sauce, this Korean chili paste gives heat, umami, and a subtle sweetness.
- Ketchup (1 tablespoon): Adds a tangy sweetness that balances the spiciness of the gochujang.
- Honey or sugar (1 tablespoon): Sweetens the sauce naturally to coat the skewers with a sticky, caramelized glaze.
- Soy sauce (1 tablespoon): Brings a salty depth that rounds out the sauce.
- Water (1 tablespoon): Thins the sauce just enough to spread evenly over the skewers.
- Sesame oil (1 teaspoon): Adds a toasty, nutty aroma that makes the dish irresistible.
- Sesame seeds and chopped green onions (optional): These garnishes add crunch, freshness, and eye appeal at the final touch.
How to Make Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe
Step 1: Prepare the Rice Cakes and Sausages
If your rice cakes are refrigerated or frozen, soaking them briefly in warm water softens them perfectly. A quick boil for just a few minutes will give that satisfyingly chewy texture we all adore. Meanwhile, lightly boiling or pan-searing the sausages until browned adds a burst of savory flavor and a nice caramelized edge. These two ingredients are the foundation of your skewers, so take this step with care for the best results.
Step 2: Skewer the Ingredients Alternately
Once the rice cakes and sausages are ready, thread them onto wooden skewers in an alternating pattern — about three pieces of each per skewer works beautifully. This not only looks great but ensures every bite has the perfect blend of tender rice cake and juicy sausage.
Step 3: Make the Signature Sauce
Whisk together gochujang, ketchup, honey, soy sauce, water, and sesame oil to create the irresistible sauce. The combination delivers everything from heat and sweetness to umami richness and a silky finish—this sauce is what truly transforms these simple ingredients into a Korean street food sensation.
Step 4: Pan-Fry and Glaze the Skewers
Heat a nonstick skillet with a little oil over medium heat. Add your skewers and cook them, turning occasionally, until the rice cakes develop a light golden hue and the sausages are heated through, about five to six minutes. Then, generously brush or spoon the sauce over the skewers, letting it caramelize gently in the pan before flipping to coat all sides evenly. This step locks in flavor and gives the skewers that beautiful sticky finish everyone craves.
Step 5: Garnish and Serve Hot
Transfer your skewers to a serving plate and sprinkle with sesame seeds and chopped green onions if you like. Serving immediately while hot is key because the rice cakes will firm up as they cool, and you want them fresh and irresistibly soft with every bite.
How to Serve Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe
Garnishes
Enhance the look and flavor by sprinkling toasted sesame seeds and fresh chopped green onions over your skewers. These garnishes add a pop of texture, a touch of color, and a subtle, nutty aroma that elevates every mouthful.
Side Dishes
Sotteok Sotteok pairs wonderfully with a refreshing cucumber salad or pickled radish on the side. The cool, crisp elements balance out the richness and spiciness perfectly, making the meal feel even more complete and satisfying.
Creative Ways to Present
For gatherings, line a platter with colorful lettuce or perilla leaves and arrange skewers on top to create an inviting display. You can even serve small individual dipping bowls of extra sauce beside each plate to let guests customize each bite’s spice level and sweetness. Presentation makes this snack shine even brighter.
Make Ahead and Storage
Storing Leftovers
If you have any leftover skewers, store them in an airtight container in the refrigerator for up to two days. Keep in mind the rice cakes will harden as they cool, so it’s best to enjoy them fresh when possible.
Freezing
While you can freeze the cooked skewers wrapped tightly in foil or plastic wrap, the texture of rice cakes changes after freezing and thawing, often becoming too firm or tough. If you do freeze them, try to consume within a month for best taste and texture.
Reheating
Reheat leftover skewers gently in a nonstick skillet over low heat, brushing on a little additional sauce to restore moisture and stickiness. Avoid microwaving as it can make the rice cakes rubbery. A quick toss in a hot pan brings back that delightful chew and caramelization.
FAQs
Can I use other types of sausages for Sotteok Sotteok?
Absolutely! While traditional Korean mini sausages are ideal, you can substitute with hot dogs, mini bratwursts, or your favorite cocktail sausages. Just pick ones that cook quickly and have a good snap for the best experience.
How spicy is the Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe?
The spiciness mainly comes from gochujang, which has a mild to medium kick. You can easily adjust the heat by adding more or less gochujang depending on your preference, making it customizable for all spice levels.
What can I do if I can’t find Korean rice cakes?
If you cannot find garaetteok rice cakes, look for tteokbokki rice cakes or cylindrical rice cakes at Asian markets, as they are interchangeable. Avoid rectangular or flat rice cakes as they won’t have the same chewiness or hold well on skewers.
Is this dish gluten-free?
This recipe can be gluten-free if you use soy sauce labeled gluten-free and ensure the sausages and gochujang do not contain wheat ingredients. Always check labels carefully to keep it safe for gluten sensitivities.
Can I grill the skewers instead of pan-frying?
Yes, grilling can add a lovely smoky flavor to your Sotteok Sotteok skewers. Just soak the wooden skewers beforehand to prevent burning and grill on medium heat until the rice cakes are golden and sausages are cooked through, then brush on sauce during the last minutes.
Final Thoughts
If you’ve never tried Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe, you’re in for such a treat—this snack brings together fun textures, bold flavors, and that comforting stickiness from the sauce that keeps you coming back for more. It’s quick to prepare, perfect for sharing, and absolutely delicious straight off the stove. Give this recipe a go and add a new favorite Korean street food to your kitchen repertoire. You won’t regret it!
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Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 skewers
- Category: Snack
- Method: Frying
- Cuisine: Korean
- Diet: Dairy-Free
Description
Sotteok Sotteok is a beloved Korean street food featuring chewy rice cakes and savory mini sausages skewered and pan-fried to perfection. Coated in a flavorful, slightly sweet and spicy gochujang-based sauce, these skewers offer a delightful combination of textures and bold tastes, perfect as a satisfying snack or appetizer.
Ingredients
Rice Cakes and Sausages
- 12 Korean rice cakes (garaetteok or cylinder-shaped tteok)
- 6 Korean mini sausages or cocktail sausages
- Wooden skewers (soaked if grilling)
Sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon ketchup
- 1 tablespoon honey or sugar
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon sesame oil
Other
- 1 tablespoon neutral oil (for pan-frying)
- Sesame seeds (for garnish, optional)
- Chopped green onions (for garnish, optional)
Instructions
- Prepare the Rice Cakes: If using refrigerated or frozen rice cakes, soak them in warm water for 10–15 minutes to soften. Then, boil the rice cakes in water for 2–3 minutes until they become soft and chewy. Drain and pat them dry to remove excess moisture.
- Prepare the Sausages: Boil or pan-sear the mini sausages for 2–3 minutes until they are lightly browned and cooked through. This step enhances their flavor and texture.
- Assemble the Skewers: Thread the rice cakes and sausages alternately onto wooden skewers, typically placing 3 rice cakes and 3 sausages per skewer to create a balanced bite.
- Make the Sauce: In a small bowl, whisk together gochujang, ketchup, honey (or sugar), soy sauce, water, and sesame oil until smooth. Set this flavorful sauce aside for glazing the skewers.
- Pan-Fry the Skewers: Heat a nonstick skillet over medium heat and add the neutral oil. Place the skewers in the skillet and cook for about 5–6 minutes, turning occasionally, until the rice cakes are lightly golden and the sausages are heated through.
- Glaze with Sauce: Generously brush or spoon the prepared sauce over the skewers in the pan, allowing it to caramelize slightly. Flip the skewers and coat all sides evenly with the sauce, enhancing flavor and creating a glossy finish.
- Serve: Transfer the glazed skewers to a serving plate. Garnish with sesame seeds and chopped green onions if desired. Serve hot to enjoy the best texture and flavor.
Notes
- You can substitute the Korean mini sausages with hot dogs or mini bratwursts depending on availability and preference.
- Adjust the amount of gochujang in the sauce if you prefer more or less spiciness.
- For best taste and texture, serve the skewers fresh and hot because the rice cakes tend to firm up as they cool.
