Are you craving a spicy and savory snack that is super easy to make at home? Korean Spicy Rice Cake Skewers – Tteok Kkochi is the perfect dish for you! Pan-fried till slightly crispy on the outside and soft and chewy on the inside. They are smothered in a spicy and sweet glaze topped with sesame seeds and green onion. Korean Spicy Rice Cake Skewers are vegetarian friendly and super easy to make at home with FIVE simple ingredients. Get yourself some Soju and make some Tteok Kkochi for the perfect Superbowl weekend!
I’ve been watching ALOT of Korean drama recently and craving Korean food every single night! Maybe I will do a whole series on food I see on all my favorite Korean Dramas!
One of the dishes that I often crave is Korean Rice Cakes. If you never tried rice cakes, it has a similar consistency to mochi but slightly chewier. I love eating my rice cakes with a spicy and slightly sweet sauce made from Korean Chili Paste (Gochujang), Soy Sauce, and Honey. The rice cakes soak up all the sauce making it super addicting. Rice cakes fast and easy to prepare and also vegetarian and gluten-free!
Korean Spicy Rice Cake Skewers are super easy to make at home. If your rice cakes are pre-packaged, make sure to blanch in boiling water, rinse with cold water and drain before preparing the skewers. I like to add around 7-8 on each skewer and pan fry till slightly crispy and golden brown on the outside. Make sure to eat Korean Spicy Rice Cake Skewers hot and fresh that way, the rice cake doesn’t harden. If you like cheese, you can also top with mozzarella cheese and microwave or broil for 1-2 minutes. Some other toppings you can add other than sesame seeds and green onion are crushed roasted peanuts, nori, and cheese.
Ingredients
50 Rice Cakes (Try to get Fresh Ones)
3 tbsp Gochujang
1.5 tbsp of Soy Sauce
1.5 tbsp of Honey
1 tbsp of Sesame Seeds
- Blanch the Rice cakes in hot boiling water for 2 minutes. Drain the rice cakes and rinse with cold water.
- Add around 7-8 rice cakes onto each skewer.
- In a pan, add in Gochujang, Soy Sauce, and Honey. Turn the heat up to medium-high and simmer for 2 minutes.
- In a separate pan, drizzle in oil and turn the heat up to medium-high. Once the oil is hot, add the rice cake skewers and pan fry for 2-3 minutes on each side or until slightly crispy on the outside.
- Brush on the spicy and sweet sauce on top of the rice cakes and garnish with sesame seeds and green onion. ENJOY!
Korean Spicy Rice Cake Skewers – Tteok Kkochi
Materials
- 50 Rice Cakes
- 3 tbsp Gochujang
- 1.5 tbsp of Soy Sauce
- 1.5 tbsp of Honey
- 1 tbsp of Sesame Seeds
Instructions
- Blanch the Rice cakes in hot boiling water for 2 minutes. Drain the rice cakes and rinse with cold water.
- Add around 7-8 rice cakes onto each skewer.
- In a pan, add in Gochujang, Soy Sauce, and Honey. Turn the heat up to medium-high and simmer for 2 minutes.
- In a separate pan, drizzle in oil and turn the heat up to medium-high. Once the oil is hot, add the rice cake skewers and pan fry for 2-3 minutes on each side or until slightly crispy on the outside.
- Brush on the spicy and sweet sauce ontop of the rice cakes and garnish with sesame seeds and green onion. ENJOY!
