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Sotteok (Skewered Korean Rice Cakes with Sausages)

This recipe for Korean-style Sotteok is a fun and delicious way to enjoy rice cakes and mini sausages on skewers, glazed with spicy gochujang sauce.
Course Appetizer, Snack
Cuisine Asian, Korean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 197kcal
Author Michelle

Equipment

  • 6 bamboo skewers

Ingredients

Gochujang sauce:

  • 1 tablespoon gochujang (Korean red chili pepper paste)
  • ½ teaspoon gochugaru (Korean red chili powder)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoon rice syrup or 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 tablespoon brown sugar
  • ½ teaspoon garlic powder
  • 18 Korean cylindrical rice cakes (tteok)
  • 12 mini sausages you can use Vienna sausages or cocktail wieners

Garnish:

  • green onions/scallions
  • sesame seeds
  • crushed peanuts

Instructions

Make the spicy gochujang sauce:

  • In a small saucepan, combine gochujang, gochugaru, soy sauce, rice vinegar, rice syrup, sesame oil, brown sugar, and garlic.
  • Give it a stir, and bring to a boil.
  • Once thickened, remove from heat and set aside.

If using frozen/refrigerated rice cakes:

  • Bring a pot of water up to a boil.
  • Add in the rice cakes and blanch for about 30 seconds, until slightly softened.
  • Drain the rice cakes and rinse under cold water to stop the cooking process.

If using fresh rice cakes, skip the above:

  • Make two small slits in each of the mini sausages.
  • Skewer a rice cake followed by sausage in an alternating pattern.
  • Repeat with the remainder.
  • Note: depending on how long your skewers are, you can adjust the amount of rice cakes and sausages.
  • Preheat a grill or pan-fry over medium-high heat.
  • Lightly oil the grill or pan.
  • Place the skewers onto the grill/pan and cook for 4-5 minutes per side (flipping halfway through), or until slightly charred and the rice cakes puff up and get slightly crisp.
  • Remove from the grill/pan and brush the gochujang sauce on both sides of the rice cake skewers.
  • Garnish with green onions/scallions, sesame seeds, or crushed peanuts.
  • Enjoy immediately.

Nutrition

Calories: 197kcal | Carbohydrates: 31g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 12mg | Sodium: 370mg | Potassium: 135mg | Fiber: 1g | Sugar: 7g | Vitamin A: 56IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 1mg