Tteokkochi (Skewered Korean Rice Cakes With Spicy Gochujang Glaze)

This recipe for Tteokkochi features skewered Korean rice cakes grilled until crisp and slightly puffy, glazed with a spicy sweet and tangy gochujang sauce.

Course Appetizer, Snack

Cuisine Asian, Korean

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 232kcal

Author Michelle

Equipment

4 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
1 teaspoon sesame oil
1 tablespoon brown sugar
½ teaspoon garlic powder

Rice cakes:

20 Korean cylindrical rice cakes (tteok)

Garnish:

green onions
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:

Skewer a few rice cakes onto a wooden or bamboo skewer.
Repeat with the remaining skewers.
Note: depending on how long your skewers are, you can adjust the amount of rice cakes.
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 parsley, scallions, sesame seeds, or crushed peanuts.
Enjoy immediately.

Nutrition