If you have a craving for a fun and flavorful Korean street snack that hits just the right balance between chewy and savory, you are going to absolutely adore this Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe. Featuring tender, chewy rice cakes paired with juicy sausages and coated in a sticky, spicy-sweet gochujang glaze, this recipe is a deliciously addictive treat that’s easy to make at home. Whether you’re looking for the perfect snack to share at a casual get-together or a quick bite that’s bursting with umami, these skewers will quickly become one of your favorites.
Ingredients You’ll Need
The simplicity of the ingredients is what makes this Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe so approachable, yet every element plays a vital role in delivering layers of flavor and texture that keep you coming back for more.
- Korean rice cakes (garaetteok), 12 pieces (cut into 2-inch pieces): These chewy rice cakes provide a delightful texture that’s key to authentic sotteok sotteok.
- Korean mini sausages or cocktail sausages, 6 pieces: Their juicy, meaty flavor perfectly balances the mild rice cakes.
- Vegetable oil, 1 tablespoon: Used to pan-fry the skewers to a crisp-golden finish.
- Gochujang (Korean chili paste), 2 tablespoons: Brings that signature spicy and slightly sweet heat that ties everything together.
- Ketchup, 1 tablespoon: Adds tanginess and rounds out the spice in the sauce.
- Honey or sugar, 1 tablespoon: Gives a luscious sweetness that caramelizes beautifully.
- Soy sauce, 1 tablespoon: Adds savory depth and umami richness to the sauce.
- Water, 1 tablespoon: Balances the sauce for the perfect consistency.
- Sesame oil, 1 teaspoon: Infuses a toasty, nutty aroma that elevates the final dish.
- Sesame seeds and chopped green onions (optional): For garnish, adding a fresh crunch and visual appeal.
- Wooden skewers (soaked in water if grilling): Essential for assembling the rice cakes and sausages into easy-to-eat bites.
How to Make Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe
Step 1: Prepare the Rice Cakes and Sausages
Start by softening the rice cakes if they’re refrigerated or frozen — soaking them in warm water for about 10 to 15 minutes works wonders. Then, briefly boil the rice cakes for 2 to 3 minutes until they turn wonderfully chewy, not mushy, before draining and patting them dry. While the rice cakes are soaking, boil or pan-fry the mini sausages for 2 to 3 minutes just until they’re lightly cooked and their juices start to release. Setting these aside ensures both components are ready for the next step and guarantees the perfect texture when cooked together.
Step 2: Make the Sweet and Spicy Sauce
In a small bowl, mix together gochujang, ketchup, honey or sugar, soy sauce, water, and sesame oil. This sauce is where the magic really happens — the spicy kick from the chili paste balanced by the sweetness creates a sticky glaze that clings to every bite. Adjust the spiciness by using less gochujang or more ketchup if you prefer a milder flavor, but this balance is what gives this recipe its addictive quality.
Step 3: Assemble the Skewers
Grab your wooden skewers and alternate threading three pieces of rice cake and two mini sausages on each one. The order feels almost like a little dance of textures and flavors on a stick. Not only does this make the skewers easy to handle, but it ensures you get a satisfying bite of chewy rice cake followed by juicy sausage every time.
Step 4: Cook the Skewers
Heat the vegetable oil in a skillet or grill pan over medium heat. Place the assembled skewers in the pan and cook them for around 6 to 8 minutes, turning every couple of minutes so that the rice cakes develop a golden, slightly crispy exterior, and the sausages get nicely warmed through. This careful cooking is the secret to achieving that irresistible chewy-meets-crispy texture that makes sotteok sotteok special.
Step 5: Glaze and Finish
Brush the sweet and spicy sauce generously over the skewers, then cook for an additional 1 to 2 minutes. This step caramelizes the glaze, creating a glossy, slightly sticky coating that seals in all the flavor. When you see the sauce bubbling and thickening just right, you know your Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe is ready to serve!
Step 6: Garnish and Serve
Remove the skewers from the heat and sprinkle with sesame seeds and chopped green onions if you like a bit of crunch and a pop of color. These final touches elevate the dish to cafe-style perfection and make it look as delicious as it tastes.
How to Serve Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe
Garnishes
One of the joys of serving sotteok sotteok is how simple garnishes can take it to the next level. A scattering of toasted sesame seeds lends a toasty note and adds visual interest, while fresh green onions bring brightness and a subtle crunch that contrast delightfully with the savory skewers. You could also experiment with a sprinkle of crushed red pepper flakes if you love extra heat or a drizzle of mayonnaise for a creamy complement to the spicy sauce.
Side Dishes
These skewers make for an excellent snack or appetizer, but pairing them with light Korean sides can turn your meal into a full experience. Consider serving them alongside a crisp, tangy kimchi salad or pickled radishes to cut through the richness. A refreshing cucumber salad or a bowl of simple steamed rice will also balance the flavors and textures, making your table vibrant and satisfying.
Creative Ways to Present
Why not put a fun spin on the presentation? Besides the classic skewer form, you can try stacking small portions of skewered pieces in a shallow serving dish and drizzling extra sauce on top for a shareable platter. For parties, arrange skewers standing upright in a tall glass or jar — it’s a playful way to make grabbing a bite effortless. Pair these with cute dipping bowls of extra sauce for an interactive snack that guests will love.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers — which is rare because this recipe is so tempting — store them in an airtight container in the refrigerator for up to 2 days. The rice cakes will firm up when chilled but will still reheat nicely.
Freezing
Freezing sotteok sotteok is possible but not ideal since the texture of the rice cakes can change after freezing and thawing. If you must freeze, assemble the skewers but keep the sauce separate. Wrap tightly and freeze for up to a month. Thaw in the fridge overnight and reheat gently in a pan, then brush with fresh sauce before serving.
Reheating
Reheat leftovers in a skillet over medium-low heat to revive that perfect chewy exterior and warm the sausages thoroughly. Avoid microwaving if you can, as the texture of the rice cakes tends to become a bit rubbery. A quick re-glaze with the sauce while reheating brings the skewers back to life with that irresistible sticky shine.
FAQs
Can I use regular sausages instead of Korean mini sausages?
Absolutely! While Korean mini sausages add an authentic touch, any cocktail-style sausage or small, flavorful sausage will work just fine in this recipe.
Is it possible to make this recipe vegan?
You can create a vegan version by swapping the sausages for plant-based alternatives and ensuring your gochujang and other sauces are vegan-friendly. The rice cakes are naturally vegan, so this adaptation is doable.
How spicy is the sauce in this recipe?
The gochujang provides a moderate level of spice combined with sweetness and umami, making it flavorful but not overwhelming. You can easily reduce the amount of gochujang if you prefer a milder taste.
Can I grill the skewers instead of pan-frying?
Yes, grilling over medium heat works wonderfully and adds a smoky char that enhances the flavor. Just remember to soak your wooden skewers beforehand to prevent burning.
What’s the best way to serve sotteok sotteok at a party?
Serve the skewers warm on a platter with extra sauce on the side for dipping. Adding some colorful garnishes and pairing with Korean sides will make your spread inviting and delicious.
Final Thoughts
This Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe is such a delightful way to enjoy a popular Korean street food from the comfort of your own kitchen. It’s easy to make, irresistibly tasty, and perfect for sharing with friends and family. So, don’t wait to try it out — these sticky, chewy, spicy skewers are sure to become a beloved staple in your recipe collection!
Print
Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 skewers
- Category: Snack
- Method: Frying
- Cuisine: Korean
- Diet: Dairy-Free
Description
Sotteok Sotteok is a popular Korean street food featuring skewers of chewy rice cakes and savory mini sausages, coated in a sweet and spicy gochujang-based sauce. This easy-to-make snack combines soft textures with a caramelized glaze, perfect as a party appetizer or comfort bite.
Ingredients
Main Ingredients
- 12 Korean rice cakes (garaetteok, cut into 2-inch pieces)
- 6 Korean mini sausages or cocktail sausages
- 1 tablespoon vegetable oil
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
Garnish and Supplies
- Sesame seeds (optional)
- Chopped green onions (optional)
- Wooden skewers (soaked in water if grilling)
Instructions
- Soften rice cakes: If using refrigerated or frozen rice cakes, soak them in warm water for 10–15 minutes until softened. Then boil them for 2–3 minutes until chewy, drain well, and pat dry to remove excess moisture.
- Prepare sausages: Boil or pan-fry the mini sausages for 2–3 minutes until lightly cooked through, then set aside.
- Make the sauce: In a small bowl, thoroughly mix together gochujang, ketchup, honey (or sugar), soy sauce, water, and sesame oil to create a balanced sweet and spicy glaze.
- Assemble skewers: Thread the rice cakes and sausages alternately onto wooden skewers, typically placing 3 rice cake pieces and 2 sausages on each skewer.
- Cook the skewers: Heat vegetable oil in a skillet or grill pan over medium heat. Add the skewers and cook for 6–8 minutes, turning occasionally to ensure both the rice cakes and sausages develop a golden and slightly crispy exterior.
- Glaze the skewers: Brush the skewers generously with the prepared sauce and continue cooking for an additional 1–2 minutes, allowing the sauce to caramelize and coat the ingredients beautifully.
- Garnish and serve: Remove from heat, and if desired, sprinkle with sesame seeds and chopped green onions. Serve the skewers hot for the best flavor and texture experience.
Notes
- Adjust the spiciness by reducing the amount of gochujang or increasing the ketchup based on your preference.
- Best eaten immediately after cooking for optimal texture, but leftover skewers can be reheated in a pan or air fryer.
- Perfect as a street food-style snack or party appetizer.
- Soaking wooden skewers prior to grilling prevents burning.
