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
Scale
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.
