Spicy Korean Rice Cake Skewers (Tteok Kkochi)

Serves: 1-2

Prep Time: 5 mins

Cook Time: 20 mins

Pan-fried and crispy on the outside while also soft and chewy on the inside -- these rice cakes are fun snack slathered in a sweet and spicy glaze. Top with sesame seeds and green onions for a little extra!

Ingredients

25 rice cakes (stick type)

1 ½ tbs gochujang

¾ tbs of soy sauce

¾ tbs of honey

1 tsp sesame oil

½ tbs of sesame seeds (optional)

Handful of green onions, thinly sliced (optional)

Instructions

1. In a small pot of water, let it come to a boil and blanch the rice cakes for 2 minutes. Drain the rice cakes, and then rinse with cold water.

2. Using thin BBQ wood skewers, add 5-6 rice cakes onto each skewer. For an easier fry, cut off the remaining end of the skewers so that your rice cakes will fit into your pan.

3. In a small saucepan over medium heat, add in the gochujang, sesame oil, soy sauce, and honey and let simmer for 2 minutes. If your sauce is too thick for brushing on, you can add a splash of water or chicken stock to thin it out.

4. In a separate pan, add in a little bit of oil and turn the heat up to medium-high. Once hot, add the rice cake skewers and pan fry for 2 to 3 minutes on each side. They should finish with a slightly golden and crispy outside.

5. Take your (pastry or silicone) brush and brush on the spicy and sweet sauce on both sides of the rice cakes. Garnish with sesame seeds and green onions. Enjoy!