Name: Korean Rice Cake Skewers: Irresistibly Chewy and Spicy
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 300 grams Tubular Rice Cakes (Tteok) (soak if frozen or refrigerated); 1 tablespoon Cooking Oil (any neutral oil such as canola or vegetable oil); 3 tablespoons Gochujang (or a milder sauce for less spice); 2 tablespoons Ketchup (use unsweetened versions for a healthier option); 1 teaspoon Garlic Powder (optional fresh garlic can be used); 2 tablespoons Low Sodium Soy Sauce (reduce quantity for a low-sodium version); 1 tablespoon Honey (can substitute with maple syrup or agave); 1 teaspoon Sesame Oil (or olive oil for a different taste); 1 teaspoon Gochugaru (can substitute with mild paprika for less heat); to taste Salt (adjust according to preference); to taste Pepper (adjust according to preference); 2 tablespoons Green Onion (chives can be used as an alternative); 1 tablespoon Sesame Seeds (optional but recommended)

As I stood in my kitchen, the tantalizing aroma of spicy gochujang wafted through the air, transporting me straight to the lively streets of Seoul. This is where my love for Tteokkochi, the irresistible Korean rice cake skewers, began. With their perfectly chewy centers and a crispy, golden-brown exterior, these skewers are not just quick to make—whipping them up in only 40 minutes makes them a fantastic weeknight option—but they also bring a playful twist to snack time. Whether you’re hosting friends or craving a delicious vegetarian treat, these Korean rice cake skewers are sure to delight. Are you ready to embark on a culinary adventure that will leave your taste buds dancing?

Why Are Korean Rice Cake Skewers a Must-Try?

Deliciously Chewy: These skewers offer a unique texture that’s both chewy and crispy, making each bite completely satisfying.

A Flavor Explosion: Coated in a sweet and spicy gochujang sauce, they’re bursting with authentic Korean flavors that will transport you straight to the bustling streets of Seoul.

Quick Recipe: With just 40 minutes of prep, you can whip up a fun dish that’s perfect for busy weeknights or unexpected guests.

Versatile Options: Customize your skewers by using different toppings or fillings, like mini sausages or veggies, making them acceptable for everyone.

Crowd-Pleasing Snack: Whether served as an appetizer at a party or a snack for movie night, these rice cake skewers are sure to impress.

For a delightful twist on classic flavors, why not try pairing them with some homemade Autumn Wild Rice or a sweet treat like Chai Cake Moist? You’ll find that the exploration of taste never ends!

Korean Rice Cake Skewers Ingredients

For the Skewers

Tubular Rice Cakes (Tteok) – Provides the main structure and chewy texture; standard rice cakes work, soak if frozen or refrigerated.
Cooking Oil – For greasing the pan to prevent sticking; any neutral oil such as canola or vegetable oil will work.

For the Sauce

Gochujang – A sweet, spicy Korean chili paste that forms the sauce’s base; can be replaced with a milder sauce for less spice.
Ketchup – Contributes sweetness and tang; use unsweetened versions for a healthier option.
Garlic Powder – Adds depth and flavor; optional fresh garlic can be used for a stronger flavor.
Low Sodium Soy Sauce – Adds umami and moisture; reduce quantity for a low-sodium version or substitute with tamari for gluten-free options.
Honey – Serves as a natural sweetener for the sauce; maple syrup or agave can be substituted for a vegan option.
Sesame Oil – Provides a nutty aroma and flavor; olive oil can be used for a different taste but will alter the flavor profile.
Gochugaru – Korean red pepper flakes that give spice and vibrant color; can substitute with mild paprika for less heat.
Salt & Pepper – Enhances overall flavor; adjust to taste, especially if using salted soy sauce.

For the Garnish

Green Onion – Adds freshness and color; chives can be used as an alternative.
Sesame Seeds – For garnish, adding crunch and nutty taste; optional but recommended.

Ready to create your own Korean rice cake skewers? Gather these ingredients and let the cooking adventure begin!

Step‑by‑Step Instructions for Korean Rice Cake Skewers

Step 1: Prep the Skewers
Begin by soaking wooden or bamboo skewers in water for at least 20 minutes. This prevents them from burning during cooking. While they soak, gather your other ingredients and prepare your workspace to keep everything organized and flowing as you create your delicious Korean rice cake skewers.

Step 2: Prepare the Rice Cakes
If your tubular rice cakes are frozen, soak them in warm water for about 10 minutes, then briefly boil them for 2-3 minutes until they soften. Drain the rice cakes and cool them under cold running water. This process ensures a chewy texture that’s perfect for threading onto skewers later.

Step 3: Assemble the Skewers
Once your rice cakes are cooled and pliable, carefully thread them onto the soaked skewers, leaving enough space for handling. Aim for three to five rice cakes per skewer, depending on size. This assembly is crucial for even cooking and enjoying the delightful texture of these Korean rice cake skewers.

Step 4: Cook the Skewers
Heat a tablespoon of cooking oil in a skillet over medium-high heat. Place your skewers in the pan, cooking each side for about 2-3 minutes until they turn a beautiful golden brown. Keep an eye on them to ensure they don’t burn, achieving that perfect crispy exterior while maintaining a chewy inside.

Step 5: Make the Sauce
In a separate saucepan, combine gochujang, ketchup, garlic powder, gochugaru, low sodium soy sauce, honey, sesame oil, salt, and pepper. Heat over medium-low heat, stirring until the ingredients meld into a smooth sauce and slightly thicken, taking about 5 minutes. This sweet and spicy sauce will elevate your Korean rice cake skewers.

Step 6: Coat and Serve
Once cooked, remove the skewers from the skillet and generously brush the sauce onto each skewer. For added appeal, sprinkle with sesame seeds and chopped green onions as a garnish. Serve your Korean rice cake skewers hot, allowing the enticing aroma and flavors to shine while they’re still warm.

How to Store and Freeze Korean Rice Cake Skewers

Fridge: Store leftover Korean rice cake skewers in an airtight container in the fridge for up to 4 days. Keep them covered to maintain moisture but note that their crisp texture may soften over time.

Freezer: For longer storage, freeze uncooked or cooked skewers in a single layer on a baking sheet until solid. Then transfer them to an airtight container or freezer bag for up to 2 months.

Reheating: Reheat cooked skewers in a skillet on medium heat without sauce to prevent burning, for about 5 minutes until warm. If you froze them, thaw overnight in the fridge before reheating.

Airtight Tips: Wrap cooked skewers in plastic wrap to preserve freshness before storing.

Korean Rice Cake Skewers Variations

Feel free to get creative with these Korean rice cake skewers; the possibilities are endless, and each variation is a delicious new adventure!

Heartier Option: Replace rice cakes with mini sausages or cheese sticks for an extra filling snack. The savory goodness of the sausages adds a delightful twist to the traditional skewer experience.
Milder Spice: For a less spicy version, use mild gochujang and reduce the amount of gochugaru. You’ll still enjoy those sweet, tangy flavors without overwhelming heat.
Vegetable Twist: Add colorful veggies like bell peppers or zucchini cubes between the rice cakes for extra nutrition and crunch. This twist not only amps up flavor but also makes each bite visually appealing.
Non-Skewered Treat: Pan-fry individual rice cakes without skewers for a simpler serving option. These pan-fried delights can be enjoyed as a quick appetizer or by adding them to a fresh salad!
Sweet & Savory: Drizzle some honey on top of the finished skewers for a mesmerizing contrast to the spicy gochujang. This syrupy sweetness enhances the overall flavor and makes for a delightful surprise.
Spice It Up: Add sliced jalapeños or a sprinkle of crushed red pepper for those who enjoy a fiery kick. This can transform your soft and chewy skewers into a spicy sensation.
Herb Infusion: Mix in fresh herbs, like cilantro or basil, into your sauce to create a refreshing herbal note. This elevates the dish and can create a lovely balance with the richness of the sauces.
Gourmet Twist: Experiment with gourmet toppings, like truffle oil or a drizzle of balsamic glaze, to take your Korean rice cake skewers to a whole new level of culinary excellence. This fusion can impress gourmet food lovers at your next gathering.

Enjoy exploring these variations as you savor the irresistible flavors of your homemade Korean rice cake skewers! Don’t forget to pair them with some zesty homemade Salsa Verde Chicken Rice or indulge in a decadent dessert like Pumpkin Spice Gooey Cake for a delightful meal!

Make Ahead Options

These Korean rice cake skewers are a fantastic option for meal prep, allowing you to whip them up in no time on busy weeknights! You can prepare the rice cakes and skewers up to 24 hours in advance. Simply soak and boil the rice cakes until soft, then cool and thread them onto the skewers, storing them in an airtight container in the refrigerator until you’re ready to cook. The sauce can also be made ahead; just keep it in a separate container in the fridge for up to 3 days. When ready to serve, just heat a skillet with oil, cook the skewers for 2-3 minutes on each side, coat with your pre-made sauce, and enjoy restaurant-quality Korean rice cake skewers with minimal effort!

Helpful Tricks for Korean Rice Cake Skewers

Soak Rice Cakes: Ensure tubular rice cakes are properly soaked and boiled before skewering; this helps prevent cracking during cooking.
Prevent Sticking: Use oiled hands or gloves to handle the sticky rice cakes, making it easier to thread them on skewers without tearing.
Avoid Overcrowding: Cook the skewers in batches if necessary; overcrowding the pan can lead to uneven cooking and soggy textures.
Check for Texture: Monitor closely while frying; remove the skewers once they reach a crispy golden-brown exterior while maintaining that delightful chewy center.
Customize Sauce: Feel free to adjust the gochujang level according to your spice preference; a milder sauce can still be delicious with the Korean rice cake skewers.

What to Serve with Spicy Korean Tteokkochi?

Transform your delightful rice cake skewers into a full meal with these mouthwatering pairings!

Crispy Pickled Vegetables: These tangy bites cut through the sweetness of the gochujang sauce, adding crunch and brightness to the meal. Each bite offers a refreshing contrast that enhances the overall experience.
Steamed Edamame: A simple yet nutritious side that provides a pop of protein and a slightly nutty flavor. They are enjoyable to eat and perfect for sharing, adding an Asian flair to your table.
Zesty Cucumber Salad: Tossed with sesame oil and rice vinegar, this refreshing salad brings a crunchy texture and a hint of acidity that perfectly balances the spice of the skewers. It’s light, crisp, and utterly delightful!
Fluffy White Rice: A classic companion that soaks up the bold flavors of the skewers. Silky and comforting, it also acts as a base to pile on your Korean rice cake skewers for a satisfying bite.
Spicy Kimchi: For the adventurous palates, this fermented side brings a spicy and tangy kick, making each bite a fascinating exploration of flavors. It’s bold, flavorful, and embodies the essence of Korean cuisine.
Cold Beer or Sparkling Water: A refreshing beverage that cools the palate, making it a fantastic partner for spicy dishes like Tteokkochi. Beer enhances the flavors, while sparkling water keeps the meal light and refreshing.

Dive into this culinary adventure by pairing these sides with your Korean rice cake skewers for a delicious and memorable meal!

Korean Rice Cake Skewers Recipe FAQs

What kind of rice cakes should I use for Tteokkochi?
You can use standard tubular rice cakes (Tteok), which provide a fantastic chewy texture. If they are frozen, make sure to soak them in warm water for about 10 minutes before boiling briefly until soft. This ensures they’re pliable and easy to thread onto skewers.

How should I store leftover Korean rice cake skewers?
Leftover skewers should be placed in an airtight container and stored in the fridge for up to 4 days. While they’ll still be tasty, the crispy texture might soften a bit over time. To reheat, warm them in a skillet without sauce to prevent burning for about 5 minutes until heated through.

Can I freeze Korean rice cake skewers?
Absolutely! For freezing, you can freeze uncooked or cooked skewers. To freeze uncooked, lay them on a baking sheet in a single layer until solid, then transfer to an airtight container or freezer bag where they can keep for up to 2 months. If you’ve cooked them, allow to cool and follow the same freezing steps. Thaw overnight in the fridge before reheating.

What can I do if my rice cakes crack while cooking?
If you notice cracking, it may be due to the rice cakes being too dry. To avoid this, ensure you soak and boil them until soft before threading onto skewers. Always handle them gently with lightly oiled hands. If they still crack, don’t worry too much—it’ll still taste amazing!

Are there any dietary considerations for the Korean rice cake skewers?
Yes! If you’re looking for gluten-free options, you can substitute low-sodium soy sauce with tamari. For vegan variants, replace honey with maple syrup or agave syrup. Always check the ingredients for any allergies and feel free to personalize the sauce to match your dietary needs.

Can I use other toppings instead of the sesame seeds and green onions?
Definitely! Feel free to experiment with different toppings. Chopped nuts, crushed chili flakes for an extra kick, or even finely diced bell peppers can work beautifully as garnishes. The more the merrier—customizing your skewers will make them truly your own!