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Korean Rice Cake Skewers

Korean Rice Cake Skewers: Irresistibly Chewy and Spicy

Korean Rice Cake Skewers are delightfully chewy and crispy with a sweet and spicy gochujang sauce, making them a perfect snack for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Soaking Time 20 minutes
Total Time 40 minutes
Servings: 4 skewers
Course: Snacks
Cuisine: Korean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skewers
  • 300 grams Tubular Rice Cakes (Tteok) soak if frozen or refrigerated
  • 1 tablespoon Cooking Oil any neutral oil such as canola or vegetable oil
For the Sauce
  • 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
For the Garnish
  • 2 tablespoons Green Onion chives can be used as an alternative
  • 1 tablespoon Sesame Seeds optional but recommended

Equipment

  • Skillet
  • saucepan
  • wooden or bamboo skewers

Method
 

Step‑by‑Step Instructions
  1. Soak wooden or bamboo skewers in water for at least 20 minutes.
  2. If your tubular rice cakes are frozen, soak them in warm water for about 10 minutes, then briefly boil for 2-3 minutes until they soften. Drain and cool.
  3. Thread the cooled rice cakes onto the soaked skewers, aiming for three to five per skewer.
  4. Heat a tablespoon of cooking oil in a skillet over medium-high heat. Cook skewers for about 2-3 minutes on each side until golden brown.
  5. In a saucepan, combine gochujang, ketchup, garlic powder, gochugaru, low sodium soy sauce, honey, sesame oil, salt, and pepper. Heat and stir for about 5 minutes.
  6. Remove skewers from the skillet and brush the sauce onto each one. Garnish with sesame seeds and chopped green onions before serving hot.

Nutrition

Serving: 1skewerCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 300mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 10IUVitamin C: 2mgCalcium: 10mgIron: 1mg

Notes

Soak rice cakes properly and avoid overcrowding in the pan for best results.

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