Korean Sweet Rice Cakes on a Stick
Chewy rice cakes threaded onto skewers, grilled until lightly charred, and brushed with a sweet-savory gochujang glaze. A fun, quick Korean street food snack you can make at home.
- Total time
- 35 min
- Servings
- 4
- Calories
- 180
- Protein
- 3g
Ingredients
- 12 sticks rice cakes (tteok)
- 2 tbsp gochujang
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 1 tsp sesame seeds
Instructions
- 1
Soak 12 wooden skewers in water for 20 minutes to prevent burning. If using fresh rice cakes, separate them; if using frozen, thaw and pat dry.
- 2
Thread 3-4 rice cakes onto each skewer, pushing them snugly together but not too tight.
- 3
In a small bowl, mix 2 tbsp gochujang, 1 tbsp honey, 1 tbsp soy sauce, and 1 tsp sesame oil until smooth.
- 4
Heat a grill pan or outdoor grill over medium-high heat. Brush the skewers with 1 tbsp vegetable oil.
- 5
Grill the skewers for 3-4 minutes per side, turning occasionally, until the rice cakes are golden and lightly charred in spots.
- 6
Brush the glaze generously over all sides of the skewers and grill for another 1-2 minutes, until the glaze is sticky and caramelized.
- 7
Sprinkle with 1 tsp sesame seeds and serve hot.
Tools you’ll need
- Grill pan or outdoor grill
- Wooden skewers
- Small bowl
- Pastry brush
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