Korean Tteok Kkochi (Rice Cake Skewers)
Chewy rice cakes and vegetables skewered together, then glazed with a sweet and savory gochujang sauce and crisped on a hot griddle. A beloved Korean street food snack that's quick, satisfying, and vegetarian.
- Total time
- 25 min
- Servings
- 2
- Calories
- 240
- Protein
- 4g
Ingredients
- 8 oz Korean rice cakes (tteok), roughly 1-inch pieces
- 1 medium bell pepper (any color), cut into 1-inch squares
- ½ medium onion, cut into 1-inch squares
- 2 tbsp gochujang (red chili paste)
- 1 tbsp soy sauce
- 1 tbsp honey or sugar
Instructions
- 1
Soak the rice cakes in warm water for 5 minutes to soften them slightly, then drain them in a colander and pat them dry with a kitchen towel.
- 2
Cut the bell pepper in half lengthwise from tip to stem, remove the seeds, then cut each half into 1-inch-wide pieces crosswise.
- 3
Cut the onion in half lengthwise from root to tip, then cut each half into 1-inch-wide pieces by slicing crosswise.
- 4
In a small bowl, whisk together the gochujang, soy sauce, and honey until completely smooth with no lumps, about 30 seconds.
- 5
Thread the rice cakes, bell pepper pieces, and onion pieces alternately onto two 10-inch metal or bamboo skewers, fitting about 4 rice cakes and 4 vegetable pieces per skewer.
- 6
Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 7
Place both skewers in the hot skillet and cook without moving them for 2 minutes until the bottoms turn light golden brown.
- 8
Rotate the skewers a quarter turn and cook for 2 minutes more, then repeat two more times (total 8 minutes) so all four sides of the rice cakes brown lightly.
- 9
Brush the gochujang glaze thickly over all sides of both skewers using a silicone pastry brush or the back of a spoon.
- 10
Continue cooking the glazed skewers, rotating every 30 seconds, for 2 minutes more until the glaze becomes glossy and sticky.
- 11
Transfer the skewers to a serving plate and let them rest for 1 minute so the glaze sets slightly before eating.
Tools you’ll need
- small mixing bowl
- whisk
- 12-inch nonstick skillet
- two 10-inch metal or bamboo skewers
- silicone pastry brush or spoon
- kitchen towel
- colander
- chef's knife
- cutting board
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