Tteok Kkochi: Korean Skewered Rice Cakes
Chewy rice cakes and vegetables skewered and glazed with a sweet-savory gochujang sauce, then pan-seared until caramelized. Vegetarian Korean street food comfort in under 45 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 220
- Protein
- 3g
Ingredients
- 10 oz garaetteok (Korean rice cakes, fresh or frozen)
- 1 medium onion, cut into 1-inch chunks
- 1 medium bell pepper, cut into 1-inch squares
- 2.5 tbsp gochujang (Korean red chili paste)
- 1.5 tbsp soy sauce
- 1 tbsp honey
- 1 tsp minced garlic
- 2 tbsp olive oil
- 1 small handful sesame seeds and thinly sliced scallion (optional garnish)
Instructions
- 1
If rice cakes are frozen, bring a pot of water to a boil and cook until they float, about 3 minutes. Drain and set aside.
- 2
Thread rice cakes, onion, and bell pepper onto 8 wooden skewers, alternating. Soak skewers in water for 5 minutes first if using wood.
- 3
Whisk gochujang, soy sauce, honey, and garlic in a small bowl until smooth.
- 4
Heat oil in a large skillet over medium-high until it shimmers, about 60 seconds.
- 5
Place skewers in the pan in a single layer and sear 3–4 minutes without moving until rice cakes show golden-brown edges.
- 6
Flip skewers and sear another 3 minutes until vegetables are lightly charred and rice cakes glisten.
- 7
Reduce heat to medium, drizzle sauce over skewers, and toss gently for 1–2 minutes until coated and caramelized.
- 8
Transfer to a serving plate and sprinkle with sesame seeds and scallion if using. Serve hot.
Tools you’ll need
- wooden or metal skewers (8 total)
- large skillet or cast iron pan
- small mixing bowl
- whisk
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