Tteokkochi (Korean Rice Cake

Skewers)
Tteokkochi, or Korean Rice Cake Skewers, is one of Seoul's most popular
street foods! Cylinder-shaped rice cakes are threaded onto skewers and
grilled for a crunchy yet chewy texture, then slathered in a sweet and
spicy gochujang sauce. This addictive Korean snack is deliciously fun and takes only 40 minutes to
make at home!

Course Appetizer, Side Dish, Snack

Cuisine Asian, Korean
Diet Vegetarian

Prep Time 30 minutes

Cook Time 10 minutes
Total Time 40 minutes

Servings 4 servings
Calories 208kcal
Author Jessica Kwon

Equipment
Skewers

Ingredients
1 lb tubular rice cakes (tteok)
½ tsp garlic powder
1 tbsp gochugaru
2 tbsp ketchup
¼ cup gochujang
2 tbsp low sodium soy sauce
1 tbsp honey
1½ tsp sesame oil
¼ tsp salt
¼ tsp pepper
Cooking oil
Sesame seeds

Instructions
Tteokkochi (Korean Rice Cake Skewers) - Balance With Jess h ps://balancewithjess.com/ eokkochi/

3. Thread rice cakes onto skewers. Try to place the rice cakes as evenly as possible and leave
enough space for a handle.
4. Add 1-2 tablespoon cooking oil to a non-stick or cast iron skillet and heat over medium-high
heat. When hot, add a single layer of skewers, making sure to leave space between each one
since the rice cakes will be sticky. Don't move and let rice cakes crisp for 2-3 minutes or until
lightly golden brown and crunchy. Then flip and repeat on the other side. Transfer to a clean
plate or wooden cutting board and repeat with remaining skewers.
5. In another pan, add garlic powder, gochugaru, ketchup, gochujang, soy sauce, honey,
sesame oil, salt, and pepper. Heat over medium heat, stirring often, until lightly thickened
and dark red, about 2-3 minutes.
6. Use a pastry brush to brush sauce onto both sides of pan-fried rice cakes. Garnish with
sesame seeds and green onion, and serve immediately.

Notes
Serving size will depend on the amount of rice cakes placed per skewer.
Use small, cocktail or appetizer-sized skewers for Tteokkochi. If you only have regular sized
skewers, cut them in half with kitchen shears.
Check the softness of your rice cake by bending them. If they don't break, they're ready to
be threaded onto the skewers (usually with fresh tteok). If they crack or break, boil them for
30 seconds until soft and bendable.
Rice cakes can get very sticky, especially after they've been boiled. Rinse thoroughly with
cold water to stop cooking and remove excess starch. Use gloves or coat fingers with oil to
thread tteok onto skewers.
Substitutions:
If using unsweetened ketchup, add an additional ½ teaspoon honey.
Replace honey with your sweetener of choice. An equal amount of white, brown, or
coconut sugar would work.
To make so-tteok, alternate mini sausages with rice cakes on the skewers. Korean
sausages usually have a hint of spice, but feel free to use Vienna sausage, smokies, or
even cut-up hot dogs instead.
For cheesy Tteokkochi, cut cheese sticks in half and alternate with tteok. As they melt,
they can be a little messy on the pan. Alternatively, you can sprinkle grilled tteok with
shredded cheese.
To make Tteokkochi without skewers, pan-fry a single layer of tteok and flip each one
as they become golden brown. Coat with sauce and serve.
To make a less spicy sauce, use mild gochugaru and mild gochujang. Start with half of
each, and add more as preferred.

Nutrition
Serving: 1serving | Calories: 208kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 1g |
Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1345mg | Potassium: 160mg | Fiber: 1g
| Sugar: 8g | Vitamin A: 666IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

2 of 2 6/15/2023, 2:55 PM