If you have a soft spot for Korean street food, then you’re going to absolutely adore this Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe. It’s a perfect blend of chewy rice cakes and savory sausage bites, all coated in a luscious, slightly spicy-sweet gochujang sauce. This dish delivers a wonderful harmony of textures and flavors making it an irresistible snack or appetizer that’s both fun to eat and surprisingly simple to make at home. Once you try it, these skewers will quickly become a favorite go-to for gatherings or a cozy night in.
Ingredients You’ll Need
Getting the ingredients right is key to capturing the authentic charm of Sotteok Sotteok. Each component plays a crucial role, from the chewy rice cakes providing that iconic texture to the bold sauce tying everything together with just the right amount of kick.
- Korean rice cakes (garaetteok): These cylindrical rice cakes offer the signature chewiness that makes this dish stand out.
- Korean mini sausages or cocktail sausages: Bite-sized and savory, they complement the rice cakes perfectly.
- Gochujang (Korean chili paste): Adds a smoky, spicy depth to the sauce that’s essential for authentic flavor.
- Ketchup: Balances the spice with a hint of sweetness and tang.
- Honey: Brings natural sweetness to mellow the heat and caramelize beautifully.
- Soy sauce: Enhances umami and adds a subtle saltiness.
- Sesame oil: Delivers a nutty aroma that elevates the entire dish.
- Sugar: Helps balance flavors and supports the caramelization process in the pan.
- Water: Lightens the sauce consistency for easy coating.
- Neutral oil for pan-frying: Needed to crisp up the skewers without overpowering flavors.
- Toasted sesame seeds (optional for garnish): Adds a lovely crunch and visual appeal.
- Chopped green onions (optional for garnish): Gives a fresh burst of color and mild sharpness.
How to Make Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe
Step 1: Prepare the Rice Cakes
If your rice cakes are a bit hard or have been refrigerated, start by soaking them in warm water for about 10 minutes to soften. Then, give them a quick boil in water for 2 to 3 minutes until they become slightly tender yet still hold their chewy texture. Drain carefully and set them aside while you prepare the other components.
Step 2: Whisk Together the Sauce
In a small bowl, mix together the gochujang, ketchup, honey, soy sauce, sesame oil, sugar, and water until you get a smooth, vibrant sauce. This sauce is where the magic happens, combining sweetness, spice, and umami in every bite. Adjust the gochujang if you want more heat, but start mild to balance all the flavors harmoniously.
Step 3: Cook the Sausages
Heat a little neutral oil in a pan over medium heat and lightly pan-fry the mini sausages until they turn golden brown and develop a bit of a crispy exterior. This step not only adds texture but also locks in the savory juices inside the sausages. Remove them from the pan and get ready to assemble.
Step 4: Skewer the Ingredients
Grab your skewers and alternate threading one rice cake, then one sausage, repeating until you’ve used all the pieces. This alternating pattern ensures a perfect bite every time, a balanced hit of chewy and meaty flavors in unison on each skewer.
Step 5: Grill and Glaze the Skewers
Add a bit more oil to your pan and grill the skewers over medium heat. Keep turning them frequently so the rice cakes can get lightly crispy while the sausages finish cooking through. After the skewers are browned and sizzling, generously brush or spoon the prepared sauce all over them and continue cooking for another 1 to 2 minutes. This step caramelizes the sauce, wrapping the skewers in a sticky, flavorful glaze that’s absolutely addicting.
How to Serve Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe
Garnishes
For an extra touch, sprinkle toasted sesame seeds on top for added crunch and nutty flavor. Finely chopped green onions also provide a fresh, vibrant contrast that brightens the plate and enhances every bite.
Side Dishes
Sotteok Sotteok pairs wonderfully with simple side dishes like a crisp cucumber salad or pickled radishes to cut through the richness. Steaming some white rice on the side or enjoying with a light kimchi salad will round out the meal beautifully.
Creative Ways to Present
Serve the skewers on a rustic wooden board or a colorful ceramic platter for a feast-worthy presentation. You can even line the tray with fresh lettuce leaves so guests can wrap the skewers for a hand-held treat. Pair with small dipping bowls of extra sauce for those who love a little more spice.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the skewers in an airtight container in the refrigerator for up to 2 days. Keep the sauce separate if possible to avoid making the skewers soggy overnight.
Freezing
While freezing is possible, it’s better to freeze the rice cakes and sausages separately before cooking for best texture retention. Cooked skewers can be frozen but may lose some crispiness when reheated.
Reheating
Reheat leftover skewers in a pan over medium heat with a drizzle of oil to bring back the crispiness and warm through the sauce nicely. Avoid microwaving if you want to preserve that delightful texture.
FAQs
Can I use other types of sausages for Sotteok Sotteok?
Absolutely! While Korean mini sausages give a traditional flavor, cocktail sausages or even sliced hot dogs can work well as tasty alternatives.
Is there a vegetarian version of this recipe?
You can try substituting the sausages with firm, pan-fried tofu or seasoned mushrooms for a delightful vegetarian version, but keep the sauce the same for authenticity.
How spicy is the sauce?
The sauce has a gentle kick thanks to the gochujang, but it’s balanced by sweetness from honey and ketchup. You can easily adjust the spice level by adding more or less gochujang.
Can I prepare the sauce ahead of time?
Yes, the sauce can be made in advance and stored in the refrigerator for up to a week, which makes assembling and cooking Sotteok Sotteok even quicker.
What can I serve with Sotteok Sotteok for a full meal?
Pair it with a fresh side salad, steamed rice, or a simple bowl of kimchi to turn this snack into a fulfilling, flavorful spread.
Final Thoughts
I truly hope you give this Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe a try because it’s such a delightful way to bring a little vibrant Korean street food magic into your kitchen. It’s quick, satisfying, and shares the joyful experience of biting into chewy rice cake and savory sausage glazed with a deliciously sticky sauce. Once you enjoy these skewers, they’ll become a go-to treat you’ll find yourself craving again and again.
Print
Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 skewers
- Category: Snack
- Method: Stovetop
- Cuisine: Korean
- Diet: Dairy-Free
Description
Sotteok Sotteok is a popular Korean street food featuring skewers of chewy rice cakes and savory mini sausages grilled to perfection and coated with a sweet and spicy gochujang-based sauce. This quick and flavorful snack combines the unique texture of garaetteok rice cakes with the rich taste of pan-fried sausages, making it perfect for an easy and satisfying treat.
Ingredients
Skewers
- 8 Korean rice cakes (garaetteok)
- 8 Korean mini sausages or cocktail sausages
Sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon ketchup
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon water
For Cooking and Garnish
- Neutral oil for pan-frying
- Toasted sesame seeds (optional for garnish)
- Chopped green onions (optional for garnish)
Instructions
- Soak Rice Cakes: Soak the Korean rice cakes in warm water for 10 minutes if they are hard or have been refrigerated to soften them.
- Make the Sauce: In a small bowl, whisk together gochujang, ketchup, honey, soy sauce, sesame oil, sugar, and water until well combined to create a flavorful sauce.
- Boil Rice Cakes: Boil the soaked rice cakes in water for 2 to 3 minutes until they become slightly softened, then drain and set aside.
- Pan-Fry Sausages: Heat a pan with a little neutral oil over medium heat, then lightly pan-fry the mini sausages until browned and cooked through. Remove them from the pan and set aside.
- Assemble Skewers: On each skewer, alternate threading one rice cake and one sausage until all pieces are used up.
- Grill Skewers: In the same pan, add a little more oil if needed and grill the assembled skewers over medium heat. Turn them frequently until the rice cakes develop a lightly crispy exterior and the sausages are thoroughly cooked.
- Apply Sauce: Generously brush or spoon the prepared sauce over the skewers, then cook for an additional 1 to 2 minutes, allowing the sauce to caramelize and coat the skewers beautifully.
- Garnish and Serve: Remove from heat, garnish with toasted sesame seeds and chopped green onions if desired, and serve immediately while hot.
Notes
- If Korean rice cakes are unavailable, use cylindrical rice cakes from Asian grocery stores as a substitute.
- Hot dogs cut into chunks can replace mini sausages in a pinch.
- Increase the amount of gochujang in the sauce for a spicier kick to suit your taste.
