korean rice patty and blimp skewers ( 소떡소떡 so-tteok so-tteok ) are first gear grilled or pan-fried, then brushed with a gochujang based sauce. The sauce is a bit piquant and the perfect symmetry between sweetness and savory ! Be careful, though, because these are very addicting.. reliance me ????
You ’ re probably very familiar with tteokbokki, which are stir-fried hot rice cakes, but not as familiar with these skewers. I have many tteokbokki recipes on my blog which you can find here :
I foremost tried so-tteok so-tteok at a small public house in Korea. I didn ’ t expect much at beginning, but after the first bite I was hooked. The rice cakes and sausages were crispy but soft inside and the sauce had therefore much flavor. I KNEW I had to recreate the recipe at family and share it with all of you !
Cylinder rice cakes (가래떡 garae-tteok)
These cylinder rice cakes are soft and chewy with a identical meek spirit. It ’ s made from rice, so it has a light season and pairs better with a flavorful sauce. You know how a strong tasting cup of tea pairs absolutely with plain white rice ? similarly, rice cakes are full paired with a strong smack sauce .
This is obvious, but fresh is best for rice cakes ! impertinently made rice cakes are sometimes sold in long ropes to be cut at home plate. The following good choice is refrigerated rice cakes which taste reasonably good in my public opinion ! If neither option is available to you, then try frigid rice cakes. These tend to crack well and do not taste vitamin a fresh as the other options, but I ’ ve had many meet dishes made with freeze rice cakes .
Where to find rice cakes
Cylinder rice cakes can be found at a korean grocery memory like H-Mart, or any asian supermarket. It will be sold fresh at board temperature ( best option ! ), in the refrigerated section or the frozen section. If these aren ’ t available to you, then try Amazon. You will be paying a slender bounty though .
Pulmuone brand cheese tteokbokki
How to prepare
Rice cakes sometimes have belittled bits of starchy rice debris, so quickly rinse it in cold water to remove. Next, drain and boil in water for 1 to 2 minutes until soft. last, skewer on wooden bamboo sticks and grill or pan fry on the stave .
I like both ways of cooking rice cakes. Grilling with minimal oil gives a actually courteous charwoman to the skewers and pan fry on the stove creates an excess crisp grind .
Ingredients
All of the ingredients used here are identical coarse in a korean kitchen .
Gochujang
Gochujang is a korean crimson chili spread that ’ s sweet, savory and blue. I have a higher spice allowance indeed I don ’ triiodothyronine think it ’ sulfur piquant, but you may disagree ! The spice level besides depends on the trade name. I noticed that gochujang in America is far less piquant than the ones I ’ ve tried in Korea. so, test out a few and see which one is your favorite !
Soy sauce
I ’ megabyte sealed you already have soy sauce in your kitchen. All types of soy sauce are fine for this recipe. It provides a piquant, umami relish to the sauce .
Honey
I use a very humble total of honey in this recipe because I didn ’ deoxythymidine monophosphate want it to overpower the other flavors and wanted the cup of tea to be more savory than sweet. You can use lone beloved as sweetening for this recipe, or mix it with boodle .
Oligodang syrup
Oligodang syrup is a new component that I discovered and is identical park in korean cook. It ’ s a healthier alternate for corn syrup and has about 40 % less calories than boodle. It sweetens and thickens the dish you add it to. If you can ’ metric ton find this ingredient, barely use corn syrup, rice syrup or white carbohydrate as refilling .
Sesame seeds
sesame seeds are a very common component in many korean dishes. It lends a balmy season and nice crunch to the smasher. Toasted sesame seeds are best because the sesame olfactory property becomes stronger .
Storing leftovers
It ’ randomness best to serve rice cakes fresh, but you can besides store in the electric refrigerator for 2 to 3 days. Reheat the leftovers on the stove in a nonstick pan by adding a dab of water on medium to low estrus and covering until voiced .
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Korean Rice Cake & Sausage Skewers
- homework fourth dimension : 10
- cook time :
Read more: Tofu-Chili Kimchi Tacos… Via Twitter
10
- entire time : 20
- yield :
36
skewers
1
x
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Description
These rice cake and blimp skewers are a popular Korean street food. It ’ s crisp on the external, but easy and chewy on the inside. It besides takes less than 30 minutes to make !
Ingredients
Scale
- 18 rice cakes
- 18 mini Korean sausages
- 3 tbsp gochujang
- 2 tsp honey
- 1 tbsp soy sauce
- 2 tsp
oligo syrup (see note)
- 1 tbsp water
- toasted sesame seeds/green onions (optional)
Instructions
- First, prepare the sauce by adding the gochujang, honey, soy sauce, oligo syrup and water to a bowl. You can use sugar, rice syrup or corn syrup as a substitute for oligo syrup. Taste test the sauce and add more sweetener if desired, but keep in mind the flavors become stronger after cooking. Set the sauce aside for later.
- Rinse the rice cakes in cold water to remove debris. Then add the rice cakes and sausages to boiling water and cook until soft, about 1-2 minutes. Quickly rinse with cool water and drain well.
- Skewer the rice cakes and sausages and let it air dry before cooking.
- In the meantime, heat a nonstick pan on medium heat and add the sauce. Cook until it bubbles slightly and thickens, about 1-2 minutes. Transfer to a bowl.
- The skewers should be dry by now. Make 2 small slits on both sides of the sausages with a knife so it does not pop when cooking.
- I recommend 2 cooking methods: grilling or shallow frying. Both taste great, but shallow frying will make the rice cakes puff up to be extra crisp. For shallow frying, add a generous amount of oil to a pan on medium heat. Add the skewers and cook for about 3-4 minutes until crisp and toasted. Make sure to flip the skewers occasionally.
- Once the skewers are done cooking, brush with sauce and garnish with sesame seeds and/or green onions. Enjoy!
Notes
Oligo ( oligodang ) syrup is a healthier substitute for corn syrup and has about 40 % less calories than boodle. It ’ sulfur coarse in korean cooking but may be difficult to find. You can use rice syrup, corn syrup or sugar as a ersatz .
