These Korean rice cake and sausage skewers turn simple ingredients into a fun, shareable feast that kids and adults both love. I first tested this combo at a family gathering and was surprised how fast the skewers disappeared — they hit the sweet-spicy spot every time. For a playful dessert after these skewers, try pairing the meal with a themed treat like this chocolate pudding dirt cake to keep the party mood going.
Why Make This Recipe
- Big flavor: the gochujang glaze is sweet, salty, and mildly spicy — it clings to chewy rice cakes and smoky sausage for a satisfying bite.
- Easy prep: most of the work is quick assembly; you can soak rice cakes and thread skewers while the sauce warms.
- Crowd-pleaser: portable skewers are perfect for parties, game nights, or kids’ lunches.
- Flexible nutrition: you get carbs from rice cakes and protein from sausage — swap sausage for tofu to lighten things.
- Personal insight: I love this recipe because it’s playful and adaptable — it’s one of my go-to “make-ahead-and-finish-hot” dishes that saves time when friends arrive. Also, it pairs well with bold sides like the flavors in these Cuban chicken and rice bowls for a bigger spread.
Recipe Overview
Prep time: 20 minutes (plus 10 minutes soaking)
Cook time: 10–12 minutes
Total time: 30–35 minutes
Servings: 4 (8 skewers)
Difficulty: Easy
Method: Pan-sear or broil skewers, finishing with a reduced gochujang glaze; threads of rice cake are parboiled or soaked to tenderize before assembly. For a one-pan approach that keeps cleanup simple, consider techniques similar to this one-pot family meal.
My Experience Making This Recipe
On my first trial the rice cakes were too firm from the package, so I adjusted by warming them in simmering water for 2–3 minutes to get a pillowy texture. I also learned that brushing the glaze on at the end (rather than cooking the sauce with the skewers from the start) prevents burning and gives a shiny finish.
How to Make Savor Korean Rice Cake and Sausage Skewers
Start by softening 12 oz (340 g) Korean rice cakes (garaetteok) in warm water for 10 minutes or simmer 2–3 minutes until slightly tender; drain. Thread alternating chunks of rice cake and 8–10 cocktail sausages (or four large sausages sliced into thirds) onto soaked bamboo skewers. Make a glaze by whisking 3 Tbsp gochujang, 2 Tbsp soy sauce (or tamari), 1 Tbsp honey, 1 Tbsp rice vinegar, 1 tsp sesame oil, 1 minced clove garlic, and 2 Tbsp water; simmer 2 minutes. Pan-sear skewers over medium-high heat in a lightly oiled nonstick skillet or use a grill pan; cook 3–4 minutes per side until sausages brown and rice cakes have a little char, then brush glaze and cook 30–60 seconds more per side to set.
Expert Tips for Success
- Soak bamboo skewers for 30 minutes to prevent burning under high heat or when using a broiler.
- Parboil rice cakes briefly (2–3 minutes) rather than microwaving; this gives an even, chewy texture without becoming gummy.
- Use a heavy skillet or grill pan for good contact and caramelization; a cast-iron pan at medium-high offers the best sear.
- Brush glaze at the end over medium heat — sugar in the glaze can burn quickly, so finish with short, repeated coats. Also consider smoked sausages for added depth, as in this smoked sausage and rice recipe approach.
- If you want cleaner hands after handling sticky gochujang, gentle vinegar rinses remove stubborn color or scent — a tip I learned from household hacks that sometimes comes in handy: try a mild vinegar rinse.
How to Serve Savor Korean Rice Cake and Sausage Skewers
- Party platter: arrange skewers on a large board with small bowls of extra glaze, pickled daikon, and sliced cucumber for contrast.
- Rice bowls: serve skewers over steamed rice with kimchi and scallions for a heartier meal.
- Appetizer style: cut skewers into two-bite pieces and offer toothpicks for cocktail service at gatherings.
- Presentation tip: sprinkle toasted sesame seeds and thinly sliced scallions right before serving for color and crunch.
Storage and Reheating Guide
Refrigerate skewers in an airtight container for up to 3 days; separate layers with parchment to prevent sticking. Freeze fully cooled skewers flat on a tray for 1 hour, then transfer to a freezer bag and keep up to 1 month. To reheat, thaw overnight in the fridge if frozen, then rewarm in a skillet over medium heat for 3–5 minutes, brushing with extra glaze; avoid the microwave for reheating long rice cakes — skillet or oven (350°F / 175°C for 8–10 minutes) preserves texture best.
Recipe Variations
- Gluten-free: swap soy sauce for tamari and use a certified GF gochujang or reduce gochujang and boost with red pepper flakes and miso.
- Vegetarian/Vegan: replace sausages with firm tofu cubes or king oyster mushroom slices; sear until golden and glaze the same way.
- Cheesy twist: skewer small mozzarella bites in addition to rice cakes, but add cheese only at the end and serve immediately to avoid melting losses.
- Sweet-spicy: add 1 Tbsp maple syrup and 1 tsp toasted sesame paste to the glaze for a nutty-sweet layer.
Nutritional Highlights
- Balanced bites: rice cakes provide quick carbs while sausages add protein and fat for satiety.
- Allergy notes: glaze contains soy and sesame; sausages may contain gluten or dairy depending on brand — check labels.
- Portion guidance: one skewer (about 2–3 rice cake pieces + one sausage segment) is a sensible snack portion; plan 2–3 skewers per adult as part of a meal.
Troubleshooting Common Issues
- Rice cakes remain hard: simmer in lightly boiling water for an extra 2–4 minutes until pliable, then cool in cold water briefly to stop cooking.
- Sauce burns on the pan: reduce heat to medium-low and add a splash of water, brushing glaze at the end rather than during the full cook.
- Skewers fall apart: use meatier sausage or cut rice cakes into uniform pieces; don’t overfill skewers and twist each piece onto the skewer to secure.
Frequently Asked Questions
Q: Can I use frozen rice cakes straight from the bag?
A: If frozen, thaw in the fridge overnight or soak in warm water for 10–15 minutes before cooking; frozen rice cakes need extra soaking or a brief simmer (3–4 minutes) to regain pliability.
Q: How spicy will the glaze be and can I tone it down?
A: Gochujang provides a sweet-heat profile; reduce the gochujang to 1–2 teaspoons and add 1–2 tablespoons more honey or maple syrup to mellow heat while keeping flavor.
Q: Are bamboo skewers safe under a broiler or on a grill?
A: Yes if soaked for 30 minutes first. For high, direct heat (like broilers or open flames) consider metal skewers to avoid charring and ensure even cooking.
Q: Can I make the glaze ahead of time?
A: Yes — store glaze in an airtight container in the fridge for up to 5 days. Rewarm gently on the stove before brushing to restore gloss and loosen any thickened paste.
Conclusion
If you want more Korean party food inspiration to pair with these skewers, check out this collection of 30+ Korean Dishes to Impress Your Party Guests – My Korean Kitchen for ideas on sides, snacks, and plating that elevate a casual feast.
Korean Rice Cake and Sausage Skewers
- Total Time: 32 minutes
- Yield: 4 servings (8 skewers)
- Diet: Pescatarian
Description
These Korean rice cake and sausage skewers turn simple ingredients into a fun, shareable feast loved by kids and adults alike.
Ingredients
- 12 oz (340 g) Korean rice cakes (garaetteok)
- 8–10 cocktail sausages (or four large sausages sliced into thirds)
- 3 Tbsp gochujang
- 2 Tbsp soy sauce (or tamari)
- 1 Tbsp honey
- 1 Tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic, minced
- 2 Tbsp water
- Bamboo skewers
Instructions
- Soak rice cakes in warm water for 10 minutes or simmer in boiling water for 2–3 minutes to soften; drain.
- Thread alternating chunks of rice cake and sausages onto soaked bamboo skewers.
- In a bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and water to create the glaze; simmer for 2 minutes.
- Heat a nonstick skillet or grill pan over medium-high heat with a little oil.
- Pan-sear the skewers for 3–4 minutes per side until sausages are browned and rice cakes have a bit of char.
- Brush the glaze onto the skewers and cook for an additional 30–60 seconds per side to set the glaze.
Notes
For a cleaner presentation, sprinkle with toasted sesame seeds and sliced scallions before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizers
- Method: Pan-searing or broiling
- Cuisine: Korean