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