Sweet & Spicy Tteok Kkochi
Korean street food at its best — chewy rice cakes on skewers coated in a sweet, tangy, and mildly spicy sauce. Perfect as an appetizer, party snack, or cozy homemade treat.
Equipment
- pot for boiling rice cakes
- small bowl for mixing sauce
- small pan for warming sauce
- non-stick pan for grilling skewers
- skewers
Ingredients
- 32 pieces Korean rice cakes (garaetteok)
- 1 tbsp cooking oil
- skewers
- crushed nuts or sesame seeds for garnish
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp tomato ketchup
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1 clove garlic, minced
Instructions
- Bring a pot of water to a boil. Blanch the rice cakes for 1-2 minutes until slightly soft. Drain and pat dry with paper towels.
- In a small bowl, combine gochujang, ketchup, honey, soy sauce, brown sugar, sesame oil, and minced garlic. Mix until smooth. Heat briefly in a small pan over low heat to dissolve sugar and enhance flavor.
- Thread 4-5 rice cakes onto each skewer. Ensure they fit comfortably in your pan for grilling.
- Heat 1 tablespoon of cooking oil in a non-stick pan over medium heat. Place skewers in the pan and cook for 2-3 minutes per side until lightly golden and crisp.
- Brush the sweet and spicy sauce generously over each skewer. Garnish with crushed nuts or sesame seeds. Serve immediately for best texture and flavor.
Notes
Use fresh rice cakes for optimal texture. Adjust gochujang for spice preference. Garnish with nuts or sesame seeds. Serve immediately for best results.
Nutrition
Calories: 150kcalCarbohydrates: 28gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 220mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 20IUVitamin C: 1mgCalcium: 20mgIron: 0.8mg
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