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Korean Spicy Rice Cake Skewers: 5 Reasons to Love Them

Korean Spicy Rice Cake
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Korean Spicy Rice Cake Skewers (Tteok Kkochi) are a classic Korean street food made with chewy rice cakes pan-fried until lightly crispy, then coated in a bold, sweet-and-spicy gochujang glaze. Fun, addictive, and perfect for snacks or appetizers.

Ingredients

Scale
  • 1 lb Korean rice cakes (tteok), cylindrical
  • 1 tbsp neutral oil (canola or avocado)
  • 6–8 wooden skewers (soaked if grilling)
  • 2 tbsp gochujang (Korean red pepper paste)
  • 1 tbsp ketchup
  • 1 tbsp soy sauce
  • 1 tbsp honey or sugar
  • 1 tbsp brown sugar
  • 2 tsp minced garlic
  • 1 tbsp water (to adjust consistency)

Instructions

  1. Soak frozen rice cakes in warm water 10–15 minutes, then boil 2–3 minutes until tender. Drain.
  2. Whisk gochujang, ketchup, soy sauce, honey, brown sugar, garlic, and water until smooth.
  3. Thread 4–5 rice cakes onto each skewer.
  4. Heat oil in a skillet over medium heat. Cook skewers 2–3 minutes per side until lightly crispy.
  5. Brush skewers generously with sauce, flip, and cook 1 more minute to caramelize.
  6. Garnish with sesame seeds and green onions. Serve hot.

Notes

    Nutrition

    Find it online: https://quizsavor.com/korean-spicy-rice-cake-skewers/

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