Sotteok Sotteok (Rice Cake and Sausage Skewers)

Holding one Sotteok skewer in one hand, with more Sotteok skewers visible on a plate in the background.

4.67 from 3 votes

Sotteok Sotteok (Rice Cake and Sausage Skewers)

This Sotteok Sotteok recipe showcases a signature Korean street snack of skewered, pan-fried rice cakes and mini sausages. These are brushed with a special sweet and tangy sauce, making it an irresistible treat!

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Snacks

Cuisine: Korean

Keyword: rice cake and sausage skewers, sotteok, sotteok sotteok

Servings: mini skewers

Calories: 47kcal

Author: Sue | My Korean Kitchen

Ingredients

MAIN

48 pieces Korean rice cake (garaetteok), (342g / 12 ounces)
32 pieces cocktail sausage (230g / 8.1 ounces)
Some cooking oil (I used canola oil)

SAUCE

1/3 cup raw sugar
1/3 cup water
1/4 cup ketchup
1 1/2 Tbsp soy sauce , regular
1/2 Tbsp gochujang (Korean chili paste)

GARNISH (OPTIONAL)

toasted sesame seeds or other crushed nuts
American mustard sauce
mayonnaise

Instructions

Blanch the rice cakes in boiling water for 1-2 minutes to soften them. Then, drain the water and rinse the rice cakes under cold tap water. Set aside. (If your rice cakes are fresh, soft, and the skewer can pass through them without any problems, you can skip this step.)
Combine all the sauce ingredients in a saucepan, stirring continuously until the sugar dissolves completely and the sauce thickens. This should take approximately 5 minutes. Be sure to keep stirring to prevent the sauce from burning. Set aside.
Thread the rice cakes and sausages onto the skewers, alternating them in a pattern. For a well-balanced size, aim for three rice cakes and two sausages per skewer, assuming you’re using a 12cm (or 4.7-inch) long skewer.
Heat the oil in a shallow pan until it reaches boiling point. Gently place the skewers into the hot oil and fry them for about one minute on each side to ensure even cooking. Fry the skewers in batches to prevent overcrowding in the pan.
If you prefer not to deep-fry, you can also pan-grill the skewers using less oil. Using tongs, carefully remove the fried skewers from the pan and set them aside on a paper towel. Continue this process until all the skewers have been cooked.
Dip the cooked skewers into the sauce, generously coat both sides evenly by brushing the sauce onto them.
Optionally, garnish with your preferred nuts or seeds, drizzle with the sauce, and serve immediately.

Notes

1 Tbsp = 15ml, 1 cup = 250ml
If you want to learn more about Korean ingredients, check out my comprehensive list of Korean ingredients.

Nutrition