Rice Cake Skewers, Tteok Kkochi (떡꼬치)

Method4 steps · about 25 min

1. 1

   Step 1: Insert 3-4 fresh rice cakes through each skewer. If using frozen rice cakes, blanch the cakes in hot water until soften, wipe off the moisture with paper towel, then insert the skewers.

   Uses 1 lb rice cakes (fresh or frozen (chilled), about 3-inch long pieces)

2. 2

   Step 2: In a small bowl, combine chili paste, ketchup (2 tbsp), garlic (1/2 tbsp), jam (and/or sweet chili sauce), honey (1 tbsp), water (1-2 tbsp), and black pepper; mix well . Pour the sauce in a small skillet and boil for 1 minute until slightly thicken. Set aside.

   Uses 3 tbsp Korean chili paste (gochujang) · 2 tbsp ketchup · 1/2 tbsp minced garlic · 1 tbsp strawberry jam (or sweet chili sauce) · 1 tbsp honey · 1-2 tbsp water · dashes freshly cracked pepper

3. 3

   Step 3: Heat oil (2 tbsp) in a skillet over medium heat and fry the rice cake skewers until crisp and bubbly on the surface, about 2-3 minutes on each side. Brush with the sauce and sprinkle the chopped nuts (2 tbsp) over.

   Fry 2-3 minutes each side · 6 minUses 2 tbsp canola oil · 2 tbsp finely chopped nuts ( of your choice) · rice cakes threaded on skewers, softened first if needed · prepared gochujang glaze

4. 4

   Step 4: Serve warm or at room temperature.

   Uses crisp rice-cake skewers coated with glaze and nuts