Tteokkochi — Glazed Rice Cake Skewers
Chewy Korean rice cakes pan-crisped and glazed in a sweet-spicy gochujang sauce, then grilled on skewers.
Ingredients
For 4 servings
- 455 g Korean rice cakes
- 14 g frying oil
- 2 piece scallions, sliced
- 15 g sesame seeds
- 45 g gochujang
- 30 g soy sauce
- 20 g honey
- 15 g rice vinegar
- 1 piece garlic clove, minced
- 3 g toasted sesame oil
- Salt, to taste
- Black pepper, to taste
Nutrition / serving
- Calories
- 258 kcal
- Protein
- 6 g
- Carbs
- 44 g
- Fat
- 7 g
Allergens: Gluten, Sesame, Soya, gluten, sesame, soy, sulphites
Estimated from ingredient data.
Method
Soak wooden skewers in water for 20 minutes.
Pan-fry the rice cakes in the oil until crisp on the outside.
Whisk the gochujang, soy sauce, honey, rice vinegar, garlic and sesame oil into a glaze.
Brush the glaze over the rice cakes and toss in the pan to coat.
Thread onto the skewers, alternating with scallions, and grill until lightly charred.
Finish with sesame seeds and serve hot.
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