If you’ve ever wandered through a Korean street market, you know how irresistible the aroma and vibrant color of Tteokkochi (Korean Rice Cake Skewers) can be. This snack is an absolute delight—chewy rice cakes perfectly glazed in a spicy-sweet sauce that sings with layers of flavor from gochujang, honey, and garlic. It’s quick to whip up, incredibly satisfying, and a fantastic way to bring a little bit of Korean street food magic into your own kitchen. Whether you’re craving a snack or fun appetizer, this Tteokkochi (Korean Rice Cake Skewers) recipe will have you hooked from the first bite.
Ingredients You’ll Need
The beauty of this recipe is how simple the ingredients are, yet each one plays a vital role in building those complex, crave-worthy flavors. You don’t need a long grocery list, and most items might already be in your pantry. Let each ingredient shine while contributing to the perfect balance of heat, sweetness, and umami.
- Korean rice cakes (tteok), 1 pound: The star of the dish, these chewy bites soak up sauce beautifully and offer that classic texture.
- Vegetable oil, 1 tablespoon: For a nice sear on the rice cakes that brings a subtle crispiness.
- Gochujang, 2 tablespoons: This Korean red chili paste is the soul of the sauce, packing in that iconic spicy kick.
- Ketchup, 1 tablespoon: Adds a touch of sweetness and tanginess to balance the heat.
- Honey, 1 tablespoon: Provides natural sweetness and helps the sauce caramelize beautifully.
- Soy sauce, 1 tablespoon: Boosts the savory depth with its salty richness.
- Sesame oil, 1 teaspoon: Brings a fragrant nuttiness that elevates the whole flavor profile.
- Garlic, 1 clove, minced: Fresh garlic infuses a warm, aromatic touch that wakes up the sauce.
- Sugar, 1 teaspoon: Enhances the sweetness for perfect harmony.
- Rice vinegar, 1 teaspoon: Adds a subtle brightness and balances the sauce colors and flavors.
- Sesame seeds and chopped green onions: Optional garnishes that add texture, color, and a fresh finish.
- Wooden skewers soaked in water: Prevents burning while giving you a fun, authentic presentation.
How to Make Tteokkochi (Korean Rice Cake Skewers) Recipe
Step 1: Soften the Rice Cakes
If your rice cakes are refrigerated or frozen, soften them first by soaking in warm water for 10 to 15 minutes. This step ensures they become tender and ready to soak up all that delicious sauce during cooking. Once softened, drain and gently pat dry so they don’t become soggy.
Step 2: Prepare the Sauce
While the rice cakes soften, stir together gochujang, ketchup, honey, soy sauce, sesame oil, minced garlic, sugar, and rice vinegar in a bowl. This sauce is the heart of your Tteokkochi (Korean Rice Cake Skewers) recipe, blending sweet, spicy, tangy, and savory flavors into one harmonious mix that will coat your skewers perfectly.
Step 3: Assemble the Skewers
Thread 3 to 4 rice cakes onto each wooden skewer, spacing them evenly. This makes the cooking process manageable and gives you those classic bite-sized skewers that are perfect for snacking or sharing. Remember, soaking your skewers beforehand keeps them from burning when you cook.
Step 4: Cook the Rice Cake Skewers
Heat the vegetable oil in a nonstick pan over medium heat. Lay your skewers in the pan and cook for about 3 to 4 minutes on each side until the rice cakes develop a light golden crispness. This texture contrast is what makes each bite so satisfying—soft and chewy inside, slightly crisp outside.
Step 5: Glaze and Caramelize
Generously brush the sauce over each skewer, allowing that vibrant red glaze to coat every inch. Cook the glazed skewers for an additional 1 to 2 minutes, flipping once, so both sides caramelize beautifully. This step locks in flavor and creates that irresistible sticky shine.
Step 6: Garnish and Serve
Remove the skewers from the heat and, if you like, sprinkle with toasted sesame seeds and finely chopped green onions for a fresh, nutty crunch and a pop of color. Serve your Tteokkochi (Korean Rice Cake Skewers) hot and get ready for some serious deliciousness.
How to Serve Tteokkochi (Korean Rice Cake Skewers) Recipe
Garnishes
While the sesame seeds and green onions are the classic finish, feel free to get creative. Toasted crushed peanuts or a drizzle of more sesame oil can add extra layers of texture and flavor. A sprinkle of crushed red pepper flakes is perfect if you crave an extra kick.
Side Dishes
Tteokkochi pairs wonderfully with light, refreshing sides like kimchi or pickled radish to cut through the richness. A simple cucumber salad with a tangy dressing or cold noodle salad also complements these skewers beautifully, balancing out the heat with cool, crisp freshness.
Creative Ways to Present
For parties, serve these skewers upright in a stylish jar or stand with a brush of extra sauce on the side. Wrap the ends in lettuce leaves for a fun handheld bite, or sprinkle with shredded seaweed to give a subtle oceanic twist. The vibrant red glaze makes Tteokkochi a striking dish that will catch everyone’s eye.
Make Ahead and Storage
Storing Leftovers
If you have leftover skewers, store them in an airtight container in the refrigerator. They taste best when enjoyed within 1 to 2 days to maintain their chewy texture and the sauce’s punchy flavor.
Freezing
You can freeze cooked and cooled skewers by wrapping them well in plastic wrap and placing them in a freezer-safe bag. Freeze for up to one month. When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop or in the oven.
Reheating
To reheat the Tteokkochi (Korean Rice Cake Skewers) recipe, warm them in a skillet over medium heat with a splash of water, covered, to refresh the chewiness while avoiding dryness. Reapply a little sauce if needed, and finish with a quick sear to recapture that caramelized surface.
FAQs
Can I use frozen rice cakes for Tteokkochi?
Absolutely! Just soak frozen rice cakes in warm water for 10 to 15 minutes to soften them before cooking. This prevents them from being tough and ensures the best texture.
How spicy is this Tteokkochi (Korean Rice Cake Skewers) recipe?
The heat comes primarily from gochujang, which provides a moderate spiciness balanced by sweet and savory ingredients. You can easily adjust the spice level by using less gochujang or adding more ketchup for a milder flavor.
Can I grill these instead of pan-frying?
Yes, grilling is a fantastic alternative! It adds a smoky char flavor that pairs so well with the sauce. Just be sure to soak the skewers and monitor cooking to avoid burning.
Are Tteokkochi gluten-free?
Traditional rice cakes are naturally gluten-free, but some gochujang brands may contain wheat. To keep it gluten-free, check your gochujang label or opt for a certified gluten-free variety.
What can I serve with Tteokkochi to make a complete meal?
You can serve Tteokkochi alongside Korean-style side dishes like kimchi, japchae (glass noodles), or even a bowl of steamed rice and sautéed vegetables to turn it into a satisfying meal.
Final Thoughts
There’s something truly joyful about making and sharing Tteokkochi (Korean Rice Cake Skewers) recipe right at home. From the tender, chewy rice cakes to the sticky, spicy glaze, every bite bursts with Korean street food charm that’s easy to achieve in your own kitchen. Whether you serve it for a casual snack, party appetizer, or a fun dinner treat, this recipe guarantees smiles and maybe even a bit of happy dancing. Give it a try—you won’t regret it!
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Tteokkochi (Korean Rice Cake Skewers) Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings (makes about 8 skewers)
- Category: Snack, Appetizer
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Description
Tteokkochi (Korean Rice Cake Skewers) are a popular Korean street food featuring chewy rice cakes coated in a sweet and spicy sauce made with gochujang, honey, and soy sauce. These skewers are pan-fried to a crispy golden exterior and glazed with a flavorful caramelized sauce, making them a perfect snack or appetizer that’s both satisfying and easy to prepare at home.
Ingredients
Rice Cakes and Skewers
- 1 pound Korean rice cakes (tteok)
- Wooden skewers soaked in water
Sauce
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon ketchup
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
For Cooking and Garnish
- 1 tablespoon vegetable oil
- Sesame seeds for garnish (optional)
- Chopped green onions for garnish (optional)
Instructions
- Soften the Rice Cakes: If using refrigerated or frozen rice cakes, soak them in warm water for 10–15 minutes until they become soft and pliable. Drain thoroughly and pat dry with a clean towel to remove excess moisture.
- Prepare the Sauce: In a medium bowl, whisk together the gochujang, ketchup, honey, soy sauce, sesame oil, minced garlic, sugar, and rice vinegar until well combined to create a balanced sweet and spicy sauce.
- Skewer the Rice Cakes: Thread 3 to 4 rice cakes onto each wooden skewer, ensuring they are snug but not overcrowded to allow even cooking.
- Cook the Skewers: Heat the vegetable oil in a nonstick skillet over medium heat. Place the rice cake skewers in the pan and cook for 3 to 4 minutes on each side, turning carefully, until the rice cakes develop a lightly golden and crispy exterior.
- Glaze with Sauce: Generously brush the prepared sauce all over the skewers. Continue cooking the skewers for an additional 1 to 2 minutes, flipping once to caramelize and glaze both sides evenly.
- Finish and Serve: Remove the skewers from heat. Optionally, sprinkle with sesame seeds and chopped green onions for added flavor and presentation. Serve the tteokkochi hot as a delicious street-style snack or appetizer.
Notes
- Tteokkochi is a beloved Korean street food known for its chewy texture and flavorful sweet-spicy glaze.
- For a milder flavor, reduce the amount of gochujang or increase the ketchup in the sauce.
- Grilling the skewers instead of pan-frying adds a delightful smoky taste.
- Soaking frozen or refrigerated rice cakes is essential to soften them for even cooking.
- Make sure to soak wooden skewers in water beforehand to prevent burning during cooking.
