If you have a love for Korean street food and crave something both comforting and delightfully flavorful, the Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe is an absolute must-try. Combining soft, chewy rice cakes with juicy mini sausages glazed in a vibrant, sweet-spicy sauce, this dish delivers a perfect harmony of textures and flavors that feels like a warm culinary hug. Whether you’re making a quick snack or serving guests, these skewers offer an irresistible taste of Korea’s bustling street markets right in your own kitchen.
Ingredients You’ll Need
These ingredients are refreshingly simple but each plays a crucial role in creating that authentic Sotteok Sotteok magic. From the chewy texture of the rice cakes to the bold punch of the sauce, every component brings something special to your skewers.
- Korean rice cakes (garaetteok): Look for fresh or frozen cylindrical rice cakes, which provide the signature chewiness.
- Korean mini sausages or cocktail hot dogs: These add a juicy, savory bite that contrasts beautifully with the rice cakes.
- Vegetable oil: For a perfect pan-fry, giving a light crisp and preventing sticking.
- Gochujang (Korean chili paste): The star ingredient in the sauce for that bold, spicy kick.
- Ketchup: Balances the heat with a touch of tangy sweetness.
- Soy sauce: Adds essential umami depth to the glaze.
- Honey: Brings smooth sweetness and helps caramelize the sauce beautifully.
- Brown sugar: Enhances sweetness with a subtle molasses hint.
- Minced garlic: Provides aromatic warmth and a savory boost.
- Sesame oil: A nutty flourish that elevates the overall flavor.
- Toasted sesame seeds: For a lovely finish and a slight crunch.
- Wooden skewers soaked in water: Prevents burning and makes threading the rice cakes and sausages easy.
How to Make Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe
Step 1: Soften the Rice Cakes
If your rice cakes are refrigerated or frozen, begin by soaking them in warm water for 10 to 15 minutes until they become tender and pliable. This step ensures they cook evenly and achieve the perfect chewy texture we all crave in Sotteok Sotteok.
Step 2: Whip Up the Sauce
In a small bowl, mix together 2 tablespoons of gochujang, 1 tablespoon ketchup, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon brown sugar, 1 teaspoon minced garlic, and 1 teaspoon sesame oil. This vibrant sauce is the flavor powerhouse of your skewers, blending spicy, sweet, and savory notes into one harmonious glaze.
Step 3: Thread the Skewers
Alternately thread a rice cake and a mini sausage onto each soaked wooden skewer, usually placing two of each per stick. This alternating pattern allows each bite to have a delightful contrast between the chewy and savory elements.
Step 4: Pan-Fry the Skewers
Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium heat. Place the skewers in the pan and cook for 3 to 5 minutes on each side until the rice cakes develop a slight golden crust and the sausages are heated through. This cooking method locks in flavor and adds a satisfying texture.
Step 5: Glaze and Finish Cooking
Brush the prepared sauce generously over the skewers and cook for an additional 1 to 2 minutes, turning to coat them evenly. This final step ensures every bite is bursting with that iconic sweet-spicy flavor, glazed perfectly to shine.
Step 6: Garnish and Serve
Remove the skewers from heat, sprinkle with toasted sesame seeds for a nutty crunch, and serve while hot. These skewers are best enjoyed fresh, savoring the contrast of textures and the lively sauce.
How to Serve Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe
Garnishes
Sprinkling toasted sesame seeds is a classic finishing touch, but feel free to add finely chopped scallions or a drizzle of extra sesame oil for fragrance. A light dusting of crushed roasted seaweed flakes can also add an exciting umami layer.
Side Dishes
Serve these skewers alongside simple sides like pickled radish or kimchi to add acidity and balance the richness. A crisp cucumber salad or steamed vegetables also complement the chewy, savory skewers perfectly.
Creative Ways to Present
For a fun twist, arrange the skewers upright in a tall glass or hollowed-out bread bowl for a party snack display. You can also pair these with a small bowl of the leftover gochujang sauce for extra dipping pleasure. If you’re feeling adventurous, try layering them with melted cheese or wrapping them in lettuce leaves for added texture and freshness.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the skewers in an airtight container in the refrigerator for up to 2 days. Keep the sauce separate if possible to prevent the skewers from becoming soggy.
Freezing
You can freeze uncooked assembled skewers by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. When ready to eat, thaw overnight in the fridge and cook as usual. This is a great way to prep snacks ahead of time!
Reheating
Reheat leftover skewers gently in a skillet over medium heat to refresh that golden crispness, or warm them in an oven at 350°F (175°C) for about 5 to 7 minutes. Avoid microwaving if you want to keep the texture chewy and the sausages juicy.
FAQs
Can I use regular hot dogs instead of Korean mini sausages?
Absolutely! Regular hot dogs or even plant-based sausage alternatives work perfectly in this recipe. Just slice them into bite-sized pieces to match the rice cakes.
Is there a vegetarian version of Sotteok Sotteok?
Yes! Use plant-based sausages for a vegetarian option. The flavorful sauce and chewy rice cakes make this dish delicious even without meat.
How spicy is the sauce in this recipe?
The gochujang-based sauce has a moderate heat level that is balanced by the sweetness from honey and ketchup, making it flavorful but not overwhelming. You can adjust the gochujang amount to suit your taste.
Can I grill or air-fry the skewers instead of pan-frying?
Definitely! Grilling or air-frying can add a nice smoky flavor and extra crispness to the rice cakes and sausages, giving a lovely variation to the traditional pan-fried method.
What can I serve with Sotteok Sotteok for a complete meal?
Consider pairing with a simple bowl of steamed rice, some fresh kimchi, or a light vegetable stir-fry to round out the meal with balanced textures and flavors.
Final Thoughts
Making the Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe at home is such a joyful experience, capturing the true essence of Korean street food with minimal effort and fantastic flavor. This dish never fails to impress friends and family with its fantastic chewiness, bold sauce, and irresistible combination of ingredients. Go ahead and give it a try—you might just find your new favorite snack to share and enjoy time and time again.
Print
Sotteok Sotteok (Korean Rice Cake and Sausage Skewers) Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Snack
- Method: Frying
- Cuisine: Korean
- Diet: Dairy-Free
Description
Sotteok Sotteok is a popular Korean street food featuring skewers of chewy rice cakes and savory mini sausages, coated in a sweet and spicy gochujang-based sauce. This easy-to-make snack is pan-fried to golden perfection, balancing spicy, sweet, and umami flavors with a satisfying chewy texture.
Ingredients
Skewers
- 10 Korean rice cakes (garaetteok)
- 10 Korean mini sausages or cocktail hot dogs
- Wooden skewers soaked in water
Sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
For Cooking and Garnish
- 1 tablespoon vegetable oil
- 1 teaspoon toasted sesame seeds
Instructions
- Soften Rice Cakes: If using refrigerated or frozen rice cakes, soak them in warm water for 10 to 15 minutes until they soften and become pliable for easy threading onto skewers.
- Prepare Sauce: In a small bowl, combine gochujang, ketchup, soy sauce, honey, brown sugar, minced garlic, and sesame oil. Mix thoroughly to create a sweet and spicy sauce.
- Assemble Skewers: Thread one rice cake and one mini sausage alternately onto each wooden skewer, usually placing two of each per skewer to create the traditional pattern.
- Heat Pan: Warm vegetable oil in a nonstick skillet over medium heat to prepare for frying the skewers.
- Pan-Fry Skewers: Place the assembled skewers into the skillet and cook for 3 to 5 minutes on each side. Fry until the rice cakes turn golden and the sausages are thoroughly heated.
- Apply Sauce: Brush the prepared gochujang sauce generously over the skewers. Continue cooking for an additional 1 to 2 minutes, turning the skewers to evenly coat them with the sauce.
- Finish and Serve: Remove the skewers from heat, sprinkle with toasted sesame seeds for added texture and flavor, and serve immediately while hot.
Notes
- You can substitute mini sausages with sliced hot dogs or plant-based sausage alternatives to suit dietary preferences.
- For a crispier texture, consider grilling or air-frying the skewers instead of pan-frying.
- Soaking wooden skewers in water prevents them from burning during cooking.
- This snack pairs well with cold beverages or as a light appetizer.
