Rice Cake and Sausage Skewers
A popular Korean snack, tteok kkochi, are pan-fried rice cakes that become slightly crispy on the outside, yet retain that crave-worthy soft and chewy interior. Served on a wooden stick, these Rice Cake and Sausage Skewers are sweet and spicy and one of the best things I've eaten in a very long time! You simply have to try these!
Ingredients
- 24 rice cakes
- 16 mini sausages
- 1/2 cup gochujang
- 1/4 cup low sodium soy sauce
- 1/4 cup honey
- 1 tablespoon cooking oil
- garnish
Instructions
- 1
Bring a pot of water to a boil. Once boiling, carefully add the rice cakes. Stir well and allow the rice cakes to boil for two minutes. Strain the rice cakes and rinse well with cold running water.
- 2
Skewer as many rice cakes as you wish onto a wooden skewer, alternating with mini sausages, and set them aside.
- 3
Over medium-high heat, add the oil to a large skillet and pan-fry the skewers for 3 minutes per side. Remove them from the skillet and set them aside on a plate.
- 4
Next, add the gochujang, soy sauce, and honey to the skillet. Stir the ingredients together and cook over medium-high heat for 1-2 minutes.
- 5
Place the fried skewers into the skillet and gently move them about enough to coat them in the sauce mixture on both sides.
- 6
Plate and garnish. Serve immediately.
Cook it from the original
This recipe comes from lordbyronskitchen.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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