Sotteok (Korean Hot Dog And Rice Cake Skewers)

Ingredients

• 12rice papers
• 12small sausages
• 2 tablespoonsgochujang
• 1 tablespoongarlic paste
• 1 tablespoonhoney
• 2 tablespoonsketchup
• ½ tablespoonsugar
• 1 tablespoonsoya sauce
• A pinchblack pepper powder
• 1 tablespoonoil

Instructions

1. 1

   Soften the rice paper

   Dip two rice papers in warm water until softened.

2. 2

   Roll the rice paper

   Lay the softened sheets on a work surface and roll them tightly.

3. 3

   Repeat the rolling

   Continue with the remaining rice papers.

4. 4

   Cut into pieces

   Cut each rolled rice-paper tteok into three or four pieces and set aside.

5. 5

   Mix the sauce

   In a bowl, combine the gochujang, honey, soya sauce, sugar, black pepper and ketchup. Brush the sauce over the skewers.

6. 6

   Thread the skewers

   Thread the rice cakes and sausages onto skewers, alternating between them.

7. 7

   Pan-fry until golden

   Heat the oil in a pan, then fry the skewers until the rice cakes and sausages are golden.

8. 8

   Finish and serve

   Brush the skewers with sauce, sprinkle with toasted sesame seeds and serve.

What is sotteok?

Sotteok is a Korean snack made by alternating sausage and tteok, or rice cake, on a skewer. It brings together a springy, chewy bite and savoury sausage, often with a punchy sweet-and-spicy glaze.

This version uses softened rice paper rolled into tteok-like pieces. The method makes a convenient substitute when prepared rice cakes are not to hand, while pan-frying gives the skewers a golden exterior.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 12g protein, 40g carbs, 17g fat.

The rice paper, honey, ketchup and sugar provide most of the carbohydrates; the sausages contribute much of the protein and fat, while the cooking oil adds further fat. Pair a skewer portion with vegetables for freshness and a more balanced plate.

Making rice cakes from rice paper

Soften carefully: Dip only two sheets at a time in warm water, and take them out once pliable. Sheets left soaking too long can become difficult to handle.

Roll tightly: Roll the sheets on a flat work surface so the finished pieces hold their shape. Cutting each roll into three or four pieces gives you manageable pieces to thread.

Balancing the sauce

Gochujang: This fermented chilli paste brings heat, savouriness and body to the glaze. Its strength varies by brand, so taste the mixture before brushing it on.

Sweet and savoury: Honey and sugar round out the chilli, while ketchup adds a familiar tang and soya sauce deepens the seasoning. Mix until the ingredients are evenly combined.

Threading and frying

Alternate evenly: Thread a rice cake, then a sausage, repeating the pattern along each skewer. Leave a little room between pieces so they are easier to turn in the pan.

Watch the colour: Fry over a moderate heat and turn the skewers as needed until golden. If the pan is too hot, the outside can brown before the rice-paper rolls warm through.

When to add the sauce

Before frying: The method calls for brushing sauce over the skewers before they go into the pan. Apply a thin coat so it clings without pooling.

To finish: Brush on more sauce once the skewers are cooked, then add toasted sesame seeds as directed. The final coating gives each bite a glossy, well-seasoned finish.

Serving ideas

Serve the skewers hot, while the rice-paper tteok is still chewy and the sausage is warm. A simple salad or sliced cucumber can add freshness alongside the sweet, spicy glaze.

For a fuller meal, pair them with steamed rice and vegetables. Keep any extra sauce on the side so everyone can adjust the heat and coating to taste.

Recipe notes & tips

• Keep the softened rice papers covered while you roll the remaining sheets so they do not dry out.
• Use warm rather than hot water to soften the rice papers.
• Brush on a thin layer of sauce before frying to reduce excess sauce in the pan.
• Turn the skewers gently so the rice-paper pieces stay in place.
• Toast sesame seeds separately before sprinkling them over the finished skewers.

Variations

• Adjust the heat: Use a little less gochujang for a milder glaze.
• Add spring onions: Scatter finely sliced spring onions over the skewers when serving.
• Use different sausages: Choose small chicken or vegetarian sausages, following their cooking instructions.
• Add a tangy finish: Serve with a little extra ketchup on the side.
• Make smaller bites: Cut the rice-paper rolls into shorter pieces before threading.

Common mistakes to avoid

• Over-soaking the rice paper: Remove it as soon as it is pliable so it is easier to roll.
• Loose rolls: Roll the softened sheets tightly so the rice-cake pieces hold together.
• Crowded skewers: Leave a little space between pieces to make turning easier.
• Excess sauce in the pan: Brush on a thin coat before frying and add more after cooking.
• Too much heat: Fry at a moderate temperature so the skewers can warm through without scorching.

How to store

Store leftover skewers in a covered container in the fridge for up to 2 days. Reheat gently in a lightly oiled pan until hot; the rice-paper pieces may be less chewy after chilling.

Frequently asked questions