Spicy & Sweet Skewered Rice Cakes
Spicy & Sweet Skewered Rice Cakes
[Winter Snack] A Deliciously Spicy and Sweet Skewered Rice Cake Recipe Perfect for Kids’ School Break
During winter, rice cakes are a comforting treat. With the kids’ winter break now underway, I’ve prepared a delightful skewers of rice cakes that the whole family can enjoy together. Let’s savor these sweet and spicy skewers and spend the long winter season harmoniously! The slightly crispy exterior, chewy interior, and addictive sauce will surely tantalize your taste buds.
Skewered Rice Cake Ingredients- 30 Tteokbokki rice cakes
- 6 Skewers
Spicy & Sweet Skewered Rice Cake Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 6 Tbsp Tomato ketchup
- 1 Tbsp Sugar
- 2 Tbsp Soy sauce
- 2 Tbsp Sesame oil
- 3 Tbsp Corn syrup (or Oligodang)
- 1/2 medium Onion, finely minced
- A pinch of Black pepper
- A little Crushed peanuts (for garnish)
- 2 Tbsp Gochujang (Korean chili paste)
- 6 Tbsp Tomato ketchup
- 1 Tbsp Sugar
- 2 Tbsp Soy sauce
- 2 Tbsp Sesame oil
- 3 Tbsp Corn syrup (or Oligodang)
- 1/2 medium Onion, finely minced
- A pinch of Black pepper
- A little Crushed peanuts (for garnish)
Cooking Instructions
Step 1
Blanch the tteokbokki rice cakes in boiling water with a pinch of salt for about 5 minutes until they soften slightly. If the rice cakes are very hard, boiling them for a bit longer is also fine. Drain the blanched rice cakes thoroughly in a colander. To prevent them from sticking together, lightly coat them with sesame oil. This step will make the rice cakes softer and easier to handle.
Step 2
Thread 5 blanched rice cakes onto each skewer. This makes them easy to eat and cook. Heat a pan over medium heat and add enough cooking oil to coat the bottom. Place the skewered rice cakes in the hot pan and grill them, turning occasionally, until they are golden brown and slightly crispy on both sides. Ensure they cook evenly by rotating them throughout the process.
Step 3
Now, let’s prepare the sauce for the skewered rice cakes. In a small pot, combine 2 tablespoons of gochujang, 6 tablespoons of tomato ketchup, 1 tablespoon of sugar, 2 tablespoons of soy sauce, 2 tablespoons of sesame oil, 3 tablespoons of corn syrup, and the finely minced onion. Mix all the ingredients well. This sauce is key to the delicious flavor, so cook it over low heat, stirring constantly. Continue to simmer until the onion becomes translucent and the sauce thickens slightly.
Step 4
Dip the grilled rice cakes into the simmering sauce, coating both sides lightly. Cook for another 1-2 minutes over low heat. Keeping the heat low is crucial to prevent the sauce from burning and to ensure an even coating on the rice cakes. Gently stir to coat the rice cakes evenly with the glossy sauce. A brief cooking time allows the sauce to meld beautifully with the chewy texture of the rice cakes.
Step 5
Finally, sprinkle a generous amount of crushed peanuts over the sauced skewers for added texture and a nutty aroma. To keep the skewer handles clean and neat, especially for little hands, wrap aluminum foil around the bottom part of the skewers. This makes for a cleaner presentation and a more enjoyable eating experience.
Step 6
Your delicious spicy and sweet skewered rice cakes are ready! Enjoy them warm; the soft, chewy texture of the rice cakes combined with the delightful sauce makes for an incredibly satisfying snack. These are perfect for kids’ snacks or even as a tasty appetizer. Don’t miss out on making this delightful dish!
