Sweet and Spicy Sausage Rice Cake Skewers
Sweet and Spicy Sausage Rice Cake Skewers
Making ‘Sotteok Sotteok’ Like a Street Food Stall: A Vienna Sausage Rice Cake Skewer Recipe
Sotteok Sotteok! Just hearing the name makes you happy. I made these sausage rice cake skewers. Smothered in a tangy and sweet ketchup and gochujang sauce, they’re an irresistible snack with a stunning visual appeal. Perfect for when you crave a snack or a simple beer accompaniment, be sure to give them a try!^^
Ingredients- Garae-tteok (long rice cakes) 4 pieces
- Vienna sausages 7 pieces
Sauce Ingredients- Korean soy sauce 0.5 Tbsp
- Gochujang (Korean chili paste) 0.3 Tbsp
- Ketchup 1.5 Tbsp
- Sugar 0.7 Tbsp
- Corn syrup or Oligosaccharide 1.5 Tbsp
- Minced garlic 0.5 Tbsp
- Pepper, a pinch (to taste)
- Korean soy sauce 0.5 Tbsp
- Gochujang (Korean chili paste) 0.3 Tbsp
- Ketchup 1.5 Tbsp
- Sugar 0.7 Tbsp
- Corn syrup or Oligosaccharide 1.5 Tbsp
- Minced garlic 0.5 Tbsp
- Pepper, a pinch (to taste)
Cooking Instructions
Step 1
First, prepare 4 pieces of garae-tteok (long rice cakes) for the skewers. If your rice cakes are hard from refrigeration, let them sit at room temperature for a bit. For Vienna sausages, if frozen, take them out and rinse them under warm water.
Step 2
Hardened garae-tteok can be difficult to cut and skewer. Briefly microwaving them for about 30 seconds to 1 minute will make them soft and much easier to handle. Once softened, cut them into bite-sized pieces.
Step 3
You can use a knife or scissors to cut the rice cakes to a length similar to the Vienna sausages. This ensures a good ratio of rice cake to sausage, making the skewers look appealing and delicious.
Step 4
Make diagonal slits on the Vienna sausages, about 2-3 cuts. This not only helps them cook evenly and look more appetizing but also allows the sauce to penetrate better, enhancing the flavor. They’ll look more inviting when cooked.
Step 5
Now, alternately thread the softened rice cakes and the prepared sausages onto the skewers. If the rice cakes are still too hard, it will be difficult to push the skewers through, and thin skewers might break. If they’re hard to skewer, microwave the rice cakes for a little longer to soften them. They should then slide on easily.
Step 6
It’s time to make the sweet and spicy sauce. In a bowl, combine 0.5 Tbsp soy sauce, 0.3 Tbsp gochujang, 1.5 Tbsp ketchup, 0.7 Tbsp sugar, 1.5 Tbsp corn syrup (or oligosaccharide), 0.5 Tbsp minced garlic, and a pinch of pepper. Mix well. (Tip: If making for children, reduce or omit the gochujang and add a little more sugar and syrup for a sweeter taste!)
Step 7
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Once the oil is hot, carefully place the prepared skewers in the pan. Use a spatula to gently press down on the skewers, ensuring the rice cakes and sausages cook evenly without leaving gaps. This step makes the rice cakes chewier and the sausages succulent.
Step 8
Remove the cooked skewers from the pan and place them on a wire rack or sieve to drain excess oil. Then, lightly wipe the frying pan with a paper towel. Pour all the prepared sauce into the pan and simmer over low heat. Be careful not to burn the sauce, as it can thicken and burn quickly over high heat.
Step 9
Simmer the sauce gently over low heat. Avoid cooking over high heat, as the sauce can quickly reduce and burn. Watch the sauce carefully as it simmers and bubbles over low heat, stirring occasionally. Once it reaches a slightly thickened consistency, turn off the heat.
Step 10
Finally, add the pre-cooked skewers back into the thickened sauce. Using a pastry brush, coat both sides of the skewers generously with the sauce, letting it drip down. A generous coating is key to a delicious result! Enjoy your beautifully glazed and tasty sausage rice cake skewers!
