Rice Cake and Sausage Skewers

Course: Side Dish, Snack

Cuisine: Asian, Korean

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 457kcal

Author: Lord Byron's Kitchen

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!

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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

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.
Skewer as many rice cakes as you wish onto a wooden skewer, alternating with mini sausages, and set them aside.
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.
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.
Place the fried skewers into the skillet and gently move them about enough to coat them in the sauce mixture on both sides.
Plate and garnish. Serve immediately.

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