Sotteok Sotteok (Rice Cake and Sausage Skewers)

Why stand there with your mouth watering when you could be nibbling on these delightful Korean street food skewers in minutes? This Sotteok Sotteok (Rice Cake and Sausage Skewers) recipe will show you just how easy it is to create this iconic snack right in your own kitchen. Get ready to fall in love at first bite! These savory-sweet skewers of chewy rice cakes and sizzling sausage pack a flavorful punch in every bite. The combination of the soft, mild rice cakes with the meaty sausage, and sticky sweet-savory sauce is absolute perfection. I made this dish to a potluck and my Korean friend asked if she could take some home for her husband and mother in-law! When my Korean dish is approved by a Korean, a cook like me starts doing my happy dance!

What is Sotteok Sotteok made of?

The word “tteok” means rice cake. Sotteok is sausage and tteok or sausage and rice cake. Therefore, the name of this dish matches exactly with its look and main ingredients. It has rice cake, sausage, then more rice cake and sausage on the skewer. Then brushed with sticky, savory sauce that is finger licken good.

How to use Korean rice cakes (tteok).

Tteok comes in different shapes and sizes. Though it’s mainly made of rice or rice flour, it is still possible that some of them contain other grains such as wheat flour. Therefore, it’s important that you check for gluten free label. Read it in more details from The Washington Post. It is best to use fresh Tteok when making Sotteok Sotteok as the frozen ones nomally have some splits making them challenging to put them on the skewers. However, it is still possible to do so. In fact, I used frozen tteok which were leftovers tteok from my freezer. The trick is to boil water. Turn the heat off. Then add the rice cake and sausages to the pot to par cook for 1 minute. This will also helps the sausage not to split open easily when grilling on the grill or the skillet too!

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How to store and reheat Sotteok Sotteok.

Thanks to my Korean friend who asked me for extra Sotteok Sotteok. She said that the rice cake turns from soft and chewy to hard and dry when it gets cold. Although, it was best to eat them while they’re warm, it’s possible to store them in an airtight container and keep them in the fridge. The trick is when reheating any dishes that contain rice cake or the tteok, you must try to create some steam. Therefore, if you decide to warm it up in the microwave, you must make sure to cover the dish with the cling wrap. Even better if you have some extra sauce to brush again before wrapping and reheating it. Then reheat in microwave it about 30 seconds. If you decide the reheat it on the stove, brush with some extra sauce, cover the pan and and reheat in medium-low for a few minutes.

Sausages that work for this dish.

I’d like to mention and emphasize that you should never use sausage made from beef for this dish. My Asian friends and I found the hotdogs in America are a lot more salty than hotdogs in Asia, especially the beef hotdogs. The hotdogs that I found to work well for this recipe are the little smokies (chicken and pork), Aidells Pineapple & Bacon Smoked Chicken Sausage, and Apple Sweet Savory Chicken Sausage. Also, if you use a bigger sausage, you must cut them in halves before using them.

Sotteok Sotteok Sauce

The sweet savory sauce that I made for Sotteok is the combination of Gochujang, Gochugaru, maple syrup, soy sauce, minced garlic, and ketchup. I’d like to highlight the Gochujang paste because it’s the most versatile Korean paste. It reminds me of the Thai red curry paste. It is great for making BBQ sauce, dip, and marinade. I love this paste and you might want to try my Gochujang Bang Bang Salmon recipe. Gochugaru is a Korean chili powder that is also a very versatile ingredient as it is more spicy than the Italian chili flakes but more mild than the Thai chili flakes. I use them in my chili oil and cucumber kimchi.

Gochugaru or Korean Chili flakes
Gochugaru or Korean Chili flakes
Sotteok Sotteok (rice cake and sausage skewers)

Sotteok Sotteok (Rice Cake and Sausage Skewers)

Mary Thatcher
The combination of the soft, mild rice cakes with the meaty sausage, and sticky sweet-savory sauce is absolute perfection. I made this dish to a potluck and my Korean friend asked if she could take some home for her husband and mother in-law! When my Korean dish is approved by a Korean, a cook like me starts doing my happy dance!
5 from 2 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Snack
Cuisine Korean Inspire
Servings 10

Equipment

  • 1 skillet or grill
  • 10 skewers sticks

Ingredients
  

  • 30 Korean rice cake stick
  • 30 pieces chicken sausage chicken or pork or 1 pack of the little smokies. Make sure it's made from chicken or pork.
  • 1 tbsp Gochujang Korean paste
  • 1 tbsp Gochugaru Korean chili powder
  • 1 tbsp minced garlic
  • 1 tbsp soy sauce
  • 1 tbsp ketchup
  • 6 tbsp pure maple syrup
  • 2 tbsp vegetable oil to prevent the rice cake from sticking to the skillet.
  • Chopped green onion
  • Sesame seeds

Instructions
 

  • Boil some water and mean while start mincing some garlic and green onion.
  • Gochujang and gochugaru
    Make the sauce. Combine minced garlic, soy sauce, pure maple syrup, Gochujang, Gochugaru, and ketchup together. Stir and simmer until thicken and sticky. (about 1 minute and set it aside.)
  • Cooking Rice Cake and Sausage
    Par cook the rice cake and sausage. In the hot or boiling water, add the rice cake and sausages then turn the heat off. Let the sausages and the rice cake get cooked in that hot water for 1 minute then strain.
  • threading sotteok sotteok
    Thread the rice cake and sausage onto the skewers, alternating them in a pattern as shown in the picture.
  • grilling sotteok sotteok
    Use medium heat. Heat the grill or the skillet. Brush the sotteok sotteok with oil before grilling on the grill. Or add 1-2 tablespoons of vegetable oil to the skillet. Grill the sotteok sotteok for about 2-3 minutes on each side.
  • brushing sotteok sotteok with sauce
    Brush with the sauce from earlier then sprinkle sesame seeds and chopped green onion. Enjoy while they're still soft and warm 🙂

Video

@stickyricethaikitchen

Sotteok Sotteok (Rice Cake and Sausage Skewers) Ingredients 1 lb Korean rice cake stick 13 oz chicken or pork sausage or the little smokies 1 tbsp Gochujang 1 tbsp Gochugaru (Korean chili powder) 1 tbsp minced garlic 1 tbsp soy sauce 1 tbsp ketchup 6 tbsp pure maple syrup 1 tbsp vegetable oil A pinch of salt Chopped green onion Sesame seeds Get the printable from my website. www.stickyricethaikitchen.com and search “Sotteok Sotteok” or use this link https://stickyricethaikitchen.com/sotteok-sotteok-rice-cake-and-sausage-skewers/ #sotteok#sotteoksotteok#streetfood#koreanfood#bbqsauce#simplerecipe#easyrecipe#newyearrecipes#2024#happynewyear2024#partyfood#appetizers

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Keyword rice cake and sausage skewers, sotteok sotteok
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2 Comments

  1. 5 stars
    This ain’t no birthday cake, but this does bring smiles around the bbq and just super easy to eat and tastes amazing. 10/10

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