Description
These rice cake and sausage skewers are a popular Korean street food. It’s crispy on the outside, but soft and chewy on the inside. It also takes less than 30 minutes to make!
Ingredients
Scale
- 18 rice cakes
- 18 mini Korean sausages
- 3 tbsp gochujang
- 2 tsp honey
- 1 tbsp soy sauce
- 2 tsp oligo syrup (see note)
- 1 tbsp water
- toasted sesame seeds/green onions (optional)
Instructions
- First, prepare the sauce by adding the gochujang, honey, soy sauce, oligo syrup and water to a bowl. You can use sugar, rice syrup or corn syrup as a substitute for oligo syrup. Taste test the sauce and add more sweetener if desired, but keep in mind the flavors become stronger after cooking. Set the sauce aside for later.
- Rinse the rice cakes in cold water to remove debris. Then add the rice cakes and sausages to boiling water and cook until soft, about 1-2 minutes. Quickly rinse with cool water and drain well.
- Skewer the rice cakes and sausages and let it air dry before cooking.
- In the meantime, heat a nonstick pan on medium heat and add the sauce. Cook until it bubbles slightly and thickens, about 1-2 minutes. Transfer to a bowl.
- The skewers should be dry by now. Make 2 small slits on both sides of the sausages with a knife so it does not pop when cooking.
- I recommend 2 cooking methods: grilling or shallow frying. Both taste great, but shallow frying will make the rice cakes puff up to be extra crisp. For shallow frying, add a generous amount of oil to a pan on medium heat. Add the skewers and cook for about 3-4 minutes until crisp and toasted. Make sure to flip the skewers occasionally.
- Once the skewers are done cooking, brush with sauce and garnish with sesame seeds and/or green onions. Enjoy!
Notes
Oligo (oligodang) syrup is a healthier substitute for corn syrup and has about 40% less calories than sugar. It’s common in Korean cooking but may be difficult to find. You can use rice syrup, corn syrup or sugar as a substitute.
- Prep Time: 10
- Cook Time: 10