Description
These rice cake skewers are an addictive snack that’ll be ready to enjoy in no time! It’s crispy, soft, chewy, salty and sweet… basically all of the best flavors and textures rolled up into one!
Ingredients
Scale
- oil
- 24 rice cakes (6 skewers x 4 rice cakes)
Sauce:
- 1 tbsp soy sauce
- 3 tbsp ketchup
- 1 tbsp water
- 3 tbsp rice syrup
- 1 tbsp gochujang (Korean red pepper paste)
- 1 tsp gochugaru (Korean red pepper flakes)
- 1.5 tbsp sugar
garnish: toasted sesame seeds & scallions
Instructions
- Boil the rice cakes for about 1 to 2 minutes until soft, but try not to overcook to prevent sogginess (skip this step if using fresh rice cakes). Rinse with cold water and drain.
- Skewer the rices cakes on thin wooden sticks. It helps to lay out the rice cakes on a cutting board and positioning the skewer so it’s even on the stick. Let it air dry to prevent oil splatter.
- Add 1 to 2 tablespoons of oil to a pan on medium high. Add the skewers once the oil is hot and cook on both sides, flipping occasionally, until both sides are crispy. Remove from the pan and set aside.
- Now it’s time to make the sauce. Remove the excess oil from the pan so only a few drops are left. Add the sauce ingredients and cook on low heat, stirring often. Add the rice cake skewers back to the pan once the sauce starts to thicken up and brush the sauce all over. Let the skewers gently cook and caramelize. Alternatively, cook the sauce until it thickens and use as a dipping sauce. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Cuisine: Korean food