Rice Cake and Sausage Skewers

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!

I’m 100% riding out a full-on rice cake addiction! This is a recipe that I could prepare over and over again and never grow tired of it! It’s quick and easy, it is most certainly budget-friendly, it’s hearty and filling; and finally, it’s most certainly family-friendly too, especially if your family likes spicy food! If not, don’t worry – the great thing about these Rice Cake and Sausage Skewers is that they aren’t that spicy at all!

Tteok kkochi, also known as Tteokkochi, is a popular Korean street food dish made from soft and tender rice cakes skewered together, pan-grilled or deep-fried, and then brushed with a sweet, tangy, and spicy sauce. It’s simple yet delicious and can be served as a snack or an appetizer. It’s quite common to find those rice cakes skewered with alternating sausages too.

Did you know that spicy food is supposed to relieve stress? Maybe it just causes you to forget about stress for a while, because you’re more consumed with cooling your mouth! The last thing I want to do is to make you afraid to try this dish. But if you have any tolerance for spicy food at all, you will handle this one like a pro!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Rice Cakes – unlike the crispy round snack cake here in North America, Korean rice cakes are prepared with short-grain rice flour and pressed into cylinders. You can also find them sold as small disks a little larger in diameter than a 25-cent coin. Any Asian market will stock them, most likely in the freezer section, but because of their increasing popularity, you can find them at large grocery chains as well.
• Sausages – These are optional. I like to use mini cocktail sausages so that I don’t have to cut them to match the length of the rice cakes.
• Gochujang – A spicy paste used in Korean cooking, made from red chili peppers, fermented soybeans, rice, and salt. You can find both of these in many big chain grocery stores and most certainly in Asian markets. Gochugaru and gochujang are both also available on Amazon.
• Soy Sauce – Use low-sodium soy sauce, otherwise, the sauce will be too salty. If you only have regular soy sauce, use half soy sauce and half water to dilute the salt.
• Honey – This adds sweetness, stickiness, and glossiness too!
• Cooking Oil
• Toasted Sesame Seeds

HOW TO MAKE RICE CAKE AND SAUSAGE SKEWERS

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.

HOW TO TOAST SESAME SEEDS

To be perfectly honest, this applies to any nuts or seeds, not just sesame seeds. If you are not familiar with toasted sesame seeds, then please try it just once. You will probably never revert to using untoasted sesame seeds in your cooking or baking again! I have tried using non-stick frying pans for toasting, but nothing works as well as a stainless steel pan. You could use a cast iron pan, but since they get very hot and retain heat so well, it’s easier to burn the seeds.

See the frying pan in this picture? That’s the exact one that I use all the time. I’m not suggesting you run out and buy this same cookware set, but I wanted you to see the pan – remember, do not use non-stick if possible. You’ll get better results with plain stainless steel.

So, unlike most cooking where you’re required to preheat first, you don’t want to apply that same rule to toasting seeds. Add the seeds to a cold pan. Place the pan on the burner and turn the heat on – no higher than medium and probably even less if using a gas burner.

Keep the seeds moving about. I use a rubber spatula. Once you start to smell that warm and toasty aromatic smell, pay close attention. The seeds will take on a slightly golden colour. Don’t let them get too dark. Once you’re satisfied, immediately remove them from the hot pan and transfer them to a dinner plate where they can be spread out to cool.

WHAT IS GOCHUJANG?

Gochujang is one of my new favourite ingredients.  Don’t worry; it’s not too spicy at all and you can totally control how much you’re adding to your recipes.  So, what is gochujang?   It’s basically a savoury, sweet, and spicy sauce made from red chilies, soybeans, barley/rice, etc.  It’s spicy and sweet all at the same time.  Oh, and a little goes a long way!

I’m a weakling when it comes to spicy and heat toleration, so if I can handle it, so can you!  Gochujang is also very easy to find.  It’s at every Asian supermarket and even some of the larger national grocers. If you can’t find it, you can substitute it by mixing together 1 tablespoon each of chili powder, ketchup, soy sauce, and sugar.  Add in 1/2 teaspoon of dried red chili flakes and whisk together.  Let it sit in the fridge for a few hours to marry together.

Gochujang cannot be completely replicated in substitute form, but that little recipe will give you a decent substitute without the depth and complexity of the original gochujang flavour.  Trust me, Dear Reader, it will still be delicious!

SERVING SUGGESTIONS

If you’re much like me, you can be easily satisfied with a couple of these Rice Cake and Sausage Skewers all on their own! But, I’m so used to preparing recipes for Lord Byron’s Kitchen and just eating them standing over the kitchen sink once the photographs are taken! If, however, I were serving this as a meal, I would want to serve it with a few sides. Keep in mind that this dish can feel heavy because of the starch, and in this case, it’s sweet and spicy. So, serve it with something rather plain.

Plain!? I can’t think of another word! What I mean is something with a subtle flavour – like steamed rice! That’s a great option with this dish. Veggies will certainly help to cool the tongue if these noodles are too hot for you. Pickled Radish is the perfect accompaniment! Koreans love pickled radish. If you really want to make a hearty meal of it, serve it with some really good Korean ramen!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!