Korean Rice Cake Skewers

The Charm of Korean Rice Cake Skewers

Korean Rice Cake Skewers have always been one of my favorite street foods. The very first time I tried them, I was instantly hooked by the chewy texture and flavorful sauce. The recipe for Korean Rice Cake Skewers is incredibly simple yet so satisfying. Imagine perfectly grilled rice cakes, brushed with a spicy, sweet, and tangy sauce, then sprinkled with crunchy nuts. It’s like taking a bite out of Korea itself, capturing the essence of vibrant street food in a few delicious mouthfuls.

Preparing the Rice Cakes

Preparing Korean Rice Cake Skewers begins with blanching the rice cakes. I remember the excitement of watching them transform from a solid block to a soft, chewy treat. After a quick dip in boiling water, the rice cakes are ready to be skewered. The next step is to grill them to perfection. The sizzling sound and golden-brown color make the process feel like a true culinary adventure. As they cook, the aroma fills the kitchen, promising something special.

Making the Perfect Sauce

While the rice cakes are grilling, I whip up the sauce. Mixing ketchup, gochujang, honey, soy sauce, and a few other ingredients, I create a sweet and spicy glaze that clings to the rice cakes perfectly. Whether I opt for the spicy sweet and sour sauce or a milder savory version, the sauce really makes these skewers pop. Brushing the sauce generously on the skewers, or dipping them directly if the sauce is deep enough, adds an irresistible layer of flavor.

Serving with Style

Serving Korean Rice Cake Skewers is always a hit. Garnishing with crushed nuts adds a delightful crunch, complementing the chewy texture of the rice cakes. These skewers are perfect for any occasion—be it an afternoon snack, a game day treat, or a picnic delight. Every bite is a burst of flavor and tradition, making Korean Rice Cake Skewers a simple yet extraordinary dish.

Chef’s Notes- Korean Rice Cake Skewers

• Rice Cake Preparation: Blanching the rice cakes is crucial for achieving the right texture. Ensure they are thoroughly patted dry after rinsing to avoid oil splatter during grilling. This step makes the rice cakes easier to handle and cook evenly.
• Sauce Consistency: When preparing the sauce, keep a close eye on it while heating. Stir constantly to prevent burning and ensure the sugar and honey dissolve completely, which will help in achieving the perfect consistency.
• Skewer Arrangement: Thread the rice cakes onto the skewers in a single layer, leaving a little space between each piece. This will help them cook evenly and get a nice grill mark.
• Grilling Tips: Use a nonstick pan to reduce the need for excess oil and to make flipping the skewers easier. Grill the skewers until they are golden brown and slightly crispy on the outside.
• Saucing and Garnishing: Apply the sauce while the skewers are still hot for the best flavor absorption. If using crushed nuts, sprinkle them on right after saucing so they stick well.
• Alternate Sauces: Feel free to adjust the spiciness or sweetness of the sauce to your taste by adding more gochujang or honey as desired.

Korean Rice Cake Skewers

Recipe by Kimmy

Course: SnackCuisine: KoreanDifficulty: Easy

Servings

4

skewers

Prep time

10

minutes

Cooking time

10

minutes

Calories

226

kcal

Total time

20

minutes

Dive into the world of Korean street food with these tantalizing Korean Rice Cake Skewers! Perfectly grilled rice cakes, brushed with a spicy, sweet, and sour sauce, or a kid-friendly savory sweet sauce, make for an irresistible snack. Whether you’re a fan of bold flavors or prefer something milder, this recipe has got you covered. Get ready to impress your taste buds with this simple yet delicious treat!

Ingredients

• Main Ingredients

• 32 pieces cylindrical rice cakes (garaetteok)

• Cooking oil (preferably rice bran oil)

• 1 to 2 tablespoons crushed nuts (walnuts, peanuts, almonds or sesame seeds)

• Spicy Sweet and Sour Sauce

• 1 1/2 tablespoons ketchup

• 1 tablespoon gochujang (Korean chili paste)

• 1 tablespoon honey

• 1/2 tablespoon soy sauce

• 1 teaspoon dark brown sugar

• 1 teaspoon sesame oil

• 1/4 teaspoon minced garlic

• Savory Sweet Sauce (Optional)

• 1/2 tablespoon honey

• 2 teaspoons soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon toasted sesame seeds

• Alternative Ingredients:

• Rice Cakes: Substitute with mochi or any chewy rice-based product.

• Gochujang: Replace with sriracha or another chili paste.

• Honey: Use maple syrup or agave nectar.

• Soy Sauce: Tamari for gluten-free option.

• Crushed Nuts: Use sunflower seeds or pumpkin seeds for nut allergies.

Directions

• Blanching Rice Cakes – Submerge the rice cakes in boiling water for about 30 seconds to soften them up. Drain and rinse under cold water to stop the cooking process. Pat them dry with paper towels to prevent oil splatter during frying.
• Preparing the Sauce – While the water is boiling, combine all the ingredients for your chosen sauce in a small saucepan. Heat gently for about 20-30 seconds until the sugar and honey dissolve and the sauce thickens slightly. Stir constantly to avoid burning.
• Skewering Rice Cakes – Thread the softened rice cakes onto skewers. The number of rice cakes per skewer will depend on their length but ensure they fit comfortably in your frying pan.
• Grilling Rice Cakes – Heat a nonstick pan over medium-high heat and add a bit of cooking oil. Grill the skewered rice cakes for about 1 minute on each side until they are golden brown.
• Saucing and Garnishing – Remove the skewers from the pan and brush both sides generously with your prepared sauce. Alternatively, you can dip the skewers into the sauce if it’s deep enough. Garnish with crushed nuts and serve immediately.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 226kcal
• Carbohydrates: 45g
• Protein: 3g
• Fat: 3g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 324mg
• Potassium: 34mg
• Fiber: 1g
• Sugar: 7g
• Vitamin A: 25IU
• Vitamin C: 1.1mg
• Calcium: 5mg
• Iron: 0.3mg

FAQs- Korean Rice Cake Skewers

Can I use frozen rice cakes for this recipe?

Yes, but make sure to thaw and blanch them properly before grilling. Frozen rice cakes might need a bit longer to soften.

What if I don’t have gochujang?

You can substitute gochujang with sriracha or any other chili paste. The flavor profile will change slightly, but it will still be delicious.

How can I make these skewers vegetarian?

The recipe is already vegetarian as it uses rice cakes and vegetable-based sauces. Ensure that the sauce ingredients like soy sauce are plant-based.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce in advance and store it in an airtight container in the refrigerator for up to a week. Reheat before using.

What can I serve these skewers with?

These skewers pair well with pickled vegetables, a simple green salad, or even a bowl of steamed rice. They also make a great addition to a Korean-style meal.