Korean Sausage and Rice Cake Skewers

Korean Sausage and Rice Cake Skewers

Korean Sausage and Rice Cake Skewers are a staple at my gatherings, always bringing smiles to faces and joy to the table. I first fell in love with this dish when I visited Korea and tasted the street food delicacies that inspired this recipe. The combination of savory sausages and chewy rice cakes, all smothered in a sticky, sweet, and spicy sauce, made it a hit from the get-go. Korean Sausage and Rice Cake Skewers are not just a treat; they’re a fun, interactive appetizer that everyone enjoys. Each bite is a burst of flavor, with the caramelized sauce adding a layer of delicious complexity.

Making the Sauce

To prepare Korean Sausage and Rice Cake Skewers, I start with the sauce. The key to the irresistible flavor is the blend of Korean red pepper paste, red pepper flakes, and a touch of sweetening syrup. It’s simple yet so effective. I mix these ingredients with garlic, soy sauce, and sesame oil, creating a sticky concoction that clings perfectly to the skewers. The sauce is simmered until it thickens slightly, giving it that rich, glossy finish. Once the sauce is ready, I brush it generously over the skewers while they’re grilling, ensuring each bite is packed with flavor.

Grilling the Skewers

Grilling Korean Sausage and Rice Cake Skewers is my favorite part. I thread alternating pieces of sausage and rice cakes onto bamboo skewers and brush them lightly with oil. Then, it’s time to hit the grill. I cook them over medium heat until the sausages are crispy and the rice cakes have that perfect char. The sauce, applied during the last minute of grilling, caramelizes beautifully, adding a deliciously sticky layer that makes each skewer irresistible. The smell alone is enough to make my mouth water.

Serving and Enjoying

Once the skewers are done, I remove them from the grill and sprinkle them with crushed peanuts and chopped green onions. It’s these final touches that make the Korean Sausage and Rice Cake Skewers truly special. I love serving them with a side of kimchi or pickled vegetables for a touch of authenticity. Whether it’s a game day, a summer BBQ, or just a casual weeknight meal, these skewers never disappoint. They’re quick to make, easy to share, and packed with bold flavors that everyone loves.

Chef’s Notes- Korean Sausage and Rice Cake Skewers

• Rice Cake Preparation: If you’re using frozen or refrigerated rice cakes, ensure they’re blanched in boiling water just long enough to soften, then quickly cool them in cold water to stop the cooking. This prevents them from becoming too mushy and ensures a pleasing texture.
• Sausage Cuts: Making diagonal cuts into the sausages not only enhances the flavor absorption but also helps them cook more evenly. The cuts create more surface area for the sauce to cling to.
• Sauce Consistency: The sauce should be simmered until slightly thickened, which helps it adhere better to the skewers. Be cautious not to overcook the sauce, as it can become too thick or caramelize too much.
• Grilling Tips: If grilling, preheat your grill or pan thoroughly to get a good sear on the sausages and rice cakes. Medium heat is ideal to ensure that the skewers are crispy outside but fully heated inside.
• Garnishing: Garnishing with crushed peanuts or sesame seeds and chopped green onions adds a great crunch and fresh flavor. Adjust the amount to suit your taste preference.

Korean Sausage and Rice Cake Skewers

Recipe by Kimmy

Course: Appetizer, Side Dish, SnackCuisine: KoreanDifficulty: Easy

Servings

4

skewers

Prep time

15

minutes

Cooking time

10

minutes

Calories

250

kcal

Total time

25

minutes

Get ready to tantalize your taste buds with these Korean Sausage and Rice Cake Skewers! Perfectly grilled sausages and chewy rice cakes are slathered in a sticky, sweet, and spicy sauce that will leave you craving more. This dish is a hit at any gathering, offering a delightful blend of textures and flavors. Whether you’re hosting a dinner party or looking for a quick snack, these skewers are sure to impress!

Ingredients

• Main Ingredients

• 15 small spicy pork sausages or Vienna sausages

• 15 cylindrical rice cakes (garae-tteok)

• 1 tablespoon neutral cooking oil

• Sticky Sweet & Spicy Sauce

• 2 tablespoons Korean red pepper paste (gochujang)

• 1 tablespoon Korean red pepper flakes (gochugaru)

• 1 tablespoon tomato ketchup

• 2 tablespoons any sweetening syrup (yoridang or alternative)

• 1 teaspoon rice vinegar

• 1 teaspoon soy sauce

• 1 teaspoon sesame oil

• 2 garlic cloves, finely minced

• 3 tablespoons water

• 1 teaspoon chili oil (optional)

• Garnish

• 1 tablespoon crushed peanuts or sesame seeds

• 1 tablespoon finely chopped green onions

• Alternative Ingredients:

• Sausages: Chicken sausages or tofu sausages for a vegetarian option.

• Rice Cakes: Thick slices of mochi or gnocchi as substitutes.

• Sweetening Syrup: Honey or agave syrup.

• Soy Sauce: Tamari for a gluten-free option.

• Sesame Oil: Olive oil for a different flavor profile.

• Crushed Peanuts: Crushed almonds or cashews.

Directions

• Prepare Rice Cakes – If using frozen or refrigerated rice cakes, blanch them in boiling water for 30 seconds to a minute until softened. Immediately transfer them to cold water to halt the cooking process. Rinse and drain well. Make three diagonal cuts into each sausage to allow better absorption of flavors.
• Assemble Skewers – Thread three pieces each of sausage and rice cakes onto the bamboo skewers in an alternating pattern. Lightly brush with neutral cooking oil.
• Make the Sauce – In a small saucepan, combine gochujang, gochugaru, ketchup, sweetening syrup, rice vinegar, soy sauce, sesame oil, minced garlic, water, and optional chili oil. Bring to a simmer over medium heat until slightly thickened (about 5 minutes).
• Grill Skewers – Grill or pan-fry the skewers over medium heat until both sides are crispy and slightly charred (approximately 5-7 minutes).
• Apply Sauce – Brush the prepared sauce on both sides of the skewers while still on the grill for an additional minute to caramelize.
• Garnish and Serve – Remove from the grill and garnish with crushed peanuts or sesame seeds and chopped green onions before serving.

Equipment

• grill
• bamboo skewers
• small sauce pan
• Chef’s Knife
• Cutting Board

Nutrition Facts

• Calories: 250kcal
• Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 30mg
• Sodium: 600mg
• Potassium: 200mg
• Carbohydrates: 20g
• Fiber: 2g
• Sugar: 5g
• Protein: 10g
• Vitamin A: 500IU
• Vitamin C: 10mg
• Calcium: 30mg
• Iron: 1mg

FAQs- Korean Sausage and Rice Cake Skewers

Can I use frozen rice cakes?

Yes, you can use frozen rice cakes. Just make sure to blanch them in boiling water until softened before adding them to the skewers.

Can I substitute the sausages?

Absolutely! You can use chicken sausages, tofu sausages, or any other type of sausage you prefer. For a vegetarian option, tofu sausages work well.

What can I use instead of gochujang?

If you can’t find gochujang, you can use red chili paste or a mixture of red chili flakes and a bit of miso for a similar flavor. Adjust the amount to taste.

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 gently before using.

How do I make the dish gluten-free?

To make the dish gluten-free, use tamari instead of soy sauce. Ensure that the sausages and other ingredients are gluten-free as well.