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Street food

Rice Cake Skewers

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tteok-kkochi

Pan-fried rice cake skewers brushed with sweet-spicy sauce.

Easy20 min2 servings🌶️🌶️★ 65VegetarianContains soyContains glutenContains sesame
Rice Cake Skewers

History & culture

Grilled tteok skewers are often linked to Korea’s long market and festival culture of rice cakes roasted over charcoal or gas. Tradition holds that skewering garaetteok made street eating tidy for children and crowds at seasonal fairs. Sweet soy glazes and gochujang coatings vary by region and vendor generation. Tteok kkochi is widely cited as a bridge between ancestral tteok offerings and modern night-market snacking.

Servings
2

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Ingredients & steps

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Ingredients

  • Cylinder rice cakes (tteok)

    Substitutefresh tteok from Korean market

    300 g, cut for skewers
  • Neutral cooking oil
    1 tbsp
  • Water
    4 cups, for softening
  • Green onionOptional

    Substitutescallion or spring onion

    1 stalk, chopped

Seasonings

  • Gochujang (Korean chili paste)

    Substitutemiso + chili paste (approximate)

    2 tbsp
  • Korean chili flakes (gochugaru)

    Substitutecoarse red pepper flakes (adjust heat)

    1 tsp
  • Soy sauce

    SubstituteTsuyu (diluted) 2 tsp (2 tsp per 1 tbsp) or Tamari 1 tbsp

    1 tbsp
  • Sugar
    2 tbsp
  • Rice wine (mirim / cooking wine)

    Substitutedry sherry or water + pinch of sugar

    1 tbsp

Steps

  1. 15 min

    If rice cakes are firm, blanch or soak in hot water until pliable; drain and pat dry before threading onto skewers.

    • Cylinder rice cakes (tteok)
    • Water
  2. 2Medium heat4 min

    Pan-fry skewers in oil on medium heat 3–4 minutes until lightly golden.

    • Cylinder rice cakes (tteok)
    • Neutral cooking oil
  3. 3Medium heat2 min

    Mix gochujang, gochugaru, soy sauce, sugar and rice wine. Brush over tteok and cook 2 minutes.

    • Gochujang (Korean chili paste)
    • Korean chili flakes (gochugaru)
    • Soy sauce
    • Sugar
    • Rice wine (mirim / cooking wine)
  4. 4

    Sprinkle green onion if using and serve hot as a snack.

    • Green onion

Storage & reheating

Best eaten fresh. Reheat in a pan to restore crisp edges.

Troubleshooting

  • ⚠️ Tteok sticks to pan

    → Use non-stick pan with enough oil; flip gently.

  • ⚠️ Sauce burns

    → Lower heat after brushing sauce; move skewers constantly.