If you’re craving a bite that’s fun to make, wildly satisfying, and straight out of the bustling streets of Seoul, Sotteok Sotteok (Rice Cake and Sausage Skewers) absolutely delivers. These skewers alternate irresistibly chewy rice cakes and snappy mini sausages, all slicked with that classic sweet and spicy sauce you can’t get enough of. Whether you’re sharing them with friends at a party or indulging in a solo snack, Sotteok Sotteok (Rice Cake and Sausage Skewers) are bound to brighten up your table and spark major joy in your taste buds!
Ingredients You’ll Need
One of the beauties of Sotteok Sotteok (Rice Cake and Sausage Skewers) is just how straightforward and approachable the ingredients list is. Every item packs a punch, lending its part to create that signature balance of flavor, color, and mouthfeel that keeps you reaching for “just one more.”
- Korean rice cakes (garaetteok): Super chewy and slightly sweet, these form the perfect backbone for each skewer.
- Korean mini sausages or cocktail sausages: Their pop of salty savoriness complements the chewiness of the rice cakes.
- Vegetable oil: Helps give the rice cakes and sausages a beautifully golden, slightly crispy exterior.
- Gochujang (Korean chili paste): Brings the signature heat and deep umami dimension to the sauce.
- Ketchup: Balances the gochujang with tangy sweetness for that iconic sticky glaze.
- Honey or sugar: Adds just enough sweetness to round out the sauce and help it caramelize.
- Soy sauce: Layers in bold, salty flavor that ties everything together.
- Water: Loosens the sauce to just the right brushable consistency.
- Sesame oil: A drizzle for nutty, toasty essence and fragrant finish.
- Sesame seeds and chopped green onions (optional): Sprinkle on top for color, crunch, and an extra pop of freshness.
- Wooden skewers (soaked if grilling): Essential for that street-food feel and easy serving.
How to Make Sotteok Sotteok (Rice Cake and Sausage Skewers)
Step 1: Soften and Prepare the Rice Cakes
If your rice cakes are refrigerated or frozen, give them a 10–15 minute soak in warm water to bring back their signature chewy texture. Once soft, boil them for just a couple of minutes until they’re perfectly bouncy, then drain and pat dry to help them crisp up later.
Step 2: Cook the Sausages
Boil or pan-fry your mini sausages for 2–3 minutes until they’re cooked through and plump. This quick pre-cooking makes sure every bite on your skewer is hot, juicy, and delicious.
Step 3: Mix the Sweet and Spicy Sauce
In a small bowl, stir together gochujang, ketchup, honey (or sugar), soy sauce, water, and sesame oil. You want a sauce that’s thick enough to cling but still silky — taste and tweak the spice or sweetness if you like!
Step 4: Assemble the Skewers
Grab your wooden skewers and start building by alternating three rice cake pieces with two sausages on each stick. This combo gives the perfect balance of chew, snap, and flavor in every bite of Sotteok Sotteok (Rice Cake and Sausage Skewers).
Step 5: Grill or Pan-Fry the Skewers
Heat that little bit of vegetable oil in a skillet or grill pan over medium. Add the skewers and let them cook for 6–8 minutes, turning occasionally, so they turn golden brown and just a little crispy on all sides.
Step 6: Brush and Caramelize with Sauce
Once the skewers are golden, brush them generously with your spicy-sweet sauce. Let them cook for another 1–2 minutes to caramelize, getting irresistibly sticky and shiny.
Step 7: Garnish and Serve
Off the heat, scatter over sesame seeds and chopped green onions if you like a little extra crunch and freshness. Serve these beauties hot for the authentic Sotteok Sotteok (Rice Cake and Sausage Skewers) experience!
How to Serve Sotteok Sotteok (Rice Cake and Sausage Skewers)
Garnishes
While these skewers are addictive on their own, a finishing sprinkle of toasted sesame seeds and a handful of chopped green onions not only look dazzling but add flavor and a hint of crunch. If you love a burst of color, you could even add finely sliced red chilis or a scatter of microgreens for a creative twist.
Side Dishes
Sotteok Sotteok (Rice Cake and Sausage Skewers) pair beautifully with classic Korean eats like tteokbokki, crispy seaweed flakes, or a bright, crunchy salad. If you’re keeping things casual, serve with some pickled radish or kimchi for a tangy, refreshing contrast to the sweet-and-spicy glaze.
Creative Ways to Present
Channel your inner street food vendor and serve the skewers upright in mason jars or metal cups, perfect for parties or sharing. For a lunchbox treat, lay them over a bed of simple steamed rice and tuck in some fresh veggies. Guests always love a deconstructed platter with extra sauce for dipping on the side!
Make Ahead and Storage
Storing Leftovers
Simply pop any leftover Sotteok Sotteok (Rice Cake and Sausage Skewers) into an airtight container and store them in the refrigerator for up to 2–3 days. The sauce will keep everything moist, so they reheat beautifully.
Freezing
If you want to get ahead, you can freeze the cooked skewers (minus the garnishes) for up to a month. Let them cool, then wrap tightly in foil or plastic wrap and place in a freezer-safe bag. Thaw in the fridge overnight before reheating for best results.
Reheating
For that fresh-off-the-pan flavor, reheat your skewers in a skillet or air fryer for a few minutes until hot and just a bit crispy around the edges. A quick brush with extra sauce before serving will help wake up any leftovers, making them taste just as good as day one.
FAQs
Can I use regular hot dogs instead of Korean mini sausages?
Absolutely! If you can’t find Korean cocktail sausages, just slice up regular hot dogs into bite-sized pieces. The result will be just as irresistible and perfect for skewering with rice cakes.
What’s the best way to make this dish less spicy?
To dial down the heat, simply reduce the amount of gochujang in the sauce and add a touch more ketchup or honey. Taste as you go until you hit your sweet spot for spice, so all ages can enjoy Sotteok Sotteok (Rice Cake and Sausage Skewers).
Are there vegetarian versions of Sotteok Sotteok?
Yes! You can swap in your favorite plant-based sausages to make a vegetarian-friendly version. The playful combo of chewy rice cake and snappy veggie sausage is just as delightful.
How can I prevent the rice cakes from getting too hard?
Be sure to soak and boil the rice cakes until they’re fully softened before skewering and cooking. Avoid overcooking, which can make them tough, and try to serve the Sotteok Sotteok (Rice Cake and Sausage Skewers) while still hot for the best texture.
Can I make the sauce ahead of time?
Definitely! The sweet and spicy sauce keeps well for several days in the fridge. This not only saves time but lets the flavors meld, so your Sotteok Sotteok (Rice Cake and Sausage Skewers) get an extra boost of umami magic when you’re ready to cook.
Final Thoughts
Sotteok Sotteok (Rice Cake and Sausage Skewers) might just become your new favorite snack, appetizer, or party hit. They’re easy to make, endlessly customizable, and totally addictive. Give them a try soon—you’re in for an explosion of flavor and a delightful chewy-crispy experience you’ll want to revisit again and again!
