Spicy Gochujang Glazed Tteokbokki Skewers
Chewy rice cakes coated in a vibrant, fiery, and savory gochujang-based sauce. These skewers offer a delightful balance of spice, umami, and a hint of sweetness, making them an addictive Korean snack.
Prep Time
20 min
Difficulty
Easy
Servings
4
Calories
280 kcal
Instructions
- 1
If your rice cakes are frozen or hardened, soak them in warm water for 5-10 minutes to soften. Drain thoroughly.
~10 min - 2
In a medium saucepan, combine gochujang, gochugaru, soy sauce, sugar, sesame oil, minced garlic, and water. Whisk until well combined.
~2 min - 3
Place the saucepan over medium heat and bring the sauce to a simmer. Cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
~3 min - 4
Add the softened rice cakes to the simmering sauce. Stir gently to coat all the rice cakes evenly.
~1 min - 5
Continue to cook for 5-7 minutes, stirring frequently, until the rice cakes are heated through and coated in the glossy sauce.
~7 min - 6
Thread the coated rice cakes onto skewers. You can stack 3-4 rice cakes per skewer.
~2 min - 7
Garnish with chopped scallions and sesame seeds.
Tips
- For an extra layer of flavor, you can add a small piece of kelp (dashima) to the sauce while it simmers, and remove it before adding the rice cakes.
- These are best enjoyed immediately. If you have leftovers, reheat gently on the stovetop or in a microwave, adding a splash of water if needed to loosen the sauce.
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