When the sun dips low in the sky and the aroma of something savory wafts through the air, it’s hard to resist the call of street food. If you’ve ever wandered the bustling streets of Korea, you might have encountered the irresistible sotteok sotteok—those tantalizing skewers of juicy sausage and chewy rice cakes that perfectly balance sweet and spicy goodness. I stumbled upon this delightful recipe during an adventurous evening spent cooking with friends, and believe me, they were a hit from the first bite!
In just 15 minutes, you can recreate this crowd-pleasing snack right in your own kitchen. These skewers are not only simple to prepare, but they also offer that satisfying finger-food experience we’re often craving. Grilled to crispy perfection and brushed with a homemade glaze, sotteok sotteok strikes the perfect chord between comfort food and an exciting culinary adventure. So, let’s dive into this irresistible recipe—your taste buds are in for a treat!
Why is Sotteok Sotteok So Irresistible?
Savory and Sweet: The contrast between juicy sausage and chewy rice cake creates an unforgettable taste experience.
Quick Preparation: With just 15 minutes needed, this recipe fits seamlessly into busy evenings when you crave something delicious.
Finger Food Fun: These skewers make the perfect party appetizer or game day snack that everyone can enjoy.
Versatile Ingredients: You can easily adjust flavors by swapping sausages or adding fresh veggies, tailoring it to your taste.
Homemade Goodness: Ditch the fast food and enjoy this homemade delight that brings the vibrant flavors of Korea right to your dinner table!
This is not only a tasty treat but also a way to enjoy cooking together—check out my other easy recipes to keep your kitchen adventures exciting!
Sotteok Sotteok Ingredients
For the Skewers
• Korean spicy pork sausages (15 pcs) – The heart of the dish, providing rich flavor; feel free to substitute with Vienna sausage for a milder taste.
• Cylinder rice cakes (15 pcs, garae-tteok) – These chewy treats add wonderful texture; if using frozen, blanch them briefly to soften.
• Neutral oil (1 tbsp) – Helps prevent sticking during grilling; you can use sesame oil for an extra flavor kick.
For the Sauce
• Gochujang (2 tbsp) – This key ingredient delivers a spicy depth; adjust quantity according to your heat tolerance.
• Gochugaru (1 tbsp) – Adds a smokey heat to the sauce; feel free to tailor this to suit your palate.
• Ketchup (1 tbsp) – Balances the spice with sweetness; swap for chili sauce if you’re looking for more heat!
• Yoridang or sweetening syrup (2 tbsp) – Provides a luscious sweetness; honey or maple syrup are great alternatives if needed.
• Rice vinegar (1 tsp) – To brighten the sauce’s flavors; if unavailable, apple cider vinegar can work in a pinch.
• Soy sauce (1 tsp) – For that umami kick; use tamari for a gluten-free option.
• Sesame oil (1 tsp) – Enhances the overall flavor profile; though optional, it’s highly recommended!
• Minced garlic (2 cloves) – Infuses an aromatic depth into the sauce; fresh garlic is ideal, but garlic powder can suffice.
• Water (3 tbsp) – To achieve your desired sauce consistency; adjust as necessary.
• Chili oil (1 tsp, optional) – For an extra spicy punch; unleash your inner five-alarm fire or keep it mellow!
For Garnish
• Crushed peanuts or sesame seeds (1 tbsp) – Adds a delightful crunch; replace with almond slivers for a nut-free option.
• Chopped green onion (1 tbsp) – Lends freshness and a pop of color; feel free to leave this out if you’re short on time.
Now you’re all set to whip up this irresistible sotteok sotteok! Let’s get cooking!
How to Make Sotteok Sotteok
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Blanch Rice Cakes: If you’re using frozen rice cakes, bring a pot of water to a boil. Blanch the rice cakes for about 30 seconds to 1 minute, then cool them in cold water to stop the cooking process. Rinse and drain well.
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Prepare Sausages: Take your Korean spicy pork sausages and make diagonal cuts along their length. This step helps the sausages cook evenly and absorb more of that delicious flavor.
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Assemble Skewers: Grab your skewers and alternate threading on 3 pieces of sausage and 3 rice cakes. Once assembled, lightly brush them with a bit of oil to prevent sticking on the grill.
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Cook the Sauce: In a small saucepan, combine gochujang, gochugaru, ketchup, yoridang (or honey), rice vinegar, soy sauce, sesame oil, minced garlic, and water. Heat over medium and simmer until the sauce thickens slightly.
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Grill the Skewers: Preheat your grill or stovetop skillet over medium heat. Grill the skewers for about 2 minutes on each side until they’re crispy and slightly charred.
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Glaze the Skewers: After grilling, brush the sauce generously on both sides of the skewers. If you’d like, keep them on the grill for a few extra seconds to let the sauce soak in all those lovely flavors.
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Garnish and Serve: Just before serving, sprinkle crushed peanuts and chopped green onions over your skewers for an appealing finish and extra flavor.
Optional: Serve with a side of cold beer for a refreshing contrast!
Exact quantities are listed in the recipe card below.
Make Ahead Options
Sotteok Sotteok is perfect for meal prep and can save you precious time on busy weeknights! You can prepare the skewers (sausage and rice cake assembly) up to 24 hours in advance; simply store them in an airtight container in the fridge to maintain freshness. For the sauce, make it ahead of time and refrigerate for up to 3 days—just reheat it slightly before using to ensure it’s pourable. When you’re ready to enjoy your sotteok sotteok, grill or pan-fry the skewers for about 2 minutes on each side, brush on the sauce, and garnish as desired. This way, you’ll have restaurant-quality skewers with minimal effort!
Expert Tips for Sotteok Sotteok
• Soak Skewers?: Avoid soaking wooden skewers to prevent them from weakening during grilling; use them dry for the best results.
• Flavor Infusion: Make diagonal cuts in the sausages not only for aesthetic appeal but to help them absorb the delicious sauce flavor while cooking.
• Cooking Method: If you prefer an option other than grilling, a stovetop skillet works well—just monitor the heat to avoid burning.
• Customize Spice: Adjust the amount of gochujang and gochugaru in the sauce to make your sotteok sotteok as mild or fiery as your taste buds desire.
• Fresh is Best: Use fresh minced garlic for a more aromatic sauce. If in a pinch, garlic powder can be a substitute, but fresh really elevates the flavor.
• Garnishing Ideas: Experiment with different garnishes like sesame seeds or fresh herbs to add texture and a pop of color to your sotteok sotteok before serving.
How to Store and Freeze Sotteok Sotteok
Fridge: Store leftover sotteok sotteok in an airtight container for up to 2 days to maintain freshness. Refrain from stacking skewers to avoid crushing them.
Freezer: For longer storage, freeze the skewers by placing them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months.
Reheating: To reheat, thaw in the fridge overnight if frozen. Grill or pan-fry them on medium heat for about 3–5 minutes, brushing with additional sauce for extra flavor.
Avoid Room Temperature: To maintain food safety, refrain from leaving cooked sotteok sotteok at room temperature for more than 2 hours. Always refrigerate promptly!
Sotteok Sotteok Variations
Feel free to get creative and customize your sotteok sotteok to suit your taste buds!
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Meat Swap: Use beef or chicken sausages for a different flavor profile that still packs a punch. The smoky richness of beef adds depth, while chicken brings a leaner option to the skewers.
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Veggie Boost: Add bell peppers, zucchini, or onions between sausages and rice cakes for a pop of color and nutrition. The grilled veggies enhance the skewers’ flavor while keeping them light and fresh.
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Spicy Twist: Increase the amount of gochujang or sprinkle in some red pepper flakes for an elevated heat level. For those who love a kick, this variation is sure to ignite your taste buds!
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Sweet & Tangy: Substitute ketchup with sweet chili sauce for a unique flavorlift that perfectly blends sweet and tangy notes. This twist elevates the flavor spectrum that’s hard to resist!
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Gluten-Free: Use gluten-free soy sauce or tamari instead of regular soy. This makes your skewers inclusive for everyone without sacrificing flavor.
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Herb Infusion: Incorporate finely chopped cilantro or parsley into the sauce for an aromatic uplift. It adds a refreshing touch and an unexpected surprise in every bite!
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Nut-Free: Opt for sunflower seeds instead of peanuts for a delightful crunch while keeping things allergy-friendly This swap still brings texture without compromising on taste.
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Creamy Dip: Serve with a side of yogurt or tahini sauce for a cool, refreshing counterbalance to the spice of the skewers. This creamy dip enhances each bite and takes your tasting experience to new heights!
With these variations, making your sotteok sotteok truly your own is a delicious journey. Enjoy exploring the endless possibilities!
What to Serve with Sotteok Sotteok?
Elevate your sotteok sotteok experience with delightful pairings that complement the savory and sweet notes of these scrumptious skewers.
- Sticky Rice: A perfectly cooked sticky rice adds a soft texture that balances the crispy sausage and rice cake’s chewiness.
- Kimchi: The tangy and spicy elements of kimchi bring a refreshing contrast, enhancing the traditional Korean street food experience.
- Cucumber Salad: A light, crunchy cucumber salad dressed in rice vinegar refreshes your palate and adds a nice crunch to the meal.
- Chilled Beer: Pairing with a crisp beer not only enhances the flavors of the skewers but makes for a perfect casual dining experience.
- Spicy Dipping Sauce: A side of extra gochujang-based sauce bolsters those flavors, inviting every bite to burst with even more zest!
- Sesame Noodles: These tangy noodles offer a satisfying contrast, enveloped in a light sauce that echoes the skewers’ flavor profile.
- Fruit Skewers: Refreshing pineapple or mango skewers add a sweet, juicy contrast that complements the savory sotteok sotteok.
- Steamed Bok Choy: This lightly seasoned green vegetable provides a tender, crispy texture and a dose of nutrition alongside the skewers.
- Mango Lassi: For a cool, creamy beverage, mango lassi offers a deliciously sweet counterpoint that harmonizes beautifully with spicy flavors.
- Mochi Desserts: Round off your meal with chewy mochi, either sweet or savory, to satisfy your sweet tooth with a delightful Japanese influence!
Sotteok Sotteok Recipe FAQs
How do I select the best Korean spicy pork sausages for sotteok sotteok?
Absolutely! When selecting sausages, look for those with a vibrant red color and a nice balance of fat to meat content; this ensures flavor and juiciness. Fresh sausages will have a firm texture without dark spots or discoloration. You can also ask for locally made options at the butcher for a more authentic taste!
What is the best way to store leftover sotteok sotteok?
Very! Place any leftover skewers in an airtight container and keep them in the refrigerator for up to 2 days. Be sure not to stack them to avoid crushing the rice cakes. When you’re ready to enjoy them again, just reheat on a grill or stovetop for the best results!
Can I freeze sotteok sotteok for later use?
Absolutely! To freeze, arrange the skewers in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag for storage. They will keep well for up to 3 months. When you’re ready to eat, simply thaw in the fridge overnight and reheat on medium heat until warmed through.
Why are my sotteok sotteok skewers getting burnt while grilling?
Oh no! If your skewers are burning, it could be due to high heat or cooking for too long. Aim for a medium heat setting on your grill or stovetop and try grilling for only about 2 minutes on each side, flipping them regularly to achieve a nice char without burning.
Are there any dietary considerations I should keep in mind with this recipe?
Very! If you have allergies, be cautious with ingredients like soy sauce and sesame oil; opt for gluten-free substitutes like tamari. Additionally, if you’re making these for kids or those who are sensitive to spice, you may want to reduce the gochujang and gochugaru. This way, everyone can enjoy the deliciousness of sotteok sotteok!
Sotteok Sotteok: Savory Korean Skewers You'll Crave Again!
Ingredients
Equipment
Method
- Blanch rice cakes by boiling them for 30 seconds to 1 minute, then cooling them in cold water.
- Make diagonal cuts in the spicy pork sausages for even cooking and flavor absorption.
- Assemble skewers by alternating 3 pieces of sausage and 3 rice cakes, brushing them lightly with oil.
- Cook the sauce by combining gochujang, gochugaru, ketchup, yoridang, rice vinegar, soy sauce, sesame oil, minced garlic, and water in a saucepan. Heat and simmer until thickened.
- Grill the skewers on medium heat for 2 minutes on each side until crispy.
- Glaze the skewers with the sauce after grilling and briefly return to the grill to let flavors meld.
- Garnish with crushed peanuts and chopped green onions before serving.