Hey there, fellow food lovers! Are you ready to embark on a culinary adventure that will take your taste buds straight to the bustling streets of Korea? Today, I’m super excited to share with you a recipe that’s perfect for anyone craving spicy, savory, and oh-so-delicious Korean street food right in the comfort of your own home. Say hello to Korean Spicy Rice Cake Skewers, or as they’re lovingly called in Korea, Tteok Kkochi! This dish is a game-changer for anyone who loves quick family dinners, easy pasta recipes, or 30-minute meals that pack a punch of flavor. Whether you’re a fan of spicy recipes or just looking for a new weeknight dinner idea, this one’s got you covered.
Why You’ll Love This Recipe
- Perfect for spicy food lovers who want a quick and easy meal
- Ready in under 30 minutes—great for weeknight dinner ideas
- Combines the best of sweet and spicy flavors for a balanced taste
- Fun to make and customizable for your spice level
- Easy to serve as an appetizer or light meal
Ingredients
Let’s dive into what you’ll need to make these mouthwatering Korean Spicy Rice Cake Skewers. Don’t worry, the list is short and sweet, and most of these ingredients can be found at your local Asian grocery store or even online!
Here’s what you’ll need:
- 50 rice cakes (you can find these in various shapes and sizes at Asian grocery stores)
- 3 tablespoons of gochujang (Korean chili paste)
- 1.5 tablespoons of soy sauce
- 1.5 tablespoons of honey
- 1 tablespoon of sesame seeds
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now that we’ve got our ingredients ready, let’s get cooking! This recipe is a breeze, and you’ll have your Korean Spicy Rice Cake Skewers ready in no time. Here’s how to do it:
- Blanch the Rice Cakes: Start by blanching the rice cakes in hot boiling water for about 2 minutes. This step is crucial as it softens the rice cakes and makes them easier to cook. Drain the rice cakes and rinse them under cold water to stop the cooking process.
- Skewer the Rice Cakes: Once the rice cakes are ready, add around 7-8 rice cakes onto each skewer. You can adjust the number based on the size of your skewers and how many you’re making.
- Prepare the Sauce: In a pan, combine gochujang, soy sauce, and honey. Turn the heat up to medium-high and let it simmer for about 2 minutes. This will thicken the sauce slightly and bring out the rich, sweet, and spicy flavors.
- Pan-Fry the Skewers: In a separate pan, drizzle in a little oil and turn the heat up to medium-high. Once the oil is hot, add the rice cake skewers and pan-fry for 2-3 minutes on each side, or until they’re slightly crispy on the outside.
- Brush with Sauce and Garnish: Brush the spicy and sweet sauce generously over the rice cakes. Sprinkle with sesame seeds and some chopped green onions for that extra touch of freshness and color. And just like that, your Korean Spicy Rice Cake Skewers are ready to devour!
Pro Tips for Making the Recipe
Here are a few tips to ensure your Korean Spicy Rice Cake Skewers turn out absolutely divine:
- Use the Right Rice Cakes: Make sure to use short, stout rice cakes for this recipe as they hold up best on skewers and provide a nice texture contrast.
- Adjust the Heat Level: If you prefer a milder sauce, you can reduce the amount of gochujang or add a bit more honey to balance the heat.
- Don’t Overcrowd the Pan: Cook the skewers in batches if necessary, to ensure they have enough room to pan-fry evenly.
How to Serve
Korean Spicy Rice Cake Skewers are incredibly versatile and can be served in a variety of ways. Here are some ideas to get you started:
- As an Appetizer: These skewers make a fantastic start to any meal, especially if you’re serving Asian-inspired dishes.
- As a Light Meal: Pair them with a simple green salad or a bowl of steamed vegetables for a quick and easy dinner.
- At a Party: They’re perfect for serving at gatherings or potlucks. Your guests will love the combination of flavors and the fun presentation.
Make Ahead and Storage
One of the best things about this recipe is that you can prepare the rice cakes and sauce ahead of time, making it a great option for meal prep or weeknight dinners. Here’s how to store them:
- Rice Cakes: You can blanch and skewer the rice cakes up to a day in advance. Store them in an airtight container in the fridge until you’re ready to cook.
- Sauce: The spicy and sweet sauce can be made up to 3 days in advance. Store it in an airtight container in the fridge and give it a quick stir before using.
- Cooked Skewers: If you end up with leftovers, you can store them in an airtight container in the fridge for up to 2 days. Simply reheat them in a pan or oven until crispy again.
And there you have it, folks! A delicious and easy recipe for Korean Spicy Rice Cake Skewers that’s sure to become a favorite in your household. Whether you’re a fan of spicy recipes or just looking for a new weeknight dinner idea, this dish is a must-try. So go ahead, give it a shot, and let me know how it turns out in the comments below. Happy cooking!
Looking for more quick and easy recipes to add to your repertoire? Be sure to check out my Cinnamon Sugar Air Fryer Banana Chips for a sweet and satisfying snack, or my Frozen Greek Yogurt Peanut Butter Bites for a healthy and indulgent treat. And if you’re in the mood for something fruity, don’t miss my Blueberry Swirl Yogurt Bites—they’re perfect for a quick family dinner or as a snack on the go!
Korean Spicy Rice Cake Skewers - Tteok Kkochi
Ingredients
- 50 rice cakes Rice Cakes
- 3 tbsp Gochujang
- 1.5 tbsp Soy Sauce
- 1.5 tbsp Honey
- 1 tbsp Sesame Seeds
Instructions
- Blanch the rice cakes in hot boiling water for 2 minutes. Drain and rinse with cold water.
- Add 7-8 rice cakes onto each skewer.
- In a pan, combine Gochujang, Soy Sauce, and Honey. Simmer over medium-high heat for 2 minutes.
- Heat oil in a pan over medium-high heat. Pan-fry rice cake skewers for 2-3 minutes on each side until crispy.
- Brush the spicy and sweet sauce on the rice cakes. Garnish with sesame seeds and green onion. Enjoy!