Sotteok-sotteok (Sausage & Rice Cake Skewers)
Vienna sausages and tteokbokki rice cakes are threaded onto skewers and pan-fried until golden, then finished with a sweet-spicy sauce or a simple ketchup-mustard drizzle. This popular Korean street snack is famous at highway rest stops, but it's just as easy to make at home.
Ingredients
Ingredients
- Vienna sausages12
- Tteokbokki rice cakes12
- Wooden skewers4
Sauce
- Gochujang (Korean chili paste)1 tbsp
- Ketchup3 tbsp
- Oligo syrup (or corn syrup)3 tbsp
- Soy sauce1/2 tbsp
- Minced garlic1/2 tbsp
- Water1 tbsp
Directions
- 1
Blanch the rice cakes briefly in boiling water, then blanch the Vienna sausages in the same water. Score the surface of the blanched sausages lightly with a knife.
- 2
Thread the blanched rice cakes and sausages alternately onto wooden skewers in a rice cake-sausage-rice cake-sausage pattern.
- 3
Heat plenty of oil in a pan and pan-fry the skewers on both sides until golden brown, almost like shallow-frying.
- 4
Combine 3 tbsp ketchup, 1 tbsp gochujang, 3 tbsp oligo syrup, 1/2 tbsp soy sauce, 1/2 tbsp minced garlic, and 1 tbsp water, and bring to a brief boil to make the sauce.
- 5
Arrange the fried skewers on a wide plate. Brush half with the sauce you made, and drizzle the other half with ketchup and mustard.
- 6
Sotteok-sotteok is ready! It tastes best when you eat the sausage and rice cake together in one bite. Both sauces are delicious, so pick your favorite.