Korean Rice Cake Skewers (Tteok Kkochi)

Ingredients

• 32 pieces Korean rice cakes ((garaetteok))
• Some cooking oil (, I use rice bran oil)
• 1 to 2 Tbsp crushed nuts (of your choice to garnish (I used walnuts. Peanuts, almonds or even sesame seeds are also a popular choice.))
• 1 1/2 Tbsp tomato sauce ((ketchup))
• 1 Tbsp Korean chili paste ((gochujang))
• 1 Tbsp honey
• 1/2 Tbsp soy sauce
• 1 tsp dark brown sugar
• 1 tsp sesame oil
• 1/4 tsp minced garlic
• 1/2 Tbsp honey
• 2 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds

Steps

1. 1

   Blanch the rice cakes in hot boiling water for about 30 seconds to soften them. Drain the water and run cold tap water on the rice cakes. Drain and pat dry the rice cakes with some kitchen paper to avoid oil splash during cooking. (If your rice cakes are fresh and soft already, skip this step.)

2. 2

   (While boiling the water above) Heat the sauce in a separate sauce pan briefly (for 20 to 30 seconds) to dissolve the sugar and honey and thicken the sauce a bit. Constantly stir it to avoid burn.

3. 3

   Put the rice cakes on the skewers. (Number of rice cakes on the skewer will depend on the length of the skewer. But make sure that it will fit nicely in your frying pan.)

4. 4

   Add some cooking oil in a well heated pan and grill both sides of the rice cakes on medium high heat for about 1 min each. Take them out and brush the sauce on both sides of the rice cakes. (Alternatively you can dip the rice cakes into the sauce bowl if it’s deep enough.)

5. 5

   Garnish with your choice of crushed nuts and serve. Enjoy these delicious treats, either warm or cooled to room temperature.