Tteok Kkochi (Korean Rice Cake Skewers)

Tested Recipe with Slight Adjustment Adapted from



200g rice cakes (stick type)

2 tbsp cooking oil

1 ½ tbsp gochujang (Korean hot pepper paste)

1 tbsp tomato ketchup

1 tsp minced garlic

1 ½ tsp sweet chilli sauce

1 ½ tsp honey

1 tbsp water

1/8 tsp ground black pepper

1 tbsp chopped roasted peanuts

Preparation Instructions:

  1. Blanch the rice cakes in boiling water until soften, remove, drained and wipe off the water with paper towel.
  2. Insert the skewers through 3 rice cakes each.
  3. In a small bowl, combine gochujang, tomato ketchup, minced garlic, sweet chilli sauce, honey, water and ground black pepper. Mix well. Pour the sauce in a small skillet and boil for 1 minute until slightly thicken. Set aside.
  4. Heat oil in a skillet over medium heat and fry the rice cake skewers until crisp an bubbly on the surface, about 3 minutes on each side.
  5. Brush with the sauce and sprinkle the chopped roasted peanuts over.
  6. Serve warm or at room temperature.

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