Name: Skewered Korean Rice Cakes with Sausages: A Flavorful Twist
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tablespoons gochujang (Korean red chili pepper paste); 1 tablespoon gochugaru (Korean red chili powder); 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon rice syrup or honey (honey for vegan option); 2 teaspoons sesame oil; 1 tablespoon brown sugar; 1 teaspoon garlic powder; 8 pieces Korean cylindrical rice cakes (Tteok); 12 pieces mini sausages (Vienna sausages or cocktail wieners); 2 tablespoons green onions/scallions (chopped); 1 tablespoon sesame seeds (for sprinkling); 2 tablespoons crushed peanuts (optional for extra texture)

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There’s a special joy that comes from sharing food with loved ones, and nothing brings people together quite like a deliciously fun dish. Picture this: it’s a weekend afternoon, and the grill is fired up while the kids are laughing in the backyard. It’s the perfect moment for something that’s not only easy to make but also brings a burst of flavor and smiles to the table. That’s where these Skewered Korean Rice Cakes with Sausages, or Sotteok, come in.

The delightful combination of chewy rice cakes paired with savory mini sausages creates a satisfying snack that everyone will love. Tossed in a sweet and spicy gochujang sauce, these skewers are sure to be a hit at your next gathering or family meal. As summer beckons, I can almost hear the sizzle of the grill and feel the excitement in the air. Let’s roll up our sleeves and get started on this crowd-pleaser that’s bound to elevate your dining experience!

Why will you love Skewered Korean Rice Cakes with Sausages?

Unique Flavor Profile: The blend of gochujang and sesame oil creates an irresistible harmony of sweet and spicy.
Quick and Easy: With only 10 minutes of prep and 15 minutes of cooking time, you can whip up this delicious dish in just 25 minutes!
Kid-Friendly Fun: Skewering ingredients makes it a hands-on project perfect for family bonding.
Versatile Serving: Whether as a snack, appetizer, or party food, these skewers adapt to any occasion.
Crowd-Pleasing Treat: Perfect for gatherings, everyone will love the combination of chewy rice cakes and juicy sausages.

Skewered Korean Rice Cakes with Sausages Ingredients

For the Sauce
• Gochujang – a Korean red chili pepper paste that adds a unique sweetness and heat.
• Gochugaru – this Korean red chili powder enhances the flavor with a smoky touch.
• Soy Sauce – brings umami depth to the sauce.
• Rice Vinegar – adds a tangy brightness to balance the flavors.
• Rice Syrup or Honey – either sweetens the sauce; honey can be used for a vegan option.
• Sesame Oil – gives a rich, nutty flavor that complements the other ingredients.
• Brown Sugar – adds a hint of caramel sweetness and depth.
• Garlic Powder – for an extra layer of savory goodness.

For the Skewers
• Korean Cylindrical Rice Cakes (Tteok) – these chewy cakes are the star of our Skewered Korean Rice Cakes with Sausages.
• Mini Sausages (Vienna Sausages or Cocktail Wieners) – juicy and flavorful, they pair perfectly with rice cakes.

For Garnishing
• Green Onions/Scallions – chopped for a fresh, vibrant touch.
• Sesame Seeds – sprinkle for extra crunch and nutty flavor.
• Crushed Peanuts – adds a delightful texture and adds to the flavors.

How to Make Skewered Korean Rice Cakes with Sausages

Combine the Sauce: In a small saucepan, mix gochujang, gochugaru, soy sauce, rice vinegar, rice syrup, sesame oil, brown sugar, and garlic powder. Stir well, bring it to a boil, and then set aside to cool slightly.
Prepare the Rice Cakes: If you’re working with frozen or refrigerated rice cakes, boil a pot of water and add the cakes. Blanch them for 30 seconds, then drain and rinse under cold water to stop the cooking.
Cut the Sausages: Make two small slits in each mini sausage. This helps them cook evenly and releases flavor during grilling.
Skewer Ingredients: Skewer a rice cake, followed by a sausage, and alternate. Repeat until all ingredients are used up. This creates a fun and tasty combination for grilling!
Preheat the Grill: Heat your grill or a frying pan over medium-high heat. Lightly oil the surface to prevent sticking.
Grill Skewers: Place the skewers on the grill or pan, cooking for 4-5 minutes per side. Flip halfway through until the rice cakes are slightly charred and puffy, and the sausages are heated through.
Brush with Sauce: Remove the skewers from the grill and generously brush the prepared gochujang sauce on both sides. This adds the flavors you’re craving.
Garnish and Serve: Sprinkle the skewers with green onions, sesame seeds, or crushed peanuts. Enjoy them hot for a delicious experience!

Optional: Serve with a side of pickled vegetables for an added crunch.
Exact quantities are listed in the recipe card below.

Skewered Korean Rice Cakes with Sausages Variations & Substitutions

Feel free to get creative and make this dish your own—there’s endless room for customization!

Vegan: Substitute mini sausages with marinated tofu or tempeh for a plant-based twist. You’ll still enjoy a delightful texture and flavor!
Gluten-Free: Use tamari instead of soy sauce to maintain the rich flavor without gluten. It’s just as tasty!
Spicy Kick: Add sliced jalapeños or a sprinkle of chili flakes to the skewers for an extra layer of heat. The vibrant kick will keep everyone coming back for more.
Sweet Alternative: Swap rice syrup for maple syrup for a different sweet touch. It pairs beautifully with the other flavors while accommodating those who may want a different sweetness.
Vegetable Medley: Incorporate bell pepper or zucchini slices between the rice cakes and sausages. Not only does it add vibrant colors, but it boosts nutrition too!
Nutty Flavor Boost: Drizzle some hoisin sauce or peanut sauce over the skewers before serving. This adds depth and richness to every bite!
Herbal Freshness: Include fresh cilantro or basil as a fragrant garnish, giving the skewers an aromatic lift. This simple addition brightens up the dish beautifully.
Cheesy Delight: Add small cubes of cheese between the sausages and rice cakes for a gooey, cheesy surprise. Who can resist melted cheese?

Expert Tips for Skewered Korean Rice Cakes with Sausages

Choose the Right Rice Cakes: Opt for cylindrical Korean rice cakes (tteok) for that authentic chewiness. Avoid any other types, as they may not hold up on the skewers.
Perfect Grilling Temperature: Keep the grill or pan at medium-high heat to prevent burning. Too low can leave the rice cakes soggy instead of puffy.
Avoid Overcooking: Grill for just 4-5 minutes on each side to keep both the rice cakes and sausages juicy. Check frequently to prevent charring!
Garnish Generously: Don’t skimp on green onions, sesame seeds, and crushed peanuts. They add layers of flavor and crunch, enhancing the overall taste of the skewers!
Customize Your Sauce: Feel free to adjust the spice level of the gochujang sauce according to your preference. Taste test before brushing it onto the skewers!

What to Serve with Skewered Korean Rice Cakes with Sausages?

Make your mealtime even more delightful by pairing these flavorful skewers with complementary sides that bring balance and variety to the table.

Crispy Green Salad: A light, fresh salad with crisp greens and a tangy vinaigrette perfectly complements the rich flavors of the skewers. It adds a refreshing bite that balances the meatiness. Imagine the crunch of lettuce with a zesty dressing, making every bite exciting.
Steamed Bok Choy: Tender and subtly sweet, steamed bok choy adds a wonderful texture and nutrients to your meal. Its mild flavor allows the skewers to shine while providing a satisfying crunch.
Kimchi: This iconic Korean side dish brings heat and tang, enhancing the taste experience of your skewers. Kimchi’s fermented richness complements the savory sauce beautifully, invigorating the palate with each bite.
Rice or Quinoa: Offering a neutral base, plain rice or quinoa can absorb the delightful gochujang sauce, making every mouthful heavenly. It’s an easy-to-make side that rounds out the meal and adds heartiness.
Sweet Potato Wedges: Baked or fried, these sweet potato wedges add both sweetness and crunch to your meal. Their natural sweetness beautifully contrasts with the flavor-packed skewers and keeps things fun for everyone.
Fruity Drink: A sparkling lemonade or tropical fruit punch would be refreshing alongside these skewers. The fizz and sweetness of the drink help cleanse the palate, making each bite of the savory skewers come alive.

Elevate your dining experience by pairing these ideas with your Skewered Korean Rice Cakes with Sausages, ensuring a satisfying and memorably delicious meal for everyone around the table!

Make Ahead Options

These Skewered Korean Rice Cakes with Sausages are perfect for meal prep and can help streamline your kitchen duties throughout the week! You can prepare the gochujang sauce and refrigerate it up to 3 days in advance. Additionally, skewer the rice cakes and sausages ahead of time; just be sure to refrigerate them in an airtight container. When you’re ready to cook, simply grill the skewers for about 4-5 minutes per side, brushing on the sauce as they cook. By prepping in advance, you’ll save precious time during busy weeknights while still enjoying the same delicious, crowd-pleasing dish!

How to Store and Freeze Skewered Korean Rice Cakes with Sausages

Room Temperature: Enjoy your skewers immediately for the best taste, but you can leave them out for up to 2 hours during gatherings.

Fridge: Store any leftovers in an airtight container for up to 3 days. Reheat gently on a skillet or microwave to maintain texture.

Freezer: Freeze skewers for up to 2 months. Wrap each skewer tightly in plastic wrap, then place in a freezer-safe bag. Thaw in the fridge before reheating.

Reheating: To reheat, place thawed skewers on a hot grill or pan for about 3-4 minutes per side until heated through. Enjoy those flavors again!

Skewered Korean Rice Cakes with Sausages Recipe FAQs

What type of rice cakes should I use for Skewered Korean Rice Cakes with Sausages?
Absolutely! It’s best to use cylindrical Korean rice cakes (tteok) for the perfect chewy texture. They’re designed to hold up well on skewers and offer that authentic experience that pairs beautifully with the sausages.

How long can I store leftovers from Skewered Korean Rice Cakes with Sausages?
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. I recommend reheating them on a skillet or in the microwave; this way, you can maintain their delightful texture and flavor without them becoming soggy.

Can I freeze Skewered Korean Rice Cakes with Sausages?
Absolutely! You can freeze your skewers for up to 2 months. Wrap each skewer tightly in plastic wrap to prevent freezer burn, then place them in a freezer-safe bag. When you’re ready to enjoy them, thaw in the fridge overnight and reheat them on a grill or pan for about 3-4 minutes per side for the best results.

What should I do if my rice cakes are too hard or chewy?
If you find your rice cakes are tough, try blanching them longer in boiling water, or make sure to rinse them thoroughly after blanching. If they seem too soft, avoid overcooking during grilling; just 4-5 minutes per side should give them that perfect fluffy texture!

Are there any dietary considerations for Skewered Korean Rice Cakes with Sausages?
Yes, definitely! If you’re preparing these skewers for someone with gluten sensitivities, look for gluten-free soy sauce and ensure your mini sausages are gluten-free as well. For vegan options, replace the sausage with tofu or vegetables, and use maple syrup as a sweetener in the sauce. Always check for allergens in the specific brands you purchase!

How can I enhance the flavor of the sauce for my Skewered Korean Rice Cakes with Sausages?
Feel free to customize the gochujang sauce to your taste! For an added kick, introduce more gochugaru or a dash of chili flakes. If you enjoy nuttier flavors, try adding a splash of toasted sesame oil or a little extra brown sugar for depth. It’s all about making it your own!