Make Addictive ‘SoTteokSoTteok’: Recreate the Highway Rest Stop Favorite!
The Perfect Harmony of Crispy Rice Cakes and Juicy Sausages, Ideal for a Late-Night Snack!
What’s the hottest snack on social media these days? It’s ‘SoTteokSoTteok’! With simple ingredients and an easy recipe, it’s loved by everyone, young and old. You can perfectly recreate the SoTteokSoTteok from the Anseong Rest Stop, highly praised by Lee Young-ja, right in your own kitchen. It’s a flavor so addictive, you won’t forget it once you try it! We’re revealing an upgraded recipe so you can enjoy it even more to your taste. Crispy fried rice cakes and golden-brown sausages generously coated with our special sweet and spicy sauce make for a superb late-night treat. Try making it now!
Main Ingredients- 14 Vienna sausages or your favorite sausages
- 14 Tteokbokki rice cakes
- Mustard sauce, for drizzling
- Cooking oil, for frying
Sweet & Spicy Special Sauce- 2 Tbsp Ketchup
- 2 Tbsp Chili Sauce
- 200ml Water (about 1 cup)
- 1 Tbsp Oligodang (corn syrup) or rice syrup
- 1 tsp Hot Sauce (adjust to taste)
- 2 Tbsp Ketchup
- 2 Tbsp Chili Sauce
- 200ml Water (about 1 cup)
- 1 Tbsp Oligodang (corn syrup) or rice syrup
- 1 tsp Hot Sauce (adjust to taste)
Cooking Instructions
Step 1
Prepare all the ingredients needed to make delicious SoTteokSoTteok. Briefly rinse the tteokbokki rice cakes in cold water and drain them well.
Step 2
Cut the tteokbokki rice cakes into bite-sized pieces, matching the length of the sausages. If they are too long, they will be difficult to skewer. Cut them into appropriate sizes.
Step 3
You can use the sausages as they are, but for better sauce absorption and a more appealing look, make 2-3 diagonal scores on each sausage. They will look more appetizing as they cook.
Step 4
Heat a generous amount of cooking oil in a wide pan and add the tteokbokki rice cakes. Frying the rice cakes until crispy is key to achieving that delightful contrast of a crispy exterior and chewy interior. Fry them thoroughly until they turn golden brown.
Step 5
Once the rice cakes are crispy, remove them to a plate temporarily. In the same pan, add the scored sausages and cook them until golden brown. To prevent them from burning, cook over medium-low heat, turning them gently.
Step 6
While it’s convenient to skewer the sausages and rice cakes together for cooking, their different cooking times can lead to soggy rice cakes or burnt sausages. For the best texture, we recommend cooking them separately before skewering. Aim for extremely crispy rice cakes and moist, tender sausages.
Step 7
Now, thread the sausages and rice cakes onto skewers alternately. A ‘sausage – rice cake – sausage – rice cake’ pattern provides good balance and visual appeal. It’s best not to fill the skewer completely to the end; leave a little space.
Step 8
Combine all the sauce ingredients (ketchup, chili sauce, water, oligodang, hot sauce) in a pot or small pan. Bring to a boil over medium heat. Once it bubbles vigorously, reduce the heat to low and simmer for about 2-3 minutes until it thickens to a sauce-like consistency. It should be thick enough to coat when drizzled.
Step 9
Using a pastry brush or spoon, generously coat the prepared SoTteokSoTteok skewers with the special sauce. Make sure the sauce is applied evenly.
Step 10
While drizzling with just mustard and ketchup is delicious, applying our homemade sweet and spicy special sauce first, followed by mustard and ketchup, results in a much richer and more complex flavor.
Step 11
Finally, drizzle mustard sauce in a zigzag pattern, and your homemade ‘SoTteokSoTteok’, comparable to restaurant quality, is complete! It tastes best when enjoyed warm right away.
