Spicy and Sweet ‘SoTteok SoTteok’
How to Make ‘SoTteok SoTteok’ Using Tteokbokki Rice Cakes
A delightful combination of chewy tteokbokki rice cakes and juicy Vienna sausages! Coated in a mouthwatering spicy-sweet gochujang glaze and pan-fried to perfection, this dish is a guaranteed hit for all ages. It’s an ideal snack for kids or a quick fix when hunger strikes.
Main Ingredients- 1 package (approx. 300g) tteokbokki rice cakes
- 1 package (approx. 10 pieces) Vienna sausages
Sauce Ingredients- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 2 Tbsp corn syrup (oligosaccharide)
- 1 Tbsp ketchup
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 2 Tbsp corn syrup (oligosaccharide)
- 1 Tbsp ketchup
- 2 Tbsp gochujang (Korean chili paste)
Cooking Instructions
Step 1
First, prepare 1 package (about 300g) of tteokbokki rice cakes and 1 package (about 10 pieces) of Vienna sausages. Rinse the rice cakes and drain them. For the sausages, you can make a few shallow cuts with a knife; this helps the sauce penetrate better.
Step 2
Bring a generous amount of water to a boil in a large pot. Boiling water is key to softening the rice cakes perfectly.
Step 3
Once the water is boiling, add the tteokbokki rice cakes and blanch them for about 1 minute. Be careful not to overcook them, as they can become too soft and mushy.
Step 4
Immediately drain the blanched rice cakes into a colander and rinse them briefly under cold running water to remove excess starch and stop the cooking process. This ensures they remain chewy and don’t stick together.
Step 5
Next, add the Vienna sausages to the same boiling water and blanch them for about 30 seconds to 1 minute. This step helps to remove any excess grease from the sausages and warms them up.
Step 6
Drain the blanched sausages in the colander. The rice cakes and sausages are now ready to be skewered.
Step 7
In a small bowl, combine 1 Tbsp sugar, 1 Tbsp minced garlic, 2 Tbsp soy sauce, 2 Tbsp corn syrup, 1 Tbsp ketchup, and 2 Tbsp gochujang. Mix well. Pour this mixture into a small saucepan and simmer over low heat, stirring constantly, until it thickens into a glossy sauce. Cook for about 1-2 minutes, stirring to prevent burning. This creates your delicious glaze.
Step 8
Thread the prepared rice cakes and sausages onto skewers or wooden chopsticks, alternating between them. A common and visually appealing pattern is ‘rice cake – sausage – rice cake – sausage’.
Step 9
Heat 1-2 Tbsp of canola oil or cooking oil in a non-stick skillet over medium-low heat. Ensure the pan is properly preheated before adding the skewers.
Step 10
Carefully place the skewered ‘soTteok’ onto the preheated pan. Keep the heat at a moderate level to prevent burning; the pan shouldn’t be smoking hot.
Step 11
Pan-fry the ‘soTteok’ skewers, turning them occasionally, for about 2-3 minutes per side. You want them to become golden brown and slightly crisp on the outside, with the sausages looking nicely browned.
Step 12
Arrange the nicely browned ‘soTteok SoTteok’ skewers attractively on a serving plate. They should be warm and ready for glazing.
Step 13
Using a pastry brush, generously coat the cooked ‘soTteok SoTteok’ with the prepared spicy and sweet sauce. Make sure to cover both the rice cakes and sausages evenly.
Step 14
Finally, for an extra touch of nutty flavor and visual appeal, sprinkle some sesame seeds over the top. You can also add a pinch of parsley flakes if desired. Your delicious ‘SoTteok SoTteok’ is now complete!
