These Korean rice cake and sausage skewers are a fun, sticky-sweet street-food style snack that’s perfect for parties or a family weeknight treat. They balance chewy garaetteok (rice cakes) with snappy kielbasa-style sausages and a glossy gochujang glaze for umami and heat. When I first tested them I was surprised how quickly they come together and how addictive they are — think handheld tteokbokki meets party skewer.
If you’re putting together a playful spread, pair them with light fruit bites like these clickable ghost fruit skewers for a seasonal contrast: ghost fruit skewers.
Why Make This Recipe
- Flavor-packed: the sweet-spicy gochujang glaze gives savory depth and bright heat that clings to each bite.
- Crowd-pleasing finger food: easy to eat standing up — great for game night or potlucks.
- Quick and convenient: about 30–40 minutes from start to finish, minimal hands-on time.
- Versatile for diets and occasions: swap proteins or make meat-free options for kids and adults.
- Personal insight: I love these because they turn simple ingredients into something festive and nostalgic, perfect for serving alongside playful treats like this mini candy corn cheesecake idea: mini candy corn cheesecakes.
Recipe Overview
- Prep time: 15 minutes (plus 30 minutes if soaking wooden skewers)
- Cook time: 10–15 minutes
- Total time: 25–45 minutes depending on skewer prep
- Servings: 4 (about 12 skewers)
- Difficulty: Easy
- Method: Brief blanch or pan-soften rice cakes, skewer alternating rice cake and sliced sausage, pan-sear over medium-high heat, then toss in a gochujang-sweet glaze and finish under the broiler or on the pan to caramelize.
For a playful menu, these go especially well with other nostalgic snacks like these Frankenstein rice krispie treats: Frankenstein rice krispie treats.
My Experience Making This Recipe
I tested this recipe multiple times to get the rice cake chew just right without being gummy. I found that a quick blanch or a brief sauté softens the tteok without making them fall apart, and finishing with high heat locks in the glaze. The biggest discovery: a light brush of oil on the skillet prevents sticking and gives a better sear.
How to Make Savor Korean Rice Cake and Sausage Skewers for a Fun Feast
Start by prepping 12 oz of Korean garaetteok (tube rice cakes) — if frozen, thaw overnight in the fridge. Slice 12–16 oz of smoked sausage into 3/4-inch rounds, and soak 12 wooden skewers for 30 minutes to prevent burning. Briefly blanch rice cakes in boiling water for 30–60 seconds until pliable, then thread rice cake pieces and sausage on skewers. Pan-sear on medium-high heat with 1 tbsp neutral oil for about 2–3 minutes per side until golden, then brush with a glaze made from 2 tbsp gochujang, 2 tbsp honey (or corn syrup), 1 tbsp soy sauce, 1 tsp toasted sesame oil, and 1 clove minced garlic. Finish under a hot broiler for 30–90 seconds or on the pan for another minute to caramelize the glaze — watch carefully so it doesn’t burn.
Expert Tips for Success
- Soak wooden skewers for 30 minutes to prevent charring and split them if needed for shorter pieces. Also consider metal skewers for repeated use.
- Don’t over-blanch rice cakes: 30–60 seconds is usually enough to make them pliable; longer makes them gummy.
- Use medium-high heat and a well-oiled cast-iron or nonstick skillet to get a quick sear without sticking. A grill pan adds nice char lines.
- Balance the glaze: if your gochujang is very spicy, temper with more honey or 1 tbsp brown sugar; for deeper flavor add 1 tbsp rice vinegar.
- For a glossy finish, brush glaze on in two coats — once during cooking and once right before the final high-heat sear.
For ideas on playful presentations and themed spreads, I often draw inspiration from savory-sweet combos like these rice krispie treat pumpkins: rice krispie treat pumpkins.
How to Serve Savor Korean Rice Cake and Sausage Skewers for a Fun Feast
- Serve warm on a platter with sesame seeds and chopped scallions for color and crunch.
- Offer dipping sauces: extra gochujang glaze thinned with a splash of water, or plain soy-sesame dipping sauce.
- Pair with refreshing sides like quick cucumber salad or pickled radish to cut richness.
- Great for casual gatherings, kids’ parties, or as part of a Korean-inspired buffet alongside a playful pumpkin pizza: pumpkin pizza.
Storage and Reheating Guide
- Refrigerate leftovers in an airtight container for up to 3 days. Arrange skewers in a single layer or separate layers with parchment to prevent sticking.
- To freeze: place cooled, unglazed skewers on a baking sheet to flash-freeze, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before glazing and reheating.
- Reheat covered in a 350°F (175°C) oven for 8–12 minutes, or reheat in a skillet over medium heat for 3–5 minutes per side, brushing with reserved glaze to revive shine. Avoid microwaving if you want to keep chew and texture — microwaves can make rice cakes rubbery.
Recipe Variations
- Gluten-free: use tamari or coconut aminos instead of soy sauce and check that your gochujang is gluten-free.
- Vegetarian/vegan: replace sausage with firm tofu cubes or king oyster mushroom slices; swap honey for maple syrup.
- Spicy-sweet: add 1 tsp Korean chili flakes (gochugaru) or a tablespoon of Korean chili oil to intensify heat.
- Kid-friendly mild version: use 1 tbsp gochujang plus 1–2 tbsp ketchup for familiar sweetness with reduced heat.
Nutritional Highlights
- Rice cakes provide quick-release carbohydrates for energy, while the sausage supplies protein and fat. Pair with vegetables to balance the meal.
- Allergen note: contains soy (in gochujang and soy sauce) and may contain wheat (check gochujang and soy sauce labels) and sesame. Adjust ingredients for allergies.
- Portion guidance: 2–3 skewers per adult as an appetizer, 4–6 for a light main with sides.
Troubleshooting Common Issues
- Rice cakes are too tough: you likely under-softened them. Blanch for an extra 15–30 seconds or microwave in a covered bowl with a tablespoon of water for 20–30 seconds.
- Glaze burns before caramelizing: your heat is too high. Reduce to medium-high and finish under the broiler for brief, watched bursts.
- Skewers falling apart: make sure rice cake pieces are cut uniformly and don’t over-skim them; alternate tightly when threading to hold the skewer together.
Frequently Asked Questions
Q1: Can I use pre-cooked sausages from the store?
A1: Yes — pre-cooked sausages are convenient. Slice them and sear briefly to develop color and reheat through; they need less cooking time than raw sausages. Always check internal temperature for raw sausages (160°F/71°C for pork/beef).
Q2: Which rice cakes work best for skewers?
A2: Garaetteok (plain cylindrical rice cakes) are ideal because they’re dense and hold a skewer. Fresh refrigerated tteok is preferred; frozen can be used but thaw fully first.
Q3: How do I prevent rice cakes from sticking to the pan?
A3: Heat the pan well, add 1 tablespoon of oil, and don’t move the skewers immediately — let them form a light crust for 1–2 minutes before turning. A nonstick skillet or well-seasoned cast-iron reduces sticking.
Q4: Can I make the glaze ahead of time?
A4: Yes, the glaze keeps in the refrigerator for up to 5 days in a sealed container. Warm it gently before using and give it a stir — you may need to thin slightly with water if it thickens.
Conclusion
If you want more ideas for building a Korean-inspired party menu, check out this collection of party-worthy dishes on My Korean Kitchen: 30+ Korean Dishes to Impress Your Party Guests – My Korean Kitchen.
Print
Korean Rice Cake and Sausage Skewers
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
These fun, sticky-sweet skewers combine chewy Korean rice cakes and sausage with a glossy gochujang glaze, perfect for parties or family treats.
Ingredients
- 12 oz Korean garaetteok (tube rice cakes)
- 12–16 oz smoked sausage, sliced into 3/4-inch rounds
- 12 wooden skewers
- 1 tbsp neutral oil
- 2 tbsp gochujang
- 2 tbsp honey (or corn syrup)
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 clove garlic, minced
Instructions
- Soak wooden skewers in water for 30 minutes to prevent burning.
- If frozen, thaw rice cakes overnight in the fridge. Briefly blanch rice cakes in boiling water for 30–60 seconds until pliable.
- Thread alternating pieces of rice cake and sausage on skewers.
- Pan-sear skewers on medium-high heat with oil for 2–3 minutes per side until golden.
- Brush skewers with the glaze made from gochujang, honey, soy sauce, sesame oil, and garlic.
- Finish under a hot broiler for 30–90 seconds or on the pan for another minute to caramelize the glaze.
Notes
For extra flavor, soak skewers longer and adjust the glaze with more honey or brown sugar for balance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Sealing and Broiling
- Cuisine: Korean
Nutrition
- Serving Size: 3 skewers
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg