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
Scale
- 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