📝 About This Recipe
Sotteok-Sotteok is a beloved South Korean street food sensation that perfectly captures the 'dan-jan' (sweet and salty) flavor profile the country is famous for. The name is a clever portmanteau of 'so' (sausage) and 'tteok' (rice cake), featuring alternating chewy garae-tteok and savory cocktail sausages glazed in a sticky, addictive sauce. This snack rose to legendary status after being featured on Korean variety shows, offering a delightful contrast of textures—crispy on the outside and pillowy-soft on the inside.
🥗 Ingredients
Main Ingredients
- 24 pieces Korean cylinder-shaped rice cakes (Garae-tteok) (approx. 2-3 inches long; if frozen, soak in warm water)
- 24 pieces Cocktail sausages or mini smokies (ensure they are roughly the same length as the rice cakes)
- 3-4 tablespoons Neutral frying oil (grapeseed, canola, or vegetable oil)
- 8 pieces Bamboo skewers (soaked in water for 10 minutes to prevent splintering)
The Signature Glaze
- 1 tablespoon Gochujang (Korean red chili paste) (adjust for desired spice level)
- 2 tablespoons Ketchup (provides the classic tangy base)
- 2 tablespoons Honey or Rice Syrup (Mulyeot) (for that iconic glossy shine)
- 1 tablespoon Soy sauce (for umami depth)
- 1 tablespoon Brown sugar (adds a rich sweetness)
- 1 teaspoon Garlic (very finely minced)
- 1 teaspoon Toasted sesame oil (for an aromatic finish)
- 1 tablespoon Water (to thin the sauce to a brushable consistency)
Garnish
- 1 teaspoon Toasted sesame seeds (for crunch)
- 1 tablespoon Green onions (finely chopped)
- 1 squeeze Yellow mustard (optional drizzle for authentic street style)
👨🍳 Instructions
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1
If using refrigerated or frozen rice cakes, soak them in a bowl of warm water for 10-15 minutes until they soften slightly. This prevents them from cracking when skewered.
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2
While the rice cakes soak, prepare the glaze by whisking together the gochujang, ketchup, honey, soy sauce, brown sugar, minced garlic, sesame oil, and water in a small saucepan.
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3
Place the saucepan over medium-low heat and simmer the sauce for 2-3 minutes, stirring constantly, until the sugar is dissolved and the sauce is slightly thickened and glossy. Set aside.
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4
Prepare the sausages by making 2-3 shallow diagonal slits on one side of each sausage. This helps them cook through and looks beautiful when they 'bloom' in the pan.
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5
Drain the rice cakes and pat them completely dry with a paper towel. Excess moisture will cause oil to splatter during frying.
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6
Thread the ingredients onto the bamboo skewers, alternating between one rice cake and one sausage. Each skewer should typically hold 3 rice cakes and 3 sausages.
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7
Heat the neutral oil in a large non-stick skillet over medium heat. Ensure the oil is hot but not smoking.
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8
Place the skewers in the skillet in a single layer. You may need to cook in two batches to avoid crowding.
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9
Pan-fry the skewers for 2-3 minutes per side. The goal is for the rice cakes to become crispy and slightly golden, and the sausages to be heated through and browned.
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10
Once crispy, use a pastry brush to generously coat both sides of the skewers with the prepared glaze while they are still in the pan (or immediately after removing).
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11
Let the glazed skewers cook for an additional 30 seconds per side to allow the sauce to caramelize and adhere to the ingredients. Be careful not to burn the sugar in the sauce.
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12
Transfer the skewers to a serving plate. Garnish immediately with toasted sesame seeds and chopped green onions.
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13
For a truly authentic 'Bunsik' experience, finish with a thin, zig-zag drizzle of yellow mustard over the top.
💡 Chef's Tips
For the best texture, always blanch very hard rice cakes in boiling water for 30 seconds before skewering. Make sure the rice cakes and sausages are similar in thickness so they both make contact with the pan surface evenly. If you prefer a less spicy version, increase the ketchup and decrease the gochujang ratio. Don't skip the pat-drying step; water on the rice cakes will make the oil pop and prevent that perfect outer crunch. Eat these while they are hot! As rice cakes cool, they lose their signature chewiness and become quite firm.
🍽️ Serving Suggestions
Serve with a side of Danmuji (Korean pickled radish) to cleanse the palate between bites. Pair with a cold glass of Korean lager or a sweet Sikhye (rice punch) for a refreshing contrast. Enjoy alongside other street food classics like Tteokbokki or Korean Fried Chicken. If serving at a party, provide extra glaze in a small bowl for those who like it extra saucy.