Tteok Kkochi (떡꼬치)

Korean Sweet & Spicy Rice Cake Skewers

Sticky, spicy, and slightly crisp — this street food classic transforms chewy rice cakes into a bold summer snack that’s easy to make at home.

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Why This Dish Matters

If you’ve had Tteokbokki, you already know the magic of Korean rice cakes — chewy, dense, and totally addictive. Tteok Kkochi takes that same ingredient, blisters it on a skewer, and coats it in a thick, glossy gochujang-based sauce.

You’ll see these sold hot off the griddle at night markets in Korea — smoky, sweet, and spicy in the best way. It’s comfort food with a bit of heat, and perfect for summer grilling or stovetop pan-frying.

This is the kind of food that slows you down: two bites per skewer, full of texture and flavor.

Ingredients

• 1 pack cylinder-shaped Korean rice cakes (tteok)

• 1 tbsp neutral oil (for pan-frying or brushing grill)

• Bamboo or metal skewers

🔥 Sauce:

• 1.5 tbsp gochujang

• 1 tbsp ketchup

• 1 tbsp honey or sugar

• 1 tsp soy sauce

• 1 garlic clove, minced

• 1–2 tbsp water (to thin if needed)

How to Make It

1. Soften the Rice Cakes
   If refrigerated, soak the tteok in warm water for 10–15 minutes until soft and pliable.
   → Optional step: blanch in boiling water for 1–2 minutes for extra softness.

2. Make the Sauce
   In a small pan, mix all sauce ingredients over low heat until combined. Simmer for 1–2 minutes to meld the flavors.

3. Assemble the Skewers
   Thread 4–5 pieces of rice cake onto each skewer. Brush lightly with oil.

4. Cook the Skewers

   • Stovetop: Use a nonstick or cast iron pan over medium heat. Cook skewers for 4–5 minutes, turning to brown all sides.

   • Grill: Preheat and lightly oil grill grates. Grill skewers until golden and slightly crispy.

5. Glaze and Finish
   Brush cooked skewers with the warm sauce. Let them sit for 1–2 minutes to absorb flavor. Optional: finish with sesame seeds or green onions.

Tips & Variations

• Use toothpick-length skewers for party appetizers or banchan-style plating.

• Sauce too thick? Add a splash of water and reheat gently.

• Add a tiny bit of sesame oil at the end for depth.

🛒 Tools & Ingredients You’ll Need

• Bamboo skewers

• Nonstick pan or Cast iron skillet

• Gochujang (Korean chili paste)

• Korean rice cakes (garaetteok)

Related Recipes

• Tteokbokki – Korean Spicy Rice Cake Stew
• Kimbap – Korean Seaweed Rice Rolls
• Triangle Gimbap – Convenience Store Favorite

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