Crispy Sotteok Sotteok Skewers with Sweet Spicy Glaze Step-by-step instructions

Before you start

Before starting, soak bamboo skewers in water for at least 30 minutes to prevent them from burning. If using frozen rice cakes, thaw them completely and pat dry. Bring a small pot of water to a boil for blanching.

Prepare all ingredients: thread the skewers, mix the glaze, and have the oil, peanuts, and sesame within reach. The glaze can be made up to a day ahead and refrigerated.

Instructions

Prep and Assemble

1. 1Prep the Skewers
   If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning. Bring a small pot of water to a boil and blanch the rice cakes for 1 minute, then drain and pat dry. Score each cocktail sausage with shallow diagonal cuts on both sides to help them open up during cooking and absorb the glaze.
   Look for The rice cakes should be pliable but not falling apart; the sausages have visible slits.
   Tip Blanching the rice cakes makes them easier to thread and prevents them from cracking on the skewer.
2. 2Thread the Skewers
   Thread the rice cakes and sausages alternately onto the skewers, using 3 rice cakes and 2 sausages per skewer. Press them snugly but not too tightly, leaving a little space between pieces so they cook evenly.
   Look for Each skewer has a repeating pattern: rice cake, sausage, rice cake, sausage, rice cake.
   Tip If the rice cakes are too long, cut them in half crosswise to match the sausage length.
3. 3Make the Glaze
   In a small bowl, whisk together the gochujang, honey, ketchup, and minced garlic until smooth. Set aside.
   Look for The glaze is a glossy, deep red paste with a balanced sweet-spicy aroma.
   Tip Adjust the gochujang to taste — add more for heat or more honey for sweetness.

At this stage, the rice cakes are blanched and pliable, the sausages are scored, and the skewers are threaded evenly. The glaze is smooth and aromatic, with a balance of sweet and spicy. The mise en place is complete, with everything ready for the hot skillet.

Sizzle and Glaze

4. 4Pan-Fry the Skewers
   Heat the oil in a large skillet over medium-high heat until shimmering. Place the skewers in the skillet in a single layer, working in batches if needed. Cook for 3 minutes, turning occasionally, until the rice cakes are puffed and blistered and the sausages are browned and split open.
   Look for The rice cakes develop golden-brown blisters; the sausages have split and smell smoky.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Don't overcrowd the pan — give each skewer room to crisp.
5. 5Brush with Glaze
   Reduce the heat to low. Using a pastry brush, coat each skewer generously with the glaze. Turn the skewers to coat all sides, allowing the glaze to caramelize slightly for about 1 minute. Remove from the pan and place on a serving plate.
   Look for The glaze turns sticky and glossy, clinging to the skewers.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Brush the glaze on after the main cooking to avoid burning the sugars.

The pan is hot, and the skewers are sizzling. The rice cakes puff up with golden blisters, and the sausages split open, releasing their juices.

The kitchen fills with a smoky, savory aroma. When the glaze hits the hot surface, it bubbles and caramelizes, turning glossy and sticky.

Finish and Serve

6. 6Garnish and Serve
   Sprinkle the skewers with crushed peanuts and toasted sesame seeds. Serve hot, with extra glaze on the side if desired.
   Look for The peanuts and sesame add crunch and nutty aroma to the glossy skewers.
   Tip For extra heat, sprinkle with gochugaru or drizzle with sriracha before serving.

The skewers are coated in a shiny, deep-red glaze, studded with crushed peanuts and sesame seeds. They look irresistible, with a mix of textures visible: crisp edges, chewy centers, and juicy sausage. The aroma is sweet, spicy, and nutty. Serve immediately for the best texture.

Common mistakes

One common mistake is overcooking the rice cakes, which can make them tough and rubbery. Keep an eye on them and remove from the pan as soon as they blister. Another issue is applying the glaze too early — the sugar in the honey and ketchup can burn, turning bitter.

Always cook the skewers first, then brush with glaze and cook for just a minute to set. Overcrowding the pan can also cause steaming instead of crisping, so cook in batches if needed.

How to tell it’s done

The skewers are done when the rice cakes are puffed and golden-brown with crispy blisters, and the sausages are browned and have split open.

The internal temperature of the sausages should reach 160°F (71°C) as measured with an instant-read thermometer. The glaze should be bubbling and caramelized, clinging to the skewers. The exterior will be sticky and glossy, with a slight char in spots.

• Ground meat: 160°F (71°C) in the thickest part