Crispy Sotteok Sotteok Skewers with Sweet Spicy Glaze Tips, FAQ & printable recipe

Tips for success

For extra crispiness, pat the rice cakes completely dry before frying. Any moisture on the surface will steam and prevent browning.

Use a heavy-bottomed skillet, such as cast iron, for even heat distribution. If the rice cakes start to stick, add a little more oil. The glaze can be doubled if you like extra for dipping.

To make the skewers ahead, prepare and cook them fully, then reheat in a skillet or oven. The glaze will stay sticky and delicious.

For a party, keep them warm in a low oven (200°F) while you finish the batch. Garnish just before serving to keep the peanuts and sesame crunchy.

Variations

• Spicy Gochujang Glaze: Increase the gochujang to 3 tablespoons and add 1 teaspoon of gochugaru (Korean chili flakes) for extra heat. Reduce honey to 1 tablespoon to keep the glaze balanced.
• Maple-Miso Twist: Replace the honey with maple syrup and the gochujang with white miso paste. Add a splash of rice vinegar for a savory-sweet glaze with a umami kick.
• Vegetarian Skewers: Substitute the cocktail sausages with smoked tofu or vegetarian sausage chunks. Cook for the same time, until the tofu is golden and crisp.
• Grilled Version: Cook the skewers on a preheated grill over medium heat for 2-3 minutes per side, basting with the glaze during the last minute. The grill adds a smoky char.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Reheat in a skillet or oven until hot and sizzling.

Freezer

Freeze cooked, unglazed skewers in a single layer for up to 1 month. Thaw overnight in the refrigerator, then reheat and glaze as directed.

Reheat

Reheat in a skillet over medium heat for 3-4 minutes per side, or in a 350°F oven for 8-10 minutes. Brush with extra glaze before serving to restore shine.

Store leftover skewers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a 350°F oven until warmed through. The texture of the rice cakes will soften slightly upon reheating, but the flavor remains excellent.

The glaze can be prepared up to 3 days in advance and stored in the refrigerator. The skewers can be assembled and kept in the refrigerator for up to 4 hours before cooking.

If making ahead for a party, cook and glaze the skewers, then reheat gently before serving.

Serving ideas

Serve sotteok sotteok as an appetizer or party snack. Arrange the skewers on a platter and sprinkle with extra peanuts and sesame.

Offer a bowl of extra glaze for dipping. These skewers pair well with cold beer or soju, and are also great alongside Korean fried chicken or kimchi pancakes.

For a fun meal, serve the skewers over steamed rice with a side of pickled radishes or cucumber salad. The sweet-spicy glaze also works as a sauce for grilled meats or vegetables. Leftover glaze can be brushed on chicken or tofu before baking.

Frequently asked questions

Recipe card

Crispy Sotteok Sotteok Skewers with Sweet Spicy Glaze

Prep 15 minCook 10 minTotal 25 minServes 4

Ingredients

• 12 oz cylindrical Korean rice cakes
• 8 cocktail sausages or small smoked sausages
• 2 tbsp gochujang
• 2 tbsp honey
• 1 tbsp ketchup
• 1 clove garlic, minced
• 2 tbsp neutral oil (such as vegetable or grapeseed)
• 2 tbsp crushed peanuts
• 1 tsp toasted sesame seeds

Instructions

1. 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.
2. 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.
3. In a small bowl, whisk together the gochujang, honey, ketchup, and minced garlic until smooth. Set aside.
4. 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.
5. 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.
6. Sprinkle the skewers with crushed peanuts and toasted sesame seeds. Serve hot, with extra glaze on the side if desired.

Contains: gluten, soy, sesame, peanuts

Estimated nutrition per serving

Calories

340

Protein

12 g

Carbohydrates

38 g

Fat

16 g

Automatic estimate from the ingredient list, not laboratory-verified.