← Nouns Cooking · Korean

Ingredients

• 18 cylinder rice cakes (about 200 g)
• 12 Cocktail sausages (mini frankfurters)
• 2 tbsp Vegetable oil
• 1½ tbsp Gochujang
• 2 tbsp Ketchup
• 1 tbsp honey or rice syrup
• 1 tsp Soy sauce
• 1 tsp Sugar
• 1 clove Garlic, minced
• 1 tbsp Water
• 1 tsp Sesame seeds
• 1 tbsp yellow or honey mustard, to drizzle (optional)

Method

1. If the rice cakes are firm, blanch them in boiling water for 30 seconds to 1 minute until soft, then drain and pat dry. Score the sausages lightly.
2. Thread the rice cakes and sausages alternately onto 6 short skewers, about 3 rice cakes and 2 sausages each.
3. Simmer the glaze ingredients in a small pan over low heat for 1–2 min, stirring, until smooth and glossy.
4. Heat the oil in a frying pan over medium heat and fry the skewers for 2–3 min a side, until the rice cakes are puffed and lightly crisp and the sausages browned.
5. Brush the skewers all over with the glaze, sprinkle with sesame seeds, zigzag with mustard and eat while hot.

Tips

• Serve straight away: rice cakes harden as they cool.
• Choose sausages labelled gluten-free and tamari instead of soy if needed; gochujang usually contains wheat.

Sources

Written in our own words after cross-checking these recipes:

Honest Food Talks Sift & Simmer My Korean Kitchen