Street food · Korean home cooking

Sotteok Sotteok — Sausage and Rice Cake Skewers

Name: Sotteok Sotteok — Sausage and Rice Cake Skewers
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: Short cylindrical Korean rice cakes; Fully cooked mini sausages; Ketchup; Gochujang, Korean red pepper paste; Sugar; Water for the sauce; Neutral cooking oil; Toasted sesame seeds

Alternating juicy mini sausages and chewy rice cakes with a light sweet-spicy glaze. A frying pan makes this Korean street snack easy to cook at home.

25 min2 servings6 stepsDifficulty: Easy

Sotteok Sotteok — Sausage and Rice Cake Skewers

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Short cylindrical Korean rice cakes12 short piecesOriginal quantity: about 150 g
Essential
Use plain rice cakes sold for tteokbokki, not sweet filled cakes. Soft fresh rice cakes need no blanching; firm chilled ones need the brief softening and careful drying described in step 1. Do not deep-fry hard or frozen rice cakes.
Fully cooked mini sausages12 mini sausagesOriginal quantity: about 120 g
Substitute available
If Fully cooked mini sausages is unavailable

Use instead
Fully cooked chicken sausages

Substitute quantity
12 pieces cut to the rice-cake lengthReference quantity: about 120 g

Choose a ready-to-eat cooked product, not raw sausage. Cut larger sausages into equal lengths before threading. Follow the packet heating directions; the flavor will be lighter.
Ketchup2 level eating spoonsOriginal quantity: about 30 g
Essential
Use ordinary tomato ketchup for the sweet and tangy glaze.
Gochujang, Korean red pepper paste1 small teaspoonOriginal quantity: about 6 g
Essential
Use mild gochujang, or only ½ small teaspoon for less heat. A watery hot sauce is not an equal replacement.
Sugar1 level eating spoonOriginal quantity: about 12 g
Substitute available
If Sugar is unavailable

Use instead
Maple syrup

Substitute quantity
3 small teaspoonsReference quantity: 15 ml

Mix into the sauce instead of sugar. The flavor is slightly different and the sauce may take an extra 1–2 minutes of gentle bubbling to coat the food; stir and stop before it scorches.
Water for the sauce1 level eating spoonOriginal quantity: 15 ml
Essential
Mix into the sauce in step 2. Blanching water for the rice cakes is additional and is drained.
Neutral cooking oil2 small teaspoonsOriginal quantity: 10 ml
Substitute available
If Neutral cooking oil is unavailable

Use instead
Sunflower oil

Substitute quantity
2 small teaspoonsReference quantity: 10 ml

Use the same amount in the pan. Choose a plain oil suitable for cooking; do not use butter, which browns and burns sooner.
Toasted sesame seeds1 small teaspoonOriginal quantity: about 3 g
Optional
Skip the final garnish if unavailable or unsuitable for you. No nuts or other garnish are necessary.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Use fully cooked mini sausages and read their heating directions. Separate the rice cakes; soften firm ones in simmering water for 30–60 seconds, drain and pat completely dry. Thaw frozen rice cakes first and follow the packet instructions. Cut the sausages to roughly the same length as the rice cakes, then make a shallow slit in each sausage casing.
Step 1
Step 2

Mix 2 level eating spoons ketchup, 1 small teaspoon gochujang, 1 level eating spoon sugar and 1 level eating spoon water in a small saucepan. Warm over low heat for 1–2 minutes while stirring, until smooth. Set aside; keep the sauce separate until the skewers are heated through.
Step 2
Step 3

Thread 3 rice cakes and 3 sausage pieces alternately onto each of 4 short skewers, piercing their sides to make flat rows. Leave a handle and make sure the skewers fit in your pan. If you have no sticks, cook the pieces loose and coat them in the same sauce.
Step 3
Step 4

Heat 2 small teaspoons cooking oil in a wide pan over medium heat. Add the skewers in one layer. Cook for 2–3 minutes, turn with tongs, and cook the other side for another 2–3 minutes. The rice cakes should have light golden patches and the sausages should be hot inside. Continue as needed to meet the sausage packet heating directions.
Step 4
Step 5

Move the hot skewers to a clean plate. Brush the sauce over both sides in a thin layer; the alternation of rice cake and sausage should still be visible. Do not cook the sugary glaze over high heat. If it is too stiff to brush, warm it gently with 1 small teaspoon extra water.
Step 5
Step 6

Add the optional sesame seeds and let the skewers cool briefly before eating. Remove the stick and cut sausages lengthwise into appropriate small pieces before serving to a child. Whole round sausage pieces and chewy rice cakes are unsuitable for babies or children who cannot chew them safely.
Step 6

03 / Enjoy your meal

Finished dish

Helpful tips

Use fully cooked sausages for this quick recipe; raw sausages need a different cooking method and cannot be substituted without changes. Ingredient counts are convenient, but piece sizes vary; adjust the number of skewers rather than crowding the pan. Use a small 180 ml paper cup, a level eating spoon of about 15 ml and a small teaspoon of about 5 ml. Household quantities are approximate; use the same cup and spoons throughout. Packet fractions refer to the labeled packet size, not to an unknown bag. Wooden skewers are optional equipment: choose short ones that fit flat in your pan, or cook the pieces loose and coat them in the sauce. Remove skewers before giving a portion to a child. Rice cakes are very chewy; they are not appropriate for babies or children who cannot chew them safely. These skewers taste best fresh. Refrigerate leftovers in a shallow covered container within 2 hours, or within 1 hour if the room is above 32°C. Keep at 4°C or colder and use within 3–4 days. Reheat cooked leftovers until hot throughout, reaching 74°C if measured. Check sausage labels for milk, soy or wheat, and the chili paste for soy or wheat.