Spicy Korean Tteokbokki Skewers

A fun twist on the classic Korean street food, Tteokbokki. Chewy rice cakes are skewered, brushed with a spicy gochujang sauce, and baked to a delightful stickiness.

Prep Time

15 minutes

Total Time

40 minutes

Calories

1672

Level

Easy

Yields

4 servings

Cost

£1.67

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

500gKorean Rice Cakes (Tteok)(Fresh or frozen, thawed. Cylindrical shape preferred.)

£3.50

3tbspGochujang (Korean Chili Paste)(Adjust to taste for desired spiciness.)

£0.75

1tspGochugaru (Korean Chili Flakes)(Optional, for extra heat.)

£0.25

2tbspSoy Sauce(Use low-sodium if preferred.)

£0.10

1tbspMaple Syrup (or Honey)(For sweetness and glaze.)

£0.20

1tspSesame Oil(For flavor and aroma.)

£0.15

2clovesGarlic(Minced.)

£0.10

1tspGinger(Grated fresh.)

£0.05

2tbspWater(To thin out the sauce.)

2stalksGreen Onions(Finely chopped, for garnish.)

£0.50

1tspSesame Seeds(For garnish.)

£0.10

8 Wooden Skewers(Soaked in water for 30 minutes to prevent burning.)

£1.00

Total Cost

£6.70

£1.67 per serving

The Method

1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
If using frozen rice cakes, soak them in cold water for 10 minutes to soften. Drain well.
3
In a small saucepan, combine gochujang, gochugaru (if using), soy sauce, maple syrup (or honey), sesame oil, minced garlic, grated ginger, and water. Heat over low heat, stirring constantly, until the sauce is smooth and slightly thickened (about 3-5 minutes). Remove from heat and let cool slightly.
4
Thread 5-6 rice cakes onto each soaked wooden skewer.
5
Arrange the skewers on the prepared baking sheet. Brush generously with the prepared gochujang sauce.
6
Bake for 15 minutes, then flip the skewers and brush with more sauce. Bake for another 10 minutes, or until the rice cakes are slightly browned and sticky.
7
Garnish with chopped green onions and sesame seeds. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (160g)

1672 kcal / 7008 kJ

Carbs

328g

126% of RDA

Fat

24g

34% of RDA

Protein

44g

88% of RDA

Detailed Breakdown

Fibre

16 g

53% of RDA

Sugar

48 g

53% of RDA

Sodium

4600 mg

200% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

Soaking the skewers in water prevents them from burning in the oven.

Adjust the amount of gochujang and gochugaru to your desired level of spiciness.

For a vegan version, use maple syrup instead of honey.

Serve with a side of kimchi or pickled radishes for a complete Korean snack experience.

Cooking Equipment

Oven

Mixing Bowl

Baking Sheet

Small Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Spicy Korean Tteokbokki Skewers

Ingredients

The Method