Tteokbokki Skewers

Name: Tteokbokki Skewers
Total time: 45 min
Yield: 12 serving(s)
Ingredients: 1 lb. frozen cylindrical rice cakes; 2 to 3 tbsp. gochujang (depending on how spicy you like it); 3 tbsp. ketchup; 1 tbsp. sugar; 1 1/2 tsp. soy sauce; 1/2 tsp. toasted sesame oil; 1 small red onion, cut into 1-inch wedges, then halved crosswise; 8 oz. shishito peppers, stemmed; 1 tbsp. canola oil; Toasted sesame seeds, for sprinkling

Grill up a fiery app.

By Joy ChoPublished: Jun 21, 2024

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mike garten

Yields:

12 serving(s)

Total Time:

45 mins

Cal/Serv:

130

Our take on sotteok sotteok, a popular Korean street food, skips the sausage and subs in shishitos and red onion for a delicious, veg-friendly riff on the glazed rice cake skewers. Brush on the spicy-sweet sauce during the last few minutes of cooking for a fiery finish to the charred, delightfully chewy appetizer.

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Ingredients

1 lb. frozen cylindrical rice cakes
2 to 3 tbsp. gochujang (depending on how spicy you like it)
3 Tbsp. ketchup
1 Tbsp. sugar
1 1/2 tsp. soy sauce
1/2 tsp. toasted sesame oil
1 small red onion, cut into 1-inch wedges, then halved crosswise
8 oz. shishito peppers, stemmed
1 Tbsp. canola oil
Toasted sesame seeds, for sprinkling

Directions

1. Step 1Bring large pot of water to a boil. Add rice cakes and cook, stirring occasionally to prevent sticking, until just tender, 2 to 3 minutes. Drain and rinse under cold water.
2. Step 2Meanwhile, in small bowl, whisk together gochujang, ketchup, sugar, soy sauce, sesame oil, and 2 tablespoons water until combined.
3. Step 3Heat grill to medium. In large bowl, toss rice cakes, onion, and shishitos with canola oil. Thread rice cakes and vegetables onto 12 skewers, using only 2 layers of onion at a time.
4. Step 4Grill skewers, covered, 3 minutes. Uncover, turn skewers, and grill 1 minute. Continue to grill, turning and basting with gochujang sauce, until onions are just tender and everything is nicely charred, 3 to 4 minutes more. Sprinkle with sesame seeds.