Description
Chewy, sweet, and sticky—these Korean sweet soy rice cake skewers are grilled to golden perfection, glazed with a rich soy garlic sauce, and finished with a touch of crunch.
Ingredients
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12 cylindrical Korean rice cakes (garaetteok)
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1/4 cup soy sauce
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2 tbsp brown sugar
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1 tbsp honey
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2 cloves garlic, minced
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1 tsp sesame oil
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1 tsp sesame seeds or puffed rice
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Chopped chives for garnish
Instructions
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Soak rice cakes in warm water for 10 mins if hard.
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Combine soy sauce, sugar, honey, garlic, and sesame oil in a pan—simmer to thicken.
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Thread rice cakes onto skewers.
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Grill or pan-fry until lightly browned.
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Brush with sauce and top with sesame seeds and chives.
Notes
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Optional: Add a little gochujang for heat.
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Serve with extra sauce for dipping.