Make this popular Korean street snack with an ingredient hack.

If you love easy comfort food, let me introduce you to sotteok sotteok - one of Korea’s most addictive and popular street-market snacks. It consists of grilled or fried rice cakes and sausages on a skewer with a sweet and spicy gochujang glaze. The snack is loved by so many because the exterior of the rice cake becomes crispy while the inside remains chewy. Rice cakes are a staple in East Asia, particularly Korea, and is most commonly sold in cylindrical or flat-oval shapes. Such rice cakes are also used in tteokbokki (simmered rice cakes) and stir-fried rice cakes.

The name comes from “so” (sausage) and “tteok” (rice cake) since the skewer alternates rice cakes and sausages. The skewers are coated with a gochujang glaze, then grilled so that the sauce caramelizes nicely. I’ve been receiving feedback from my foodie community and word on the street is rice cakes (tteok) are not that easy to find, unless you live in a community with Asian grocery stores. However, rice paper, which is also made of rice, can be used as a comparable alternative. Because this recipe involves forming the rice cakes, you can stuff them with cheese to make this snack even more scrumptious. Some people choose to grill or fry their skewers, but I chose to pan-fry and air-fry. All methods work well.