Rice Paper Sotteok Sotteok

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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.

Rice Paper Sotteok Sotteok

Cooking Method:Pan fry Air fry Cuisine:Korean Courses:Snack Appetizers Sides

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:300 kcal

Description

Cheesy sotteok-sotteok is the ultimate Korean street food snack that’s sweet and spicy, and gluten-free!

Ingredients

• 3 sheets of rice paper (round or square)
• 6 tablespoons shredded mozzarella cheese
• 6 mini sausages
• 1 teaspoon oil
• 2 teaspoons gochujang
• 1 teaspoon ketchup
• ½ teaspoon honey

Instructions

1. Cut each rice paper in half so that you have 6 half sheets.
2. Soak one of the half sheets in water for 5 seconds and transfer to a clean surface. Wait approximately 30 seconds for the sheet to soften and then add in 1 tablespoon of cheese. Roll the rice paper tightly like a burrito, making sure there are no holes. Repeat this process to make 5 more rice cakes.
3. In a small bowl, whisk together the gochujang, ketchup, and honey. Set aside.
4. To assemble the skewers, add 3 rice cakes and 3 mini sausages, alternating between the two.
5. Heat a skillet over medium heat and add oil. Add the skewers and sear on both sides until golden brown. Cover the skillet with a lid for 2 minutes.
6. Brush on the gochujang-ketchup glaze and pan fry the skewers for a minute on both sides so the sauce caramelizes OR enjoy immediately.

Notes

• -This recipe can be made dairy-free with dairy-free cheese
• -This recipe can be made vegan with plant-based sausage and a liquid sweetened alternative

Keywords:gluten-free, Snack, tteok, Korean