Korean Spicy Rice Cake Skewers [Ddeok-kochi]
My parents run the rice factory in the country side. When I was young, my mum used to make rice cake so often and let me take some to school for my friends. At one point, I got quite famous as THE rice cake girl at school. My friends always asked me when I can bring some rice cakes for them haha
Ddeok-kochi is one of my favorite rice cake foods. Quick to make and even can substitute for a meal because it’s mostly carb. However, I’v heard that most of foreigners are not familiar with the chewy texture of rice cake. You may feel little bit weird to chew it first time, but once you try it, you would enjoy its soft and chewy texture.
Cooking time: 30 mins
Ingredients (4 skewers)
For the sauce:
- 3 Tbsp Chili paste (Gochujang)
- 2 Tbsp Ketchup
- 1 Tbsp Soy sauce
- 2 Tbsp Starch Syrup ( Sugar)
- 1/2 tsp minced Garlic
1. Put the rice cakes in the boiling water. Blanch them for 1 minute. ( If your rice cakes are already soft, skip this)
2. After 1 minutes, rinse them under cold running water. Drain well.
3. Put 5 rice cakes on each skewer.
4. Oil the pan. Fry the the both sides of rice cake skewers for 1-2 minute on low heat. ( If you want them more crunchy, fry them longer.)
5. Mix all the sauce ingredients in a bowl.
6. Boil the sauce mixture down on low heat for 2 minutes while stirring.
7. Put the sauce all over the rice cakes by using a cooking brush.
8. Crush peanuts into small pieces.
9. Time to serve! Sprinkle the crushed peanuts on the skewers. Enjoy your Ddukgochi!
- You can also deep-fry the rice cakes for more crunchy texture.
Quick Korean Words
Gochujang [고추장] = Chili paste
Dduk [떡] = Rice cake
Ggochi [꼬치] = Skewer
I hope you enjoyed this recipe! Do you have a favorite korean dish that you would like to learn? Leave your request in the comments below!