The Iconic Korean Snack I’m Making at Every Cookout This Summer

Two simple ingredients — chewy rice cakes and juicy, plump sausage — make up one of my favorite Korean snacks. This street food, also known as so-tteok so-tteok (소떡소떡), is particularly popular at Korean rest stops, where drivers can rest, eat, and recharge after hours on the highway. During my recent trip to Korea, I made sure that I got my hands on this easy-to-eat snack, and I was pleasantly reminded of how delicious it was.

Rice cakes and sausages are skewered and lightly fried for a crisp texture and then drizzled with different sauces. Taking a bite of rice cake and sausage together is absolutely incredible! The contrast of textures is so fun to eat, and the sweet-and-tangy sauce on the outside makes each bite exciting.

As an ode to my love for this simple, delicious snack, my version of rice cake and sausage skewers has all the same fun textures and delicious flavors without having to stop by a Korean rest stop. It’s so simple to make and I guarantee you will fall in love with the snack immediately, just like I did.

Why You’ll Love It

• The rice cakes and sausage both get crispy on the outside, making for a delicious bite. Plus, the slightly spicy-sweet sauce brings everything together for the perfect handheld snack.

• It’s an easy, crowd-pleasing snack that can be made for a casual gathering or as a delicious side dish.

Key Ingredients in Rice Cake and Sausage Skewers

• Rice cakes: There are many shapes and sizes for rice cakes, but a cylindrical shape, preferably made with either wheat flour or rice flour, is the most ideal shape for this skewer. Avoid thinly sliced coin-shaped ones. You want the rice cake to be somewhat plump and similar in size to the Vienna sausage.

• Korean Vienna sausages: Instead of using the canned Vienna sausage, try to use Korean Vienna sausages or the Japanese version, as they are meatier, juicier, and more flavorful with a nice snap. If you need to, you can also use any other type of sausage that looks similar to rice cakes.

• Ketchup: Its sweet, tangy flavor becomes a delicious base for a sauce that goes so well with the sausage and rice cakes.

• Gochujang (Korean red chili paste): Adds a subtle spice to the sauce, balancing with the other sweet, tangy seasonings.

• Sweet chili sauce: This is the secret ingredient that makes the sauce taste extra delicious.

• Skewers: Without the skewers, the snack won’t look like the real thing, but don’t let the absence of skewers stop you from making this. You can still stir-fry sausage and rice cakes and coat them in the sauce instead.

How to Make Rice Cake and Sausage Skewers

1. Prepare the skewers. Soak the rice cakes in warm water to make them soft, then alternate adding them and Vienna sausages onto each skewer.

2. Pan-fry the skewers. Cook each skewer in a nonstick pan with a little bit of oil until each side gets crispy.

3. Glaze the skewers with the sauce. Make the glaze by mixing ketchup, gochujang, sweet chili sauce, light brown sugar, and soy sauce, and pour it over the skewers over medium-low heat so that the sauce coats them evenly on both sides. Garnish with toasted sesame seeds before serving.

Korean Rice Cake and Sausage Skewer Recipe (So-Tteok So-Tteok)

Chewy rice cakes and plump sausages gets skewered for an ultimate, delicious snack coated with a sweet-and-tangy sauce.

Prep time 10 minutes to 15 minutes

Cook time 5 minutes to 10 minutes

Makes 5 skewers

Serves 2 to 4

Ingredients

• 16 ounces refrigerated or frozen Korean rice cakes (cylindrical shape, about 20)

• 12 ounces Korean Vienna sausages (about 15)

• 5 wooden skewers, preferably 6 to 8 inches long

• 2 tablespoons ketchup

• 1 tablespoon gochujang

• 1 tablespoon sweet chili sauce

• 1 tablespoon packed light brown sugar

• 1 tablespoon soy sauce

• 1 tablespoon neutral oil, such as vegetable or canola

• 1 teaspoon toasted sesame seeds (optional)

Instructions

1. Place 16 ounces Korean rice cakes in a medium microwave-safe bowl. Add enough cold water to cover. Microwave on high for 3 minutes. If the rice cakes are pliable and soft to touch, drain the water. If they are still too hard, continue to microwave in 10-second intervals until they are soft, then drain.

2. Thread the rice cakes and 12 ounces Korean Vienna sausages onto 5 skewers, arranging them parallel to each other and threading through the center of each one. Start with a rice cake and alternate with a sausage, nestling them so they are touching, about 4 rice cakes and 3 sausages per skewer. Trim the skewers as needed with kitchen shears or break off excess skewer so they will fit in a 12-inch nonstick frying pan.

3. Place 2 tablespoons ketchup, 1 tablespoon gochujang, 1 tablespoon sweet chili sauce, 1 tablespoon packed light brown sugar, and 1 tablespoon soy sauce in a small bowl and whisk until the sugar is dissolved.

4. Heat 1 tablespoon neutral oil in a large nonstick frying pan over medium-high heat until shimmering. Cooking in 2 batches if needed, add the skewers to the pan in a single layer and cook until browned and crisp, 2 minutes per side.

5. Add the sauce and slide the skewers around with tongs or chopsticks so the sauce evenly coats the bottom. Cook until well glazed and glossy, 1 to 2 minutes per side. Serve garnished with 1 teaspoon toasted sesame seeds if desired.

Recipe Notes

Make ahead: The sauce can be made up to 2 days ahead and refrigerated in an airtight container.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.