Korean Street Skewers of Rice Cake and Sausage with Sweet Gochujang Glaze

What you need

• 250 g (9 oz) cylinder rice cakes, garaetteok, cut into 24 pieces about 3 cm (1 in) long
• 16 cocktail sausages, or 4 hot dogs cut into 4 pieces each
• 8 wooden skewers, about 15 cm (6 in)
• 3 tbsp sugar
• 3 tbsp water
• 2 tbsp ketchup
• 1 tbsp soy sauce
• 1 tbsp gochujang
• 3 tbsp neutral oil, for pan-frying
• 1 tsp toasted sesame seeds

Method

Restated from the original video

1. 1

   If the rice cakes are hard or chilled, drop them into boiling water for 1-2 min until pliable. Drain, then cool under running water.

2. 2

   Make the glaze: stir the sugar, water, ketchup, soy sauce and gochujang in a small saucepan over medium heat. Simmer, stirring, until syrupy, 3-4 min. Set aside.

3. 3

   Thread each skewer with rice cake, sausage, rice cake, sausage, rice cake, so each skewer holds 3 rice cakes and 2 sausages.

4. 4

   Heat the oil in a wide frying pan over medium heat.

5. 5

   Fry the skewers in batches, turning once, until the rice cakes are golden in spots and the sausages are browned and hot all the way through, 1-2 min per side.

6. 6

   Brush the glaze over every side of the hot skewers.

7. 7

   Sprinkle with sesame seeds and serve right away.

Imported from mykoreankitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.