SOTTEOK SOTTEOK

Introduction

Sotteok, a South Korean street snack, mixes impaled rice cakes with hot dogs in a delightful range of tastes. Covered with spicy sauce and topped with vinegar and mustard, it gives a culinary experience that is sweet, tangy, and spicy. This Korean street dish delights with a crispy skin from grilling that contrasts with a soft, chewy interior. The sausages provide a juicy, salty, and smoky flavor, lifting it to a gastronomical joy and exemplifying South Korea’s rich street food culture.

Personal perspective

It was a wonderful opportunity to meet Sotteok in person in Seoul. The crispy yet chewy texture of the rice cakes and the delicious punch of the smoked sausage left an indelible influence. The sauce’s combination of spicy, bitter and acidic flavors made it irresistible—a truly delicious delight that exemplifies Korean market culinary creativity. It’s a dish that brings people together, whether eaten on bustling street corners or made in the kitchen for a taste from Korean culture.

Cooking Tips

Creating Sotteok at home involves learning the skill of grilled to attain that precise crispiness. Skewering the rice cakes and sausages in a different pattern assures consistent cooking and a visually appealing display. Whether taken as a snack or part of a meal, Sotteok offers a tasty and addictive experience which captures the ethos of Korean street meals.

ingredients

• 12 pcs tteokbokki
• 12 pcs cocktail sausages
• 2 tablespoon gochujang korean red pepper paste
• 1 tablespoon honey
• 2 tablespoon ketchup
• ½ tablespoon toasted sesame seeds
• 1 tablespoon vegetable oil for frying
• honey mustard sauce optional
• 15 Korean spicy pork sausages or Vienna sausage
• 15 cylinder rice cakes (garae- tteok)
• 1 tbsp neutral oil

Sticky sweet & spicy sauce

• 2 tbsp gochujang (Korean red pepper paste)
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp ketchup
• 2 tbsp yoridang or any sweetening syrup
• 1 tsp rice vinegar
• 1 tsp soy sauce
• 1 tsp sesame oil
• 2 garlic cloves minced
• 3 tbsp water
• 1 tsp chili oil optional

Garnish

• 1 tbsp crushed peanuts or sesame seeds
• 1 tbsp chopped green onion

MAIN 

• 48 pieces Korean rice cake (garaetteok) (342g / 12 ounces)
• 32 pieces cocktail sausage (230g / 8.1 ounces)
• Some cooking oil (I used canola oil)

SOTTEOK SOTTEOK SAUCE

• 1/3 cup raw sugar (or brown)
• 1/3 cup water
• 1/4 cup ketchup
• 1 1/2 Tbsp soy sauce, regular
• 1/2 Tbsp gochujang (Korean chili paste)

GARNISH (OPTIONAL)

• toasted sesame seeds or other crushed nuts of your choice
• American mustard sauce
• mayonnaise

Sotteok Sotteok: A Delicious Korean Treat

Instruction

To make SOTTEOK SOTTEOK, start by skewering pieces of rice cake and sausage. Aim for a balanced set, with four of each on a skewer. Before threading fresh or thawed rice cakes onto a skewer, blanch them gently to soften. Meanwhile, mix the gochujang, honey, and dijon until thickened.

The Cooking Process

Heat the oil in a skillet until it is warm, then cook the sticks until they are brown and crispy. Grill them to provide a smokey flavor. After grilling, brush the skewers thoroughly with the made sotteok sauce, ensuring uniform coverage on both sides.To improve the flavor and texture, top with toasted seeds of sesame, broken peanuts, and and freshly sliced onion greens.

Tips for Perfection:

For the best results, turn the skewers and adjust the heat as needed for even cooking. Whether you like cooking in the oven or pan-grilling, both give excellent results. To really appreciate your SOTTEOK SOTTEOK, serve it just after decoration.

FAQs Sotteok Sotteok

1. What’s Sotteok Sotteok?
Sotteok Sotteok is a popular Korean road food made by gibing interspersing pieces of Korean rice galettes( tteok) and bangers ( consequently), also grilling them until crisp. It’s generally carpeted in a sweet and racy gochujang- grounded sauce.

2. How do you make Sotteok Sotteok at home?
To make Sotteok Sotteok, skewer Korean rice galettes( tteok) and mini bangers , alsopan-fry or caff until rosy and crisp. Encounter with a sweet and racy sauce made of gochujang, honey, soy sauce, and ketchup, also sprinkle with sesame seeds for redundant air.

3. What type of rice galettes are exercised for Sotteok Sotteok?
Spherical rice galettes( garaetteok) are generally exercised. They should be hardly leathery, so it’s stylish to sizzle or drink them in warm water before grilling to etiolate them.

4. Is Sotteok Sotteok racy?
Yes, Sotteok Sotteok can be mild to racy, depending on the quantum of gochujang( Korean chili mucilage) exercised in the sauce. You can acclimate the heat by adding further or lower chili mucilage.

5. What do you serve with Sotteok Sotteok?
Sotteok Sotteok is frequently enjoyed as a snack or road food on its own, but it dyads well with Korean fried funk, tteokbokki, or a stimulating drink like Korean conclusion soda pop.