STREET FOOD · Easy · 30 min
So-Tteok-So-Tteok — Sausage and Rice Cake Skewers
By Tteokbokki Curator
How to make so-tteok-so-tteok: alternate cocktail sausage and tteok on a stick, glaze, and grill. Street snack, not a stew.
TL;DR
Blanch tteok coins, skewer sausage-tteok-sausage-tteok, grill or air-fry, brush a thick gochujang-ketchup glaze. Different from mixed tteok-kkochi because the sausage is the co-star, not a garnish. Sister skewer: /recipes/tteok-kkochi-skewers/.
Ingredients
- 300 g garae-tteok cut into 3 cm coins, soaked or blanched 2 minutes
- 12 cocktail sausages or sliced Korean-style fried sausage
- 6 soaked bamboo skewers
- Glaze: 2 Tbsp gochujang, 1 Tbsp ketchup, 1 Tbsp soy, 1 Tbsp sugar or syrup, 1 tsp sesame oil
- Sesame seeds
Steps
- Blanch tteok 2 minutes if it is still stiff after soaking. Drain and pat dry so the glaze sticks.
- Skewer sausage, tteok, sausage, tteok — even pieces, not a random kebab.
- Stir the glaze. It should be brushable.
- Grill, broil, or air-fry at 400°F: 3–4 minutes, turn, brush glaze, 3 minutes more until the sausage blisters and the cakes pick up color.
- Brush a last thin coat off heat. Sesame. Eat with hands.
Tips
- If the tteok splits on the stick, it was too cold or too dry. Warm soak, then skewer.
- Air-fryer tray method without sticks is /recipes/air-fryer-tteokbokki/.
What you'll need
Pantry searches on Amazon — we do not invent prices or pick a single “best” brand.
- Gochujang (Korean chili paste)Fermented chili paste for tteokbokki, jjigae, and bibimbap.
- Garae-tteok (cylinder rice cakes)Cylinder rice cakes for tteokbokki and tteokguk. Check rice vs wheat on the label.
- Toasted sesame oilFinish japchae, gimbap, and tteokbokki off the heat.
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More Korean food
Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.
- bulgogi.ai — recipes & BBQ directory →Marinades, cuts, and a USA Korean BBQ map.
- Rice-cake storage (tteok.ai) →Fresh vs refrigerated vs frozen garae — before you set the sauce.