STREET FOOD · Easy · 25 min
Tteok Kkochi Recipe — Street-Style Rice Cake Skewers
By Tteokbokki Curator
How to make tteok kkochi: blanched rice cakes on sticks with sausage and onion, glazed and grilled like a festival cart.
TL;DR
Blanch tteok first or the centers stay hard after the glaze. Grill, brush a thicker gochujang-ketchup sauce, torch the edges. For sausage-and-tteok pairs (so-tteok-so-tteok), use /recipes/so-tteok-so-tteok/.
Prep 15 min + soakCook 10 minServes 4 skewers
Ingredients
- 400g garae-tteok cut 2-inch, soaked
- Sausages, eomuk, onion wedges
- Sauce: 2 Tbsp gochujang, 1 Tbsp ketchup, 1 Tbsp soy, 1 Tbsp sugar, 1 tsp sesame oil
Steps
- Blanch tteok 2 min, drain.
- Skewer tteok/sausage/onion alternately.
- Grill 3 min per side, brush sauce, torch edges.
- Sprinkle sesame.
Tips
- Blanch before skewering or centers stay hard after glaze.
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.