One of my favorite Korean street food snacks, sodduk sodduk 소떡소떡. These rice cake and sausage skewers are spicy, chewy, savory, and slightly creamy from the gochujang aioli— basically everything I’d want in a snack!
These are so simple to make, but sometimes the simplest things taste the best, am I right?
What you’ll need to make this at home:
- Gochujang Paste
- Seasoned Rice Vinegar
- Kewpie Mayo
- Ketchup
- Honey
- Garlic
- Soy Sauce
- Gochugaru
- Water
- Mini Sausages (Lil’ Smokies)
- Rice Cakes
- Wooden Skewers (I used 7-inch long skewers)
- Cooking Oil
Optional Garnish:
- Dried Parsley
- Toasted Sesame Seeds
Other Variations:
You can easily substitute the mini sausages for tofu, cheese, chicken/turkey sausage, or just do all rice cakes. Spicy rice cake skewers are also a common Korean street food called ‘Dduk Kochi’ (떡꼬치).
Other Korean recipes you may like:
- Gochujang Hot Honey
- Kimchi Fried Rice with Corn Cheese
- Japanese Pumpkin Porridge (Hobak-juk)
- Garlic Udon Noodles
Sodduk Sodduk (Korean Rice Cake & Sausage Skewers)
These rice cake and sausage skewers are spicy, chewy, savory, and slightly creamy from the gochujang aioli— basically everything I'd want in a snack!
Servings: 8 skewers
Equipment
- 8 7-inch wooden skewers
Ingredients
Gochujang Aioli
- 1 teaspoon Gochujang paste
- 1 tablespoon Seasoned rice vinegar
- 2 tablespoons Kewpie mayo or mayo of choice
Gochujang Sauce
- 1 tablespoon Ketchup
- 1½ tablespoons Honey
- 1½ tablespoons Garlic minced
- 1½ tablespoons Soy sauce
- 1 tablespoon Gochugaru (Korean red chili flakes)
- 1 tablespoon Water
- 1 tablespoon Gochujang paste (Korean red pepper paste)
For the skewers
- 1 cup Mini sausages
- 1 cup Rice cakes
- 2 tablespoons Cooking oil
- Dried parsley (for garnish)
- Toasted sesame seeds (for garnish)
Instructions
- In a small bowl, add the mayo, rice vinegar, gochujang paste and mix to combine. Set it aside for later use.
- In another bowl, combine gochugaru, gochujang, honey, soy sauce, ketchup, garlic, and water. Set it aside for later as well.
- Bring a small pot of water to a boil. Blanche the rice cakes in the boiling water for about 1-2 minutes or until soft. Using a strainer/slotted spoon, scoop out the rice cakes and set it aside. Add your mini sausages to the same pot of boiling water and cook for 1-2 minutes. Scoop out the mini sausages and set them aside.
- To assemble the sodduk sodduk skewers, layer the rice cakes and mini sausages onto the wooden skewers in your desired order.
- Heat a small pan on medium heat and simmer your gochujang sauce until it thickens and coats the back of a spoon. Heat some cooking oil on another large pan on medium heat. Toast your skewers for about 1 minute on each side or until golden and crispy.
- Drizzle the gochujang aioli and garnish with dried parsley + sesame seeds (optional). Enjoy!
Notes
