Korean Sotteok with Sausages

Ingredients

• 200 g tteok (Korean rice cake) (cut into 4‑5 cm pieces)
• 150 g Knack sausages (cut into pieces the same length as the tteok)
• 2 c. à soupe gochujang (fermented Korean chili paste)
• 2 c. à soupe ketchup
• 1 c. à soupe soy sauce
• 1 c. à café sugar
• 1 garlic clove (pressed)
• 1 c. à soupe white sesame seeds (to toast over low heat)
• 1 c. à soupe vegetable oil (for pan‑frying)
• 8 wooden skewers (soaked in water for 10 min before use)

Instructions

1. Prepare the ingredients

   Cut the Knack sausages into pieces the same length as the tteok pieces (about 4‑5 cm). Soak the skewers in water for 10 minutes.

   Time: PT5M

2. Cook the tteok

   Bring a large pot of water to a boil, add the tteok and cook for 6 minutes until tender.

   Time: PT6M

   Temperature: eau bouillante

3. Add the sausages

   Add the sausage pieces to the pot and continue cooking for 2 minutes more.

   Time: PT2M

   Temperature: eau bouillante

4. Quickly cool

   Drain the tteok and sausages, then transfer them immediately to a bowl of cold water to stop cooking.

   Time: PT2M

5. Toast the sesame seeds

   In a small skillet over low heat, toast the white sesame seeds until lightly golden, then set aside.

   Time: PT3M

   Temperature: feu doux

6. Prepare the sauce

   In the same small skillet, combine the ketchup, gochujang, sugar and soy sauce. Heat over low heat for 3 minutes while stirring. Add the pressed garlic and continue for 1 minute.

   Time: PT5M

   Temperature: feu doux

7. Assemble the skewers

   On each skewer, alternate a piece of tteok and a piece of sausage, ending with tteok to form a small tower.

   Time: PT5M

8. Brown the skewers

   Heat a medium skillet with the oil over medium‑low heat. Place the skewers and brown them for 7 minutes, turning regularly. Brush them with sauce using the brush while cooking.

   Time: PT7M

   Temperature: feu moyen

9. Serve

   Arrange the skewers on a platter, sprinkle with toasted sesame seeds and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of tteok (Korean rice cake): mochi, Japanese rice cake
• Instead of Knack sausages: Frankfurt sausage, hot‑dog
• Instead of gochujang (fermented Korean chili paste): Korean chili paste, sriracha mixed with miso
• Instead of ketchup: tomato sauce
• Instead of soy sauce: tamari
• Instead of sugar: honey, maple syrup
• Instead of garlic clove: garlic powder (½ c. à café)
• Instead of white sesame seeds: black sesame
• Instead of vegetable oil: sesame oil, canola oil
• Instead of wooden skewers: metal skewers

Equipment Needed

• knife
• cutting board
• pot (for boiling)
• bowl of cold water
• small skillet
• wooden spatula
• kitchen brush
• kitchen tongs (optional)
• colander
• grill or serving platter (optional)

Critical Steps — Do Not Skip

• Cooking the tteok (do not overcook)
• Balancing the sauce (gochujang + sugar)
• Browning the skewers (medium heat, avoid burning)

Chef Tips from the Video

• Lightly toasting the sesame seeds before grinding releases more aroma.
• A drizzle of sesame oil added to the sauce adds authentic depth of flavor.
• For a spicier version, increase the gochujang by 1 tbsp.

Troubleshooting

Storage

Refrigerator: Store the skewers in an airtight container for 1 to 2 days. Reheat in a pan before serving.

Freezer: Not recommended, the tteok loses its soft texture.

Room temperature: Consume immediately; otherwise it may deteriorate after 2 hours.

Make-Ahead Tips

• Prepare the sauce the day before and keep it refrigerated.
• The tteok can be boiled and cooled in advance, then kept chilled.