Ingredients
4
4 servings
- •24 rice cakes, "tteok"
- •24 mini sausages, "so"
- •2 tablespoons gochujang
- •1 ½ teaspoons soy sauce
- •3 ½ tablespoons sugar
- •¼ teaspoon sesame oil
- •3 tablespoons hot water
- •1 teaspoon ramen seasoning
- •2 tablespoons neutral oil
- •1 tablespoon white sesame seeds
- •1 green onion, thinly sliced
- •10 wooden skewers
Instructions
- Ensure you have a pan large enough to fit the skewers; otherwise, trim the skewers as needed. If desired, trim the rice cakes to match the length of the hot dogs; this is purely for aesthetics.
- Thread the rice cakes and sausages in an alternating pattern onto the skewers. (Tip: if the rice cakes are too dense, boil for 3 minutes to soften.)
- Make the sauce: Combine the gochujang, soy sauce, sugar, sesame oil, hot water, and ramen seasoning in a bowl. Mix well, then set aside.
- Heat the oil in a large pan over medium-high heat. Place the skewers in the pan and fry until crispy on both sides, 2–3 minutes per side.
- Once the skewers are done frying, brush with the sauce on both sides and let caramelize a bit, then remove from the pan.
- Garnish with sesame seeds and green onion.
- Enjoy!
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