A popular Korean street food, tteokbokki, reimagined as easy-to-eat skewers. The chewy rice cakes are coated in a sweet and spicy hot honey glaze, making them an irresistible appetizer or party snack. Inspired by Judy Joo’s creation, these skewers blend traditional Korean flavors with a modern twist.
Hot Honey Tteokbokki Skewers
A popular Korean street food, tteokbokki, reimagined as easy-to-eat skewers. The chewy rice cakes are coated in a sweet and spicy hot honey glaze, making them an irresistible appetizer or party snack. Inspired by Judy Joo's creation, these skewers blend traditional Korean flavors with a modern twist.
Ingredients
- 0.5 cup honey
- 2 tbsp gochujang Korean chili paste
- 1 tbsp gochugaru Korean chili flakes
- 1 tbsp soy sauce low sodium
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 0.25 cup water
- 2 tbsp rice vinegar optional
- 1 tbsp sesame seeds for garnish
- 2 green onions chopped
- 12 bamboo skewers
Instructions
- If using dried rice cakes, soak them in warm water for 20-30 minutes until pliable. Skip this step for fresh or frozen.
- Bring a pot of water to a boil. Add the tteokbokki rice cakes and cook for 3-5 minutes, or until they are tender but still chewy. Drain and rinse with cold water to prevent sticking.
- In a medium saucepan, combine honey, gochujang, gochugaru, soy sauce, sesame oil, minced garlic, water, and rice vinegar (if using). Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until the glaze thickens slightly, about 5-7 minutes.
- Thread the cooked rice cakes onto the bamboo skewers, typically 3-4 rice cakes per skewer.
- Heat a non-stick pan or grill pan over medium-high heat. Lightly oil the pan. Place the skewers in the pan and cook for 2-3 minutes per side, turning until lightly browned and slightly crispy.
- Brush the hot honey glaze generously over the skewers, ensuring they are well coated. Cook for another minute, turning to caramelize the glaze.
- Remove the skewers from the pan. Garnish with sesame seeds and chopped green onions before serving immediately.
Notes
For an extra kick, add more gochugaru to the glaze. You can also grill the skewers for a smoky flavor. Serve immediately after glazing for the best texture. Leftovers can be reheated gently in a pan. For a vegetarian option, ensure all ingredients are plant-based. These skewers pair wonderfully with a light, crisp lager or a chilled rice wine.
