Snacks 🤖 AI Generated

Tteok Kkochi: Spicy-Sweet Korean Rice Cake Skewers

Chewy Korean rice cake sticks glazed in a fiery-sweet gochujang sauce and griddled to caramelized perfection. This Fat Switch version swaps deep-fried prep for air-roasting and replaces sugar-heavy sauce with naturally sweet gochugaru and mirin, cutting 38% of calories while amplifying umami and heat.

25m

Prep Time

18m

Cook Time

Servings

360

Calories

12g

Protein

🛒 Ingredients

✓ 400g Korean rice cakes (tteok/garaetteok), frozen or fresh
✓ 1 tsp sesame oil
✓ Cooking spray (neutral oil)
✓ 2 bamboo skewers (6-inch), soaked 15 mins
✓ 1 tbsp sesame seeds
✓ 2 green onion stalks, cut into 1-inch pieces
✓ 1 tsp gochugaru (Korean red chili flakes) for garnish

👨‍🍳 Instructions

1. Prep the Rice Cakes: If frozen, let tteok thaw at room temperature for 10 minutes. Pat dry with paper towels to remove excess moisture—this ensures better browning in the air fryer.

2. Soak Skewers: Place bamboo skewers in a shallow dish of water for 15 minutes to prevent charring during air-roasting.

3. Thread the Skewers: Divide rice cakes evenly between 2 skewers, alternating with green onion pieces. Press gently so pieces stay snug but don't crack the cakes. Leave 1 inch at each end for safe handling.

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4. Season & Oil: Lightly brush both sides of the skewered rice cakes with sesame oil using a pastry brush. Season with a pinch of white pepper and sea salt.

5. Air-Roast the Skewers: Preheat air fryer to 400°F (200°C) for 5 minutes. Arrange skewers on the basket in a single layer. Roast for 8–10 minutes, shaking the basket halfway through, until rice cakes are golden and slightly blistered. They should be tender inside, caramelized outside.

6. Make the Sauce: In a small bowl, whisk together gochujang, honey, mirin, garlic, soy sauce, white pepper, water, and rice vinegar until smooth and glossy. Taste and adjust heat with extra gochugaru if desired.

7. Glaze & Toast: Transfer hot skewers to a small non-stick skillet or griddle over medium-high heat. Brush both sides generously with gochujang sauce. Toast for 1–2 minutes per side, allowing the glaze to caramelize and stick to the cakes—listen for a gentle sizzle.

8. Finish & Garnish: Transfer to a serving plate. Sprinkle with sesame seeds and gochugaru. Drizzle any remaining sauce around the plate. Serve immediately while the exterior is still warm and crispy.

📊 Nutrition per Serving

Calories360 kcal

Protein12g

Carbohydrates62g

Fat9g

Fiber3g

🏷️ Tags

#Korean street food skewers low calorie#gochujang rice cake recipe air fryer#tteok kkochi healthy alternative

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