This grilled tteokbokki is a popular Korean street food that comes in the form of a sweet and chewy rice cake. A delicious Asian sauce soaks these rice cakes (or more appropriately, rolls) once they’ve been grilled to perfection. These spicy, Korean rice cakes are usually about the size of a thumb and have the perfect light crisp on the outside with a delightfully chewy center.
- 2 pounds tube-shaped Korean rice cakes, large size
- Bamboo skewers
- Oil, to grill
- 1 tablespoon toasted sesame seeds, for garnish
- 2 tablespoons finely sliced green onion, for garnish
- 1/4 cup gochujang (Korean chili paste)
- 1 tablespoon honey
- 1 teaspoon dark brown sugar
- 1/2 tablespoon soy sauce, or season to taste
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- Boil a pot of water. Once boiling, add the rice cakes and let them soak for 30 seconds, or until rice cakes turn soft. Strain the rice cakes using a colander and set aside. Once the rice cakes are no longer hot, skewer 2-3 rice cakes in one skewer. You can skip this step if you’re using fresh and soft rice cakes.
- Meanwhile, heat the sauce in a separate saucepan briefly for 30 seconds to dissolve the sugar. Keep stirring so it doesn’t burn.
- Add oil to a heated griller. Place skewered rice cakes on a grill and cook for 1-3 minutes on each side, or until they turn golden brown. Remove from the grill and brush the sauce over. Garnish with sesame seeds and green onion. Serve immediately.