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Tteokkochi skewer with sesame seeds.

Tteokkochi - Korean Street Food Skewers

Make your own Korean street food skewers in just 10 minutes! Tteokkochi are spicy rice cakes that are fried on a skewer and slathered in a sweet gochujang sauce. Perfect for entertaining with friends and family.
Course Snack, Spice
Cuisine Korean
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 8 Skewers
Calories 53kcal
Cost $5



  • 32 Korean rice cakes (tteok) cylinder type / garaetteok, fresh or frozen
  • 1 tbsp butter for frying
  • 1/2 tbsp vegetable oil for frying


For the Sweet Gochujang Sauce:

  • Mix together gochujang, tomato sauce, soy sauce, sugar, garlic, gochugaru and sesame oil in a small bowl.
    1 tbsp Korean hot pepper paste / gochujang, 1 tbsp tomato sauce / ketchup, 1/2 tbsp soy sauce, 1 tsp garlic, 1 tsp Korean hot pepper flakes / gochugaru, 1 tsp sesame oil, 1/2 tbsp sugar

For the Tteok Skewers:

  • Thread four rice cakes (tteok) onto each wooden skewer. Note: If using frozen tteok, just cover and soak them in warm water for a few minutes, until they've thawed and you can pull them all apart.
    32 Korean rice cakes (tteok)
  • Melt the butter and oil in a medium frying pan over medium heat. Add in the rice cake skewers, as many as you can fit in the pan. You may have to cook them over two batches.
    1 tbsp butter, 1/2 tbsp vegetable oil
  • Fry the rice cakes for 1-2 minutes on each side, until they start to turn light brown and crispy. Transfer to a plate, ready to coat in sauce.
  • Using a basting brush, slather each skewer with the sweet gochujang sauce. Serve and eat immediately. Optional: Return to the frying pan, and cook for another minute on each side.


  • Fresh vs Frozen Tteok - Fresh tteok won’t need to soak as long as frozen tteok to soften. Softening the tteok first makes them much easier to thread onto skewers and helps them cook evenly. 
  • Skewers - Short, thin, cocktail skewers are better than full length skewers for this recipe. If you only have long skewers, just use them as is, or cut them down to make them easier to cook in a frying pan (if required). 
  • Broken Rice Cakes? - Don’t worry, just make smaller width skewers - they still taste just as good!
  • Leftover Rice Cakes? - Make Gungung Tteokbokki, regular Tteokbokki or Dakgalbi!


Calories: 53kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 169mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg