So-Tteok So-Tteok (Sweet & Spicy Sausage and Rice Cake Skewers with Hot Honey)

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This one’s a banger - literally. So-tteok so-tteok (short for “sausage + tteok”) is the ultimate Korean street food mashup: chewy rice cakes and juicy cocktail sausages skewered together, crisped to golden perfection, then lacquered in a sticky-sweet gochujang glaze. It’s the kind of snack you grab at a roadside stop in Korea - messy, satisfying, and totally addictive. I’ve zhuzhed it up with chorizo and halloumi for a salty, spicy, squeaky twist, and let’s just say...it plays just as well at cocktail hour as it does at the after-school table. Serve ‘em hot, pass the napkins, and don’t expect leftovers.

Ingredients

Serves 2

Prep time: 10 minutes | Total time: 20 minutes

Hot Honey Sauce:

2 Tbsp gochujang (Korean red chili paste)
6 Tbsp ketchup
6 Tbsp honey
1 Tbsp soy sauce
1 Tbsp garlic, grated

Skewers:

8 small cocktail cooking chorizo
200g Halloumi cheese
8 pieces of tteok (cylindrical Korean rice cakes)
5-6 wooden skewers, 8-inches long

To Serve (optional)

Chopped chives
Almond flakes
Toasted sesame seeds
Pumpkin seeds
Pine nuts

Method

Place the rice cakes in a large bowl and cover with warm water. Set aside.
First, make the hot honey sauce. Place a small sauce pan over medium low heat. Whisk together the ketchup, gochujang, honey, soy sauce, garlic, and 2 Tbsp of water. Bring to a low simmer, while whisking constantly (do not let it burn). Cook for about 2 mins, and turn off the heat. Allow to cool slightly and taste, adjust seasoning, mixing in more honey or gochujang as you like.
Cut the halloumi into batons the same size and thickness as the tteok. Drizzle a bit of vegetable oil in a large non-stick frying pan, and place the pan over medium heat. Place the halloumi pieces in the frying pan and cook until just softened, about 2-3 minutes. Remove and place on a plate.
To assemble the skewers, on a cutting board carefully pierce and push a piece of chorizo, cheese, and tteok on each skewer, repeating any different items as you like until the skewers are full. Feel free to make the skewers different, alternating between tteok, cheese and chorizo, or keep the order the same, as you prefer. Place the finished skewers on a plate.
Drizzle a griddle pan with oil and place over high heat. Place the finished skewers on the grill and cook until the chorizo is blistered and cooked through. The tteok should also be browned and softened.
While grilling, brush the skewers generously on both sides with hot honey, flipping as necessary. Once done, about 6-7 minutes, remove the skewers and place on a serving platter. Sprinkle the skewers with the garnish of your choice, and serve immediately.

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