JOA Mom
Introduction
Hi everyone, JOA Mom here! 👩🍳
Have you ever tried Korean Tteokkochi (Tteok Skewers)?
It’s a sweet and slightly spicy street snack that holds a special place in many Koreans’ childhood memories.
In Korea, it’s commonly found at small snack shops called Bunsik-jip or in front of schools, where it was a nostalgic treat enjoyed with friends after school.
Tteokkochi is made by skewering chewy rice cakes, grilling them, and coating them with a glossy gochujang-based sauce.
The combination of sweet, spicy, and savory flavors creates a perfectly balanced and irresistible dish.
With its slightly crispy outside and chewy inside — what Koreans call “crispy outside, chewy inside” — this snack has a truly unique texture.
Loved by both kids and adults, this iconic Korean street food is easy to recreate at home!
Nutrition / Why this combo
Tteokkochi is loved for its chewy texture and bold sauce combination.
The sauce, made with gochujang, ketchup, and sugar, delivers a sweet yet deep flavor while coating the rice cakes with a glossy, appetizing finish.
Gochujang is one of Korea’s traditional fermented condiments and is widely used in Korean cuisine.
Depending on how it is combined with other ingredients, it can create either a spicy or a mildly sweet flavor profile.
It is an essential ingredient in Korean cooking and also known for its nutritional value, making it a great ingredient to explore if you want to dive into K-food.
In Tteokkochi sauce, the combination of gochujang and ketchup is the key point!
Also, lightly pan-frying the rice cakes gives them a slightly crispy exterior while keeping the inside chewy, just like the ones from Korean street vendors.
Unlike tteokbokki, which is simmered in sauce, this grilled method gives Tteokkochi a firmer and more satisfying texture.
Cooking Tip
If you want to make your Tteokkochi even more delicious,
👉 lightly grill the rice cakes before applying the sauce.
This prevents them from becoming too soft and helps the sauce stick better, creating a glossy finish.
💡 JOA Mom’s Tip
After soaking the rice cakes, make sure to remove any excess moisture.
If water remains, it may splatter when cooking in oil!
Ingredients
🍡 Rice Cakes
Wheat rice cakes (recommended)
Tip: Using wheat rice cakes instead of rice-based ones gives a chewier texture and prevents them from becoming too soft, helping recreate that nostalgic street food experience.
(If you prefer gluten-free, you can use rice-based rice cakes.)
🌶️ Sauce
1 tbsp minced garlic
1 tbsp gochujang
2 tbsp ketchup
1 tbsp sugar
3 tbsp corn syrup
5 tbsp water
🧈 Others
1 tbsp cooking oil
Wooden skewers
5 Simple Steps
1️⃣ Prepare the rice cakes
If the rice cakes are hard, soak them in warm water for 10–20 minutes until fully softened.
👉 After soaking, make sure to remove excess moisture!
2️⃣ Thread onto skewers
Cut the rice cakes into finger-length pieces and thread about 5–6 pieces onto each skewer.
3️⃣ Pan-fry until lightly golden
Heat oil in a pan and cook over medium heat, turning the rice cakes until the surface becomes slightly golden.
👉 A crispy outer layer is the key point!
You can also use an air fryer at 180°C for 5 minutes, flip, and cook for another 5 minutes (total 10 minutes).
4️⃣ Make the sauce
In a pan, add minced garlic, gochujang, ketchup, sugar, corn syrup, and water, and cook over low heat while stirring.
Once the sauce thickens and reduces, turn off the heat.
👉 Avoid high heat! It may burn and create a bitter taste.
5️⃣ Coat and finish
Brush the sauce evenly over the rice cakes and cook for another 1–2 minutes until glossy and well-coated.
JOA Mom’s Experience
When I first made Tteokkochi at home, I was amazed at how similar it tasted to the ones from street vendors.
It brought back childhood memories of buying snacks in front of school — not just a snack, but something full of nostalgia.
My kids especially love the chewy texture and sweet sauce, so it has become a regular snack at home.
👉 Kid-friendly tip
Using a 3:1 ratio of ketchup to gochujang makes it much milder and more kid-friendly!
FAQ
Q. Can I make this without gochujang?
A. You can substitute it with Korean-style fried chicken sauce or a mix of soy sauce and honey.
Q. Why are my rice cakes popping or splattering?
A. This happens when there is moisture left on the rice cakes or when the heat is too high.
Cook over medium heat and make sure they are dry.
Q. Can I use frozen rice cakes?
A. Yes, but make sure to fully thaw and soak them before use.
Storage
🧊 Refrigerator
Store in an airtight container and consume within 3 days
❄️ Freezer
Not recommended (texture may become too hard)
🔥 Reheating
Reheat in a pan with a little water to soften them again
Closing
You might be surprised by how simple this recipe is — and you may find yourself making it again and again!
While street versions are deep-fried for extra crispiness, making it at home allows you to enjoy a slightly healthier version.
If you successfully made Tteokkochi, why not try Tteokbokki next?
It may feel a bit more challenging, but once you master it, you’ll have explored a big part of Korean street food culture.
