Gochujang Glazed Tteokbokki With Smoky Japanese Sausages

DAMNNN, these were good!!.. If you haven’t tried this tteokbokki before, then you need to. Korean rice cakes take minutes to cook and are so are fab to have in your larder for a quick fix.  Paired with these smoky, succulent Japanese sausages (another AMAZZZZZING thing to have in your fridge, and they keep for ages!).  Both are glazed with a deliciously sweet, sticky, spicy glaze made from gochujang paste, honey, rice vinegar, soya, brown sugar and sesame oil. 

You can find Tteokbokki and Smoky Japanese sausages in your local Asian supermarket. I’ll post the pics of packaging in the PRODUCTS section in my highlights soon. Tteokbokki are also available from Amazon.

Gochujang Glazed Tteokbokki With Smoky Japanese Sausages

Serves: 4 Prep Time: 15 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 450g Korean Rice Cake
• Oil for the grill
• 400g Japanese smoked pork sausages *NH FOOD BRAND*
• 2 Spring onions sliced into rounds
• 1 tsp toasted sesame seeds
• GLAZE:
1/4 cup Gochujang
• 1 tbsp Honey
• 1 tbsp Rice vinegar
• 1/2 tbsp Soya sauce
• 1 tsp dark brown sugar
• 1 tbsp Sesame oil

Instructions

1. Submerge the rice cakes in boiling water for 30 seconds until soft or follow packet instructions, drain, set aside
2. Pierce the rice cakes and sausages one at a time onto the skewers
3. Make the sauce by adding all ingredients to a saucepan and heating on medium-high heat only for a minute, so the sugar dissolves, stir continuously 
4. Heat and oil a griddle pan or BBQ and cook the skewers for 2 minutes on each side until starting to brown slightly. Remove from the grill and generously brush with the glaze
5. Place onto a platter, garnish with spring onions and sesame seeds
6. Serve immediately. Enjoy!

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