Sausage Rice Cake skewer

Name: Sausage Rice Cake skewer
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 4 skewers; 16 rice cakes; 20 small sausages; 1 1/2 tablespoon gochujang; 3 tablespoons ketchup; 3 tablespoons sugar, corn syrup, or honey; 1 tablespoon soy sauce; 1/2 teaspoon chopped or crushed garlic; 1 tablespoon water; Oil for frying; parsley powder, toasted sesame seeds or peanuts for garnish

6 steps

Prep:15minCook:15min

Updated at: Thu, 17 Aug 2023 09:03:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories1258.2 kcal (63%)

Total Fat99 g (141%)

Carbs51 g (20%)

Sugars13.9 g (15%)

Protein38.1 g (76%)

Sodium2836 mg (142%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 ½ tablespoongochujang

3 tablespoonsketchup

3 tablespoonssugar

corn syrup, or honey

1 tablespoonsoy sauce

½ teaspoongarlic

chopped or crushed

1 tablespoonwater

oil for frying

parsley powder

asted sesame seeds, or peanuts, for garnish

Instructions

Step 1

In a bowl, mix together the gochujang, ketchup, sugar (or corn syrup or honey), soy sauce, chopped garlic, and water. Set aside.

Step 2

Bring a pot of water to a boil. Blanch the rice cakes and sausages for 1-2 minutes. Drain and transfer them to separate bowls. Cut slits in the sausages. This trick helps to prevent any accidental sausage explosions 😀

Step 3

Skewer the rice cakes and sausages in the following order: sausage, rice cake, sausage, rice cake, sausage, rice cake.

Step 4

Heat some oil in a pan over medium-high heat. Fry the skewered rice cakes and sausages until golden brown.

Step 5

In a separate pan, heat up the sauce mixture over medium heat for a few seconds.

Step 6

Brush the sauce over the skewers. Top with parsley powder or toasted sesame seeds or peanuts for garnish.