Seaweed Rice Cake Skewers recipe - ingredients, nutrition and when to eat it
These Korean street food skewers are made by threading rice cakes and seaweed onto skewers, brushing them with soy or gochujang sauce, and grilling them.
These Korean street food skewers are made by threading rice cakes and seaweed onto skewers, brushing them with soy or gochujang sauce, and grilling them. They’re lightly crisp outside and chewy inside, making a great afternoon snack or light meal.
Street food · 15 minutes to cook
Nutrition (per 120g serving): 294.3 kcal · protein 5.4g · carbohydrate 55.5g · fat 6.3g · sodium 665.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Wrap the seaweed firmly around the rice cakes so it doesn’t come loose, then thread them onto the skewers.
Tips: Brush on the sauce at the end so it doesn’t burn easily.
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Ingredients (1 serving)
- Rice cakes — 100 g
- Dried seaweed — 2 sheet
- Soy sauce — 1 tsp
- Oligosaccharide syrup — 1 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp