Rice Cake Skewers recipe - ingredients, nutrition and when to eat it
Skewered rice cakes are grilled until golden, then brushed with a sweet and spicy sauce. They’re lightly crisp on the outside and chewy inside.
Skewered rice cakes are grilled until golden, then brushed with a sweet and spicy sauce. They’re lightly crisp on the outside and chewy inside. They make a great afternoon snack or light meal.
Street food · 15 minutes to cook
Nutrition (per 212.5g serving): 476 kcal · protein 7.6g · carbohydrate 98.8g · fat 6.1g · sodium 1598.9mg
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: If the rice cakes are damp, hot oil may splatter, so pat them dry with a paper towel before grilling.
Tips: Brush on the sauce at the end so it doesn’t burn easily and the rice cakes can keep their golden surface.
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Ingredients (1 serving)
- Rice cakes — 150 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Ketchup — 1 Tbsp
- Oligosaccharide syrup — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Garlic — 0.5 tsp
- Cooking oil — 1 tsp