Korean Rice Cake Skewers, Made with Monk Fruit Sweetener
International dishesFried DishesKoreaabout 30 minutes
These Korean rice cake skewers come out chewy inside and crisp outside, brushed with a glossy red sauce that is both spicy and sweet. The tricky part is the heat while frying, since high heat burns the outside before the rice cakes inside have softened.
The sausages are scored a few times before frying so they do not burst, and the rice cakes are cut to the same length as the sausages so the skewers thread evenly. The sauce is simmered until it just bubbles, then brushed onto the fried skewers.
This batch weighs about 1.9kg, at roughly 407 calories per 100g.
Method
Cut the fish cake lengthwise into 3 parts, take 3 pieces from it, then cut the remainder in half crosswise.
Score 20 small sausages a few times each so they do not burst while frying.
Take about half of the 300g of fresh rice cakes and cut them crosswise to the same length as a sausage, cut the other half in half crosswise, then thread them onto the first skewer.
For the second skewer, alternate rice cake and then sausage, threading until it reaches the length wanted.
For the third skewer, set a rice cake in the middle of a piece of fish cake, roll it up and thread it onto the stick. Repeat until all the ingredients and all 10 skewers are used.
Put all the sauce ingredients into a pot: 2 tablespoons ketchup, 1 tablespoon chili sauce, 1 tablespoon kOBE Monk Fruit Blend, 2 tablespoons kOBE Monk Fruit Blend, 1/2 tablespoon soy sauce and 1 tablespoon minced garlic, stir well, bring to a gentle simmer, then turn off the heat.
Heat oil in a pan, turn the heat down to its lowest setting, then fry the rice cake skewers until cooked through.
Drain the fried skewers, brush the sauce over all of them with a brush, then serve.
Tips
Dried rice cakes need boiling until soft before they go on skewers, or they crack in the pan.
When Korean fish cake is hard to find, thin slices of Vietnamese fish cake sheet work.
Fry on the lowest heat so the rice cakes soften through without the outside burning.
Brush the sauce on once the skewers have drained, since sauce on oily skewers slides straight into the pan.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.