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Korean-style serving of Rice-cake skewer

떡꼬치 · Rice-cake skewer

Rice-cake skewer

떡꼬치

What exactly is it?

Short cake sticks are skewered, cooked until golden and brushed with sweet, spicy sauce. Unlike saucy tteokbokki, the surface can be crisp while the middle stays chewy. Most of the seasoning sits on the outside.

Main ingredients

Rice or wheat cake sticks, oil and a chili-paste, ketchup and sugar sauce

Ordering and serving

Slide off small pieces rather than pulling the whole row upward. The cakes firm up as they cool, so they are easiest to eat soon after cooking.

Origins and changes

This form turns tteokbokki cakes into a handheld snack. Skewering several pieces together makes them easy to hold, while browning rather than simmering changes their texture.

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Dish to compare

Rice-cake skewer

떡꼬치

Main ingredients
Rice or wheat cake sticks, oil and a chili-paste, ketchup and sugar sauce
Flavor and character
Short cake sticks are skewered, cooked until golden and brushed with sweet, spicy sauce. Unlike saucy tteokbokki, the surface can be crisp while the middle stays chewy. Most of the seasoning sits on the outside.
How to eat it
Slide off small pieces rather than pulling the whole row upward. The cakes firm up as they cool, so they are easiest to eat soon after cooking.
Read about this dish →

Chicken skewer

닭꼬치

Main ingredients
Chicken, scallion or other vegetables, salt or a soy-based or spicy glaze
Flavor and character
Chicken pieces cook on a skewer, sometimes alternating with scallion. The softened scallion adds sweetness between bites of meat. Shops may offer salt, a sweet soy glaze or a red chili sauce.
How to eat it
Choose the sauce before it is brushed on. A pre-marinated skewer cannot become unseasoned simply by omitting the final sauce; ask about a separate salt-grilled option.
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