Sodduk Sodduk (Sausage & Rice Cake Skewers) with Gochujang Aioli

Christine Lee's avatar
Christine Lee

Ingredients

Gochujang Aioli

  • 1
    teaspoon gochujang paste
  • 1
    tablespoon seasoned rice vinegar
  • 2
    tablespoons Japanese-style mayo, such as Kewpie Mayo

Gochujang Sauce

  • 1
    tablespoon ketchup
  • 1.5
    tablespoons honey
  • 1.5
    tablespoons garlic
    minced
  • 1.5
    tablespoons soy sauce
  • 1
    tablespoon gochugaru (Korean red chili flakes)
  • 1
    tablespoon water
  • 1
    tablespoon gochujang (Korean red pepper paste)
  • 1
    cup mini sausages
  • 1
    cup rice cakes
  • 7-inch wooden skewers
  • cooking oil
  • parsley (optional)
  • sesame seeds (optional)

Instructions

1
In a small bowl, add 2 tablespoons Japanese-style mayo, such as Kewpie Mayo, 1 tablespoon seasoned rice vinegar, and 1 teaspoon gochujang paste. Mix to combine and set it aside for later use. In another bowl, combine 1 tablespoon gochugaru (Korean red chili flakes), 1 tablespoon gochujang (Korean red pepper paste), 1.5 tablespoons honey, 1.5 tablespoons soy sauce, 1 tablespoon ketchup, 1.5 tablespoons garlic (minced), and 1 tablespoon water. Set it aside for later.
2
Bring a small pot of water to a boil. Blanche 1 cup rice cakes in the boiling water for about 1-2 minutes or until soft. Using a strainer/slotted spoon, scoop out the rice cakes and set it aside. Add your 1 cup mini sausages to the same pot of boiling water and cook for 1-2 minutes. Scoop out the mini sausages and set it aside.
3
To assemble the sodduk sodduk skewers, layer the rice cakes and mini sausages onto the 7-inch wooden skewers in desired order (I alternately layered 3 rice cakes and 2 mini sausages on each skewer). Heat a small pan on medium heat and simmer your gochujang sauce until it thickens and coats the back of a spoon. Heat some cooking oil on a large pan on medium heat. Toast your skewers for about 1 minute on each side or until golden and crispy.
4
Drizzle the gochujang aioli and garnish with parsley (optional) and sesame seeds (optional). Enjoy!
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Christine Lee's avatar
In a small bowl, add 2 tablespoons Japanese-style mayo, such as Kewpie Mayo, 1 tablespoon seasoned rice vinegar, and 1 teaspoon gochujang paste. Mix to combine and set it aside for later use. In another bowl, combine 1 tablespoon gochugaru (Korean red chili flakes), 1 tablespoon gochujang (Korean red pepper paste), 1.5 tablespoons honey, 1.5 tablespoons soy sauce, 1 tablespoon ketchup, 1.5 tablespoons garlic (minced), and 1 tablespoon water. Set it aside for later.