Side Dishes

Cockle & Rice Cake Skewers with Gochujang Glaze

Name: Cockle & Rice Cake Skewers with Gochujang Glaze
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 60 g (20 g meat) Cockles (in shell); 40 g Tteokbokki rice cakes; 3 g Brown rice oil; 0.5 g Sesame seeds; 8 g Gochujang (Korean chili paste); 10 g Onion; 5 g Green onion; 3 g Grain syrup (jocheong); 2.5 g Minced garlic; 1 g Soy sauce; 1 g Gochugaru (Korean chili flakes); 1 g Sesame oil

꼬막떡꼬치구이

Skewers of chewy rice cakes and cockle meat glazed in a sweet-spicy gochujang sauce with grain syrup, finished with sesame seeds. Scrub cockles well and purge in salted water for half a day; since the cockles and rice cakes are pre-cooked, grill only briefly so the cockles don't toughen.

📝 Step-by-Step Instructions

Halve the rice cakes, blanch in boiling water and drain.

Cockle & Rice Cake Skewers with Gochujang Glaze — step 1

Wash the cockles and cook them briefly in the hot rice cake water. Drain, cool and remove the meat.

Cockle & Rice Cake Skewers with Gochujang Glaze — step 2

Thread the rice cakes and cockle meat alternately onto skewers.

Cockle & Rice Cake Skewers with Gochujang Glaze — step 3

Finely chop the green onion and onion.

Cockle & Rice Cake Skewers with Gochujang Glaze — step 4

Mix the gochujang, onion, green onion, garlic, grain syrup, soy sauce, gochugaru and sesame oil to make the glaze.

Cockle & Rice Cake Skewers with Gochujang Glaze — step 5

Heat a little brown rice oil in a pan, sauté the glaze, then coat the skewers in it and sprinkle with sesame seeds.

Cockle & Rice Cake Skewers with Gochujang Glaze — step 6

📊 Nutrition Facts (per serving)

220.8Calories (kcal)

29.7 gCarbs

11.6 gProtein

5.8 gFat

496.2 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.