Best for: A five-ingredient dessert skewer with crisp edges and chewy centers.
Grilled tteok is the sweet twin of the street-food skewer: plain rice cakes grilled until they blister, then brushed with sesame oil, drizzled with warm honey, and showered with sesame seeds. Crisp outside, chewy inside, and best eaten within minutes of leaving the grill.
Grill: Direct medium heat; about 375°F. Equipment: Grill, 8 skewers (soaked if wooden), pastry brush, small bowl.
Ingredients
Soak: 10 minutes. Total: 28 minutes.
- 1 lb garaetteok (cylindrical rice cakes) or tteokbokki rice cakes
- 1 tablespoon toasted sesame oil
- 1/4 teaspoon fine table salt
- 2 tablespoons honey, warmed so it pours
- 1 tablespoon toasted sesame seeds
- 8 skewers
Directions
Soak the rice cakes in warm water for 10 minutes to soften, then drain and pat completely dry. Thread 4–5 rice cakes lengthwise onto each skewer.
Stir the sesame oil and salt together and brush the skewers lightly on all sides.
Heat the grill to about 375°F direct heat and oil the grate.
Grill the skewers for 2–3 minutes per side, until blistered, puffed, and golden with crisp edges.
Brush the hot skewers with the warm honey so it glazes the surfaces.
Shower with the sesame seeds and serve immediately, while the centers are still soft and chewy.
Grilling tip: Serve these the moment they come off the grill — grilled tteok turns firm as it cools, so bring the plates to the fire, not the other way around.
