Sung Si-kyung's Sausage and Rice Cake Grill

Name: Sung Si-kyung's Sausage and Rice Cake Grill
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: garaetteok, an appropriate amount; sausages, an appropriate amount; cooking oil, a little; salt, a little; sesame oil, a very small amount

A super simple snack of garaetteok grilled to a crispy outside and chewy inside in the savory oil rendered from sausages, then tossed with sesame oil and salt for a nutty finish.

15 min Difficulty Very easy drinking snack

Main ingredients

garaetteoksausagessesame oil

Ingredients needed 2 servings

garaetteok, an appropriate amount

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garaetteok sausages sesame oil

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sausages, an appropriate amount

cooking oil, a little

salt, a little

sesame oil, a very small amount

Recipe

Cut the garaetteok into long, bite-sized pieces.
Cut the sausages into pieces similar in size and shape to the garaetteok.
Add cooking oil to a frying pan and first add the cut sausages to cook.
Cook the sausages until both sides are golden brown and the flavorful oil and seasoning components are released.
Temporarily remove the cooked sausages to a plate, and place the garaetteok in the sausage oil remaining in the pan.
Grill the garaetteok, turning frequently, until the outside becomes crispy. The key is to cook until the rice cakes puff up and make a sound.
Once the rice cakes are properly grilled, return the reserved sausages to the pan.
Lightly season with a sprinkle of coarse, tasty salt, and finish by drizzling a very small amount of sesame oil and tossing briefly.

Cut garaetteok and sausages into similar-sized long pieces.
Heat oil in a pan, cook the sausages first to render their oil, then set them aside.
Grill the garaetteok in the sausage oil until crispy outside and chewy inside, then combine with the sausages and toss with salt and sesame oil.

Cooking tips

Use imported sausages, which are saltier than domestic ones, so their distinctive savory flavor infuses well into the oil.
If using hard rice cakes from the freezer, briefly soak them in hot water to soften, then thoroughly dry them before grilling to prevent oil splatter and ensure even cooking.
Be patient and grill the garaetteok until the outside is completely crispy to achieve the crispy-outside, chewy-inside texture.
Add only a very small amount of sesame oil, just enough to impart a hint of aroma, so as not to overpower the natural flavors of the sausages and rice cakes.

Recommended for

Those who want a light finger-food snack to enjoy with a beer while watching a movie.
Those who want a clean, savory grilled rice cake dish with a different charm from so-tteok so-tteok.
Those who want to achieve a definite flavor with minimal ingredients and a simple cooking process.

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