So-tteok so-tteok is a portmanteau, combining the Korean words for sausage (sosiji) and rice cakes (tteok). The repetition reflects how the ingredients are laid out in each skewer: alternating layers of sausage, rice cake, sausage, rice cake.
This recipe for homemade so-tteok so-tteok uses CDO Idol Cheesedogs, which add bites of creamy cheese to this chewy treat. The ketchup-based glaze makes them extremely addictive. Serve extra on the side as a dipping sauce, if you like.
Slice CDO Idol Cheesedogs into the same size as your rice cakes. Set aside; save the cut-offs for another recipe (or for snacking).
Blanch rice cakes: Bring a pot of water to boil over high heat. Add rice cakes and blanch for 1–2 minutes. To drain, pour water and rice cakes through a fine mesh strainer. Wash rice cakes under running water to stop the cooking. Set aside until ready to use.
Make glaze: Combine soy sauce, ketchup, water, white sugar, and gochujang in a saucepan or skillet over medium-low heat. Stir continuously until sugar has dissolved and sauce has thickened to a loose, glaze-y consistency, about 5 minutes. Remove from heat and set aside; the glaze will continue to thicken as it cools.
Assemble so-tteok: Prepare 5 wooden skewers about 20cm in length. Run a skewer through the center of a rice cake, pushing it down until it’s 3 inches away from the bottom of the stick. Run the skewer through a cheesedog, meeting the rice cake at the end. Continue alternating rice cakes and cheesedogs, ending with a rice cake on top. Repeat with remaining skewers, rice cakes, and cheesedogs.
Cook skewers: Heat a shallow pool of oil in a wide skillet over medium-high heat. Once oil is hot, add skewers to the pan in small batches. Fry for 1 minute. Flip skewers with tongs and fry the second side, 1 minute. Transfer skewers to a plate lined with paper towels.
