Korean Pan-Grilled Sweet-Spicy Tteok Kkochi Rice Cake Skewers (4 Servings)

If the 32 rice cake sticks are firm, blanch in boiling water about 30 seconds, rinse with cool water and pat completely dry; skip for already soft rice cakes.

Combine 1 1/2 tbsp ketchup, 1 tbsp gochujang, 1 tbsp honey, 1/2 tbsp soy sauce, 1 tsp brown sugar, 1 tsp sesame oil and 1/4 tsp minced garlic in a small pan; stir over low heat for 20–30 seconds and remove from heat.

Thread four rice cakes onto each of eight food-safe skewers sized to fit the pan; handle sharp ends carefully.

Oil the skillet in batches and pan-grill skewers over medium-high for about one minute per side until lightly golden. Keep rice cakes dry to avoid oil splashing.

Brush warmed sauce onto both sides of each skewer and sprinkle with 1–2 tbsp crushed walnuts if using.

Serve two skewers per person warm. Remove sharp skewers and cut sticky rice cakes small; remind diners to chew carefully.