Pan-Grilled Korean Rice Cake and Sausage Skewers (16 Mini Sotteok)

Prepare 48 small rice cakes and 32 fully cooked mini sausages. Check package storage/heating instructions; do not substitute raw sausages for this short skillet method.

If rice cakes are firm, blanch in boiling water for one to two minutes to soften, then drain; skip for already soft fresh cakes.

In a small saucepan combine 1/3 cup sugar, 1/3 cup water, 1/4 cup ketchup, 1 1/2 tbsp soy sauce and 1/2 tbsp gochujang; stir over medium heat for roughly five minutes until thickened, then remove from heat.

On each of sixteen clean 12 cm skewers alternate three rice cakes with two mini sausages; handle sharp tips carefully.

Heat 1–2 tbsp oil in a skillet. Pan-grill skewers in batches over medium heat about one minute per side until rice cakes are lightly colored and fully cooked sausages are hot as directed on the package.

Brush the cooked skewers with the prepared sauce on both sides. Sprinkle up to 1 tsp toasted sesame seeds total if using, and serve warm.

Skewer tips, sticky rice cakes and sausage pieces may choke or injure young children. Remove the skewer and cut into small bites with supervision. Refrigerate leftovers within two hours.