Korean Sticky Rice Cake Skewers is a first Mini Korean Cooking Story

Main Ingredients:

- 20 Sticky Rice Cakes

- 10 Skewers

- Some Oil for Frying

Sauce Ingredients:

- 3 Tbsp Ketchup

- 2 Tbsp Red Pepper Paste

- 2 Tbsp Honey (or Corn Syrup)

- 1 Tbsp Sugar

- 1 Tbsp Soy Sauce

- 2 Tbsp Cooking Wine (Mirim)

- 1 Tbsp Onion Juice

- 1 Minced Garlic

- 1 Tbsp Sesame Oil

- 1 Tbsp Chopped Peanuts

- 1/8 tsp Black Pepper

Yield: 10 Sticky

Method:

1. look the frozen rice cakes in boiling water for 1 minute. If it is not frozen, then boil for 30 seconds.

2. After that, drain the water, and rinse in cold water. Pull them apart.

3. Cut the rice cakes in half and put 4 or 5 rice cakes on a skewer.

4. Heat some oil in a pan and fry the rice cakes until they are golden brown.

5. While you are frying the rice cakes, make the sauce. Mix all of the ingredients in the sauce pan.

6. Heat the sauce on medium until it boils, stirring occasionally.

7. Coat the fried rice cakes with the sauce. You can use a brush or spoon.