Honey-Chili Glazed Korean Rice Cake Skewers

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Chewy Korean rice cakes coated in a sweet and spicy honey-chili glaze, grilled to smoky perfection and sprinkled with sesame seeds for a delightful street food snack. This Korean-inspired snack recipe, ready in about 25 minutes, layers Korean rice cakes (tteok), honey, gochugaru (Korean chili flakes) into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Korean cuisine 220 cal/serving

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Ingredients

12 pieces Korean rice cakes (tteok)
3 tbsp honey
1 tsp gochugaru (Korean chili flakes)
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp vegetable oil
1 tbsp toasted sesame seeds
1/4 cup water
4-6 wooden skewers

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Instructions

Step 1: If frozen, soak 12 Korean rice cakes in warm water for 10 minutes until softened, then drain thoroughly.
Step 2: Thread 2-3 rice cakes onto each of 4-6 wooden skewers, spacing evenly.
Step 3: In a small saucepan over medium heat, combine 3 tbsp honey, 1 tsp gochugaru, 1 tbsp soy sauce, 1 tsp sesame oil, and 1/4 cup water. Stir continuously and simmer for 3-4 minutes until the glaze thickens slightly.
Step 4: Heat 1 tbsp vegetable oil in a grill pan over medium-high heat. Place the skewers on the pan and grill for 2 minutes per side until lightly charred and heated through.
Step 5: Brush the honey-chili glaze generously on the rice cakes while grilling, flipping and glazing until sticky and caramelized.
Step 6: Transfer to a serving plate and sprinkle 1 tbsp toasted sesame seeds over the skewers before serving warm.