Tteok-kkochi

Ingredients:

• 1/3 cup gochujang paste
• 1/3 cup ketchup
• 3 tablespoons corn syrup
• 2 tablespoons of sugar
• 1 tbsp soy sauce
• 2 teaspoons mirin
• 1 tsp. dark sesame oil
• 4 cloves garlic, grated
• 450 g of cylindrical tteok (Korean rice cakes)
• 220 g cocktail sausages
• 2 tbsp neutral oil, such as rapeseed (canola)
• Toasted sesame seeds for serving
• Special equipment: 16 wooden skewers, 15 cm long.

Preparation:

1. Soak 16 wooden skewers in a large bowl of water. Meanwhile, bring a large saucepan of water to a boil over medium-high heat.
2. Combine gochujang, ketchup, corn syrup, sugar, soy sauce, mirin, sesame oil, and garlic in another large bowl until smooth. Set aside.
3. Add the tteok and sausages to the boiling water and cook, stirring constantly to prevent sticking, until the tteok is tender but springy, about 2 minutes. Drain. Let cool slightly before assembling. If any pieces are stuck together, use wet hands to loosen them.
4. Thread 3 tteok and 3 sausages onto a skewer, alternating them and pressing them close together at one end of the skewer to create a handle. Assemble the remaining skewers in the same manner. Transfer the tteok and sausage skewers to a baking dish or large plate in a single layer.
5. Heat 1 tablespoon neutral oil in a 25 cm (9 in) nonstick skillet over medium-high heat. Add skewers, a few at a time, and cook, turning once, until the tteok is lightly crisp but not darkened and the sausages are lightly browned, about 1 minute per side. Transfer to a plate. Once all the skewers are cooked, dip them in the sauce and use a pastry brush to coat them evenly.
6. Return the skewers, a few at a time, to the same pan and cook over medium heat, turning once, until the sauce turns brick-red, about 1 minute per side. Be careful not to overcook them, as the sauce may burn and darken too much. Brush with more sauce if desired, then sprinkle with sesame seeds and serve immediately.