Gut-Supportive Tteok-ggochi (Korean Rice Cake Skewers)
Tteok-ggochi / 떡꼬치 (Korean Rice Cake Skewers)
homemade from scratch >
this one is better than the one’s I’ve had on the streets of Korea…
Health Benefits
Homemade soured rice cakes (tteok) – soaking helps break down anti-nutrients, making them easier to digest and more nutrient-available. (Recipe)
Fermented garlic honey – rich in antioxidants, helps your body fight off illness, and supports energy and brain health (Recipe)
The raw honey I use in this recipe has “anti-inflammatory, antioxidant, antibacterial, antimycotic, antifungal, antiulcer, anticancer, and immunomodulatory properties” (Source)
I could keep going, but I’ll pause there (:
Aside from the health benefits, this recipe is seriously insanely delicious. It’s got the crispy outside & nice & chewy interior texture. The flavor bursts in the mouth.
Servings: Makes 3–4 skewers
Ingredients
12 cylindrical rice cakes (garatteok, the kind used for tteok-bokki) – see my post for the homemade rice cake recipe.
For the Gochujang Glaze:1 Tbsp clean gochujang (look for versions without wheat, soy, corn syrup, or preservatives. Will update with my homemade version when I have a moment to share!)
1 tsp organic ketchup (again, clean ingredients matter! Opt for HFCS free ketchup)
1-2 tsp raw honey (1 tsp if you’re adding the fermented garlic honey)
½ tsp finely minced organic garlic
Optional but highly recommended: 2 tsp fermented garlic honey (see my recipe here - this is what I believe makes this sauce magical.)
Grass-fed butter or tallow (dairy-free option) for pan-frying
Method
Soak the rice cakes (if frozen) in filtered water for 10–15 minutes.
While soaking, make the glaze:
Mix gochujang, ketchup, raw honey, garlic, and fermented garlic honey in a bowl until smooth.Dry the rice cakes well with a towel – this helps them crisp, not steam/get mushy.
Heat a pan over medium-low heat with a spoonful of butter or tallow.
Skewer the rice cakes (3 per skewer). Pan-fry for 4 minutes per side until lightly golden.
Coat with gochujang glaze.
Optional Step: Return skewers to the pan over low heat and crisp each side for a minute or 2.Serve hot & fresh! Add more glaze / re-coat the tteok-ggochi for extra flavor if desired.
Pro-tip: Toss boiled eggs into the leftover sauce on the frying pan. Chef’s kiss.
If you like spicy Korean food, you must try this one.
It’s immune supporting, gut healthy, and truly so delicious. Let me know how it goes ♡
Tag me @mumwithabun_nutition when you make it!
Disclosure: This post may contain affiliate links. If you choose to purchase through them, I may earn a small commission — at no extra cost to you. Your support helps keep this page going, and I’m so grateful you're here.
Ingredient Note: I only link to brands and ingredients I personally use and trust. Substituting different brands or types (especially for specialty ingredients like rice cakes, chili flakes, or fermented foods) may change the final taste, texture, health benefits, or results of the recipe. If something feels off — don’t give up! I’m always happy to help troubleshoot and guide you toward the right swaps.
Every recipe I share is rooted in research, gut-health focused studies, and a deep belief that we’re meant to thrive. I do the label-reading and ingredient sourcing — for eczema, allergies, and more — so you can just cook, nourish, and enjoy.
