Korean Tteok Kkochi (Rice Cake Skewers)

Step 1

Soak the rice cakes in warm water for 5 minutes to soften them slightly, then drain them in a colander and pat them dry with a kitchen towel.

Step 2

Cut the bell pepper in half lengthwise from tip to stem, remove the seeds, then cut each half into 1-inch-wide pieces crosswise.

Step 3

Cut the onion in half lengthwise from root to tip, then cut each half into 1-inch-wide pieces by slicing crosswise.

Step 4

In a small bowl, whisk together the gochujang, soy sauce, and honey until completely smooth with no lumps, about 30 seconds.

Step 5

Thread the rice cakes, bell pepper pieces, and onion pieces alternately onto two 10-inch metal or bamboo skewers, fitting about 4 rice cakes and 4 vegetable pieces per skewer.

Step 6

Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 7

Place both skewers in the hot skillet and cook without moving them for 2 minutes until the bottoms turn light golden brown.

Step 8

Rotate the skewers a quarter turn and cook for 2 minutes more, then repeat two more times (total 8 minutes) so all four sides of the rice cakes brown lightly.

Step 9

Brush the gochujang glaze thickly over all sides of both skewers using a silicone pastry brush or the back of a spoon.

Step 10

Continue cooking the glazed skewers, rotating every 30 seconds, for 2 minutes more until the glaze becomes glossy and sticky.

Step 11

Transfer the skewers to a serving plate and let them rest for 1 minute so the glaze sets slightly before eating.