Grilled Tteokbokki


  • 11 oz tube-shaped Korean rice cakes (300g)
  • 1 tbsp sesame seeds black and white (for garnish)
  • 1 tbsp finely sliced fresh green onion (for garnish)
For the Sauce:
  • 5 tbsp Ty Ling Duck Sauce
  • 1 tsp Ty Ling Hot Oil
  • 1/4 cup Gochujang (Korean chili paste; 75g)
  • 1 tbsp red pepper flakes
  • 2 tbsp soy sauce
  • 1 tsp rice vinegar
  • 2 tsp minced garlic


  1. In a small bowl, whisk together gochujang, red pepper flakes, soy sauce, Ty Ling Duck Sauce, rice vinegar, garlic, and Ty Ling Hot Oil. Set aside.
  2. Bring a medium pot of water to a boil over high heat. Add in rice cakes and boil until softened and cooked through, about 3 to 5 minutes. Drain rice cakes in a colander and wash them with cold water until cool enough to handle. Thread rice cakes onto O-Yaki Skewers.
  3. Turn on and heat up your grill to 350-400°F. While preheating, brush rice cakes with sauce all over. Place skewered rice cakes into your O-Yaki Skewer System.
  4. Place O-Yaki Skewer System onto your lower-level grill grate. Grill until rice cakes develop light charing, around 5-8 minutes. Close the grill while cooking them. Transfer rice cakes to a platter and garnish with sesame seeds and chives. Serve immediately and enjoy!