Glazed Korean Rice Cake Skewers with Spam
Summary Not available
- 1/2 teaspoon dashi
- 1/4 cup gochujang
- 2 tablespoons honey
- 2 rice vinegar
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 cakes
- 8 ounces Spam (cut into 1-inch cubes)
- 2 shallots (quartered through the root end)
- 1 zucchini (cut into 1-inch pieces)
- 1 bell pepper (cut into 1-inch pieces)
- 3 canola oil
- Kosher salt
- sesame seeds (for serving)
In a medium bowl, whisk the dashi with 1/4 cup of water until dissolved
Whisk in the gochujang, honey, rice vinegar, soy sauce and sesame oil
In a large pot of salted boiling water, cook the rice cakes until al dente, 3 to 4 minutes
Drain well and rinse under cold water
In a large bowl, toss the rice cakes with the Spam, quartered shallots, the zucchini, bell pepper and canola oil and season with salt
Alternately thread the rice cakes, Spam and vegetables onto eight 14-inch-long metal skewers
Light a grill
Grill the skewers over moderately high heat, turning once, until the rice cakes are lightly browned and the vegetables are softened slightly, about 8 minutes
Baste with the gochujang sauce and grill, basting frequently, until glazed and charred, about 5 minutes longer
Transfer the skewers to a work surface and brush with more gochujang sauce
Arrange on a platter and garnish with sesame seeds, cilantro and peanuts
Serve warm, passing any remaining sauce at the table
No extra notes