Ingredients

Main

• Big old bag of frozen Korean rice cakes (tubes)
• Wooden skewers (long ones)
  
• Cooking oil (deep fryer)
• 1-2 tbsp crushed peanuts or sesame seeds

Sauce

• 1 tbsp korean chilli (gochujang)
• t tbsp honey
• 1/2 tbsp soy sauce (light)
• 1 tsp dark brown sugar (or molasses)
• 1 tsp sesame oil (careful though)
• 1/4 tsp minced garlic
  

Method

Sauce

1. Add all the ingredients to a small saucepan
2. Melt together on medium-low heat, stirring
3. Set aside

Rice cakes

1. Bring a pot of water to the boil
2. Add the rice cakes and cook for 30 seconds
3. Drain and run under cold water
4. Add 4-6 cakes per skewer

Cook

1. Heat a pot of oil, or a deep fryer to 180 degrees
2. Dip the end of the skewers into the oil and fry for 1 minute - until crispy
3. Brush with sauce
4. Garnish with peanuts or sesame seeds