Instructions

1. Place 16 ounces Korean rice cakes in a medium microwave-safe bowl. Add enough cold water to cover. Microwave on high for 3 minutes. If the rice cakes are pliable and soft to touch, drain the water. If they are still too hard, continue to microwave in 10-second intervals until they are soft, then drain.
2. Thread the rice cakes and 12 ounces Korean Vienna sausages onto 5 skewers, arranging them parallel to each other and threading through the center of each one. Start with a rice cake and alternate with a sausage, nestling them so they are touching, about 4 rice cakes and 3 sausages per skewer. Trim the skewers as needed with kitchen shears or break off excess skewer so they will fit in a 12-inch nonstick frying pan.
3. Place 2 tablespoons ketchup, 1 tablespoon gochujang, 1 tablespoon sweet chili sauce, 1 tablespoon packed light brown sugar, and 1 tablespoon soy sauce in a small bowl and whisk until the sugar is dissolved.
4. Heat 1 tablespoon neutral oil in a large nonstick frying pan over medium-high heat until shimmering. Cooking in 2 batches if needed, add the skewers to the pan in a single layer and cook until browned and crisp, 2 minutes per side.
5. Add the sauce and slide the skewers around with tongs or chopsticks so the sauce evenly coats the bottom. Cook until well glazed and glossy, 1 to 2 minutes per side. Serve garnished with 1 teaspoon toasted sesame seeds if desired.