If you are using frozen or shelf stable rice cake, blanch in boiling water for a few min until soft. Do not over cook though. You can also completely submerge in water and microwave for 5-6 min if you feel lazy but microwave may pop some rice cakes which wouldn’t look as good. You can also blanch your sausages together which is not required but it tastes better.
Rinse rice cake in cold water immediately. Rub a mix of sesame oil (or any oil) + water on the rice cake so they don’t stick together.
If you are using freshly made (soft) rice cake from Korean market, separate and cut rice cakes to the length of sausage.
Place sausage and rice cakes on the skewer.
Combine all sauce ingredient and cook on LOW heat in non-stick pan or pot for a few minute. When it starts to simmer/boil, wait for a min and turn it off.
Add a good amount of vegetable oil in a clean pan and cook the skewered sausages and rice cakes on low-medium heat until golden brown flip and do the same. (Or you can brush on oil and air-fry at 380F for 10-15 min (flip in the middle) but I actually prefer pan-fry texture for this one.)
Brush on the sauce.
Garnish with sesame seeds and/or parsley flakes. This should be eaten shortly after it’s made otherwise rice cake will get hard. For leftovers, it’s best to freeze and microwave but do not over-microwave because the rice cake will get hard.