Grilled Cheese & Rice Cake Skewers (Cheese-tteok-kkochi)

Steps

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1. 1
   Prepare the rice cake: if using frozen rice cake, blanch it in boiling water for 1–2 minutes until soft. Harder cakes need 2 minutes, softer ones just 1 minute.
   ▶ ≈2:16
2. 2
   Drain the rice cake: pat it dry with paper towels to remove excess moisture.
   ▶ ≈2:41
3. 3
   Cut the ingredients: slice the 6-inch rice cake into 3-inch pieces to make 8 segments. Cut the mozzarella string cheese into 3-inch lengths to match the rice cake size.
   ▶ ≈2:59
4. 4
   Assemble the skewers: using a bit of cold water to help (rice cake is sticky), thread the rice cake and cheese alternately onto wooden skewers, ensuring even sizing for uniform cooking.
   ▶ ≈3:37
5. 5
   Heat the skillet: use a thick nonstick pan and heat over medium-low heat. Add the butter and let it melt evenly.
   ▶ ≈4:46
6. 6
   Cook the skewers: place them in the hot skillet and avoid moving them around to maintain a nice shape as the cheese melts. Cook for about 1 minute until lightly golden brown.
   ▶ ≈5:43
7. 7
   Flip and finish: carefully turn the skewers and cook the other side until golden and the cheese is fully melted.
   ▶ ≈6:10
8. 8
   Drizzle with condensed milk: transfer the cooked skewers to a serving cup or plate and drizzle generously with sweetened condensed milk to taste.
   ▶ ≈6:25
9. 9
   Serve immediately: enjoy while hot, savoring the perfect balance of salty, sweet, and melted cheese.
   ▶ ≈7:12