Tteok kkochi

If garaetteok are frozen, thaw them completely. If they are hard, blanch the garaetteok in boiling water for 30 seconds, then drain well.

In a medium bowl, combine gochujang, gochugaru, soy sauce, white sugar, minced garlic, sesame oil, and water. Stir thoroughly until the sauce is smooth and all ingredients are well incorporated.

Thread 3-4 pieces of prepared garaetteok onto each wooden skewer.