Rice Cake Skewers with Lemon Perilla Sauce (Tteok-kkochi)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Mix the ground perilla seeds, black sesame seeds, soy milk, lemon juice, honey, water, and sesame oil to make the lemon perilla sauce.
2. Pierce the rice cakes in several places with a skewer or score them with a knife.
3. Heat oil in a pan to about 160°C and fry the rice cakes, taking care that the oil does not splatter.
4. Remove the stems from the pine nuts, then coarsely chop the pine nuts and walnuts.
5. Thread the rice cakes onto skewers and arrange them on a plate.
6. Brush with the lemon perilla sauce and sprinkle the pine nuts and walnuts on top as garnish.