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How To Make Tteokbokki – Korean Rice Cake

Ingredients

330 grams rice flour
5 milliliters sesame oil
½ of a teaspoon salt
1 cup of Korean anchovy stock
6x6 inch piece of dried kelp
50 grams of sliced onions
Gochujang
gochugaru
soy sauce
Garnish

Nutritional information

14mg
Cholesterol
6g
Fat
13g
Protein
69g
Carbohydrates
381kcal
Calories
1065mg
Sodium
180mg
Potassium
2g
Fiber
16g
Sugar
408 IU
Vitamin A
8mg
Vitamin C
29mg
Calcium
1mg
Iron

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How To Make Tteokbokki – Korean Rice Cake

Features:
  • Low Carb
  • Vegan
Cuisine:

Korean tteokbokki – Enjoy delicious rice cake made by ourselves

  • about 40 minutes
  • Serves 2
  • Easy

Directions

THE BEST TTEOKBOKKI RECIPES YOU’LL EVER EAT: FIND OUT HERE!

How to make tteokbokki brings us an easy way to make famous and delicious Korean rice cake. Also, with this recipe, we don’t need to buy rice flour yet we still have Korean-style rice cake. Besides, this is a savory snack for us to eat while we are watching films. Let’s try.

Dig in to find out the best recipes for tteokbokki, the heart, and soul of Korean cuisine. Skip, and you will regret it!

Since the Hallyu wave struck during the 1990s, every aspect of Korean culture has gained immense popularity all over the world. Of course, diverse cuisine is not out of the trend!

I have introduced to you some great Korean recipes, including mixed noodles, cold noodles, etc. And today is an entirely different food! Yes, it is the savory red-orange rice cakes that you can find almost anywhere on the streets in Korea: tteokbokki, or rice cakes.

Scroll down to know!

The Classic Tteokbokki Recipe

When I say “classic,” I mean the original and most popular variation of tteokbokki in Korea. Do not worry! Although “tteokbokki” is difficult to pronounce, it is super easy to make. Let’s see what we have to prepare first.

Ingredients

350 grams of rice cakes

How Korean rice cakes look like
How Korean rice cakes look like

You can find rice cakes to make tteokbokki in almost any markets you drop by. You can choose either freshly made, refrigerated or frozen types as the ingredients. Of course, the fresh ones are the best in quality, but refrigerated cakes are fine, too. I do not recommend frozen cakes, as they are dry and not chewy enough.

In case what you bring home is the thick rice cakes, you should cut them into thinner and shorter slices. Otherwise, it will take you longer to cook the dish.

1 cup of Korean anchovy stock

Anchovy stock
Anchovy stock

It may sound strange, but anchovy stock is an irreplaceable element in Korean cooking, which adds depth to the current flavor of the dish. It takes a few minutes to prepare, but if you are in a hurry, just use water instead.

A 6×6 inch piece of dried kelp

Dried kelp
Dried kelp

Dried kelp or seaweed will add a little saltiness to the mouth-watering recipe of tteokbokki. Note that you should remove it before the water boils.

50 grams of sliced onions

Gochujang and gochugaru

Tteokbokki never remains the same without these two types of Korean chili. Gochujang means the red chili pepper paste, while Gochugaru refers to the chili pepper flakes. You can use either one, or both at a time.

Gochugaru
Gochugaru

How you mix the two ingredients depends on your taste. For your concern, gochujang will add intense heat to the dish, whereas gochugaru is actually smoky and slightly sweet, despite the scary bright red color.

Note that the ingredients below are enough to serve two people.

Soy Sauce

Adding some soy sauce will fill the rice cakes with umami.

Garnish

Scallions
Scallions

Some recommended types of garnish include sesame seeds, sesame oil, scallions, and green onion.

Now let’s come to the best part!

Steps

1
Done

The first step is dedicated to making the stock. Pour the anchovy broth and a 6x6 inch piece of dried kelp into a pot before boiling it. Keep the heat low to simmer the mixture for about 10 minutes. Then, remove the kelp to prevent it from getting slimy.

2
Done

Turn the heat to medium level before stirring in the gochujang, gochugaru, soy sauce, and sugar.

3
Done

Now add the spotlight of the dish: chewy rice cakes. If the cakes you buy are refrigerated or frozen, you need to soak them in warm water for 10 to 20 minutes.
Then boil the pot for 10 minutes until you think the cakes are soft enough. You should frequently stir to prevent the cakes from sticking to the bottom of the pot.

4
Done

Roll the mixture into long round pieces and then cut them into medium pieces with the length we like.
Add the vegetables and seasonings. Simmer for about 6 minutes to thicken the sauce and add depth to the flavor. Stir constantly, too!

5
Done

Add the garnish such as sesame seeds, sesame oil, and green onion. Taste the sauce and adjust the spices if needed.

6
Done

Just kidding, no step left. Now is the time you enjoy your efforts. Let me know if the dish lives up to your expectations or not by commenting below the post.

7
Done

Recipe Notes

The iconic tteokbokki is best served warm, just a few minutes after cooking.
If there are any leftovers, you had better keep them in the fridge for up to three days only. Do not reheat the dish by the microwave. My advice is to put the tteokbokki and some spare stock into a small pan, then simmer over low heat.

8
Done

Tteokbokki Variations For Your Needs

I bet you are certainly overwhelmed with the number of tteokbokki variations available. Whatever type of eater you are, you can find a suitable tteokbokki for yourself. Every version share one thing: they are super easy to make.
For example, we have seafood tteokbokki. Follow the classic recipe above and add seafood as a sub ingredient. Help yourself to chewy rice cakes mixed with spicy seasoned seafood now!
Similarly, short ribs tteokbokki simply makes use of short ribs as an ingredient.
The creative minds of Korean even introduced tteokbokki variations based on the sauce. One of them is curry tteokbokki, which uses a curry powder containing a lot of turmeric. Also, cream tteokbokki comes with cream sauce and bacon instead of gochujang.
The last variation I want to introduce today is hot pot-type tteokbokki. There is a variety of add-ons to eat together with rice cakes, including mandu (dumplings), and udong or ramyeon noodles. While people enjoy tteokbokki as a light snack, this hot-pot type is usually a meal.

9
Done

Time To Grab A Bite

That is all for today! Let’s head to the kitchen and make a bowl of spicy tteokbokki for tonight. Imagine enjoying hot pieces of rice cakes while watching a blockbuster with your friends. Does your mouth water yet?
If you find this article useful, please like and share for your K-fan friends. Stay tuned for the next recipe: kimchi fried rice!

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