SPICY KOREAN RICE CAKES (TTEOKBOKKI)
This popular street-food dish, called tteokbokki, is a garlicky, richly spiced dish of rice cakes bathed in red chile paste. Tteokbokki (pronounced duck-bo-key) got its own festival, spinning off from the larger annual Seoul festival of rice cakes, or tteok.
Provided by Julia Moskin
Categories dinner, quick, one pot, main course
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Soak tteok in cold water to cover while preparing the other ingredients, about 10 minutes. Drain on paper towels.
- Combine beef with soy sauce, 1 teaspoon sesame oil and garlic.
- Heat a wok or skillet over high heat until very hot. Add beef mixture and stir-fry just until lightly browned, 1 minute. Add onion, scallions, and cabbage, if using, and stir-fry until crisp-tender, 2 to 3 minutes.
- Add gochujang and mix. Add about 1/3 cup water, remaining teaspoon sesame oil, sugar and tteok. Mix and let simmer until sauce is thick and tteok is soft, adding water a little at a time as needed. Adjust seasonings with sugar and gochujang.
- Mix in scallions and serve hot, sprinkled with sesame seeds.
TTEOKBOKKI (KOREAN SPICY RICE CAKES)
It is made with rice cakes (garaetteok, cylinder-shaped rice cake), fish cakes, boiled egg, and seasoned with chile paste. The rice cakes are chewy and tender. It looks super spicy and, originally, it is! But you can control the amount of chile paste. You might be able to find it easily at food vendors on the street of Korea. There are always delicious dukbokki boiling and ready to go. Garnish with sesame seeds if you like.
Provided by KFoodaddict
Categories Side Dish
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Combine water and anchovies in a saucepan and bring to a boil. Cook for 10 minutes. Remove anchovies.
- Combine chile paste, sugar, soy sauce, and corn syrup in a bowl to make the sauce.
- Add rice cakes and onion to the anchovy water in the saucepan. Add sauce. Bring to a boil and cook for 5 minutes, stirring occasionally. Add spring onion and boil 3 minutes more.
Nutrition Facts : Calories 182.8 calories, Carbohydrate 41.6 g, Cholesterol 16.4 mg, Fat 3.3 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 1.5 g, Sodium 733.4 mg, Sugar 22.4 g
KOREAN RICE CAKE (TTEOK)
Korean rice cake that frequently contains beans, nuts, dried fruit, and other healthy ingredients.
Provided by daidai
Categories World Cuisine Recipes Asian Korean
Time 1h35m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan generously with oil.
- Whisk milk and egg together in a bowl.
- Sift rice flour, sugar, baking powder, and salt together in a separate bowl. Mix in milk mixture until well blended. Fold in dried fruit. Pour batter into the prepared baking pan.
- Bake in the preheated oven until edges start to brown, about 1 hour. Let cool completely, 20 to 30 minutes, before slicing.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 32.5 g, Cholesterol 13.5 mg, Fat 1.7 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 120.4 mg, Sugar 4.2 g
KOREAN RICE CAKE IN A SPICY SAUCE (DDEOK BOK EE)
This dish is one of the most popular snacks among Korean teens, especially girls. It is hot!!! Might be too spicy for those who are not familiar with Korean food, but it's really good. (You can make a milder version by cutting back on the red pepper paste and red pepper powder.) Once you taste it, you will always go back! Sometimes I use thin rice cakes, they cook faster and also absorb flavor faster. I got this recipe from the Korean Kitchen web site. Our Korean homestay student says this is as good as her mother's.
Provided by J. Ko
Categories Korean
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put rice cake in a pot. Add water to cover, bring to a slow boil and cook until soft.
- Add red pepper paste, red pepper powder, garlic, sugar, soy sauce, and pepper. Bring to a boil. Reduce heat and simmer until the sauce thickens a bit.
- Add onion, cabbage, carrots and cook for 2-3 minutes.
- Add fish cake and simmer for another 1-2 minutes.
- Finish with green onion and sesame seeds. Serve hot.
Nutrition Facts : Calories 40.9, Fat 1.2, SaturatedFat 0.2, Sodium 90, Carbohydrate 7.2, Fiber 1.2, Sugar 3.8, Protein 1.2
GUNGJUNG TTEOKBOKKI (KOREAN ROYAL COURT RICE CAKES)
This savory-sweet rice cake dish is similar to the tteokbokki that was served in the Korean royal court during the Joseon Dynasty. Its spicy gochujang-rich younger cousin is better-known, but this milder version was created before the introduction of chile peppers to Korean cuisine. Gungjung tteokbokki has a complex sauce of roasted sesame oil, soy sauce and aromatics. Beef, vegetables and chewy-tender rice cakes, which are sold in the refrigerated section of Korean markets, are simmered with the sauce until it reduces to a velvety glaze. For a vegetarian meal, simply omit the beef. (The mushrooms add plenty of meaty flavor.) Mung bean sprouts add texture, but they can be left out, if you can't find them.
Provided by Kay Chun
Categories dinner, lunch, one pot, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine soy sauce, sugar, garlic, black pepper, 2 tablespoons of the scallions and 1/4 teaspoon sesame oil, stirring to dissolve the sugar. Transfer half of the sauce to another small bowl.
- Thinly slice beef crosswise about 1/8-inch-thick, then cut into 2-inch strips. Add beef to one bowl and toss to evenly coat, massaging sauce into beef. Let stand for 15 minutes.
- Meanwhile, in a medium bowl, combine rice cakes and enough lukewarm water to cover by 1 inch. Soak for 10 minutes. Drain, then return the rice cakes to the bowl. Add the remaining sauce and toss to evenly coat.
- In a large skillet, heat safflower oil over medium. Add onion and cook, stirring occasionally, until softened, 3 minutes.
- Add beef with its marinade and cook, stirring, until the beef is no longer pink, about 1 minute. Add mushrooms and cook, stirring occasionally, until softened, 3 minutes. Add bell pepper and cook, stirring occasionally, 3 minutes.
- Add the rice cakes, their sauce and 1/2 cup water and bring to a simmer. Reduce heat to low and cook, stirring frequently, until sauce thickens and rice cakes are tender and nicely glazed, about 8 minutes. Stir in mung bean sprouts and remaining scallions and sesame oil. Season with salt and pepper.
- Divide tteokbokki among bowls and garnish with sesame seeds. Serve warm.
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