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.
SPICY KOREAN RICE CAKE WITH CHEESE (CHEESE TTEOKBOKKI)
Tteokbokki pronounced Toppoki is a popular Korean fast food. Rice cake is very filling and goes well with veggies and boiled egg (they are optional, you can add any veggies or meat you like) to the sauce. Melted cheese adds a gooey yumminess to this already delicious dish.
Provided by ducky007
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 1) Prepare boiled eggs, cut the veggies and abura-age.
- 2) In a bowl, mix gochujang sauce.
- 3) Boil the water in a frying pan. When it has boiled turn down to medium heat and add rice cake.
- 4) When rice cake is soft, simmer on a low heat and add all ingredients and combine with gochujang sauce.
- 5) When veggies are cooked through and sauce is thick, top with shredded cheese.
- 6) Sprinkle white sesame seed on top.
Nutrition Facts : Calories 173.5, Fat 8.3, SaturatedFat 3.3, Cholesterol 147.9, Sodium 228.7, Carbohydrate 17.2, Fiber 1.4, Sugar 11.1, Protein 8.4
SPICY KOREAN RICE CAKES (DDEOKBOKKI OR TTEOKBOKKI)
This is a very hot and spicy snack eaten all over Korea in homes and at food stands in the street. It consists of a lovely red sauce and chewy rice cakes which look like very thick, short noodles. If you're a spice lover and want to try a new texture, I would highly recommend this ddokboki, which we made with the kids at my school. It is always done to taste: some sweet, some hot, some with heavy garlic. You can imagine the variety we got with so many kids cooking it. Either way it is a definite Korean comfort food that you can experience with a quick trip to your Asian grocery store.
Provided by somthinclever
Categories Appetizers and Snacks Seafood
Time 29m
Yield 6
Number Of Ingredients 11
Steps:
- Bring water to a boil in a saucepan. Add rice cakes and fish cakes; return to a boil. Add simple syrup, gochujang, chile powder, garlic, salt, and pepper; cook for 1 to 2 minutes. Add onion and green onion. Simmer until sauce is red, thick, and silky, about 5 minutes.
Nutrition Facts : Calories 427.9 calories, Carbohydrate 87.9 g, Cholesterol 32.4 mg, Fat 1.7 g, Fiber 1 g, Protein 12.8 g, SaturatedFat 0.1 g, Sodium 310.5 mg, Sugar 3 g
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
TTEOKBOKKI - KOREAN SPICY RICE CAKE
Make and share this Tteokbokki - Korean Spicy Rice Cake recipe from Food.com.
Provided by PanNan
Categories Korean
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Using a non-stick saute pan, add the water or anchovy stock and cabbage, carrot and onion and bring to a boil. Add gochujang, garlic, soy sauce, salt and sugar to this mixture.
- When it reaches a full boil, add rice cake and fish cake and stir. Simmer for 20 minutes, stirring occasionally to make sure rice cakes don't stick to the bottom of the pan.
- Taste after the simmer time and adjust seasoning if necessary. Add ketchup, stir in, and sprinkle with black pepper before serving.
Nutrition Facts : Calories 483.8, Fat 3.3, SaturatedFat 0.7, Sodium 806.2, Carbohydrate 102.8, Fiber 6.6, Sugar 7, Protein 10.8
CHEESY CABBAGE TTEOKBOKKI
A dish of royalty, tteokbokki consists of chewy Korean rice cakes (tteok) that are stir-fried (bokki) and slicked in a savory-sweet sauce. Sometimes the sauce is soy-sauce-based, as the kings of the Joseon dynasty enjoyed in the royal court dish gungjung tteokbokki. But more commonly today, as it is here, the sauce is gloriously red, spicy and gochujang-based. Traditional versions might include fish cakes and whole hard-boiled eggs, but this one leans into a base of butter-fried shallots and a layer of melted cheese covered in a crunchy blanket of raw cabbage. A parade of halved, molten-centered soft-boiled eggs bedecks the top.
Provided by Eric Kim
Categories dinner, easy, lunch, weeknight, grains and rice, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a small pot of water to a boil over high heat. Add the eggs carefully and reduce the heat to gently simmer the eggs until soft-boiled, 6 to 7 minutes. Drain the eggs, leaving them in their pot, then shake the pot to crack their shells. Cover the cracked eggs with cold water to shock them, then let cool enough to touch. Once they are sufficiently cooled, peel the eggs directly in the water (they should peel easily); set aside.
- In a small bowl, stir together the sugar, gochujang, soy sauce and garlic. Set aside.
- In a large pan, melt the butter over medium-high heat. Add the shallots, season generously with salt and cook, stirring constantly, until the edges of the shallots are really brown, 5 to 7 minutes. Stir in the gochujang mixture and cook, stirring for a few seconds, just until the sauce loses its raw edge.
- Stir in 1 cup cold tap water and add the tteok, making sure to separate them if stuck together. Bring to a simmer over medium-high and cook until the sauce thickens and the tteok are heated through but still chewy, 4 to 6 minutes. (Add a minute or two if using frozen rice cakes.)
- To serve, scatter over the cheese, followed by the cabbage - a nice, crunchy blanket of it. Cover to let the cheese melt; the cabbage will steam slightly and lose some of its raw edge. Halve the soft-boiled eggs and arrange them over the crunchy, cheesy cabbage.
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- Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.
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- Clean the shrimp (saving the shells if peeling) and squid, and cut the squid into small pieces. Cut the cabbage and scallions into about 2-inch long pieces.
- Add 2 cups of water, dashima, and shrimp shells, if available, to a pan. Bring it to a boil, and continue to boil for 5 minutes. Remove the dashima and shrimp shells. Preheat the oven broiler if you want to use it to melt the cheese.
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