Spicy Korean Rice Cakes Tteokbokki Recipes

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TTEOKBOKKI - SPICY STIR-FRIED RICE CAKES



Tteokbokki - Spicy stir-fried rice cakes image

Tteokbokki, a spicy stir-fried rice cake dish, is a highly popular Korean street food and a delicious comfort food you can easily make at home. The spicy, slightly sweet, and chewy rice cakes are simply addictive!

Provided by Hyosun

Categories     Appetizer     Snack

Time 30m

Number Of Ingredients 15

1 pound tteokbokki tteok 떡볶이 떡 (about 24 3-inch long rice cake pieces) (See Note 1)
1-2 eomuk 어묵 (fish cake) sheets
4 ounces green cabbage (yangbaechu, 양배추)
1-2 or scallions
1 tablespoon minced garlic
8-10 medium to large dried anchovies (마른멸치), about 0.5 ounces (15 grams)
1 piece dasima (dried kelp), about 3-inch square
1/4 medium onion, roughly sliced
3 cups anchovy broth (or water (use 4 cups for more sauce))
3 tablespoons gochujang, 고추장 (See Note 2)
1-3 teaspoons gochugaru, 고추가루 (See Note 3)
1 tablespoon soy sauce
2 tablespoons sugar (use 1 tablespoon for less sweet tteokbokki)
1 tablespoon corn syrup (or oligo syrup) - use more sugar if not using
2 boiled eggs

Steps:

  • Soak the rice cakes for about 20 minutes (can be longer for refrigerated rice cakes).
  • Cut the fish cake, cabbage, and scallions into about 2-inch long pieces.
  • To a large pan, add the dried anchovies, dried kelp, and onion along with 5 cups of water. Bring it to a boil over medium high heat, and continue to boil for 10 minutes. Reduce it close to medium if your heat is very high. Remove the anchovies, dasima and onion from the broth.
  • Add the sauce ingredients to the pan, stirring to dissolve the red chili pepper paste (gochujang).
  • Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 - 10 minutes. This can take longer, depending on your rice cakes. Stir frequently so the rice cakes don't stick to the bottom of the pan.
  • Drop the vegetables, garlic, and fish cakes in. Continue to boil, stirring occasionally, for an additional 4 - 6 minutes. Depending on rice cakes, you may need more time to reach a desired level of softness. Add more broth or water as necessary. Drop in the scallions and boiled eggs with 2 to 3 minutes remaining. Taste the sauce, and adjust the seasoning if needed. Serve hot.

SPICY KOREAN RICE CAKES (TTEOKBOKKI)



Spicy Korean Rice Cakes (Tteokbokki) image

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

8 ounces fresh or thawed frozen tteok (see note)
4 ounces beefsteak, such as chuck or sirloin, very thinly sliced
1/2 teaspoon soy sauce
2 teaspoons sesame oil
2 cloves garlic, minced
1 small onion, thinly sliced
2 cups green cabbage, cut crosswise into large pieces (optional)
1 to 2 tablespoons gochujang (Korean chile paste)
1 to 2 teaspoons sugar
2 scallions, cut into 1-inch batons
Sesame seeds

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)



Tteokbokki (Korean Spicy Rice Cakes) image

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

3 cups water
2 dried anchovies, or more to taste
3 tablespoons chile paste
2 tablespoons white sugar
1 tablespoon soy sauce
1 tablespoon corn syrup
2 Korean fish cakes, sliced
½ onion, thickly sliced
1 spring onion, thickly sliced

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

SPICY KOREAN RICE CAKES (DDEOKBOKKI OR TTEOKBOKKI)



Spicy Korean Rice Cakes (Ddeokbokki or Tteokbokki) image

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

1 ½ quarts water
1 (24 ounce) package thinly sliced tteok (Korean rice cakes), drained
1 (14 ounce) package eomuk (Korean fish cakes), sliced
3 tablespoons simple syrup
3 tablespoons gochujang (Korean hot pepper paste), or more to taste
2 tablespoons red chile powder, or more to taste
1 tablespoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
1 cup diced white onion
1 cup chopped green onions

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

SPICY KOREAN RICE CAKE WITH CHEESE (CHEESE TTEOKBOKKI)



Spicy Korean Rice Cake With Cheese (Cheese Tteokbokki) image

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

600 g Korean Rice Cakes
2 tofu (abura age, sheets of fried tofu, sliced bite size)
1 small onion (finely chopped)
1 leek (finely chopped)
1 carrot (rectangular slices)
3 hard-boiled eggs (cut into half)
400 ml water (you can adjust thickness of sauce)
1 tablespoon sesame seeds (white)
50 g cheese (shredded)
4 tablespoons red chili paste (gochujang miso)
1 tablespoon tomato ketchup
1 tablespoon honey
1 tablespoon sugar
2 teaspoons garlic (minced)
1 teaspoon ground red chili pepper

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

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