korean rice cakes

Tteokbokki (Spicy Rice Cakes)

Korean rice cakes ((12 ounces), separated)

fish

Korean soup stock ((dried

60 g onion ((2 ounces), thinly sliced)

Tbsp gochujang ((Korean chili paste))

Tbsp raw sugar

soy sauce

tsp minced garlic

tsp gochugaru ((Korean chili flakes))

sesame seeds

tsp sesame oil

onion

Unless your rice cakes are soft already, soak them in warm water for 10 mins.

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.

Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.

This easy tteokbokki is made of Korean rice cakes stir fried in a sweet and spicy gochujang sauce! Add ramen noodles, cheese, fish cakes, or eggs to level up your tteokbokki!

Easy Tteokbokki - Spicy Korean Rice Cakes

lb rice cakes

fish cakes

sesame oil

scallions

Tablespoons gochujang

Korean red pepper flakes

½ Tablespoons sugar

½ Tablespoons soy sauce

garlic

water

anchovy flavoring packet

eggs

vegetables (cabbage, carrots, onions)

Pre-cooked ramen noodles

shredded cheese

Make tteokbokki sauce

To make the tteokbokki sauce, mix together the gochujang, Korean red pepper flakes, sugar, soy sauce, and garlic in a small bowl and set it aside.

Make the anchovy stock

To make the anchovy stock, add the water and the anchovy flavoring packet to a large deep pan and bring it to a boil. Once it boils, remove the anchovy packet and add the tteokbokki sauce. Lower heat to medium.

Add the rice cakes

Add the rice cakes to the pan and boil for about 5 to 7 minutes or until soft and tender. If your rice cakes are hard or dry, boil for a few minutes longer.

Add the fish cakes

Next, add the fish cakes and boil for another 5 minutes. If adding hard boiled eggs and vegetables, add them at this time. The sauce should thicken up slightly. Lastly add the ramen noodles (if using) and turn off the heat. Drizzle in the sesame oil and garnish with scallions and sesame seeds. If using cheese, add it on top and let it melt before serving.

<em>This Vegan Tteokbokki (Spicy Korean Rice Cakes) is chewy, saucy, spicy, and loaded with veggies! A plant-powered twist on the classic Korean street food.</em>

Vegan Tteokbokki (떡볶이) with Vegetables

(590 ml) low-sodium vegetable broth (homemade

green onions, roughly chopped;

cabbage,

carrots,

garlic (3 to 5 cloves)

gochujang (Korean red pepper paste)

gochugaru (Korean red pepper flakes; optional)

low-sodium tamari or soy sauce

cane or coconut sugar

shiitake mushrooms, chopped into bite-sized pieces

(450 g) Korean rice cakes (thawed if frozen)

sesame oil (optional)

sesame seeds, for garnish (optional)

Add the vegetable broth to a deep pan or pot and bring to a simmer over high heat. Add the cabbage, white parts of the green onions, carrot, and garlic; reduce the heat to medium-low and simmer for 2 to 3 minutes.

Stir in the gochujang (paste), gochugaru (flakes), tamari, and sugar. Add the mushrooms and simmer for an additional 1 to 2 minutes.

Add the rice cakes to the pan/pot and simmer for 15-20 minutes, stirring occasionally. The rice cakes will soften and grow a larger, while the sauce will decrease and thicken.

Turn the heat off and stir in the green onions and sesame oil (optional). Top with sesame seeds, then serve warm.

This was delicious!!! The whole family loved it. I doubled it to serve 4 and used an extra cup of broth since I used dried shitake instead of fresh. So, so good! Thanks for an excellent recipe.

A great balance of spicy, chewy, and borderline healthy. I was excited to make this with the weather turning colder this past week - 10/10.

Injeolmi are Korean rice cakes made with sweet glutinous rice flour. This recipe is the most simple recipe that can be made in 10 min or less but with just as yummy results as store bought ones.

Injeolmi (Korean Sweet Rice Cake)

sweet rice flour ((Mochiko Flour) 2 cups = 300 grams)

Tbsp sugar

salt

water ((310 ml))

roasted soybean powder (1/2 cup = 60 grams, about 2 oz)

tsp sugar

On a sheet pan or a brownie pan, coat the bottom of the pan by spreading out the roasted soybean flour with your hands. For the 2 cup rice flour recipe, I spread about 9x8 inch area of my 9x13 brownie pan. So I guess an 8x8 pan will work too. Sprinkle about 1 tsp of sugar and a light sprinkle of salt on top of the soybean flour. Set aside.

In a microwavable bowl, add sweet rice flour (aka mochiko flour), salt and sugar. Mix with a whisk.

Add water to flour mixture and mix with a spatula until everything is well blended and no dry flour exists. Be sure to scrape the bottom of the bowl to mix in all the flour. Even out the top with a spatula and cover with a plastic wrap.

Put the covered bowl in the microwave and cook on HIGH for 2 minutes. Take out the bowl, remove the wrap (be careful of the hot steam as you uncover). You will see that only the top inch layer or so is cooked. Using a spatula, mix it so the top layer goes to the bottom and the uncooked mixture comes to the top. Cover with a wrap once again.

Microwave HIGH for 2 minutes again. Uncover, mix and cover with wrap one last time.

Now, microwave HIGH for just 1 minute. Uncover and this time, dip the spatula in cold water and mix a couple of times. Repeat 2-3 times. This helps the rice cake not stick to the spatula too much and also cools down the tteok a little bit while adding additional moisture. Alternatively, you can use a stand mixer to kind of knead the dough. Do it for 1-2 minutes and sprinkle about 1/2 to 1 Tbs of water while you knead it.

Have the soybean flour sheet pan and bowl of cold water ready. Put disposable plastic gloves on. The plastic gloves are not a must but it just makes things easier (not have your hand all covered in tteok). Form the Injeolmi rice cake into one ball using a spatula (because it will still be too hot for your hands) and transfer it over to the center of the sheet pan. Now, wet your plastic gloves with cold water and quickly press down the rice cake to spread it out. Repeat wetting your gloves if you feel it's too hot or it's sticking. Press and spread until it covers most of the soybean powder area or until you get your desired thickness.

Cover the top with more soybean powder. Using scissors, cut it into long strips and then each strip into smaller squares or rectangles. For each cut piece, cover the cut sides with soybean flour so it's fully covered all around. The soybean powder prevents Injeolmi from drying out.

Enjoy with some lovely tea and honey for dipping!

This Tteokguk recipe is quick &amp; easy to make yet loaded with flavor, making it the ultimate comfort meal for the new year. This satisfying dish features soft and chewy rice cakes simmered in beef broth, topped with eggs, green onion, and roasted seaweed to give you a burst of umami in every bite. 

Easy Tteokguk (Korean Rice Cake Soup)

beef brisket

tbsp sesame oil

garlic (minced)

tsp black pepper

vegetable oil

water (anchovy, dashi, or chicken stock

250 g sliced rice cakes (thawed if frozen)

dumplings (fresh or frozen, optional)

seaweed onion

Prepare the rice cakes by rinsing them in cold water 2-3 times. Strain and set aside. This process helps to remove starch and prevents the rice cakes from sticking together.

In a medium bowl, add beef, soy sauce, sesame oil, garlic, and black pepper. Mix together to combine and set aside.

Heat vegetable oil in a large pot over medium heat and add the beef. Cook for 1-2 minutes until browned, and add water or stock. Skim off any skums, cover, and boil for 15 minutes.

Add rice cakes and optional dumplings, and boil for 3-4 minutes until the rice cakes are tender. Garnish and enjoy!

Top 5 korean rice cakes recipes from across the web

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Top Tags

Tteokbokki (Spicy Rice Cakes)

Easy Tteokbokki - Spicy Korean Rice...

Vegan Tteokbokki (떡볶이) with Vegetab...

Injeolmi (Korean Sweet Rice Cake)

Easy Tteokguk (Korean Rice Cake Sou...

Top 5 korean rice cakes recipes from across the web

The most viewed korean rice cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tteokbokki (Spicy Rice Cakes)

Easy Tteokbokki - Spicy Korean Rice...

Vegan Tteokbokki (떡볶이) with Vegetab...

Injeolmi (Korean Sweet Rice Cake)

Easy Tteokguk (Korean Rice Cake Sou...

The most viewed korean rice cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine