korean snack

This fiery Korean Tteokbokki recipe features a quick and easy sauce base you can make in less than 10 minutes! We&#39;ll simmer chewy cakes in a spicy sauce of gochujang and dashi stock in this delicious and satisfying homemade street food recipe.

Tteokbokki Recipe – Korean Spicy Rice Cake Stir Fry

water

½ tsp dashi powder (stock powder)

Korean

Korean hot pepper flakes / gochugaru

tsp raw sugar

soy sauce

Korean rice cakes (round

spring onion / green onion

tsp sesame oil

Stock

Add water and dashi stock powder to a wok or large frypan and bring to the boil. Add in the gochujang paste, red chilli flakes, sugar and soy sauce and stir into a luscious, fragrant soup.

Simmer

Pop in the rice cakes and spring onion and bring back to the boil, then simmer for around 10 minutes until the rice cakes have softened, stirring frequently so they don&#039;t stick to the bottom. You&#039;ll know it&#039;s done when the sauce becomes thick and glossy and the rice cakes are nicely chewy (go on, test one, you know you want to!). If the rice cakes aren’t soft enough, add in a little more water and continue to cook until ready.

Serve

Just before serving, pour in the sesame oil and give it a good stir. Garnish with more spring onion, then serve piping hot and delicious!

https://www.youtube.com/watch?v=YlIJ1aMqcb4

This fiery Korean Tteokbokki recipe features a quick and easy sauce base you can make in less than 10 minutes! We’ll simmer chewy cakes in a spicy sauce of gochujang and dashi stock in this addictive and satisfying homemade street food recipe.

Tteokbokki (sometimes romanised as dukbokki) is a popular street food dish in Korea. It’s a spicy dish of chewy rice cakes stir fried in a thick chilli sauce made from a base of seaweed and/or fish stock and gochujang chilli paste.

Tteokbokki is surprisingly easy to make at home. The stock base is made from powdered dashi stock (rather than homemade dashi), so you can make it in minutes.

It has a distinctive flavour and spicy kick from classic Korean ingredients like gochugaru (Korean chilli flakes) and gochujang paste. It’s also easy to modify the recipe to suit your taste preferences, or add extra ingredients to make it go even further.

RECIPE STEPS
00:00 - How to Make Tteokbokki
00:04 - Make the gochujang sauce base
00:19 - Add the rice cakes (tteok)
00:30 - Stir and reduce
00:40 - Stir through sesame oil

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Tteokbokki - Korean Spicy Rice Cake Stir Fry [10 Minute Prep!]

Pan roast Korean sweet potatoes to replicate the subtle char on the skin and the caramelization on the inside of the sweet potato that you would find from a Korean street food truck. It makes a delicious and healthy snack.

Pan Roasted Korean Sweet Potato

potatoes

Rinse Korean sweet potatoes and place them in a braiser pan or any heavy bottom pan lined with a parchment paper. Make sure your sweet potatoes are placed in a single layer without overlapping.

Cover with a lid and place on the stovetop over low heat (if your heat source is not as strong, use medium-low heat); roast for 40-60 minutes depending on their size and thickness. Turn your sweet potatoes every 20 minutes to the other side to roast evenly.

The sweet potatoes are done cooking when the skin shows a slightly charred look and the natural sugar is released and caramelized. When lifted, you will see a sticky residue on the surface of the potatoes, in the form of strands of sugar thread.

To check for doneness, poke the sweet potato with a chopstick or toothpick. If it goes in very softly without any resistance, they are done. Using oven gloves, remove the sweet potatoes from the pan and serve hot. Be careful! They will be very hot.Serving suggestion: In Korea, these roasted sweet potatoes are often served with kimchi. The combination of sweet and savory is pleasing and very tasty. I recommend that you give it a try. Enjoy!

Korean shaved ice desserts (bingsu) are a fun and delicious way to cool down in the summer. My favorite is the traditional patbingsu with sweet red beans, soft soft rice cakes (injeolmi) and fruits. I&#039;ve been eating it every summer for my whole life!

Patbingsu (Shaved ice with sweet red beans and fruit)

salt

vanilla extract

glutinous rice flour

sugar

kosher salt

soybean powder

red beans

How to make sweet red beans

Pick out any broken or brownish beans and discard them. Put the good beans in a strainer. Rinse them under cold running water, then transfer them to a large, heavy saucepan. Add 4½ cups water and cover. Place over medium-high heat and cook for 10 minutes until the water is boiling. Reduce the heat to low and simmer for 1 hour 30 minutes, until the beans are tender but not mushy. Remove from the heat and drain. Return the beans to the pot and add the sugar, salt, and vanilla extract. Stir with a wooden spoon for about 4 to 5 minutes over low heat, until the beans are drizzle-able. Allow the beans to cool thoroughly. Transfer to an airtight container, and refrigerate for up to 2 weeks.

How to make injeolmi rice cake

In a microwave-safe bowl, combine the rice flour, sugar, salt, and water. Mix the ingredients thoroughly with a spoon until it becomes smooth. Cover the bowl with heat-resistant plastic wrap, making sure to leave a small gap for steam to escape. Microwave the mixture for 1 minute. Carefully take the bowl out of the microwave and uncover it. Hold the bowl steady with a kitchen cloth to protect your hand from the heat, then use a small wooden spoon to vigorously stir the mixture until it becomes elastic. Prepare a cutting board and sprinkle soybean powder on it. Transfer the hot rice cake onto the soybean powder. To prevent sticking, lightly wet your fingertips with cold water. Now, flip the rice cake over with your hands, pressing and shaping it into a square shape. Use a kitchen knife to cut the square into small pieces.

How to put the patbingsu together!

Begin by refrigerating a 2- to 3-cup serving bowl until it becomes cold. This will help keep the patbingsu chilled while serving. Once the bowl is cold, place 2 cups of shaved ice in the bowl as the first layer. Gently drizzle the whole milk over the sweet red beans. Add ½ cup of sweet red beans over the shaved ice. Add the mango and strawberry pieces (or fruits of your choice). Take the remaining 1 cup of shaved ice and build it up on top of the fruits, creating a mountain-like appearance. Add a ½ cup of sweet red beans over the shaved ice mountain. Place the rice cakes on the top layer. Drizzle the condensed milk over the entire patbingsu, adding a touch of sweetness and flavor.

Serve the patbingsu immediately with a spoon. Mix and eat the different layers together.

Mattang is a delicious, easy to make sweet that&#039;s chunks of sweet potato coated in translucent hot brown syrup. They are super crunchy on the outside and warm and fluffy on the inside. It&#039;s so simple and easy to make but freshly made mattang is really irresistible, with an amazing, loud crispy...

Candied sweet potato (Mattang: 맛탕)

white sugar

cooking oil (vegetable, grape seeds, or corn oil)

toasted black sesame seeds (optional)

First fry for the sweet potato

Heat 1½ inch cooking oil in a large pan over medium high heat until the temperature reaches about 340ºF. (I used 6 cups cooking oil in my 12 inch pan and heated it up for 12 minutes over medium-high) Gently add the sweet potato pieces to the hot oil. Fry them for about 4 to 5 minutes, stirring occasionally with a wooden or slotted spoon, until light golden brown. Use tongs or slotted spoon to take out the sweet potato pieces and put them into a stainless steel strainer over a bowl so they can drain. Turn off the heat and let them sit until the syrup is ready.

Make syrup

Add about 2 tablespoons cooking oil to a skillet. Swirl it around to evenly coat. Sprinkle sugar evenly over the oil. Heat up the skillet over medium heat. When the sugar starts melting after about 5 minutes, reduce the heat to medium low. Grab the handle of the skillet, lift it up and move it around so the sugar evenly melts in the oil. Don't stir it, or it will crystalize. Keep moving and shifting the pan for another 2 to 3 minutes until all the sugar melts into to brownish syrup. Turn off the heat.

2nd fry for the sweet potato

Reheat the oil for about 2 to 3 minutes until it reaches 340ºF. Add the fried sweet potato pieces and fry them for 1 to 2 minutes until crunchy and golden brown. Use tongs or slotted spoon to take out the sweet potato pieces and put them into a stainless steel strainer over a bowl so they can drain. Turn off the heat.

Finish and serve

Reheat the syrup. Add the sweet potato and mix with a wooden spoon until they are totally covered in the syrup. Sprinkle the black sesame seeds over top. Remove from the heat and transfer the sweet potato to a large baking sheet lined with a parchment paper. Leave a gap between each piece so that they don’t stick together. Let them cool down. When the syrup hardens, transfer the mattang to a serving bowl and serve.

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Top 4 korean snack recipes from across the web

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

Top Tags

Tteokbokki Recipe – Korean Spicy Ri...

Pan Roasted Korean Sweet Potato

Patbingsu (Shaved ice with sweet re...

Candied sweet potato (Mattang: 맛탕)

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