tteokbokki

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

sesame seeds

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.

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

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!]

The classic Korean street food made out of stuffed rice paper!

Rice Paper Stuffed Tteokbokki

rice paper

vegan cheese

seaweed

oz sweet potato vermicelli

vegetable stock

tbsp gochujang

tbsp gochugaru

maple syrup

red onion

tbsp minced garlic

Soak the vermicelli in a large bowl of warm water.

Submerge two sheets of rice paper in water for around 2 seconds.  Then, place them on a flat surface and allow it to sit for about 30 seconds, at which point they will start to soften.

Fold the sides so that they meet in the center.  Then, roll from the bottom up until you have a cylinder.

Repeat step 2. Then, place some cheese in the center of the sheets.  Fold the sides over the cheese and then roll from the bottom up until you have a very fat cylinder.

Repeat same steps for fried seaweed.

Repeat step 2 and place some soaked vermicelli, lengthwise, in the center of the rice paper.  Fold the sides over the noodles and roll from the bottom up. In the end, I had 3 cheese stuffed rice cakes, 2 seaweed stuffed rice cakes, and 2 vermicelli stuffed rice cakes (I reserved some vermicelli for the end).

To a large pan, add the vegetable stock, soy sauce, gochugaru, gochujang, garlic, and onions and bring the mixture to a boil.

Add the rolled rice sheets and leftover vermicelli to the boiling vegetable stock and cook for about 10 minutes, until the rice cakes are tender and the sauce is thick.

If you’ve recently made more tteokbokki than you can handle, you may be wondering how to keep and reheat it later. In this recipe, I explain how to reheat tteokbokki to get the best results.

How To Reheat Tteokbokki

portion tteokbokki

water (or broth)

Put your tteokbokki into a pan, separating them as much as you can.

Add just enough liquid (broth or water) to half cover the bottom of the pan.

Add in extra flavorings (e.g. gochujang sauce) or any leftover sauce (optional).

Heat the mixture on a low heat.

Stir the mixture frequently to prevent sticking and incorporate the new liquid into the sauce.

Once the mixture has warmed through, serve immediately.

Jjajang tteokbokki just make sense. Squishy rice cakes with sweet, salty, and velvety black bean sauce were meant to be together.

Jjajang Tteokbokki

500 g rice cakes

black bean paste

scallions, thinly sliced

garlic cloves, thinly sliced

tbsp light soy sauce

tbsp sugar

500 mL water or stock

butter

Black pepper

Gochugaru

Let’s infuse the oil with aromatics. In a medium-sized pan, add oil, garlic, and scallions and heat on medium until the garlic has turned golden brown.

Sieve the aromatics and reserve the oil.

Use the same oil and pour it into a non-stick pan. I recommend using a non-stick pan as black bean tends to stick. Add the black bean paste and heat it on medium heat until the paste starts to bubble. Drop the heat to a medium-low.

Using a rubber or coated spatula(wooden spatulas will stain), break apart the black bean paste and swirl around so that the oil can penetrate through. This process helps cook out some of the astringent flavors in black bean paste and brings out deep nutty and umami notes.

After 5 minutes, you’ll see the black bean paste slowly separate. Strain the toasted black bean paste in a sieve— the oil should separate immediately, and you can use this oil for future use!

In a large pan, heat on high. When smoke starts to rise from the pan, turn the heat off and add the soy sauce.

Let the soy sauce caramelize and slightly burn. Deglaze with water or stock and scrape the bottom of the pan.

Heat the broth on high heat and add the fish cakes and the rice cakes. Add the toasted black bean paste, sugar, and black pepper. Stir to combine.

Simmer on medium heat for 5 minutes or until the rice cakes become malleable, and the sauce thickens.

Finish with butter and plate. Enjoy!

Rabokki is an evolved version of tteokbokki, with added ramyeon noodles. The chewy rice cakes and soft noodles soak sweet and spicy flavor from the sauce.

Rabokki

Korean rice cakes

150 gr eomuk/odeng/Korean fishcake, chopped into small triangular pieces

Korean instant ramyeon

water (500 ml)

dashi powder

tsp gochugaru

sugar

tsp minced garlic

onion, thinly sliced

green onion,

If using the frozen rice cakes, soak them...

If using the frozen rice cakes, soak them in warm water for 30 minutes to thaw or until they turn soft. Separate and cut them in 3-inch long pieces.

Add water, dashi powder, rice cakes, and fish...

Add water, dashi powder, rice cakes, and fish cakes into a medium pot over medium-high heat.

Combine gochujang, gochugaru, granulated sugar, soy sauce, sesame...

Combine gochujang, gochugaru, granulated sugar, soy sauce, sesame oil, and minced garlic in a small bowl.

When the water in the pot starts to...

When the water in the pot starts to boil, stir in the sauce gently with a wooden spoon.

Keep stirring until the sauce thickens, which should...

Keep stirring until the sauce thickens, which should take about 10 minutes. Add instant ramyeon noodles, ramyeon seasoning, and sliced onion into the pot.

Stir until noodles have cooked. When noodles are...

Stir until noodles have cooked. When noodles are cooked through, add green onion and turn off the heat. Top with roasted sesame seeds and hard boiled egg halves, if desired.

Have you tried adding cheese to your Tteokbokki? The combination of the spicy sauce and melted cheese creates a flavor explosion in your mouth that&#039;s sure to satisfy your cravings. This recipe teaches us how to make cheese Tteokbokki using my homemade Korean rice cakes.

Cheese Tteokbokki (made with homemade rice cakes)

vegetable oil

tbsp gochujang chili paste

tsp ((Skip

tsp fish sauce ((optional))

onion

fish cakes ((optional,

½ tbsp toasted sesame seeds

mozzarella cheese

green onion ((Separate the white part and the green part, finely chopped))

To make cheese tteokbokki using my homemade rice cake recipe, add 1 tbsp of vegetable oil to 2 cups of frozen rice cakes, mix well with clean hands. Arrange the rice cakes in a single layer on a baking sheet lined with foil, making sure they don&#39;t touch each other. Bake them at 355 °F for 20 minutes (15 minutes if you didn&#39;t freeze the rice cakes) until they become crispy and puffy.If you opt for store-bought Korean rice cakes, you may skip the baking step. However, if they are frozen or feel firm to the touch, boil them in water for about 5 minutes until they become soft. Once done, drain the rice cakes and transfer them to a plate.

Combine all the sauce ingredients (gochujang chili paste, Korean chili flakes, soy sauce, fish sauce, sugar, water) in a bowl until well mixed.

Add baked homemade rice cakes (or boiled store-bought rice cakes) to a frying pan, along with the onion, fish cakes, minced garlic, and the white part of the green onion. Once done, pour the sauce over all the ingredients.

Turn on the heat to medium-high, gently stir all the ingredients with a spatula or a pair of tongs for about 3 to 5 minutes until the sauce is thickened to your desired texture.

Reduce the heat to medium-low, evenly spread ½ cup of shredded mozzarella cheese on the top. Close the lid to cook for 1 minute until the cheese is fully melted. Open the lid and turn off the heat.

Sprinkle the green part of the green onion and toasted sesame seeds as decoration. Serve hot.

12 side dishes + 1 drink to eat with Tteokbokki for a complete meal.

12 + 1 Dishes to Eat With Tteokbokki

Musaengchae (Radish Salad)

Homemade Mandy (Korean Dumplings)

Eggs

Fish Cake Soup (Odeng Soup)

Kimbap (Korean Seaweed Rice Roll)

Yangnyeom Chicken (Korean Fried Chicken)

Bungeoppang (Korean Fish Shaped Pastry)

Eomuk Guk (Fish Cake Soup)

Mixed Twigim

Ramen

Korean Soondae Bokkeum

Strawberry Soju Cocktail

Pick your favorite side and the drink.

Enjoy!

A creamy, Italian-inspired variation on the popular spicy Korean street food, ros&eacute; tteokbokki is a recent phenomenon in Korea. The first time I even heard about it was when one of you asked: &quot;Maangchi, do you have a recipe for ros&eacute; tteokbokki?&quot; Now I do!

Ros&eacute; tteokbokki (로제 떡볶이)

gochu-garu

milk

heavy cream

green onion, chopped

eggs,

gochujang

Make sauce

Combine gochujang, gochu-garu, soy sauce, sugar, milk, heavy cream, and the water in a bowl. Mix well until it has no lumps and becomes orange color. Set it aside.

Cook rosé tteokbokki

Drain the rice cakes. Heat up a thick bottomed pan over medium heat. Add bacon and stir for about 5 minutes until crispy and it turns golden brown. Turn off the pan and pour out the excess fat from the bacon into a small ball. Discard the fat. Turn the heat on to medium-high. Add the garlic and onion to the bacon and stir for 1 minute. Add the sausage and the rice cake, stirring with a wooden spoon for a minute, until the sausage splits a little along the slits. Add the rice cake and 1 cup water and stir. Cover and cook for 5 minutes until the rice cake gets tender. Open and add the sauce, mixing well with the wooden spoon. Cook another 5 minutes, stirring occasionally. Add mozzarella cheese and stir to melt.

Stir and ladle some of the tteokbokki, egg, and broth into bowls. Sprinkle some chopped green onion over top and serve right away.

Switch things up with this mouth-watering Tteokbokki curry! Unlike classic Tteokbokki, this recipe features chewy rice cakes cooked in a rich and spicy red curry sauce infused with shallots, garlic, coconut milk, and a hint of lime. It&#039;s super creamy, packed with flavor, and made in just one pot!

Tteokbokki Curry

tbsp oil

shallot (minced)

1 and 1/2 tbsp red curry paste

coconut milk

tbsp coconut sugar (or white sugar)

curry powder (use your favorite brand)

lime juice

cilantro

Sauté the aromatics. Heat the oil in a large non-stick skillet over medium heat. Once hot, add the minced shallot and garlic and sauté for 2-3 minutes or until fragrant.

Add the curry paste. Next, add the red curry paste and cook for another 30 seconds. Use a spatula to slightly mash the red curry paste and combine it with the shallots and garlic.

Pour in the remaining ingredients. Next, pour in the full-fat coconut milk, water, soy sauce, coconut sugar, curry powder, and rice cakes.

Let simmer. Bring to a simmer and let simmer uncovered for about 8 minutes or until the rice cakes are perfectly tender. Tip: Make sure to stir very regularly using a wooden spoon or spatula to prevent the rice cakes from sticking to the bottom of the pan.

Garnish. Finally, remove from the heat and stir in the lime juice. Top with chopped cilantro for freshness, and enjoy immediately while the rice cakes are still warm and chewy!

This Tteokbokki curry is definitely best served immediately for optimal flavor. I tried to reheat it the next day – it didn’t taste as rich and was not as creamy, so I highly suggest cooking it just before serving. If you have leftovers, you can store them for up to 2 days in the refrigerator.

This curry was wonderful! Could not believe how easy and tasty it was. I served it for dinner, and everybody loved it.

Creamy, cheesy sauce.  Chewy, squishy Korean rice cakes.  Carbonara Tteokbokki is the non-spicy Korean Rice Cake dish that&#039;s good as a snack, appetizer, or main meal!

Creamy Carbonara Tteokbokki with Bacon

Korean tubular rice cakes

olive oil

bacon ((preferably thick cut, chopped))

onion ((finely chopped, about 1 cup))

milk ((whole, full-fat milk preferred))

parmesan ((grated))

Mozzarella ((shredded))

black pepper

parsley

For refrigerated rice cakes:  set aside in a bowl.  If there&#39;s a slimy, wet coating all over the rice cakes -- rinse well in cold water and drain in a colander.

For frozen rice cakes:  add to a bowl and cover with cold water for 15-20 minutes until defrosted.  (They must be drained before cooking).

For fresh rice cakes:  separate rice cakes by hand and set aside on a separate plate.

Prep Rice Cakes:

Heat a non-stick skillet over medium heat.  Add 1-2 tsp olive oil and bacon.  Cook until no longer pink and slightly brown and crispy-looking on the edges, about 2-3 minutes.  Mix from time to time with a silicone spatula to make sure the bacon is evenly cooked.

Cook Tteokbokki/Ddukbokki:

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