Best Spicy Korean Rice Cakes Tteokbokki Recipes
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
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 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
KOREAN CHICKEN TTEOKBOKKI W GAEDNIP (SPICY RICE CAKES W PERILLA LEAVES)
Steps:
- If time permits, soak the tteok (rice cakes) in water for about 30 minutes or defrost at room temperature. Saute the chicken pieces in a large pot with 1 tbsp of olive oil and soy sauce. Cook until pink is absent and add the minced garlic for 2, 3 minutes. Pour 2 cups water into the pot and boil for a few minutes. Turn the heat down to medium and simmer. Add the remaining ingredients (minus the perilla leaves & sesame seeds) to the pot and cook for 10 minutes. Continue cooking until rice cakes are soft and the sauce thickens up. Lastly add the shredded perilla leaves. Serve hot with rice or eat by itself. *Some Koreans like to make a deeper, flavorful broth by boiling kelp, various vegetables, and dried anchovies (myulchi) and using it for the tteokbokki sauce. I have tried both ways (the short and long methods) and there really is not much difference in taste simply because the gochujang (red pepper paste) simply overpowers all other ingredients. However, if you're a traditionalist and like taking the longer route, then most likely I will be done eating by the time your broth settles into a suitable sauce.
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