Best Tteokbokki Korean Spicy Rice Cake Recipes

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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

TTEOKBOKKI - KOREAN SPICY RICE CAKE



Tteokbokki - Korean Spicy Rice Cake image

Make and share this Tteokbokki - Korean Spicy Rice Cake recipe from Food.com.

Provided by PanNan

Categories     Korean

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

16 ounces rice cakes, for tteokbokki (defrosted if using frozen)
2 sheets korean rectangular fish cakes (Shagahk Oden, cut into squares) (optional)
2 cups cabbage (cut into 1 in squares)
1 carrot (sliced)
1/2 onion (sliced)
1 tablespoon chopped garlic (or 1 tsp garlic powder)
3 cups water (anchovy stock would be preferred if available)
2 tablespoons gochujang (spicy red bean paste)
1 tablespoon sugar
1 tablespoon soy sauce
1/4 teaspoon salt
1 dash black pepper
1 teaspoon ketchup

Steps:

  • Using a non-stick saute pan, add the water or anchovy stock and cabbage, carrot and onion and bring to a boil. Add gochujang, garlic, soy sauce, salt and sugar to this mixture.
  • When it reaches a full boil, add rice cake and fish cake and stir. Simmer for 20 minutes, stirring occasionally to make sure rice cakes don't stick to the bottom of the pan.
  • Taste after the simmer time and adjust seasoning if necessary. Add ketchup, stir in, and sprinkle with black pepper before serving.

Nutrition Facts : Calories 483.8, Fat 3.3, SaturatedFat 0.7, Sodium 806.2, Carbohydrate 102.8, Fiber 6.6, Sugar 7, Protein 10.8

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