Korean Food Tteokbokki(Tteok) (spicy red rice cake)
Tteokbokki is a Korean famous food. It consistently places in the top 10 Korean dishes. Everyone should try it once when in Korea.
Content:
- What is Tteokbokki?
- Types of Tteokbokki
- recipe
- How to store?
What is Tteokbokki?
Tteok (also spelt Topokki or Ddukbokki) is a traditional Korean street snack composed of thick slices of Garaetteok (boiled rice cake), fish cake, onions, sliced garlic, salt, sugar, and various veggies stir-fried in sweet red chilli sauce. Although the literal translation of the term is “rice cake stir-fry,” the actual cooking method is simmering. Cook a sweet and spicy gochujang–based sauce over white rice cakes. It is a spicy red rice cake which is incredibly tasty, umami-rich, and quite addicting! and those who enjoy hot and spicy flavours, this flavorful street cuisine is a must-try. This recipe will be the simplest one you may try at home out of all the well-known Korean street food recipes.
Types
There are also some different types of Tteok that you should give a try.
- Cheese Tteokbokki: The addition of cheese to Korean rice cakes has become a very popular fad among young Koreans. Many restaurants often have Tteok with cheese on their menus.
- Curry Tteokbokki: To enhance the flavour of their sauce, some folks like to add a tiny bit of curry powder.
- Gukmul Tteokbokki: The word “Tteokbokki” roughly translates to “soupy rice cakes” since it resembles a rice cake soup. Some people want their Tteok thin and in a pool of soupy sauce.
- Buldak Tteokbokki: You can try this variation if you enjoy spicy food, but use caution! Not everyone will enjoy this really hot rendition. The Buldak instant ramen flavour powder is used to make the sauce, or for more heat, “capsaicin” chilli pepper extract is added.
- Gireum Tteokbokki: The Ttoekbokki in this case are pan-fried in oil and don’t contain any gravy-like sauce. In order to make the pan-fried version more wholesome and meal-like with lots of vegetables, I developed a spin-off recipe for spicy Korean rice cakes with vegetables.
- Ganjang Tteokbokki: No gochujang is used in this mild Tteok, which also includes beef, veggies, and soy sauce. It was initially served to the royal families of ancient Korea and is known as a royal palace tteokbokki
- Black-bean Tteokbokki: The addition of black bean paste (Jjajang) gives the sauce its dark, smokey flavour.
Tteokbokki recipe
Ingredients:
- Rice cake
- Fish cake
- Anchovy stock
- Onion
- sauce (Gochujang, sugar, soy sauce, garlic, Gochugaru)
- Sesame seeds
- Sesame oil
Recipe:
Step1: Soak rice cake in water
If your rice cakes have become stiff from being kept in the refrigerator, Soak your stiff rice cakes in water for 10 minutes to slightly soften them.
Freshly prepared rice cakes can be found in several Asian or Korean supermarkets. You don’t need to soak them in water before cooking because they are quite soft and ready to use.
Step2: Prepare Anchovy stock
Large dried anchovies and a piece of dried sea kelp should be simmered in water for five minutes. Save the stock; discard the anchovy and sea kelp.
Step3: Prepare Tteok
Put the stock and Tteok sauce into a large skillet. Add soaked rice cake, and fish cake into it.
Step4: Cook them for some minutes
After adding all the ingredients, boil them for 3-4 minutes at low heat.
After boiling, add sesame seeds, sesame oil and onions into it and serve it in a bowl.
How to store Tteok?
According to me, you should eat freshly prepared Tteok. Leftover Tteok should be stored in the refrigerator. Leftover Tteok won’t taste as much great as before. Add stock and reheat leftover Tteok before eating.
