Tteokbokki, highly spiced stir-fried rice cakes, is a extremely traditional Korean motorway meals and a scrumptious comfort food you'll be able to just make at domestic. The spicy, only a little sweet, and chewy rice cakes are merely addictive!
Tteokbokki (Spicy Stir-fried Rice Cakes)
What is tteokbokki?
Tteokbokki (also spelled ddukbokki, ddeokbokki, dukbokki or topokki), 떡볶이, is a cherished Korean rice cake dish with many variations and a wealthy history. Literally translated as “stir-fried rice cake”, tteokbokki is made with garaetteok, a cylinder-formed white rice cake. This highly spiced rice cake dish is notably traditional as a highway food and further every so often cherished at domestic.
Unlike gungjung tteokbokki, which has been round for masses of years, the crimson spicy tteokbokki has a reasonably quick records. It became built in 1953, the year the Korean War ended, via approach of a woman named Ma Bok-rim within the Sindang-dong region in Seoul. The chewy rice cake in a highly spiced gochujang sauce all of sudden grew to become traditional as an less costly remedy snack.
Red highly spiced rice cakes being stir-fried in a pan
By the time I was growing up as a baby, tteokbokki had grow to be fairly conventional as a highway meals. The tteokbokki I grew up with became in its antique range without all the add-ins you word today. I honestly have fond tales of ingesting it from toll road carts or marketplace stalls as an after-faculty snack.
This highly spiced Korean rice cake recipe changed into initially published in March 2012. I’ve up to date it proper proper here with greater data, new photographs and minor adjustments to the recipe.
Tteokbokki rice cake
Garaetteok (가래떡), a cylinder-fashioned white rice cake, is applied in various techniques in Korea. The thick range is sliced into thin oval shapes for making tteokguk (rice cake soup). The thinner, shorter range is used for tteokbokki, therefore the perceive tteokbokki tteok (떡볶이떡).
You can use both one for this recipe, but the thick variety desires to be reduce thinner and shorter for this recipe, or it will take a lot longer to cook.
Depending on the location you live, you will be capable of discover tteokbokki rice muffins freshly made, refrigerated, or frozen at Korean markets. They are available diverse shapes and sizes. Needless to say, regionally made latest ones are the greatest ones to apply, but excellent excessive caliber refrigerated ones are high-quality as well. Avoid purchasing for frozen ones: they have a tendency to be dry, essential to crack and never chewy.
Three particular rices cake types for tteokbokki (Korean spicy rice cakes)
Tteokbokki sauce
The spicy tteokbokki sauce is constantly made with a aggregate of gochujang (고추장, Korean red chili pepper paste) and gochugaru (고추가루, Korean crimson chili pepper flakes). Some folks simply make this rice cake sauce with gochujang, and some handiest use gochugaru.
If you don’t find out it irresistible too highly spiced, simply use gochujang without any purple chili pepper flakes. To make it virtually spicy, along with greater purple chili pepper flakes is find out the way to increase the warmth degree with out changing the saltiness and wonder.
In this updated recipe, I supplied yet another ratio of gochujang and gochugaru in an effort to attempt. It affords a cleanser-tasting spicy kick.
In any case, observe that the degree of spiciness varies broadly amongst precise manufacturers of gochujang and gochugaru.
Other tteokbokki substances
Tteokbokki has endured to adapt over the years. Today, folks add all sorts of precise meals harking back to fishcake, ramen, dumplings, egg, hot dogs, seafood or maybe cheese.
Here, I saved the recipe essential with eomuk (fish cake), inexperienced cabbage, and scallions, that is how we used to eat tteokbokki growing up.
Anchovy broth is occasionally used for a intensity of taste, but you may be capable of merely use water for folks who like. Gochujang and soy sauce supply the dish lots of umami flavors.
How to make vegan tteokbokki
Instead of anchovy broth, use water or vegetable broth for vegetarian or vegan tteokbokki. Simply omit the fish cake, or replace it with fried tofu pockets known as yubu.
More tteokbokki versions
Gungjung tteokbokki
Seafood cheese tteokbokki
Soupy tteokbokki – with greater toppings
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Korean rice truffles in a purple highly spiced gochujang sauce
4.65 from 37 votes
Korean rice cakes in a crimson highly spiced gochujang sauce
Tteokbokki - Spicy stir-fried rice desserts
Prep Time
10 minutes
Cook Time
20 mins
Total Time
30 mins
Tteokbokki, a spicy stir-fried rice cake dish, is a extraordinarily conventional Korean toll road meals and a delicious comfort food you'll be capable of just make at domestic. The highly spiced, just a little sweet, and chewy rice cakes are simply addictive!
Course: Appetizer, Snack
Cuisine: Asian, Korean
Keyword: ddukbokki, Korean rice cake, rice cake, rice cake sauce, topokki, tteokbokki ingredients, tteokbokki sauce
Servings: 3
Author: Hyosun
Ingredients
1 pound tteokbokki tteok 떡볶이 떡 (approximately 24 three-inch prolonged rice cake portions) - See observe.
1 sheet eomuk 어묵 fish cake - aka oden
4 oz. Green cabbage yangbaechu, 양배추
1 - 2 scallions
three cups anchovy broth or water
three tablespoons Korean purple chili pepper paste gochujang, 고추장 - see word)
1 - 3 teaspoons Korean crimson chili pepper flakes gochugaru, 고추가루 preferably finely ground) - see notice
1 tablespoons soy sauce
2 tablespoons sugar (or use 1 tablespoon for folks that discover it irresistible a superb deal much less candy)
1 tablespoon corn syrup or 1 extra tablespoon sugar
1 tablespoon minced garlic
Instructions
Make anchovy broth (see word). Soak the rice truffles for approximately 20 minutes if hardened or refrigerated. Cut the fish cake, cabbage, and scallions into about 2-inch lengthy portions.korean spicy rice desserts
Add the anchovy broth (or water) to a considerable pan. Stir in the sauce elements. Bring it to a boil over medium immoderate warmness, stirring to dissolve the crimson chili pepper paste (gochujang).Tteokbokki
Add the rice cakes. Boil until the rice muffins turn into very soft and the sauce is thickened, about 8 - 10 minutes. Stir commonly so the rice truffles do not keep on with the bottom of the pan.korean highly spiced stir-fried rice desserts
Add the veggies and fish cakes. Continue to boil, stirring continuously, for an in addition 4 - 6 minutes. Depending on rice cakes, you would possibly want greater time to gain a wanted degree of softness. Add more broth or water as necessary. Taste the sauce, and regulate the seasoning if needed. Serve without delay.cLICK FOR ALL >>>
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