Non Spicy Tteokbokki Food
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
TTEOKBOKKI KOREAN SPICY RICE CAKE
Tteokbokki is a popular Korean street food. It is stir fried spicy rice cake. This is a simple and easy tteokbokki Korean spicy rice cake recipe that takes around 20 minutes!
Provided by Tracy O.
Categories Appetizer Main Course Snack
Number Of Ingredients 8
Steps:
- Cut 8 fish cake sticks into half.
- Then, cut 2 sticks of green onion.
- Turn on medium small fire, pour 2 cups of water into the non-stick pan. Then, add 1 tablespoon of hondashi and mix it well.
- Next, add ½ teaspoon of paprika, ½ tablespoon of brown sugar and 3 tablespoons of Korean red chili paste. (If you want less spicy, you can add 2 tablespoons of chili paste or adjust to your spiciness.)
- Mix the sauce very well.
- After that, add 2 cups of Korean rice cake sticks into the sauce.
- The following, add the cut fish cake sticks into the sauce. Mix it and make sure they are covered with the sauce.
- Cover the lid and simmer for 10 minutes.
- After, uncover the lid and keep stirring it once a while and let it simmer a few minutes until the sauce thickens a little bit.
- Lastly, add the green onion, mix it well and ready to serve.
Nutrition Facts : Calories 479 kcal, Carbohydrate 101 g, Protein 10 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 52 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
SAUCY VEGAN JJAJANG TTEOKBOKKI
This super saucy vegan jjajang tteokbokki, or Korean rice cakes, features chewy rice cakes cooked in a rich black bean sauce. Super easy to make and is ready in 30 minutes. It is non-spicy and seriously addictive!
Provided by Meesha
Categories Main Course Side Dish Snack
Time 25m
Number Of Ingredients 8
Steps:
- Mix cornstarch with 2 tablespoons of water and stir to mix. Set aside.
- Heat up a tablespoon of canola oil (or other neutral tasting oil) in a non-stick pan/cast iron skillet on medium heat. Once pan is heated, add in chunjang and fry for 1-2 minutes.
- Then, add in garlic and saute for another 1 minute until fragrant.
- Add in water, cornstarch mixture and maple syrup. Bring it to a boil, then lower heat to a gentle simmer. Let it cook for 3-4 minutes, or until sauce has thicken.
- Add in rice cakes next and cook for 15-20 minutes, or until rice cake have softened and is fork tender. Remove from heat and stir in sesame oil. Give it a taste and season with salt, if needed. Your jajang tteokbokki is ready to be served!
Nutrition Facts : Calories 332 kcal, Carbohydrate 69 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Sodium 613 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving
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- Take out a mixing bowl and thoroughly mix: Soy Sauce (3 Tablespoons), Sugar (1 Tablespoon), Mirin (1 Tablespoon), Minced Garlic (1 Tablespoon), Sesame Oil (1 Tablespoon) and Black Pepper (4-5 cracks).
- Place some oil into a frying pan. Once the oil is hot, place-in the diced carrots, onion and mushrooms. Next, season with salt (few pinches) and black pepper (4-5 cracks).
- Bring a pot of water to boil. Once its boiling, add-in 2 cups of rice cakes. Wait a few minutues - until the rice cakes rise to the surface. Then empty the water out through a strainer. Shake off any excess water from the rice cakes.
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- Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.
GUNGJUNG TTEOKBOKKI - A NON-SPICY TTEOKBOKKI - FUTUREDISH
Gungjung Tteokbokki. It's a non-spicy variation of Tteokbokki that many people don't know about it. But it's actually the original style that was served to the Korean King …
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- Put beef slices in a mixing bowl. Then marinate with: Soy Sauce (2T), Sugar (1T), Mirim (1T), Minced Garlic (1/2T), Sesame Oil (1T), Black Pepper (few shakes) and Sesame Seeds (few shakes). Put on a glove and mix all the aromatic ingredients thoroughly. Set the meat aside and let it marinate for 10 minutes.
- Place frying pan on medium-high heat. Place oil in. Once hot, add onions. Stir-fry until onions turn translucent.
TTEOKBOKKI - WIKIPEDIA
Tteokbokki 떡볶이), or ... and pojangmacha (street stalls) are red and spicy, while the soy sauce-based, non-spicy version is referred to as gungjung-tteok-bokki (궁중떡볶이; "royal court tteok-bokki"). Rice tteok rose in popularity as the South Korean economy developed, and various versions of the dish have proliferated since. As it was once a working-class dish, wheat tteok …
From en.wikipedia.org
Main ingredients Tteok (rice cakes), fishcake, …Variations Gungjung-tteokbokki, rabokkiPlace of origin KoreaAlternative names Stir-fried rice cakes, derkbokee, tteobokki, tteok-bokki, topokki, dukbokki
From en.wikipedia.org
Main ingredients Tteok (rice cakes), fishcake, …Variations Gungjung-tteokbokki, rabokkiPlace of origin KoreaAlternative names Stir-fried rice cakes, derkbokee, tteobokki, tteok-bokki, topokki, dukbokki
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Make the sauce. While the rice cakes are soaking, mix together the tteokbokki sauce in a small bowl: gochujang, gochugaru, soy sauce, sugar, and garlic. Simmer. Stir the sauce into some anchovy stock and bring to a simmer. Add the rice cakes and cook until the sauce reduces and the rice cakes are chewy, soft, and heated through.
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Tteokbokki (떡볶이) is a popular Korean street food of soft, chewy rice cakes fried in a sweet and salty sauce made from Korean red pepper paste, also known as gochujang. Tteokbokki, also spelled ddukbokki or ddeokbokki, literally means fried rice cakes in Korean. It is made from a particular type of rice cake called garae-tteok, a long cylindrical rice cake cut into 2 cm pieces. …
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