Tteokbokki Recipe Maangchi Food

TTEOKBOKKI (KOREAN SPICY RICE CAKES)

Tteokbokki (Korean Spicy Rice Cakes) image

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

Ingredients

3 cups water
2 dried anchovies, or more to taste
3 tablespoons chile paste
2 tablespoons white sugar
1 tablespoon soy sauce
1 tablespoon corn syrup
2 Korean fish cakes, sliced
½ onion, thickly sliced
1 spring onion, thickly sliced

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

HOT AND SPICY RICE CAKE (TTEOKBOKKI)

Hot and spicy rice cake (Tteokbokki) image

When I lived in Korea I learned the secret to making good tteokbokki from a famous place in a local market. It was run by an old lady who could always be found stirring her pot of tteokbokki, and there were always people lined up to buy it. She was cooking right in front of us to I saw she used...

Categories Snack

Time 30m

Number Of Ingredients 10

Ingredients

1 pound of cylinder shaped rice cake, bought or homemade. (Use a little more if you're not adding hard boiled eggs and fish cakes)
4 cups of water
7 large size dried anchovies, with heads and intestines removed
6 x 8 inch dried kelp
⅓ cup hot pepper paste
1 tablespoon hot pepper flakes
1 tablespoon sugar
3 green onions, cut into 3 inch long pieces
2 hard boiled eggs, shelled (optional)
½ pound fish cakes (optional)

Steps:

Add the water, dried anchovies, and dried kelp to a shallow pot or pan. Boil for 15 minutes over medium high heat without the lid.
Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl. Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs. The stock will be about 2½ cups.
Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If the rice cake is not soft enough, add more water and continue stirring until soften. When you use freshly made rice cake, it takes shorter time. If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking.
Remove from the heat and serve hot.

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