Natural Rice Cake Tteokbokki Topokki 450G

Product Information

Gochujang – a spicy red pepper paste that can be found in most Asian supermarkets. You can also find gochujang online. In Hangul it’s written as 고추장, and it’s usually found in bright red tubs. I recommend using a mild gochujang for this dish. This ingredient is essential for the flavour of the recipe, so it cannot be left out or substituted. 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. If you have an appetite for Korea’s famous kimchi, then you’re in for a treat with the rest of South Korea’s famed dishes, as they’re known for their vibrant colours and taste to match. Hot gochujang paste, ginger, vinegar, anchovy and soy sauce are some of the eclectic flavours that make Korean food so delicious. Soak your rice cakes in warm water for 10 minutes. If your rice cakes are already soft, proceed to step 2. Dried Rice Cakes– Soak in boiling water for around 10-20 minutes before cooking to soften them up. If you have more time, soak them in cold water for around 3 hours or overnight if you prefer.

Once the sauce is boiling, add in the rice cakes, fish cakes and sliced onion. Boil for around 4-5 minutes until the rice cakes are cooked, then turn down to a simmer and continue cooking for another 3 minutes. Refrigerate: If you don’t mind slightly chewier rice cakes, you can refrigerate leftovers. To store, let the tteokbokki cool down completely, then refrigerate in an airtight container for up to 2 days. Reheat in the pan or microwave and add a little water to loosen up the sauce. Top with some sliced cheese, then cover and let melt. Garnish and serve immediately. Variations & Ingredient Substitutes Most tteokbokki you’ll come across will have a sweet and spicy flavour profile, resulting in a deliciously rich and moreish dish. The texture is relatively unique, offering soft, chewy bites. Gukmul Tteokbokki 국물 떡뽁이 is a soupy version of spicy Korean rice cakes where the rice cakes usually are served in a bowl with a lot of Gukmul (broth) but other than that it’s really nothing different. It’s usually served with just the soupy sauce and tteok but usually no vegetables or fish cake.

What Is Tteokbokki Made Of? 

P.S. These are great companion dishes to serve with tteokbokki:- Korean fish cake soupand Deep fried seaweed rolls Tteokbokki is a sweet and spicy dish, so those are the main flavours you will enjoy from the dish. The texture of the rice cakes is chewy and tender. Once you gather all ingredients, it’s time to learn how to make tteokbokki. Although they might seem too complicated, in reality, everything is pretty straightforward. Let’s get right to it. Soy sauce – I strongly recommend using it, as it adds to the flavour. Light soy sauce works best, as the flavour isn’t too overpowering.

While there are many traditional meat and fish-based dishes, such as samgyeopsal, bulgogi and gejang, available in Korea, you’ll also find a lot of traditional vegetarian Korean dishes. Perhaps most notable is bibimbap, which blends rice with vegetables and is topped with an egg. Gochugaru (Korean chili pepper powder) is OPTIONAL. It’s a great addition to Tteokbokki that adds extra spice but is not a must. so if you can’t find them, just skip or just add some regular red pepper flakes. The beauty of rosé tteokbokki is that it can be changed up as per your preferences. You can add ingredients to make it richer, make it creamier, less spicy, more spicy or more meaty.Make Kelp broth– soak dried kelp (Dasima) or Kombu in hot water for at least 10 min. Substituting with plain water is OK but won’t be as flavorful. You can enjoy tteokbokki on the go or in an easier way with an instant pot of tteokbokki. Similar to instant noodles, you will add boiling water to prepare the dish. The exact instructions will vary between brands and products, but generally speaking, you will do something like the following: The rice cakes are typically accompanied by a sauce made from anchovy broth and seasoned with gochujang, soy sauce and sugar.

Scallions – Also very important for this rose tteokbokki recipe. The white parts are used when cooking, and the green leaves are added as garnish at the end. Other Ingredients– You’ll need soy sauce, raw sugar and sesame oil for the sauce. Optional additions include Korean fish cakes, boiled eggs and spring onions / green onions to serve. First and foremost, don’t keep Korean rice cakes at room temperature for too long, since they tend to go bad in 5 hours or so.Take a shallow pot or pan and add water, dried kelp and anchovies there. Leave it boiling for about 15 minutes on medium heat. Meat – add your favourite animal protein for extra umami flavour. Beef and shrimps work best with this recipe, and you can even use them together. Tteokbokki actually has quite a few different variations depending on whether it’s spicy vs non-spicy, whether it’s cooked at the table, whether it’s soupy, and what kind of additional ingredients it has. Rose tteokbokki is the latest trend in Korean street food. It is a creamy twist on the wildly popular tteokbokki, a Korean spicy dish made with chewy rice cakes and fish cakes. It’s similar to the traditional tteokbokki, just much creamier and extra cheesy. It is less spicy than regular tteokbokki, and is commonly preferred by non-natives because of its milder flavour.