Spicy Korean Rice Cakes (Tteokbokki) Recipe

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Spicy Korean Rice Cakes, known as “Tteokbokki,” are a beloved street food in South Korea, celebrated for their chewy texture and vibrant, spicy-sweet sauce. Originating from the royal court cuisine, Tteokbokki has evolved into a popular snack enjoyed by people of all ages. This dish combines cylindrical rice cakes with a flavorful sauce made from gochujang (Korean red pepper paste), gochugaru (Korean red pepper flakes), and other seasonings, resulting in a harmonious blend of heat and sweetness.

Ingredients

To prepare Spicy Korean Rice Cakes, gather the following ingredients:

  • Rice Cakes (Tteok): 1 pound of cylindrical rice cakes, approximately 2 inches in length. These can be found at Asian grocery stores, either fresh or frozen. If using frozen rice cakes, soak them in warm water for about 20 minutes before cooking to soften.
  • Fish Cakes (Eomuk): 1 cup of rectangular fish cakes, sliced into 1-inch pieces. These add a savory depth to the dish and are commonly used in Tteokbokki.
  • Vegetables: 2 cups of chopped Napa cabbage or bok choy, and 1 cup of sliced shiitake mushrooms. These vegetables contribute texture and flavor, balancing the spiciness of the sauce.
  • Seasonings:
    • 3 cups of water or anchovy broth for a richer taste.
    • 3 tablespoons of gochujang (Korean red pepper paste).
    • 1 tablespoon of gochugaru (Korean red pepper flakes).
    • 1 tablespoon of soy sauce.
    • 1 tablespoon of sugar.
    • 1 teaspoon of minced garlic.
    • 1 teaspoon of sesame oil.
    • 1 teaspoon of sesame seeds for garnish.
  • Optional Additions:
    • 2 hard-boiled eggs, halved.
    • 1 green onion, cut into 2-inch pieces.
    • Shredded mozzarella cheese for a creamy twist.

Preparation

  1. Soak the Rice Cakes: If using frozen rice cakes, soak them in warm water for about 20 minutes to soften. This step ensures they cook evenly and achieve the desired chewy texture.
  2. Prepare the Broth: In a large pan, combine 3 cups of water or anchovy broth with 3 tablespoons of gochujang, 1 tablespoon of gochugaru, 1 tablespoon of soy sauce, 1 tablespoon of sugar, and 1 teaspoon of minced garlic. Stir well to dissolve the gochujang and create a uniform sauce.
  3. Add the Rice Cakes and Fish Cakes: Add the soaked rice cakes and sliced fish cakes to the pan. Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for about 10 minutes, stirring occasionally, until the rice cakes are tender and the sauce has thickened.
  4. Incorporate Vegetables: Add the chopped Napa cabbage or bok choy and sliced shiitake mushrooms to the pan. Continue to simmer for an additional 5 minutes, allowing the vegetables to soften and absorb the flavors of the sauce.
  5. Optional Additions: If desired, add halved hard-boiled eggs and green onion pieces during the last 2 minutes of cooking. For a creamy variation, sprinkle shredded mozzarella cheese over the top and let it melt before serving.
  6. Finish and Serve: Drizzle 1 teaspoon of sesame oil over the dish and garnish with sesame seeds. Serve hot, accompanied by a side of kimchi or pickled radish for added contrast.

Mistakes to Avoid

  1. Skipping the Soaking Step: Neglecting to soak frozen rice cakes can result in a tough and chewy texture. Always soak them in warm water for at least 20 minutes before cooking to ensure they become tender and absorb the sauce effectively.
  2. Overcooking the Rice Cakes: Allowing the rice cakes to cook for too long can cause them to become mushy. Monitor the cooking time closely, aiming for a chewy consistency that complements the sauce.
  3. Using Low-Quality Gochujang: The quality of gochujang significantly impacts the flavor of the dish. Opt for a reputable brand to achieve the authentic taste of Tteokbokki.
  4. Overcrowding the Pan: Adding too many ingredients at once can lead to uneven cooking. Ensure there’s enough space in the pan for the rice cakes and other components to cook uniformly.
  5. Neglecting to Stir: Failing to stir the mixture occasionally can cause the rice cakes to stick to the bottom of the pan and burn. Stir gently and regularly to prevent this issue.
  6. Ignoring Spice Levels: Adjusting the amount of gochujang and gochugaru is crucial to match your spice tolerance. Start with the recommended amounts and modify as needed to suit your preference.

Ingredient Alternatives

  • Rice Cakes (Tteok):
    If you cannot find traditional cylindrical rice cakes (tteok), there are a few alternatives you can use. You can substitute with other varieties of rice cakes, such as oval-shaped tteok, or even use short-grain rice as a replacement. Another option is to use ramen noodles, which create a unique twist on the classic Tteokbokki.
  • Fish Cakes (Eomuk):
    If you’re looking for a vegetarian or vegan alternative to fish cakes, you can use tofu or tempeh. These alternatives have a similar texture and soak up the sauce’s flavor well. You can also use mock fish cakes made from plant-based ingredients to maintain a similar taste profile.
  • Vegetables:
    If Napa cabbage or bok choy isn’t available, try substituting with spinach, kale, or even regular cabbage. These vegetables work well in the dish and provide a good balance of texture and flavor. Shiitake mushrooms can be swapped for other mushrooms like button mushrooms or portobello mushrooms, which will still give the dish a savory, earthy flavor.
  • Gochujang and Gochugaru (Korean Chili Paste and Powder):
    If you can’t find gochujang (Korean chili paste), you can use a combination of sriracha sauce and a bit of miso paste to replicate the umami and spice of gochujang. For gochugaru (Korean chili flakes), red chili flakes can work as a substitute, though it will slightly alter the flavor profile.
  • Sesame Oil:
    If sesame oil is hard to find, you can use other oils like olive oil or vegetable oil. However, these alternatives lack the distinctive nutty aroma of sesame oil. If you want a similar taste, consider using toasted sesame oil, which provides a richer flavor.
  • Sugar:
    If you’re looking to avoid refined sugar, you can substitute it with natural sweeteners like honey, maple syrup, or agave nectar. These alternatives will add sweetness to the dish without relying on granulated sugar and provide additional flavor depth.
  • Cheese:
    Mozzarella cheese is commonly added for a cheesy, melty texture, but if you don’t prefer mozzarella, you can substitute it with other melting cheeses like cheddar, gouda, or even provolone. These cheeses will offer their own unique flavors, making the dish even more interesting.

Tips and Tricks

  1. Ensure Proper Sauce Consistency:
    The sauce should be thick enough to coat the rice cakes but not too thick that it becomes dry. If the sauce becomes too thick, simply add a little more water or broth to thin it out, adjusting the seasoning as needed.
  2. Use Anchovy Broth for Extra Flavor:
    For a more authentic taste, consider using anchovy broth instead of plain water. This adds a savory depth to the dish. If you’re making a vegetarian version, vegetable broth can be a great substitute and will still deliver a rich flavor.
  3. Control the Spice Level:
    The spice level of Tteokbokki can vary depending on your preference. If you’re sensitive to spice, reduce the amount of gochujang and gochugaru or opt for milder versions. Always taste the sauce before adding more spice to ensure it meets your desired heat level.
  4. Let the Dish Rest:
    After cooking, allow the Tteokbokki to rest for a few minutes. This gives the rice cakes time to absorb more of the sauce, resulting in a more flavorful dish.
  5. Serve with Kimchi:
    For an authentic Korean experience, serve your Tteokbokki with a side of kimchi. The tangy, fermented flavor of kimchi complements the spiciness of the rice cakes and adds an extra layer of taste.
  6. Make It a Meal:
    Tteokbokki can be a great base for a more filling meal. Consider adding protein such as chicken, beef, or shrimp to turn it into a complete dish. You can also include more vegetables for a balanced meal.
  7. Adjust the Sweetness:
    If you prefer a sweeter version, consider adding a touch of honey, sugar, or even a few slices of fruit like pear or apple. The added sweetness will balance out the heat of the dish and enhance its complexity.

Suggestions

  1. Tteokbokki with Cheese: For a cheesy variation, top your Tteokbokki with shredded mozzarella cheese during the final minute of cooking.The melting cheese will add creaminess and richness to the dish.
  2. Spicy Tteokbokki with Ramen: Try adding ramen noodles to your Tteokbokki for a hearty, satisfying combination.The noodles will soak up the spicy sauce and create an even more filling meal.
  3. Add a Sweet Twist: If you prefer a sweeter version of Tteokbokki, consider adding a few slices of pear or apple to the dish.The sweetness of the fruit balances the heat from the sauce.

FAQ

  1. Can I make Tteokbokki ahead of time? Yes, you can prepare Tteokbokki ahead of time and store it in the refrigerator.When ready to serve, simply reheat it in a pan, adding a little water if the sauce has thickened too much.
  2. Can I freeze Tteokbokki? While it’s not ideal to freeze rice cakes, you can freeze the sauce and rice cakes separately.Thaw the rice cakes before cooking and reheat the sauce for a quick meal.
  3. Is Tteokbokki gluten-free? Tteokbokki is typically made with rice cakes, which are gluten-free. However, be cautious with soy sauce, as some varieties contain gluten. Use a gluten-free soy sauce if needed.

Conclusion

Spicy Korean Rice Cakes (Tteokbokki) are a flavorful, satisfying dish that brings the vibrant taste of Korean street food to your home kitchen.With the right ingredients and a few simple steps, you can create this delicious meal to enjoy on any occasion. Feel free to customize the recipe with your favorite ingredients and adjust the spice level to suit your taste.

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Spicy Korean Rice Cakes (Tteokbokki) Recipe

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  • Author: Emilline Labrita
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Ingredients

Scale
  • 2 cups of cylindrical rice cakes (tteok), soaked in water for 30 minutes
  • 1/2 cup of fish cakes (eomuk), sliced (optional for a vegetarian version)
  • 1 tablespoon of vegetable oil
  • 1 small onion, sliced
  • 2 garlic cloves, minced
  • 2–3 tablespoons of gochujang (Korean chili paste)
  • 1 tablespoon of gochugaru (Korean chili flakes) (adjust to taste)
  • 1 tablespoon of soy sauce
  • 1 tablespoon of sugar
  • 1 cup of water or anchovy broth (for extra umami flavor)
  • 1/2 tablespoon of sesame oil
  • 1 tablespoon of sesame seeds (for garnish)
  • 2–3 boiled eggs (optional, for serving)
  • 1/4 cup of green onions, chopped (optional, for garnish)
  • Mozzarella cheese (optional, for a cheesy version)

Instructions

  • Prepare the Rice Cakes:
    Soak the cylindrical rice cakes (tteok) in water for about 30 minutes to soften them. Drain the water before cooking.
  • Prepare the Broth:
    In a large pan or wok, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, sautéing until fragrant and translucent, about 2-3 minutes.
  • Add the Sauce Ingredients:
    Stir in the gochujang (Korean chili paste), gochugaru (Korean chili flakes), soy sauce, and sugar. Mix well to create a thick, spicy sauce. Add the water or anchovy broth and stir to combine. Bring the sauce to a simmer and let it cook for 2-3 minutes.
  • Cook the Rice Cakes:
    Add the soaked and drained rice cakes to the pan with the sauce. Stir to coat the rice cakes evenly with the sauce. Let it cook over medium heat for about 5-7 minutes, stirring occasionally, until the rice cakes are tender and have absorbed the sauce.
  • Add Fish Cakes (Optional):
    If you’re using fish cakes (eomuk), add them to the pan during the last 2 minutes of cooking and stir to combine.
  • Finish the Dish:
    Drizzle the sesame oil over the cooked rice cakes and give it one final stir. If you want a cheesy version, sprinkle mozzarella cheese on top and let it melt before serving.
  • Serve:
    Transfer the Tteokbokki to a serving dish. Garnish with sesame seeds, boiled eggs, and chopped green onions. Serve immediately and enjoy!

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