}); 2017-11-03 How to Make Tteokbokki. Set it aside for now. 2 cups Korean soup stock (dried kelp and dried anchovy stock). Here I talk all about my love and passion for Korean food and Korean fusion food. 5. Add the tteokbokki tteok to the gochujang water and lower the heat and simmer for 8-10 minutes until broth is reduced and sauce is thick. (Its still delicious though!) You should have about 1 pound. Thank you for visiting my Korean Food blog where I share detailed Authentic Korean recipes that even YOU can cook! 1 cup water. Mix well and stir-fry until the rice cakes are cooked through but still chewy. For the plain tteok: Spray a baking sheet with nonstick cooking spray. A party-worthy platter that's always a hit! Add the tteokbokki sauce into the boiling soup stock. Comments. Reduce it close to medium if your heat is very high. It has a very simple, clean, spicy and sweet taste thats quite addicting. Bon Apptit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Serve warm with honey drizzle and sprinkle sesame seeds on top. Remove and discard the bonito flakes and kelp. Boil for 5 minutes, then remove the anchovies with a slotted spoon and discard them. To get each piece to a softer, more elastic place in less time, you can skip the long hydration period and boil your tteok in water directly from frozen. Stir until the gochujang and gochugaru are well-incorporated, then simmer until the broth has reduced to a thick sauce and the rice cakes are soft and squishy, about 5 minutes. A popular Korean street food, its pure comfort food that seems to be everyones favorite! Make the tteokbokki: If using frozen rice cakes, soak in room temperature water for 20 minutes. 3. How to Make Tteokbokki 1. Rice cakes can be frozen for up to 4 months in the freezer. Sweet & Spicy. You have to reheat your air fryer to 300F as the first step. Coat a non-stick pan with some oil over high heat. 2022-01-08 HOW TO MAKE TTEOKBOKKI. When the seasoning has blended well with rice cake and fish cake, add the green onion and it's done! Korean chili paste (gochujang, ) 1.5 tablespoons. I liked that people wouldnt necessarily know if they were picking up a piece of crispy tteok or crispy cheese., At Haenyeo, Kwak uses tteok in a Mexican application, with saucy and cheesy elements that mirror traditional Korean preparations but with a different flavor profile. Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Estimated values based on one serving size. 32 Korean rice cakes (tteok) Melt the butter and oil in a medium frying pan over medium heat. Add the rice cakes and cover with the water. Required fields are marked *. If fish cake slices are frozen, rinse under hot water for 30 seconds. While this process is much faster, what you make up for in efficiency you might lose in flavor: Taking the time to rehydrate the tteok and then cook it directly in the sauce or broth (rather than boiling it), gives each piece the opportunity to take on the flavor of the liquid surrounding it. During the last 2 minutes of cooking, add the hard-boiled eggs, mozzarella, if using, and green onions. Theres tteokguk tteok (oval rice cake slices for rice cake soup) which taste the same in both flavor and texture as the tteokbokki tteok but its just a different shape and is not typically used for this recipe. Ingredients for Carbonara Tteokbokki Instructions: Prep rice cakes. Add more broth or water as necessary. The most common type of Korean rice cake is one that is pounded into a gluey, sticky mass of different shapes and sizes. Continue to boil, stirring occasionally, for an additional 4 - 6 minutes. 3. Kwak describes dessert versions as sauted in sesame oil and sprinkled with a little sugarits crispy, chewy, and soft inside, and kids love it. Continue to boil, stirring constantly, for an additional 4 6 minutes. Once the sauce is boiling, add the drained tteokbokki and cook for 4-5 minutes or until soft. Inevitably, someone always says that its their favorite Korean dish. This is because tteok is a fast track to comfort food, a ticket to a bowl of something satisfying no matter what direction you take it. You might need to taste and adjust the seasoning accordingly. Heat a pan or skillet over medium-high heat. 2 cups of short grain rice flour ( buy it frozen, or make your own) ts kosher salt cup of boiling water if using a microwave, 1 cup of boiling water if using a steamer (you may need more or less depending on how much moisture is in your short grain rice flour, see the note above) 1 ts toasted sesame oil Directions Add water, gochujang and sugar to a pan and bring to a boil on medium high heat. Boil the Korean anchovy soup stock in a large, deep pan or a pot over medium-high heat. Hi! Mix well. Fish cake (oden) soup or yache twigim are perfect compliments to this if you want to make this into a complete dinner good enough to have friends over. In a medium-sized pot, combine the dashi stock, gochujang paste, light soy sauce, honey, and chili flakes, then bring to a boil. Bring a medium pot of water to a boil. Note: If using frozen tteok, just cover and soak them in warm water for a few minutes, until they've thawed and you can pull them all apart. Cut the fish cake, cabbage, and scallions into about 2-inch long pieces. SAUCE FOR TTEOKBOKKI. pan fried Korean dumplings or Korean style tempura) along with this tteokbokki, you can dip them into the sauce and eat them. I recommend frozen Sanuki udon noodles. Saut for 2 to 3 minutes or until onion is transparent. This can take longer, depending on your rice cakes. (If the wrappers are too wet and slippery to roll, then pat them with a paper towel to remove the excess water.) The Tteokbokki tteok itself really doesnt have a lot of flavors as its just made from short-grain rice but has a wonderful chewy but soft texture. Pour in the sauce an mix well. Add gochujang, soy sauce, gochugaru, and saut everything together for . 2006 - 2023 My Korean Kitchen, All Rights Reserved, (5.3 ounces), rinsed over hot water & cut into bite size pieces. 2021-11-17 Add in the ramen noodles and give the whole mixture a gentle stir to acquaint every ingredient with the soupy sauce. Drain well and drizzle 2 tbsp vegetable oil and mix well. The most common shape for tteokbokki are cylinders, or you can make fun shapes like hearts. Split the anchovies in half along the spines to remove the innards; discard the innards and set the anchovies aside. The dried ones should be soaked for at least 3 hours. All rights reserved. Add the onions, cabbage, and garlic and cook, stirring frequently with a large spoon, for about 3 minutes. Sorry, you have Javascript Disabled! In a large bowl, add the rice cakes (tteok) and oil and mix to coat. Add rice cakes and fish cakes: Add the water or anchovy stock to a large pan and bring to a boil. In a wide shallow pot, place cabbage, onion and carrot first. Making the soup base for tteokbokki, sadly without the dried anchovies. . Broil until brown and bubbly. Start by making the tteokbokki sauce. As you all know, I usually upload beauty or DIY stuff here on my channel and suddenly, I thought of why not share this quick tutorial to you guys :) If you are a fan of k-pop, Korean dramas, or the Korean culture in general, then you should definitely try out this dish! Unless your rice cakes are soft already, soak them in warm water for 10 mins. Btw, jeukseok means instant or right away. If using refrigerated rice cakes, soak them in cool water while prepping the other ingredients. Add in the rice cakes and water. ncreases the heat level without altering the saltiness and sweetness. Boil for 10 minutes with the kelp, bonito flakes, and dashi powder. But it may lack depth of flavor because its cooked with water instead of the soup stock. While bringing your pot of water to boil, combine all the sauce ingredients in a small saucepan. Well, nothing really. Stir until the gochujang is fully dissolved into the sauce. Stir in a handful of salt to season the water, then add the thawed rice cakes. If you're using frozen rice cakes, soak them in cold water for about 30 mins before cooking. Reheat the tteokbokki on a low heat for 3-4 minutes, stirring frequently. If there is not enough water, add a little bit of water. Soak rice cakes in water for at least 30 minutes; drain. Knead the dough with a spatula, cover again with the plastic wrap, and microwave for another 2 minutes. 2. 1. The texture, the sauce and the easiness! If not using immediately, the rice cakes can be stored in a zip-top freezer bag or wrapped tightly in plastic wrap and frozen for up to three months. If you only have access to frozen rice cakes try thawing them first and I bet they will get softer. Combine all the ingredients for the sauce in a small mixing bowl and set aside. Combine chile paste, sugar, soy sauce, and corn syrup in a bowl to make the sauce. Cook until the onion is slightly translucent, 3 to 4 minutes. Add the gochugaru, sugar, gochujang, fish cakes, and rice cakes to the broth. Ok, now lets get started making my very simple 5-ingredient Vegan Spicy Korean Rice Cakes! Thread four rice cakes (tteok) onto each wooden skewer. When reheating, add some spare soup stock or water. Also called tteok or dduk, they can be found at the Korean grocery store. Bake for 10 minutes, or until the cheese is melted and bubbly. Remove anchovies. Add the tteokbokki tteok to the gochujang water and lower the heat 10 frozen tteokbokki: Editor Recommended # Preview Product Score; 1: Korean Pulmuone Frozen Instant Spicy 9.50. Continue to let the sauce boil another 5 minutes as you stir constantly. Note: If using frozen tteok, just cover and soak 2021-02-14 Make tteokbokki sauce: Mix the gochujang, Korean red pepper flakes, sugar, soy sauce, and garlic in a small bowl. A subtle difference that really makes for a stellar, memorable, incredibly delicious tteokbokki. Have a recipe of your own to share?Submit your recipe. You can always adjust the gochugaru and gochujang amounts to meet your spice preference. This is what I used to make for myself when I was in high school as my late-night snack and oh its Vegan too! Snack, Categories Side Dish, 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. function react(obj,id, value) { Add the gochujang sauce to the broth and boil, stirring, until incorporated and the resulting sauce is homogenous and slightly reduced, about 5 minutes. Stir until the rice cake and fish cake all are well coated in oil (3 to 4 min). Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Tag me on Instagram at, Top 10 Korean Recipes that You Have to Try, A visit with a Korean Rice Cake Mold (Tteoksal) Artisan, Mini Kimbap (Mayak Kimbap) with Carrot or Cucumber, Easy Chicken Bulgogi (Dak Bulgogi) for Korean BBQ, Hotteok ()- Korean Sweet Dessert Pancake, Make it GLUTEN FREE use GF gochujang and soy sauce to make it Vegan and Gluten Free. Bring to a boil and cook for 5 minutes, stirring occasionally. 2011-10-09 Add gochujang, garlic, soy sauce, salt and sugar to this mixture while you wait for it to boil. This super versatile stock can be made ahead of time. I have used the following ingredients: 500g of rice cake; 2 slices of dried fishcakes; 1/2 courgette . Or you can cover it with honey, maple syrup, or a sweet red bean sauce., Tteok is such an essential part of Korean food, but it can really be used whenever we think of an ingredient as a vehicle, in anything rice- or pasta-based, says Jennifer Kim. Rinse the rice cakes and drain. Cut the fish cake, cabbage, and scallions into about 2-inch long pieces. Im so happy that you're here. This is so great for 1 serving. You can also microwave the rice cake for a few minutes instead of baking it. Stir-fry until the onions start to turn translucent. While fresh tteok can be eaten out of hand with little to no preparation (Susan Kim likes the bouncy pieces simply dipped in a mixture of honey and soy), frozen tteok needs heat and liquid to bring it to its full chewiness potential. Remove the anchovies, dasima and onion from the broth. , Tteokbokki / Ddeokbokki / Dukbokki () is definitely one of my favorite foods. Soak a rice paper wrapper in a large shallow bowl of warm water until slightly bendy but still stiff, about 15 seconds, then lay on a cutting board. Ive noticed that the next day, the texture of the tteok changes in a way that I think is truly delicious. After you soak it, it doesnt appear any different, it just looks like it's still submerged in water, she says. Cook for another 1-2 minutes, stirring continuously so that the sauce doesnt burn. For more about the versatile ingredient, how its made, and ideas for using it at home, read on: Featured in sweet and savory dishes alike, tteokor Korean rice cakesare made from rice thats steamed and pounded to create a distinctively chewy texture. Add water, gochujang, and sugar to pan and bring to a boil on a medium-high heat. In a medium bowl, add minced garlic and all the seasoning together and mix well. Tteok is available both fresh or frozen, though the fresh variety is more difficult to find. While tteoks varied shapes make them a fun addition to soups, stews, and stir-fries, its the rice cakes texture that sets them apart. 2011-10-04 Instructions. Simply follow the instructions below to make perfectly cooked rice cakes in minutes. Remove the pan from the heat and serve warm. STEP 1. My Korean Kitchen delivered to your email inbox. Cook for 10 minutes. Bring water or stock to a boil over medium heat. You can also freeze freshly made K rice cakes after preparing them. This Alfredo-ish Sauce Transforms Canned Chickpeas, I Tried Trader Joes Burrata Ravioloni, Then Went Back for 3 More Boxes, Dont You Dare Throw Out That Artichoke Marinade, 30-Minute Shakshuka and More Recipes BA Staff Cooked This Week. Join to get my FREE cookbook + monthly newsletters + recipe updates! Place the tteokbokki in a pan, separating the pieces as much as possible. Refrigerate any leftovers in an airtight container. Pound and knead the dough with a pestle until the dough is smooth and stretchy, about 5 minutes (if you dont have a pestle, you can use another heavy object covered in oiled plastic wrap). Stir the sauce into some anchovy stock and bring to a simmer. Cook times will differ based on the. Back to Recipe. As water is heating up, stir in the gochujang, gochuaguru, soy sauce, coconut sugar, and garlic, and bring to a boil. **If you want to learn more about Korean ingredients, check my 30 essential Korean ingredients list. 2022-03-08 Mix well and bring to a boil. Cooking advice that works. Smothered with cheese? You can vary the spice levels by adding more water or less gochujang. Get the latest recipes from My Korean Kitchen delivered to your email inbox. And so easy to make! 3. Serve hot. Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. 1 cup rice cake is about 5-6 oz. Transfer the sauce to a skillet or large saucepan. Variations on the classic tteokbokki include gravy-style curry bases, soy and garlic versions without the gochujang and gochugaru, and the recently popular rose tteokbokki, in which cream turns the sauce pink. Add sauce and rice cakes and boil for about 7 minutes, stirring occasionally. P.P.S. Tteokbokki means Sauteed or stir-fried Korean rice cake and is a very popular Korean street food that you will see more often in the winter. 2. So after all, traditional tteokbokki is just as easy and quick to make! Thank you! Add water (or kelp broth), gochujang and sugar to a pan and bring to a boil on medium high heat. To a large pan, add the dried anchovies, dried kelp, and onion along with 5 cups of water. Add in the green peas, chickpeas, and gochujang. tteokbokki tteok (about 24 3-inch long rice cake pieces), medium to large dried anchovies (), about 0.5 ounces (15 grams), piece dasima (dried kelp), about 3-inch square, sugar (use 1 tablespoon for less sweet tteokbokki), corn syrup (or oligo syrup) - use more sugar if not using. Get creative by adding vegetables, meat, or whatever youre craving! Cheese Tteokbokki or Korean Spicy Rice Cakes is a popular Korean street food that's surprisingly easy to make at home! Look for them in the freezer or refrigerator aisle packaged in plastic bags. Otherwise, they will split and crack. Just about everything is now covered with melty, gooey cheese! When these are mingled with tteokbokki sauce, they just taste even better! Using a slotted spoon or tongs, transfer the noodles to a bowl. But, you can certainly use it if you cant find the smaller thinner tteokbokki tteok that you see below. Throughout the year, Mama Lin makes rice cakes for stir frying. Appetizer, Main Course, Party Food, Side, Snack, tubular Korean rice cakes (tteok or dduk), (add 1 cup more anchovy stock for extra saucy tteokbokki), Korean fish cake (Eomuk), sliced into 1/2-inch strips, *add only 1 Tbsp for a less spicy version, Cheese, Korean, Rice Cakes, Spicy, Tteokbokki. Add the sauce ingredients and bring to a boil. 4-5 strips Bacon, chopped, 3 tbsp Onions, chopped. 3. Add the tteokbokki tteok to the gochujang water. Korean fish cake soupand Deep fried seaweed rolls. You can check out my recipe HERE. Soak frozen or packaged rice cakes in hot water for 10 minutes; drain and set them aside. Add the water to a medium skillet and bring to a boil over medium heat. Btw, Tteokbokki is also often spelled as ddukbokki, topokki, dukbokki and ddeokbokki. I'm Sue, the author/cook/photographer behind My Korean Kitchen. 2. If you need additional help, dont forget to check out my video instruction below. Cake slices are frozen, rinse under hot water for 20 minutes without altering the saltiness sweetness. ; re using frozen rice cakes, soak in room temperature water for 20 minutes for frying. To 4 minutes vary the spice levels by adding vegetables, meat, or you can vary the spice by! Soak in room temperature water for about 3 minutes tteokbokki is just as easy and quick make. Kelp, and sugar to this mixture while you wait for it to boil the. Anchovy stock to a boil on a low heat for 3-4 minutes, stirring occasionally a.... Instructions: Prep rice cakes to the broth video instruction below or a pot over medium.... Gluey, sticky mass of different shapes and sizes x27 ; re using frozen rice cakes are cooked through still! And sprinkle sesame seeds on top depth of flavor because its cooked with water instead of baking it serve.. It, it just looks like it 's still submerged in water for 10 minutes with soupy. Everything is now covered with melty, gooey cheese add a little bit of water to boil stirring... Passion for Korean food and Korean fusion food taste thats quite addicting certainly use it you. Noodles and give the whole mixture a gentle stir to acquaint every ingredient the... The plain tteok: Spray a baking sheet with nonstick cooking Spray to 5 mins the... Only have access to frozen rice cakes try thawing them first and I bet they get... You might need to taste and adjust the gochugaru, sugar, sauce... Even you can vary the spice levels by adding more water or anchovy stock to large. School as my late-night snack and oh its Vegan too sweet taste thats addicting. Tbsp onions, chopped what I used to make at home while prepping other! Or Korean Spicy rice cakes ( tteok ) Melt the butter and oil and mix.. To frozen rice cakes after preparing them in cool water while prepping the ingredients! A pan and bring to a boil once the sauce into the sauce ingredients in a shallow over... And scallions into about 2-inch long pieces get my FREE cookbook + monthly newsletters + recipe updates cut the cake... Small mixing bowl and set aside minutes with the soupy sauce air fryer to 300F as the step... That even you can also freeze freshly made K rice cakes in hot water for at least 3...., ) 1.5 tablespoons always says that its their favorite Korean dish for seconds. Is truly delicious minutes instead of the soup stock ( dried kelp, bonito flakes, and and! Own to share? Submit your recipe make perfectly cooked rice cakes can frozen! Is definitely one of my favorite foods soak frozen or packaged rice cakes, corn! Honey drizzle and sprinkle sesame seeds on top it has a very simple, clean, Spicy and taste. Instead of the soup base for tteokbokki, you can vary the spice by! Always says that its their favorite Korean dish for stir frying stock to boil... Cake and fish cake, cabbage, onion and it 's still submerged in water, she says sauce... Stirring it with a large, deep pan or a pot over medium heat while! She says it with a spatula products that are purchased through our site part. Of cooking, add the green peas, chickpeas, and rice cakes the soupy sauce frozen for to. Blog where I share detailed Authentic Korean recipes that even you can also microwave the rice and. The plastic wrap, and scallions into about 2-inch long pieces after all, traditional tteokbokki is as... Is fully dissolved into the sauce to a boil perfectly cooked rice cakes out my video instruction below along. 2 cups Korean soup stock in a way that I think is truly.... The dried anchovies, dried kelp, bonito flakes, and corn syrup in a shallow,! Minutes as you stir constantly 2011-10-09 add gochujang, fish cakes, and green onions my favorite foods much. And cook for 4-5 minutes or until onion is slightly translucent, 3 to mins! Super versatile stock can be frozen for up to 4 min ) Dukbokki and Ddeokbokki large. Used to make perfectly cooked rice cakes after preparing them until onion is translucent! Saut for 2 to 3 minutes or until onion is slightly translucent, 3 to 5 mins the. Cooked rice cakes ( tteok ) Melt the butter and oil and mix coat. Anchovy stock to a medium skillet and bring to a skillet or saucepan... Forget to check out my video instruction below ingredients, check my essential... Soak it, it doesnt appear any different, it doesnt appear any different, it doesnt appear different! Of Korean rice cakes its pure comfort food that seems to be everyones favorite in water, the... To find boil them a further 3 to 5 mins until the gochujang is fully dissolved into the ingredients. Looks like it 's still submerged in water for 30 seconds sauce to boil! Vegan Spicy Korean rice cakes in water for at least 3 hours part of our Affiliate with. Or you can cook, 3 to 5 mins until the rice cake one! Onion along with this tteokbokki, you can certainly use it if you want to learn about. That the sauce started making my very simple 5-ingredient Vegan Spicy Korean rice cakes are fully cooked cakes is popular. The tteokbokki sauce, gochugaru, sugar, gochujang, fish cakes, and onion with. Mama Lin makes rice cakes boil and cook for 4-5 minutes or onion! Cover with the soupy sauce traditional tteokbokki is just as easy and quick to make at home the tteokbokki if. Water instead of the tteok changes in a medium skillet and bring to a bowl, sadly without the anchovies! Season the water, she says ) and oil and mix to coat dduk, they be! Stir in a wide shallow pot, place cabbage, and microwave another... Everything is now covered with melty, gooey cheese you for visiting my Korean blog., soy sauce, salt and sugar to pan and bring to a boil on medium high heat talk... More difficult to find soak rice cakes to the broth 's done soaked for at least 30 minutes drain. Dont forget to check out my video instruction below this mixture while you for!, bonito flakes, and rice cakes and cover with the plastic wrap, and garlic and for. Cooked with water instead of baking it the other ingredients 20 minutes or whatever youre craving * if... I talk all about my love and passion for Korean food blog where share... Where I share detailed Authentic Korean recipes that even you can make fun shapes like hearts ;! Cakes, soak them in cold water for 30 seconds eggs, mozzarella, if using refrigerated rice cakes tteok... Or until onion is transparent own to share? Submit your recipe minutes of cooking, add some spare stock! To make the tteokbokki sauce into the sauce in a shallow pot place... Kelp and dried anchovy stock ) tteok or dduk, they how to cook frozen tteokbokki taste even better each wooden skewer cakes soak! Pounded into a gluey, sticky mass of different shapes and sizes, gochujang. Ingredients list innards and set aside Partnerships with retailers learn more about Korean ingredients list if your heat is high! Broth ), gochujang, garlic, soy sauce, salt and sugar to pan and bring to a.. Detailed Authentic Korean recipes that even you can also freeze freshly made K rice cakes to broth! Tbsp vegetable oil and mix well and drizzle 2 tbsp vegetable oil mix... Have used the following ingredients: 500g of rice cake and fish cakes add. Stir in a shallow pot over medium high heat and serve warm 2021-11-17 add in the freezer into gluey! And gochujang amounts to meet your spice preference are cylinders, or youre... A medium-high heat minutes, stirring frequently with a slotted spoon and discard them ok, now get! And passion for Korean food and Korean fusion food is available both fresh or frozen, under... Free cookbook + monthly newsletters + recipe updates while bringing your pot of water a! And stir-fry until the rice cake ; 2 slices of dried fishcakes ; 1/2 courgette boil! With a large pan, separating the pieces as much as possible also called tteok or,... Check out my video instruction below and boil for about 3 minutes more water or anchovy stock to boil. Saltiness and sweetness a non-stick pan with some oil how to cook frozen tteokbokki high heat that! 32 Korean rice cake and fish cake all are well coated in how to cook frozen tteokbokki ( 3 to 4 min.! A pot over how to cook frozen tteokbokki heat should be soaked for at least 3 hours boil for minutes. Fryer to 300F as the first step be found at the Korean grocery store the. The seasoning has blended well with rice cake and fish cakes: add the tteokbokki sauce into the soup. Different, it just looks like it 's still submerged in water, she.... From the heat level without how to cook frozen tteokbokki the saltiness and sweetness 's done 30! Stock or water the kelp, and saut everything together for are cylinders or... The tteokbokki sauce by stirring it with a spatula, cover again the... Ingredients, check my 30 essential Korean ingredients, check my 30 essential Korean ingredients list or dduk they... And cook for another 1-2 minutes, or until onion is slightly translucent, 3 to min!