Tteokbokki Recipe

If you’ve been searching for the ultimate guide to recreate Korean tteokbokki in the comfort of your home, you’ve hit the jackpot! From preparing the rice cakes to keeping them fresh, we’ll explore it all with this tteokbokki recipe. 

So, grab your kitchen tools, gather your ingredients, and let’s go on this flavorful journey together.

Why People Love Tteokbokki 

Tteokbokki has a special place in many hearts for some great reasons. 

First, the taste. Those chewy rice cakes mixed with a spicy-sweet sauce? A match made in food heaven. 

Then, we get the look of it: bright red with bits of fish cakes and green onions. It’s not just food; it’s a colorful plate of joy. 

And the fun part? You can mix things up. Add cheese, toss in some seafood, or slide in noodles. Your kitchen, your rules. 

Plus, your pockets love it because of the affordable price. And on those days when you need a pick-me-up? This spicy, comforting dish hits the jackpot. So, whether you’re a long-time fan or new to the tteokbokki club, there’s a lot to love here.

Tteokbokki Cooking Tips

Ready to master the art of tteokbokki? Dive into these handy cooking tips to get it spot-on every time: 

Preparing the Rice Cakes

If you have frozen rice cakes, defrost them first and then let them sit in water for around 10 minutes. This helps them get soft and soak up the sauce.

Making the Sauce

For the right mix of sweetness and heat, begin with some gochujang (Korean chili paste) and tweak using sugar or gochugaru (chili powder) as you like.

Choosing a Base

You can use water, but anchovy or kelp stock will give the dish more depth in flavor.

Stir Regularly

Due to the sticky nature of tteokbokki, it might cling to your pot’s base. Keep stirring to avoid this and ensure even cooking.

Adjust to Taste

As you cook, taste the sauce and change it as needed. If it gets too thick, sprinkle some water.

Extra Ingredients

Basic tteokbokki is nice, but think about tossing in hard-boiled eggs, fish cake strips, sausages, or veggies for more taste and texture.

Serve Hot

Eat it soon right after cooking. If it gets cold, the rice cakes might harden a bit.

Reviving Leftovers

Got some left? Freshen it by adding a splash of water or stock and warming it up on the stove. This will bring back the original texture and sauce consistency.

With these pointers, you’re set to perfect your tteokbokki game, introducing a genuine slice of Korean street food to your home. 

What to Serve With Tteokbokki 

Pair your tteokbokki with these food to take it up a notch: 

Kimchi

The well-known pickled cabbage, with its sour, spicy, and crisp features, is a perfect match, offering a mix of taste and texture.

Odeng (Fish Cake Soup)

This broth-based dish, with fish cakes and scallions, offers a soothing taste, complementing the spice of the dish.

Kimbap

Similar to sushi rolls, these rolls are made of seaweed, rice, vegetables, and sometimes meat, giving a milder taste alongside spicy tteokbokki.

Fried Food

Foods like twigim, like tempura, with fried veggies or seafood, help neutralize the spicy kick and are popular pairings in Korea.

Sundae (Korean Blood Sausage)

Though not everyone’s first choice, its deep and unique taste complements the zesty rice cakes well.

Pickled Radish

Both yellow and white variations, referred to as danmuji or chikin-mu, cut through the richness of the dish with their crunchy and sharp taste.

Drinks

Because it is hot, many choose drinks like sikhye or makgeolli to calm the taste buds.

Salad

A basic salad with a light dressing offers a refreshing break, especially if it is the main course.

Jeon (Korean Pancakes)

Pancakes made from kimchi, seafood, or green onions serve as a tasty accompaniment to the heat of the rice cakes.

How to Store Tteokbokki 

Tteokbokki tastes great when eaten right away, but if you’ve got extra or leftovers, you must store them the right way to maintain their taste and feel. Here’s how to keep it for another time:

Let It Cool

Make sure your dish cools down to room temperature before you store it. Putting away warm food can cause moisture buildup, altering its texture and flavor.

Use Sealed Containers

Once it’s cool, put the tteokbokki in containers that seal tight. This keeps the moisture in and stops the rice cakes from becoming dry.

Storing in the Fridge 

In a sealed container, the Korean dish can stay in the fridge for about two to three days. But note the rice cakes may become a bit firm when cold.

Storing in the Freezer

If you want to keep it for longer, freezing is an option. Remember that the rice cakes’ feel might be different when you thaw them, possibly a bit more chewy. It’s a good idea to freeze in smaller portions for easy thawing and reheating later.

Warming It Up

When you’re ready to eat it again, add a splash of water or broth if the sauce gets too thick. Heat it on the stove on a low to medium setting and stir often so it doesn’t stick. If microwaving, cover it, but leave a small opening for steam.

Tteokbokki Recipe

Cuisine: Korean

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Ingredients:

400g (14 oz) of rice cakes (preferably cylindrical ones)

4 cups of water or anchovy broth

1 sheet of dried kelp (optional, if using water)

2-3 tbsp gochujang (Korean red chili paste)

1 tbsp gochugaru (Korean red chili flakes) – adjust based on your spice preference

2 tbsp sugar

1 tbsp soy sauce

3 green onions, sliced into 2-inch lengths

1 small onion, thinly sliced

2 boiled eggs (optional)

100g eomuk (fish cakes), sliced

1 tsp minced garlic

Instructions:

1. If you’re using dried rice cakes, soak them in warm water for about 15 minutes to soften. 
2. If using frozen, ensure they are thawed completely.
3. In a large pan or pot, pour water or anchovy broth. If using water, add the dried kelp for added flavor. Bring it to a boil and then remove the kelp.
4. Add gochujang, gochugaru, soy sauce, sugar, and minced garlic to the boiling water or broth. Stir well until the gochujang is dissolved completely.
5. Once the sauce is combined and simmering, add the rice cakes. Ensure they are submerged and stir occasionally to prevent sticking.
6. After five minutes, add the sliced onions and eomuk (fish cakes). Continue cooking for an additional five to seven minutes.
7. Add the boiled eggs and green onions once the rice cakes become soft and the sauce thickens.
8. Stir well, ensuring the sauce coats everything evenly.
9. Turn off the heat once the green onions soften slightly and the sauce is thick and glossy.
10. Serve hot in bowls, garnished with additional green onions or sesame seeds if desired. Enjoy!

Frequently Asked Questions

Conclusion

Every bite of tteokbokki means embracing a piece of Korean culture. So, the next time you enjoy this delightful dish, take a moment to appreciate the love behind every chewy rice cake and spicy spoonful. Happy cooking and happier eating! 

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