Korean spicy rice cake (tteokbokki). Tteokbokki is one of the most popular Korean street foods in Korea. Among other things, today's recipe is made with Korean rice cakes, Korean fish cakes, Korean soup stock / dashi stock and gochujang (Korean. This spicy rice cake dish is enormously popular as a street food and also often enjoyed at home.
Tteokbokki, also spelled dukbokki, topokki, or ddeokbokki, are Korean hot and spicy rice cakes. Korean street food is famous for flavor and this spicy tteokbokki doesn't disappoint: Chewy garaetteok (rice cakes) are cooked in chile paste and soy sauce. The rice cakes are chewy and tender. You can cook Korean spicy rice cake (tteokbokki) using 8 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Korean spicy rice cake (tteokbokki)
- It’s 7 of dried sardines heads and guts removed.
- Prepare 1 sheet of dried kelp 5inchx5inch.
- It’s 4 cups of water.
- Prepare 1 pound of Korean rice cakes.
- It’s 1/3 cup of red pepper paste.
- It’s 1 tablespoon of red pepper flakes.
- Prepare 1 tablespoon of sugar.
- You need 3 of green onions sliced into 2 inch long pieces.
It looks super spicy and, originally, it is! But you can control the amount of chile paste. Tteokbokki – Spicy Rice Cake Recipe. The quality of the tteok/dduk varies quite a bit and freshly.
Korean spicy rice cake (tteokbokki) instructions
- Boil the kelp, sardines (heads and guts removes) in water for 15 minutes to make a stock..
- Mix the red pepper paste, red pepper flakes and sugar in a bowl..
- Remove the sardines and kelp from the boiling water..
- Add the rice cakes, green onions and red pepper mixture to the stock..
- Cook on medium heat/high heat until the stock boils off and the sauce becomes shiny..
In this version, we sear the chewy rice cakes until the outsides are crisp before tossing them in the spicy-sweet gochujang sauce. It's impossible to resist the flavor-texture combo of this supremely satisfying Korean snack food—a riffable dish found as often in street food stalls as in home kitchens. Korean tteokbokki (sometimes romanised as dukbokki) is a spicy dish of chewy rice cakes in a thick chilli sauce made with a base of seaweed and/or fish stock known as dashi stock and gochujang red chilli paste. As a shortcut, we recommend using powdered dashi stock (known as yuksu in Korean or. Tteokbokki (pronounced duck-bo-key) got its own festival, spinning off from the larger annual Seoul festival of rice cakes, or tteok.