Korean Spicy Rice Cakes (Tteokbeoki) – Asian Recipes At Home (2024)

FAQs

What is the spice used in tteokbokki made of? ›

The spicy tteokbokki sauce is usually made with a combination of gochujang (고추장, Korean red chili pepper paste) and gochugaru (고추가루, Korean red chili pepper flakes). Some people simply make this rice cake sauce with gochujang, and some only use gochugaru.

Though all rice cakes taste like pounded rice (even the ones made with brown rice vary little in their taste), the specific shape dramatically affects the texture. Thin slices are significantly less chewy than large, cylindrical rice cakes that are genuinely toothsome in the degree of their chewiness.

While it may not be the most exciting food, rice tteokbokki is actually quite healthy. One serving of rice cake contains 5 grams of fiber, which helps to keep your digestive tract running smoothly. It's also low in calories (about 100 calories per serving) so you don't feel bloated after eating it!

When it comes time to cook tteok, the biggest point of consideration is whether they need to be soaked and for how long. Both Maangchi and Kim agree that fresh rice cakes do not need to be soaked before using in recipes.

Tteok means rice cake and bokki stir-fried food. Combining these two words forms the term tteokbokki, or “stir-fried rice cake.” Ask Koreans what food makes them most nostalgic about their childhood and tteokbokki is the first thing they'll say.

The stretchy cheese filled inside the rice cake adds extra chewiness to the overall rice cake and eases the spiciness. The fish cakes, boiled egg and cabbage added to the dish created a nice collaboration of different tastes and textures, it was really delicious!

A: Avoid direct sunlight and store in a cool place. You do not need to keep it in the refrigerator. However, after opening the inner package (individual wrapping paper), it should be stored in the refrigerator.

Examine your tteok with your senses of sight and smell. If you notice a sudden change in color or visible mold growth, or if the cakes have a strong, unpleasant odor, they have likely gone bad.

Stir gently with a wooden spoon when it starts to boil. Let it simmer and keep stirring until the rice cake turns soft and the tteokbokki sauce thickens and looks shiny, which should take about 10 to 15 minutes. If the rice cake is not soft enough, add more water and continue stirring until it softens.

Certain rice cakes, like those coated in chocolate, have a lower nutritional value. They can be high in fat, saturated fat, and sugar. Choosing a plain brown rice cake and topping it with fruit or nutritional nut butter can be healthier and more filling.

What is good to eat with tteokbokki? ›

Vegetables: Many variations include ingredients like sliced scallions, cabbage, and onions for added crunch and freshness. Boiled Eggs: Boiled eggs make a hearty, yet cost effective topping to add. Ramen: Ramen Noodles cook quickly and is great at picking up the spicy sweet sauce of tteokbokki.

Should people with diabetes eat rice cakes? Rice cakes are mostly quickly digesting carbs that will increase blood sugar levels, so on their own, they're not the best choice for people with diabetes.

Make the sauce: Combine the gochujang, soy sauce, sugar, sesame oil, hot water, and ramen seasoning in a bowl. Mix well, then set aside.

' tteok ' is the Korean word for rice cake and 'bokki' is the Korean word for something fried.

Gochujang is a red chili paste that is spicy, sticky and slightly sweet. It's made of gochugaru (고추가루, Korean red chili peppers), yeotgireum (엿기름, barley malt), chapssal (찹쌀, sweet rice) or other grains, meju garu (메주가루, fermented soybean powder), and salt.

The cool thing about gochujang is it's not spice-your-face-off spicy. It's more of a subtle spice because it's balanced with other flavors. Plus, you can control the spice level when you make your own! So even if you're typically averse to spicy food, give this one a try!

Tteokbokki 떡볶이

Tteokbokki is chewy rice cakes cooked in a red, spicy broth. It's a popular Korean street food. When I was a student coming home from school it was hard to resist the spicy rice cakes sold by vendors on the street! They would have big vats of tteokbokkie and just keep stirring and stirring.

The scent of alcohol in such products come from culinary spirit. Trace amounts of culinary spirit were used to ensure that the rice cakes will be kept safe from contamination during the transit. However, culinary spirit is removed over the course of the cooking process, so it is safe for consumption.