Saturday, July 20, 2013

Korean Spicy Rice Cakes

Korean Spicy Rice Cakes Tteokbokki


Beat the heat with the heat-and try my simple version of tteokbokki!!!! On the same note this heat wave is killing me, for real but I guess everybody have the same problem as me. I try to limit my outdoor activities as much as possible because I can't stand even going to the pool with the kids, but I didn't go that much anyways due to my busy schedule. I have been working like a bee the last 2-3 months, mostly blog related stuff but busy is good, right?!

Now let's talk a bit about tteokbokki or ddeokbokki- Korean spicy rice cakes. 
You might saw them on your favorite Kdrama or on the web, and I must say that there is great amount of posts and recipes written about this popular Korean snack. There are different takes on the same recipe, and I cannot say mine is better than yours but I tried to pick up from everybody little bit and make it my own. 
Garaetteok is a variety of tteok or Korean rice cake, formed into a long white cylinder shape. It's made by pounding steamed rice flour, made from non-glutinous rice.

Tteokbokki is a popular Korean traditional food which rice cake is the main ingredient. "Tteok" is the Korean word for rice cake and 'bokki' is the Korean word for fried. It's most commonly known as a street food sold by vendors throughout Korea. An early introduction of tteokbokki was once a part of Korean Royal Court cuisine but in the modern times new type of this dish started to be more popular, or to be more precise fusion twists on the old version which is also now based on different measurements of spiciness. Generally gungjung tteokbokki(stir fried) uses beef and vegetable because it was cooked at the court, but the best known or seen tteokbokki uses other additions too such as fish cake, green onions and boiled egg. Street vendors serve it in the cup as a snack type of food and it's commonly eaten on the go.
The taste of the rice cakes is chewy, or gummy and at same time very addictive. When you mix it with sauce, spicy meet sweet and then creates an amazing flavor throughout.  
To stay away from bland taste I added ingredients to lift the aroma and fire up your taste buds. If you love spicy food, this dish is for you and of course you can be your own judge how much gochujang(Korean Red Chili paste) you would like to use, this recipe is spicy but still edible. From 1-5, I would give 3.5 in spiciness. 


Recipe for Korean Spicy Rice Cakes-tteokbokki 떡볶이


Korean Spicy Rice Cakes -Tteokbokki(떡볶이)
Ingredients:
  • 1 Lb Rice Cakes (store bought or homemade-I will add the link for homemade in the notes)
  • 4 Green Onions-cut lengthwise and about 2-3 inches long, save some green part for the garnish
  • Fish Cakes, optional
  • Boiled Eggs, peeled optional 
Stock:
  • 4 Cups Water
  • 5 Dry Shiitake Mushrooms
  • 5 Dry Anchovies (if they are smaller then put few more)
  • 5 Dry Shrimps
  • 2 Garlic Cloves 
Sauce:
  • 3 Tbs. Gochujang (more or less depending on your heat preferences
  • 1/2 Tbs. Mild Red Pepper Flakes/powder (gochugaru) -explanation in the blue link
  • 1/2 Tbs. Sugar
  • Soy Sauce, light to taste
  • 1/2 tsp. Sesame seed Oil 
Directions:
  1. First start to boil ingredients for the stock. Boil for 10 minutes, take it off the burner, cover and let the ingredients release their flavors for 10 minutes. Drain and reserve the water by placing it in the other or same pot and boil the stock again. You DO NOT NEED 4 cups of Stock, just 1 and a half TO 2 cups. Place the rest in the fridge after cooling for other dishes. 
  2. Once the stock is at its boiling point, add rice cakes and boil on medium high heat for 5-7 minutes.
  3. Meanwhile, mix ingredients for the sauce; pour it in the sauce pan, let it heat up then add (boiled) rice cakes and ladle/spoon in the sauce little bit at the time of stock/broth; use wooden spoon to mix the thick paste/sauce with stock. Continuously, but gently stir, so the rice cakes don't stick to the bottom of the pot. Cook for 5 more minutes. It's up to you how much stock/broth you will use, some like thick some little more liquidy.
  4. Add green onions, and this is a good time to add fish cakes and boiled(peeled) eggs, if you desire. 
  5. Continue to stir and cook for 6 more minutes or until the sauce becomes thick and glossy and rice cakes soft. 
  6. Garnish it with Green onions and toasted Sesame seeds/sesame seed oil (optional) 
Notes:
  • You could use Vegetable stock if you are vegetarian and ditch the eggs and fish cakes if you are vegan. Also beef or chicken broth could be used instead of the homemade stock.
  • You can find Ingredients in Korean, Asian or International Markets-or some could be purchased online.  
  • The best video that I personally would like to recommend how to make tteok is of course on Maangchi.com- she is amazing in explaining how to cook Korean food in really simple way. In the video you can learn how to make rice cakes called garaetteok from the scratch
  • For stir fried version and to learn bit more about history of rice-cakes please head over to an amazingly delicious blog "Korean Bapsang"- I really love Mrs. Hyosun's blog and her never failing and always delicious recipes. 
Korean Spicy Rice Cakes -Tteokbokki(떡볶이)


I wish you an amazing week ahead, and awesome rest of the weekend!

Your friend,

Sandra


Sandra's Easy Cooking by sandraseasycooking.com is licensed under a Creative Commons Attribution 3.0 Unported License. Based on a work at sandraseasycooking.com. Permissions beyond the scope of this license may be available at secooking@gmail.com.

51 comments :

  1. I've never tried this dish, but it certainly looks delicious!

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    1. I hope you try it soon. Thank you Shirley!

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  2. Somehow I always end up cooking spicy foods in the heat too... Don't know why that is. Anyway, hot is always a good sign Sandra and anything gummy is welcome in my foodie world. Now I just wished I could say out loud the name. Thanks for sharing your take and enjoy your sunday!

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    1. I love, love spicy food and I take a break from it but again cravings hit.:) Thank you Helene, and you too enjoy your week ahead!

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  3. Hi Sandra - we love spicy, sometimes I find tteokbokki sort of gloppy and swimming in sauce. Yours looks perfectly balanced. I'll have to try your recipe soon!
    LL

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    1. Yes, but I think it's all in the sauce. When I finished my tteokbokki it was swimming in the pot with sauce too, but for the photo it cools down faster than I would like to and sauce becomes even thicker. I just love dipping it, or shall I say double dipping:D Thank you Lori!

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  4. Oh my goodness! I love the look of this dish very much, so colorful and swimming with delicious looking sauce!

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    1. Thank you Jennie so much, I am glad you like it!

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  5. Ok...If you compare her video to your photos...It appears your execution is right on point! This looks absolutely mouth watering. lol And you know how I constantly crave HOT (not just spicy) foods ANY day of the year. You knocked this one out of the park girl !!... Bravo, My sister...BRAVO!!! -Sunkizzst

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    1. Aww you are too kind! Yes, I could never complain about spicy nor hot since I crave it whole year long, too. :D Thank you very much for your comment, Sunkizzst!

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  6. Divota! Ovo bih rada probala!!! :)

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  7. such tempting spice cakes and that too gluten free for a real feast, whats not to love... :-)

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    1. Oh anything spicy is my soft spot..hopefully you will have a chance to try it! Thank you!

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  9. I am in love with tteokboki! I bought a big bag about a month ago and finished it in several meals in one week. They are addictive, especially by their gnocchi like chewy consistency...

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    1. Same here...I can finish bowlful by myself plus we can add to many other dishes. I was done with 2 lb in a week too. Thank you Sissi

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  10. Now that dish is calling my name! :) This is such a gorgeous and delicious dish, Sandra!

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  11. I love authentic Korean cuisine and am always excited to see Korean recipes on blogs! These rice cakes look lovely, and even on the photos they look very spicy!!! Pinned!

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    1. Korean cuisine is delicious, healthy and on top very addictive. Thank you so much, I am glad you like tteokbokki, Julia!

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  12. I haven't had much expose to Korea food but these cakes look very tasty. I'm like you, I crave spicy food this time of year!

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    1. Yes, spicy goes well with the heat hehe...thank you Laura, I hope you get the chance to explore Korean cuisine!

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  13. This looks like a wonder spicy dish. I love rice anything so rice cakes would be perfect.

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    1. Oh these are so delicious especially if you like a little bite with the spicy sauce. Thank you Suzanne!

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  14. Oh these look so interesting!! I am going to have to try!

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    1. I hope you do, they are delicious! Thank you!

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  15. This is a new dish to us too but it sounds so wonderful!! Just love dishes with a kick!!

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    1. It is very simple dish, and cooks quickly especially if you have everything ready in the freezer or the fridge. Thank you guys!

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  16. Oh..i so want to try your version! Looks good. Love spicy, maybe a little too much. I love ddukbokki. Recently, I discovered this one creamy cheesy ddukbokki that is sooo good. Have you tried those? Lol I can just imagine you coming up with your own fabulous version of creamy cheesy ddukbokki. If you do, let me know!I love cheesy as much as I love spicy...well almost.

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    1. Cheesy ddukbokki??? Really?! I didn't try them and now I want to...I love anything with the cheese and tteok remind me of fried mozzarella a bit hehe Now you got me wondering how can I include cheese in the mixture LOL! Thank you Kim! :D

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    2. I recently tried it at a Korean bar. They call it the chicken ddukbokki (little bits of chicken in there..and maybe they use chicken stock or something..not sure). The sauce was kind of like a pasta sauce...I tasted cream and something similar to marinara. They combined it pretty well with the gochujang. It's my new fav ddukbokki. A lot of places actually put cheese on ddukbokki, but it was my first time tasting a CREAMY one. Doesn't it look yummy? http://instagram.com/p/cLcSNNk1RG/ I am still learning to take pics, so the pic might not look as appetizing..and plus it was dark in the bar. But it was pretty tasty!

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    3. What's you talking about? It looks yummy, bubbly and so good that I so want it for breakfast LOL! Thanks for sharing...will try it soon! :D

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  17. Hi Sandra, something new to me but it certainly look delicious. Excellent photos. :)
    Thanks for sharing your recipes.

    Best regards.

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  18. I still remember the day I tried my first Tteokbokki. My Korean friend from school made a really delicious dish for me and I simply became in love with the texture. Even though it's made of rice, we don't really have the similar texture product and I was hooked. Your dish looks so good! I'm including more spicy dishes in my repertoire and would love to give it a try. Now I need to eat Korean food before I leave... :)

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    1. I am glad you are including bit more spicy, I think I am eating it way too much haha...It's a great story, and I am happy that you like tteokbokki. Thanks Nami!

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  19. Can't believe I missed this post! I blame it on the crazy few months that I've had! This looks so yummy. I haven't had tteokbokki in months. I need to get me some now. :D

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    1. I miss ya my friend!!! I wish you come back and start blogging again!!! xoxox Thank you!!!!

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  20. Your the best!!
    Hi, everyone, my name is '(HyenoJo Im)' from Korea.
    Nice to meet you guys.

    Korea Food Among the many health-conscious food.

    First, Tteokbokki (떡볶이) may not seem like much, but is Korea's most popular snack food. It is commonly purchased from pojangmacha (포장마차; street vendors), making it also Korea's most popular street food. So what is tteokbokki exactly?

    There are largely two types of tteokbokki: gungjung tteokbokki (궁중 떡볶이) made with ganjang (간장; Korean soy sauce), and spicy tteokbokki made with gochujang (고추장; red chili pepper paste).

    Tteokbokki has been eaten in Korea for several centuries. The earliest remaining records of tteokbokki can be found in the famous Korean cookbook "Siuijeonseo", which was written in the 1800s.

    Although the tteokbokki we are familiar with today is red and spicy, the first forms of tteokbokki were made with ganjang. Called gungjung tteokbokki, (“gungjung” meaning “royal”), the original version of tteokbokki was once a part of Korean royal court cuisine. Gungjung tteokbokki is a stir-fried dish consisting of garaetteok (가래떡; cylinder-shaped tteok) combined with a variety of ingredients such as beef, mung bean sprouts, green onions, shiitake mushrooms, carrots, and onions, and seasoned with soy sauce.

    Then in the 1950s, a new type of tteokbokki became very popular. While the older version was a savory dish, this newer type was spicy (due to the use of gochujang), and quickly became more popular than the older traditional dish. Although gungjung tteokbokki is still eaten today, the newer, spicier version of tteokbokki is the kind that most people are familiar with. Other ingredients added to tteokbokki include boiled eggs, odeng (오뎅; fish cakes), pan-fried mandu (만두; Korean dumplings), sausages, ramyeon (라면; ramen noodles) and cheese.

    Tteokbokki is considered to be one of Korea's most popular snack foods. Walk onto any street in Seoul and you'll find a tteokbokki restaurant or pojangmacha around every corner. But the origins of tteokbokki in Seoul can be found in Sindang-dong's Tteokbokki Alley.

    Mabongnim Tteokbokki (마복림 떡볶이) is considered to be the first tteokbokki restaurant in this alley. This restaurant has been cooking up hot, delicious tteokbokki for over 60 years, ever since it started up in 1953. Back then, Dongdaemun Stadium was still around and in its prime, so most of their customers were baseball fans coming to grab a bite to eat before and after the games. Nowadays, this restaurant, amongst others in the food alley see all sorts of characters, including middle school and high school students who have saved up their money to buy a tasty treat with their friends.

    There are a few basic ingredients that are found in any tteokbokki recipe. The most key ingredient of tteokbokki is of course, tteok, or rice cakes. Gochujang is the second most important ingredient, as it serves as the major seasoning of the dish. Vegetables such as cabbage, carrots, onions and green onions are almost always added. But from this point on, anything goes. You can add on an order of ramyeon noodles, jjolmyeon noodles, eomuk or friend mandu. You can order one add-on or all four, it's up to you. Tteokbokki is served in large woks and cooked right at the table. Once the tteokbokki starts to bubble, be sure to stir it every so often to prevent the rice cakes from sticking to the bottom. If your tteokbokki came with ramyeon noodles, you can go ahead and eat them first as they don't take very long to cook.

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    1. Thank you for such a informative comment, appreciated it!!

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  21. ttukboki!! It's my favorite snack! I'm headed to Korea in a couple of weeks, and I have a feeling I'll be eating a lot of this on the street! Have you tried the soy sauce version? This looks amazing.

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    1. I wish I could go(Le sigh!) ...i know I would come back with at least 10 lb more haha
      I actually did try with soy sauce (royal palace ddukbokki) so good too!!! I hope you have an amazing trip...just checked your blog, very yummy indeed! Thanks for stopping by, Min!!!

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  22. Found you! And your recipe!! LOL... looks like I'll be stalking your blog now... not just Instagram. :)

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    1. hahaha...I don't mind! Welcome to my blog, happy to see you here!

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  23. I can't wait to try this because it looks delicious! It looks like something I ate when my uncles and aunts visited from Korea.

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