One thing I really like about today’s recipe is that it’s saucy. 2 cups Korean soup stock (dried kelp and dried anchovy stock). I think that would change the flavor too much. We really don’t have those ingredients here so I just have to look the recipe up for future reference . I’ve made them at least 4 times and my family loves it too! Just boil with water. Flavor was great, it was just the spice level that was problematic. I want to make this, but I only have the flat rice cakes. Here, I kept the recipe simple with eomuk (fish cake), green cabbage, and scallions, which is how we used to eat tteokbokki growing up. Thank you for sharing! I really loved your recipe for this tteokbokki. Garnish with sesame seeds (optional) and enjoy! Can I also use Jananese Dashi (like Shimaya Bonito Dashi Stock) or would that change the flavor a lot? The spicy, slightly sweet, and chewy rice cakes are simply addictive! **If you want to learn more about Korean ingredients, check my 30 essential Korean ingredients list. Add in a generous amount of oil to cover skillet. Optional, if you like spicy food, add in 2 tsp of Korean Chilli Flakes Add in cabbage and onion and let it simmer for 1-2 minutes. The first step is to prepare our delicious anchovy broth! Great recipe for Tteokbokki (Spicy Rice Cake) with Seafood. This spicy Korean rice cake recipe was originally posted in March 2012. Simmer over low heat 5-7 minutes. So good luck! I don’t usually like spicy food but I ate 2 bowls of this over rice (yes, rice with rice cakes lol) it was delicious. Thank you very much for the recipe. How many calories are in this dish? Ssamjang is not a gochujang alternative, but if you’re curious about the taste, yes, you could try it. Yes, you can. If you need additional help, don’t forget to check out my video instruction above. this recipe was delicious, I substituted anchovy sauce for the dried anchovy(because I didn’t have the dried fish) and added some cabbage. Tteokbokki has continued to evolve over time. Bring to a boil and boil to reduce the volume by half, 15 to 20 minutes. . Tteokbokki rice cake. That’s so great to hear! Can we use any one of them to make Tteokbokki or we need to buy these sheets only? I’ve made it several times already over the course of a few months. https://amzn.to/2YI5in7. It was only much later - after gochujang was invented - when street vendors began to make Tteokbokki red and spicy. Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. You can find tteokbokki rice cakes fresh, refrigerated, or frozen at Korean markets. Tteokbokki doesn't reheat well in the microwave. I was wondering if I can make a hybrid dish using vegetable broth and sriracha sauce or other type of chili paste, then use rice, udon, or ramen noodles? I’ve just made this dish and absolutely loved it! I’m sure your feedback will help other readers who want to use that method. I’d say, just follow this recipe without skipping any steps. However, if you were to follow this recipe without any substitution that would be about 380 kcal. I love this recipe and make it often since I bought most of the ingredients in bulk and it’s easy to make when I’m craving something spicy. It’s also a korean royal court cuisine. I’ve updated it here with more information, new photos, and minor changes to the recipe. Boil frozen rice cake in 2 cups water or broth. I love good food and simplifying recipes. Establish reliable relationship between buyers and suppliers through our matching services and find new business opportunities through various online exhibitions. amzn_assoc_region = "US"; Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. The texture, the sauce and the easiness! 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). Tteokbokki are served on their own or with some vegetables and/or a protein of choice, hard boiled eggs, meat, here I served them with my homemade fishcakes, that was so good! 1. I have been eating a lot of this amazing dish lately but was wondering about the calories. The flavor was very beautiful and the color really represented how it tasted! amzn_assoc_placement = "adunit0"; If dried – soak them for a minimum of 3 hours or overnight, or you can speed up the process by soaking in boiling water for 10-20 minutes before cooking. Serve warm. Disclosure: My Korean Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Added fish cake and squid to make it perfect. We supply to some of the popular names in the food & beverage industry. Will share this recipe with my sister who is usually the Korean cuisine chef of the household. You can get some of the key ingredients from there. Wondering what’s the whole point of this? As an example, I already shared three other tteokbokki recipes on my website. (It’s still delicious though!) I used Yamaki Katsuodashi stock (I know you said that that one might be strong, but it’s the only one I found at the Korean store) and it was delicious! Definitely going to try again and substitute ramen noodles for the rice cakes! How To Make Tteokbokki – Korean Rice Cake - All Asia Recipes If the tteokbokki tteok is frozen, defrost in cold water while you prepare other ingredients. amzn_assoc_linkid = "fba7754c167f66f4ee88209e686cec97"; Many thanks for sharing this! Well, nothing really. Here’s my guide to how to make Korean soup stock. Ships from and sold by SimplyGoods, INC. What is the taste of Tteokbokki? It has all the elements to be liked. Avoid buying frozen ones: they tend to be dry, easy to crack and not chewy. Add the sesame oil, sesame seeds, and green onion then quickly stir. It’s cooked like rice cake stir fry. Garaetteok (가래떡), a cylinder-shaped white rice cake, is used in various ways in Korea. I will only send you emails related to My Korean Kitchen. Thanks for your feedback. Seafood cheese tteokbokki These are great companion dishes you can serve with tteokbokki. amzn_assoc_marketplace = "amazon"; And, don’t worry. Garaetteok (가래떡), a cylinder-shaped white rice cake, is used in various ways in Korea. Taste the sauce, and adjust the seasoning if needed. Easy as to follow. Thanks a lot! Tteokbokki Adalah jajanan asal Korea, terbuat dari serealia seperti beras atau ketan. I always used instant tteokboki sauce from a local korean grocer, but now I created my own sauce with your recipe as basis I just adjusted the amount of gochujang to suit our spice level, hehe. Thanks for the recipe Sue! Thank you! Add the water, dried anchovies and kombu in a deep pan. I just made this for lunch using your recipe and my hubby loved it ! How to Make Tteokbokki. Depending on where you live, you can find tteokbokki rice cakes freshly made, refrigerated, or frozen at Korean markets. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. hii is there a way for me to make them not that spicy, some people in my family isn’t a big fan of really spicy food. If you are familiar with tteokbokki, you may easily imagine the spicy red tteokbokki. Great to hear you’ve been enjoying this recipe. Simply omit the fish cake, or substitute it with fried tofu pockets called yubu. Very tasty. When I say traditional, many Koreans make tteokbokki this way. Now that general basis is covered, let’s talk more about today’s tteokbokki. . Add rice cakes and onion to the anchovy water in the saucepan. Literally translated as “stir-fried rice cake”, tteokbokki is made with garaetteok, a cylinder-shaped white rice cake. My Korean Kitchen delivered to your email inbox. This is my first time making my own tteokbboki and it turned out pretty good. Today, people add all sorts of other ingredients such as fishcake, ramen, dumplings, egg, hot dogs, seafood and even cheese. 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