Korean Tteokbokki (Ddukbokki)

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004 Korean Tteokbokki

Tteokbokki, also spelled Ddukbokki, simply means “stir fried rice cakes” in Korean.

The tender chewiness of Korean rice cakes is enticingly satisfying, and the kick of the spiciness makes this an addictive bowl of yummy comfort food. It is made with a specific kind of rice cake which is cylindric in shape that is usually cut into 5cm-long pieces. So, if you are craving a spicy and savoury snack that is super easy to make at home, then this easy recipe is the one for you!

You can always alter the ingredients to suit your taste.

Ingredients

500g Store bought Tteok
3 tbsp Gochujang
1tsp of red pepper flakes (Chilli flakes) also known as Gochugaru or smoked paprika [optional]
1tspn finely chopped Garlic
1tspn finely chopped ginger
1.5 tbsp of Soy Sauce
1 tbsp of teriyaki
1.5 tbsp of Honey (you may add extra to your liking or substitute with brown sugar)

Gochujang is sweet, salty, and spicy, with an aromatic fermented glutinous rice note. Gochugaru is halfway between your standard crushed red pepper flakes

 Garnishing ingredients!

1 tbsp of sesame seeds
1 stem of green onion (Chopped)

Optional Additions to add to your bowl or soft yummy chewy Tteok!

1 Soft boiled egg (optional)
1 Chicken breast fried in smoked Paprika (optional)
¼ cup cheese or Corn

Method to the yummminesssss

  1. Blanch the store-bought Rice cakes in hot boiling water for 5-10 minutes. (Please ensure to separate all the tubes from each other)
  2. Drain the rice cakes, rinse with cold water and set aside. (I normally set aside 2 cups of the soaked water and add some beef or chicken stock for extra flavour) creating a small broth type mixture.
  3. In a bowl mix the Gochujang, Soy Sauce, Honey/Sugar and Teriyaki Sauce & Chilli flakes (gochugaru), set aside
  4. In a large saucepan/pot, drizzle in oil and turn up the heat to medium high
  5. Once the oil is hot, add the garlic & ginger and pan fry for 2 minutes until slightly brown (do not burn!! This will make the flavour bitter)
  6. Add gochugaru, gochujang, mixture in step 3 and stir until combined and fragrant, for 1 minute.
  7. Add 1 cup of the set aside broth at a time and bring to a boil. (Please do not overcook as the rice cake will become very soft and sticky.) the broth will determine the desired consistency of the sauce.
  8. Add in soaked rice cakes and cook until cakes are tender and soft, stirring often, about 10 minutes
  9. Stir continuously to prevent the rice cakes from sticking or burning)
  10. Garnish with sesame seeds and green onion. ENJOY!

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