What is tteokbokki?
literally translated as “ stir-fried rice patty, ” tteokbokki ( 떡볶이 ) is a beloved korean rice cake dish with many variations and a rich people history. It ’ mho besides spelled ddukbokki, ddeokbokki, dukbokki or topokki. This piquant rice cake dish is enormously popular as a street food and besides frequently enjoyed at family .
Unlike gungjung tteokbokki, which has been around for hundreds of years, the red blue tteokbokki has a relatively shortstop history. It was developed in 1953, the year the Korean War ended, by a woman named Ma Bok-rim in the Sindang-dong region in Seoul. The chewy rice patty in a blue gochujang sauce instantaneously became democratic as an low-cost consolation bite.
By the time I was growing up as a child, this hot rice patty cup of tea had become quite popular as a street food. The tteokbokki I grew up with was in its classic shape without all the add-ins you see today. I have fond memories of eating it from street carts or marketplace stalls as an after-school bite .
Ingredients for tteokbokki
Tteokbokki is made with a character of rice coat called garaetteok ( 가래떡 ), a cylinder-shaped white rice coat made with short grain rice. The thick type is sliced into reduce ellipse shapes for making tteokguk ( rice patty soup ), while flimsy, shorter rice cakes are used for making tteokbokki, hence the name tteokbokki tteok ( 떡볶이떡 ). You can use either one for this recipe, but the slurred type needs to be cut thin and brusque for this recipe .
You can find these rice cakes newly made, refrigerated, or frozen at korean markets. They come in diverse shapes and sizes. needle to say, locally made fresh ones are the best ones to use if available. otherwise, use refrigerated ( or frozen ) ones .
The classic and simpleton interpretation I grew up eating had :
- eomuk (fish cake) – usually thin sheets of fish cake
- green cabbage, and
These are what I used in this tteokbokki recipe, and they add a fortune to the flavor of the dish .
Tteokbokki has continued to evolve over clock time. today, people add all sorts of early ingredients such as ramyun noodles, dumplings, boiled eggs, hot dogs, seafood and even cheese .
Anchovy broth is typically used for a depth of season, but you can just use water if you like. The main season ingredients are :
- soy sauce, and
sometimes, gochugaru ( 고추가루, korean red chili pepper flakes ) is added for extra gaminess. It increases the heat floor without altering the saltiness and bouquet. For the sweetness, you can plainly use boodle or your other sugar substitutes. Koreans frequently besides use syrup ( for example, oligo syrup ) to add a shininess to the serve .
In this tteokbokki recipe, I ’ ve provided another combination of gochujang and gochugaru you can try if you like a clean tasting sauce with extra gaminess .
How to make tteokbokki
- Soak the rice cakes for about 20 minutes or longer unless you’re using freshly made soft rice cakes.
- Cut the fish cake, cabbage, and scallions into about 2-inch long pieces.
- In a large pan, stir in the sauce ingredients to the anchovy broth (or water). Bring it to a boil before adding the rice cakes.
- Add the rice cakes, and boil until the rice cakes become very soft and the sauce is thickened, about 8 – 10 minutes (can be longer), stirring occasionally.
- Add the vegetables and fish cakes. Continue to boil, stirring constantly, for an additional 4 – 6 minutes. Depending on rice cakes, you may need more time to reach a desired level of softness. Feel free to add more broth or water as necessary.
rather of anchovy broth, use water or vegetable broth for vegetarian or vegan tteokbokki. Simply omit the pisces cake, or substitute it with fried bean curd pockets called yubu. Some mushrooms will be courteous vitamin a good .
Frequently Asked Questions
- Why do my rice cakes take long to soften even after being pre-soaked? Some refrigerated (and frozen) rice cakes are very dry and hard. Try soaking longer if yours are like that. Those can be soaked for hours to overnight.
- What other broth can I use if I don’t have anchovy broth? Tteokbokki is commonly made with water. You can also use any broth you want, such as vegetable broth or chicken broth.
- How do I make tteokbokki not as spicy? You can reduce the amount of gochujang and omit gochugaru entirely. If reducing gochujang, you will need more soy sauce because gochujang also adds saltiness. For a completely mild dish, try gungjung tteokbokki.
- How do I reheat leftover tteokbokki? Unfortunately, these rice cakes don’t reheat well in the microwave. They can get dry and hard. Your best option is to simmer the leftovers in a sauce pan, covered, with some water or broth over medium low heat. Stir once in a while.
Watch how to make it
More tteokbokki variations
Seafood cheese tteokbokki
Soupy tteokbokki – with ramyun
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Tteokbokki – Spicy stir-fried rice cakes
1 pound tteokbokki tteok 떡볶이 떡 ( about 24 3-inch retentive rice cake pieces ) See Note 1
1-2 eomuk 어묵 ( fish coat ) sheets
4 ounces greens cabbage ( yangbaechu, 양배추 )
1-2 or scallions
1 tablespoon minced garlic
Anchovy broth if using
8-10 medium to big dried anchovies ( 마른멸치 ), about 0.5 ounces ( 15 grams ) Or simply use a broth package
1 patch dasima ( dried kelp ), about 3-inch square
1/4 medium onion, roughly sliced
3 cups anchovy broth or water system ( use 4 cups for more sauce )
3 tablespoons gochujang, 고추장 See Note 2
1-3 teaspoons gochugaru, 고추가루 See Note 3
1 tablespoon soy sauce
2 tablespoons carbohydrate ( use 1 tablespoon for less sweet tteokbokki )
1 tablespoon corn syrup ( or oligo syrup ) – use more carbohydrate if not using
2 boiled eggs
Soak the rice cakes for about 20 minutes (can be longer for refrigerated rice cakes).
Cut the fish cake, cabbage, and scallions into about 2-inch long pieces.
To a large pan, add the dried anchovies, dried kelp, and onion along with 5 cups of water. Bring it to a boil over medium high heat, and continue to boil for 10 minutes. Reduce it close to medium if your heat is very high. Remove the anchovies, dasima and onion from the broth.
Add the sauce ingredients to the pan, stirring to dissolve the red chili pepper paste (gochujang).
Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 – 10 minutes. This can take longer, depending on your rice cakes. Stir frequently so the rice cakes don’t stick to the bottom of the pan.
Drop the vegetables and fish cakes in. Continue to boil, stirring occasionally, for an additional 4 – 6 minutes. Depending on rice cakes, you may need more time to reach a desired level of softness. Add more broth or water as necessary. Drop in the scallions and boiled eggs with 2 to 3 minutes remaining. Taste the sauce, and adjust the seasoning if needed. Serve hot.
1. You can find tteokbokki rice cakes fresh, refrigerated, or frozen at korean markets. Use locally made newly rice cakes if available. differently, practice refrigerated or freeze ones, in the club of preference .
2. Another combination you can try : 2 tablespoons gochujang, 2 tablespoons finely ground gochugaru, and 1.5 tablespoons soy sauce. Everything else stays the lapp. This gives a cleaner-tasting sauce with excess spiciness .
3. finely grind gochugaru works better with this recipe. You can grind your regular gochugaru in a spiciness bomber or run it through a sieve to obtain very well gochugaru .
4. Tteokbokki does n’t reheat well in the microwave. Reheat any leftovers, along with a small bite of broth or body of water, in a little pan over low heat.
Tried this recipe ? Mention @ koreanbapsang or rag # koreanbapsang This is an update of the tteokbokki recipe that was primitively posted in March 2012. I ’ ve updated it here with more data, new photos, and minor changes to the recipe .