Tteokbokki (Korean Rice Cakes) Recipe (2024)

FAQs

Do I need to soak Korean rice cakes? ›

“Otherwise the rice cakes are dried very hard and you have to cook them a long time to make them smooth,” she said. In addition, soaking removes any excess starch on the surface of the cakes, which Maangchi likes to do so that it doesn't thicken her dish too much.

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.

It is made with rice cakes (garaetteok, cylinder-shaped rice cake), fish cakes, boiled egg, and seasoned with chile paste. The rice cakes are chewy and tender. It looks super spicy and, originally, it is! But you can control the amount of chile paste.

If your tteokbokki keep splitting and cracking, it's because your rice cakes are too dry and freezer burnt. They may have been frozen and defrosted more than once. If you have problems with them splitting, try soaking them in cold water and letting them defrost slowly overnight in the fridge.

The most convenient way to store Korean rice cakes in the short term is by putting them in the refrigerator. When doing so, it's best to either keep them in their original packaging or place them in an airtight container.

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.

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.

It's not only super-nutritious, it's also super-delicious! The rice cake is sweet and chewy, the chestnuts fluffy, the little pine nuts so cute, and the jujube is sweet and soft and a little tangy when cooked.

Place the rice cakes into an airtight container.

If you don't have a container, you can also wrap your rice cakes in plastic wrap. Leaving the rice cakes exposed to air will make them crunchy and hard.

Street vendors that sell the snack with eomuk (fish cake) on a stick are ubiquitous on Korea's streets, attracting passersby especially in the cold winter. This is because the sweet and savory taste with a bit of a spicy kick remains irresistible to many Koreans, along with a chewy texture.

Can Muslims eat tteokbokki in Korea? ›

Tteokbokki (Rice cake)

This simple combination of chewy rice cakes in spicy sauce is sure to tingle your taste buds and leave you craving for more. Foodie Tip: The sauce may sometimes contain some vegetables and fish cakes, but generally no kind of meat is added, making it a perfect Halal snack to try!

Fried Tofu Skins.

Fish cakes or “odeng” are usually added to traditional tteokbokki. For this vegan tteokbokki, you can use fried tofu skins! They do a remarkable job of mimicking the texture of fish cake and also soak up that delicious sauce.

As a hot cylinder presses down onto the pan, sizzling pressure is released. The heat is so intense that after only a few seconds, the grain makes a loud popping noise as it bursts. This process causes the grains to “pop” and interweave. There are no oils, additives or binding ingredients used during this process.

Yes it does! For short-grain white rice, a 1:1 ratio of water-to-rice is perfect. If you want to cook brown rice or multi-grain rice, you'll need to pre-soak the rice for longer and add more water to the pot before cooking. Same applies to medium-grain or long-grain rices.

Soak the rice cakes: If your rice cakes are frozen, thaw in a bowl of cold water for 15 minutes. If they are thawed, add to a bowl, add enough water to cover (about 1 cup), and microwave for 5 minutes. This will help them soften without getting soggy—and without needing to boil a separate pot of water!

Growing up with a wheat allergy, rice cakes were a great alternative to wheat-based crackers and even bread. I'd eat mine with peanut butter and jelly or sometimes just plain and I honestly grew to love them.

Korean rice cakes can be enjoyed in a variety of dishes. Some popular ways to eat them include in tteokbokki (spicy rice cake dish), in soups, in stir-fries, or even coated in sweetened soybean flour for a sweet treat.