Recipes - Korean

Tteokbokki (Hot and Spicy Rice Cake)


Tteokbokki is a traditional Korean snack, which is made of soft rice cake, fish cake and sweet red chilli sauce. Make it on a lazy evening and devour it.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Boil
Cuisine: Korean









Ingredients:

250g garae tteok (long rice cake, cut into about 5cm pieces)
1-1½ tbsp kochujang (Korean chilli paste)
2 tsp kochugaru (Korean chilli powder)
1-1½ tbsp soy sauce
1-2 tsp sugar
100g-200g Korean fried fish cakes (sliced)
1 tbsp rice syrup (optional)
¼ cup sliced cabbage (optional)
¼ onion (sliced)
1 clove garlic (minced)
1 green onion (long slices)
½ tbsp olive oil
1¾-2 cups water




Steps:
  1. Fill saucepan with water and kochujang. Bring this to a boil. Put in the fish cakes and onions and simmer for about 5 mins.
  2. Add the rice cakes, cabbage, garlic, chilli powder, soy sauce, sugar and rice syrup and cook until the rice cake are soft, this should take about 5 mins.
  3. Drizzle in some olive oil before serving.

N.B.

  • Tteokbokki can be served with boiled eggs, cooked instant ramen or fried mandu (Korean dumplings).
  • Add in some tomato sauce for colour if using small amount of kochujang for less spicy taste.
  • Soak rice cakes in a bowl of cold water for about 20 mins if using rice cakes stored in the fridge or freezer. If using fresh rice cakes, there is need to soak. Pull rice cakes apart into individual pieces is they are stuck before cooking.

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Tteokbokki (Hot and Spicy Rice Cake)

Tteokbokki (Hot and Spicy Rice Cake)

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Tteokbokki is a traditional Korean snack, which is made of soft rice cake, fish cake and sweet red chilli sauce. Make it on a lazy evening and devour it.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Boil
Cuisine: Korean
Ingredients

250g garae tteok (long rice cake, cut into about 5cm pieces)
1-1½ tbsp kochujang (Korean chilli paste)
2 tsp kochugaru (Korean chilli powder)
1-1½ tbsp soy sauce
1-2 tsp sugar
100g-200g Korean fried fish cakes (sliced)
1 tbsp rice syrup (optional)
¼ cup sliced cabbage (optional)
¼ onion (sliced)
1 clove garlic (minced)
1 green onion (long slices)
½ tbsp olive oil
1¾-2 cups water

Instructions
  1. Fill saucepan with water and kochujang. Bring this to a boil. Put in the fish cakes and onions and simmer for about 5 mins.
  2. Add the rice cakes, cabbage, garlic, chilli powder, soy sauce, sugar and rice syrup and cook until the rice cake are soft, this should take about 5 mins.
  3. Drizzle in some olive oil before serving.

N.B.

  • Tteokbokki can be served with boiled eggs, cooked instant ramen or fried mandu (Korean dumplings).
  • Add in some tomato sauce for colour if using small amount of kochujang for less spicy taste.
  • Soak rice cakes in a bowl of cold water for about 20 mins if using rice cakes stored in the fridge or freezer. If using fresh rice cakes, there is need to soak. Pull rice cakes apart into individual pieces is they are stuck before cooking.

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