Tteokbokki (Korean Rice Cakes) Recipe (2024)

FAQs

What is tteokbokki rice cake made of? ›

Gukmul Tteokbokki 국물 떡뽁이 is a soupy version of spicy Korean rice cakes where the rice cakes usually are served in a bowl with a lot of Gukmul (broth) but other than that it's really nothing different. It's usually served with just the soupy sauce and tteok but usually no vegetables or fish cake.

Rice cakes are healthy.

Rice cakes are a good source of iron and protein. While it may not be the most exciting food, rice tteokbokki is actually quite healthy. One serving of rice cake contains 5 grams of fiber, which helps to keep your digestive tract running smoothly.

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.

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. For only a few dollars you can fulfill your need to snack, which makes it all the more tempting.

Thank you for your inquiry. Our tteokbokki is a product that can be stored at room temperature. We recommend consuming it as soon as possible once it has been opened. While each product is labeled with an expiration date, consuming it beyond this date may lead to spoilage.

Tteok is just as diverse as mochi, and like the latter, it has some primary ingredients. Korean rice cake or tteok, is made from steamed flour. The flour can come from any type of grain, including glutinous rice. Unlike mochi, which can't be made with regular rice, tteok can be created with non-glutinous rice.

Overcooking: If you overcook the rice cakes, they can become hard and chewy. Make sure to monitor the cooking time and remove them from the heat as soon as they are tender and slightly chewy. High heat: Cooking the rice cakes at too high of a heat can also cause them to become hard.

“In Korea, there are fresh tteok stores, almost like bakeries. Whenever I go to visit my parents, I pick up fresh tteok; you don't even need to apply any heat, it's just like a piece of bread you eat fresh. But it's a perishable product in the sense that you should really enjoy it that day.”

Does tteokbokki have a lot of sodium? ›

The average amounts of sodium per serving of seasoned dried filefish, tteokbokki and fish paste were 1150, 1248 and 1097 mg, respectively. The values were above 50% of the daily intake of sodium recommended by the Korean dietary reference intake.

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. Another sign of declining quality, while not necessarily a sign of expiration, is tteok that is hard or crumbly rather than moist and springy.

Stir gently with a wooden spoon when it starts to boil. 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.

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.

If you love carbs, you'll love tteokbokki. It's chewy and filling, sweet and spicy and savory. If you haven't had it before, think of it like a savory mochi or maybe like a gnocchi in a spicy sauce. Korean rice cakes are chewy and bouncy.

Made from puffed rice pressed together into a cake, rice cakes are often eaten as a low calorie substitute for bread and crackers. While flavored varieties are available, the most basic kind is made from only rice and sometimes salt. As you might expect, they don't have much flavor on their own.

Tteokbokki (tuk-bow-kee) is a popular Korean dish made of rice cakes in a spicy sauce. Our version amps it up by adding pan-roasted Brussels sprouts, ground pork, and melted mozzarella.

If you can't find rice cakes, then you can always try making them with rice paper sheets. Sesame Oil. Toasted sesame oil (not the cold pressed kind) will help to tenderize and flavorize (is that a word?)