Tteokbokki Recipe : Korea’s Beloved Street Food

Tteokbokki Recipe : Korea’s Beloved Street Food

Tteokbokki Recipe : Korea’s Beloved Street Food

Tteokbokki recipe – Tteokbokki, a popular Korean street food, is known for its chewy rice cakes and fiery, flavorful sauce. This dish combines cylindrical rice cakes (tteok) with a spicy and sweet red chili sauce, often enhanced with fish cakes, boiled eggs, and scallions. Originating from royal court cuisine, Tteokbokki has evolved into a beloved comfort food enjoyed by people of all ages across South Korea. Its distinctive spicy flavor and satisfying texture make it a favorite snack or meal, especially during cold weather.

Brief Tteokbokki Recipe Information:

Origin Country: South Korea
Number of Servings: 4 servings
Number of Calories (per serving): Approximately 300 calories
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Keywords: Korean cuisine, Tteokbokki, spicy rice cakes, street food, comfort food

Tteokbokki Recipe Essential Ingredients:

For the Tteokbokki:

  • 1 pound Korean rice cakes (tteok)
  • 3 cups water
  • 1 piece of dried kelp (kombu), about 3 inches square
  • 4 tablespoons gochujang (Korean red chili paste)
  • 1 tablespoon gochugaru (Korean red chili flakes)
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 2 cloves garlic, minced
  • 1/2 pound fish cakes, sliced into strips
  • 2 boiled eggs (optional)
  • 2 scallions, cut into 2-inch pieces
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds

Step-by-Step Guide to Tteokbokki Recipe:

  1. Step 1: Preparing the Rice Cakes – If using refrigerated or frozen rice cakes, soak them in warm water for 10-15 minutes to soften them.
  2. Step 2: Making the Broth – In a large pan, bring the water and dried kelp to a boil. Reduce heat and simmer for 10 minutes. Remove the kelp and discard it.
  3. Step 3: Cooking the Tteokbokki – Add the gochujang, gochugaru, soy sauce, sugar, and minced garlic to the broth. Stir until the sauce is well combined. Add the rice cakes to the pan and bring the mixture to a boil. Reduce heat and simmer, stirring occasionally, until the rice cakes are tender and the sauce thickens, about 10-15 minutes.
  4. Step 4: Adding the Fish Cakes and Eggs – Add the sliced fish cakes to the pan and simmer for another 5 minutes until they are heated through. If using, add the boiled eggs during the last few minutes of cooking.
  5. Step 5: Final Touches – Stir in the scallions and sesame oil. Cook for an additional minute. Sprinkle with sesame seeds before serving.
  6. Step 6: Serving the Tteokbokki – Serve the Tteokbokki hot, garnished with extra scallions and sesame seeds if desired.

Tips for Perfecting Tteokbokki:

  • Rice Cakes: Fresh rice cakes are ideal, but if using refrigerated or frozen ones, ensure they are softened properly by soaking in warm water.
  • Broth: Using dried kelp (kombu) for the broth adds a rich, umami flavor. You can also use anchovy stock for a traditional taste.
  • Spice Level: Adjust the amount of gochujang and gochugaru according to your spice preference. Add more sugar if you prefer a sweeter sauce.
  • Texture: The sauce should be thick and coat the rice cakes well. Simmer longer if the sauce is too thin.
  • Variations: Customize your Tteokbokki by adding vegetables like cabbage, carrots, or mushrooms. You can also top it with cheese for a fusion twist.

Tteokbokki is more than just a dish; it’s a delightful experience that brings together the bold flavors of Korean cuisine. The combination of chewy rice cakes and a spicy, savory sauce creates a perfect harmony that is both comforting and exciting.

Whether you’re enjoying Tteokbokki at a bustling street market or making it at home, this dish offers a taste of Korea’s vibrant culinary culture. Embrace the process of making Tteokbokki, savor the spicy and sweet flavors, and share this iconic dish with friends and family. Happy cooking!

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