Natural Rice Cake Tteokbokki Topokki 450G

Product Information

The rice cakes are typically accompanied by a sauce made from anchovy broth and seasoned with gochujang, soy sauce and sugar. Fish cakes – also known as Busan fish cakes, they are shaped like thin sheets and can usually be found frozen. In Hangul it’s written as 부산 어묵 (Busan omuk), and again it’s easily found in Korean grocery stores.

Once you gather all ingredients, it’s time to learn how to make tteokbokki. Although they might seem too complicated, in reality, everything is pretty straightforward. Let’s get right to it. Garaetteok (가래떡 / Korean Rice Cakes) – These are the chewy cylindrical rice cakes you’ll find in other Korean dishes like dakgalbi. We usually buy them frozen, but they can also be prepared as dried, shelf stable rice cakes. The best place to look for them is the fridge or freezer section of Asian or Korean grocery stores. There are many variations of tteokbokki: some people add dumplings (mandu), some add cabbage, cheese, or ramen noodles, but this version below of the spicy Korean rice cakes is a classic and my favorite. Everyone loves it! Ingredients

How To Cook Instant Tteokbokki 

Egg is another popular ingredient in Korean cuisine; Korean egg rolls, steamed egg and Korean egg bread are just some of the delicious Korean recipes that use egg for you to try at home. The spiciness comes from gochujang paste and gochugaru flakes, which are traditionally used to make tteokbokki. The combination adds a lovely peppery and smoky flavour. It might seem like a lot of ingredients needed for this recipe, but you can find all of them in Korean grocery stores. There are also a lot of optional ingredients, which you can skip or substitute. Here’s what’s needed: Rose tteokbokki sauce ingredients While the garaetteok and sauce can be eaten alone, many tteokbokki dishes will include additional ingredients for flavour and texture, such as eomuk (thin fish cake), garlic, spring onion, or cabbage.

If you have an appetite for Korea’s famous kimchi, then you’re in for a treat with the rest of South Korea’s famed dishes, as they’re known for their vibrant colours and taste to match. Hot gochujang paste, ginger, vinegar, anchovy and soy sauce are some of the eclectic flavours that make Korean food so delicious.There are quite a lot of Korean rice cake recipes on the web. This makes the preparation process rather complicated as all of those recipes differ.

pound of cylinder shaped rice cake (tteok), bought or homemade. (Use a little more if you’re not adding hard boiled eggs and fish cakes) 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. Meat – add your favourite animal protein for extra umami flavour. Beef and shrimps work best with this recipe, and you can even use them together.

What Is Tteokbokki? 

Tteokbokki is chewy rice cakes cooked in a red, spicy broth. It’s a popular Korean street food. When I was a student coming home from school it was hard to resist the spicy rice cakes sold by vendors on the street! They would have big vats of tteokbokkie and just keep stirring and stirring. We would stop by and they would give us a small paper cup of spicy rice cakes and the spicy sauce for a very reasonable price that any student could afford. Just before serving, stir in the sesame oil. Transfer to serving plates and garnish with more spring onion / green onion. Egg – Optional, but recommended. Boil the egg separately, then cut in half and add it as garnish before serving. You can use either soft, medium or hard boiled eggs – as per your preference. A twist on traditional tteokbokki, rosé tteokbokki is much creamier by adding heavy cream and less heavy on the fish flavour. It’s also much cheesier, and is easier to prepare than the traditional version. Tteokbokki is a sweet and spicy dish, so those are the main flavours you will enjoy from the dish. The texture of the rice cakes is chewy and tender.