Tteokboki recipe in 6 easy steps

Welcome and welcome to Paulina Kitchen! Today we are going to talk about a representative dish of the Korean culture, the tteokbo. This recipe is much more than food: it is a symbol of the Korea street foodcomforting and an explosion of flavor that you have to try.

But what is this difficult dish to name? He tteokbok, also called top (easier), It is a stew made from Cylindrical rice cakes (Tteok)bathed in a spicy and sweet sauce.

It is the perfect dish to share, for a rainy day or simply to give you a cauling with seoul flavor. And the best news is that Prepare it at home It is much easier than it seems.

About the Tteokboki recipe

The tteokbokki is, in essence, a very humble dish. He was born in the streets and became the favorite snack of students and Korean workers.

Your main ingredient is the “Tteok”soft and elastic cylinders made with rice flour. It would be something like a kind of ñoqui, but with a firmer and chewable texture, which absorbs sauce like a sponge.

The magic of the dish lies in its salsa. The base is the Gochujanga Fermented red pepper paste that gives that intense red color and a spicy, salty and slightly sweet.

Combined with other ingredients, a perfect balance is created that is addictive. Don’t be scared by the spicy, you can regulate!

What does the tteokbokki know?

Imagine a unique combination of flavors. The first sensation is a soft sweetnessfollowed by a spicy Little by little, but without being overwhelming (if you control the amount of enforcement).

The texture of the Rice cakes It is soft and chewable, almost chiclosa, which makes it very entertaining to eat. Is a dish with a lot umamithat fifth flavor that makes it deep and satisfying.

Key Points of the Tteokboki Recipe

• Adaptable taste: The spicy and sweet level can be adjusted to your liking.
• Single texture: Rice cakes (Tteok) are elastic and very satisfactory to chew.
• Versatility: It admits many extra ingredients, such as cheese, ran noodles or hard egg.
• Social food: It is an ideal dish to put in the center of the table and share with friends.

3 variations of the tteokbokki that must be tested

Although the classic recipe is wonderful, the tteokbokki is like a blank canvas. Here we leave you three super popular variations to experience.

1. Rabokki Con Fideos Ramen: This is the definitive combination for carbohydrate lovers. They are simply added videos ramen snapshot to the toteokboki stew. The noodles absorb the spicy sauce and the dish becomes even more blunt and delicious. If you like Asian dishes, it sure reminds you of a good Japanese dish like ramen, but with an unmistakable Korean touch.
2. Cheese Tteokboki with a lot of cheese: What improves any dish? Cheese! To make this version, you just have to cover the tteokbokki finished with a generous layer of mozzarella cheese (or any cheese that founds well) and gratin it until it is golden and bubbly. The melted cheese softens the spicy and gives it a spectacular creaminess.
3. Gungjung Tteokbokki: The non -spicy version: if the spicy is not yours, this is your recipe. It is the original version of the dish, consumed in the Royal Korean court. Instead of Gochujang, a Soy sauce sauce, sesame oil and honey or sugar. It is usually accompanied with veal strips and many vegetables, such as peppers, mushrooms and onion. It is a salty, sweet and full dish, perfect for the whole family.

10 Toteokboki perfect tips

1. Hydrate rice cakes: If dry or frozen tteok are used, soak them in warm water for 20-30 minutes before cooking. They will be softer.
2. The broth is the base: Use a good Anchovy broth and Kombu algae (like that of miso soup) for a more authentic flavor. A vegetable broth or chicken also works well.
3. Do not pass with the enforcement: Start with a moderate amount and add more if you look for more spicy. Remember that its flavor intensifies when cooking.
4. Balance sugar: A little sugar or corn syrup helps to balance the spicy and salt of the sauce.
5. Add “Eomuk”: Fish cakes (Eomuk) are a classic accompaniment. Cut them into triangles or strips and add them to the stew.
6. Vegetables to taste: The onion (onion of green), the cabbage or the carrots in Juliana give it a crunchy and fresh touch.
7. Thick the sauce: Cook over low heat until the sauce reduces and has a consistency similar to that of a syrup. You must cover rice cakes well.
8. I added a hard egg: An egg cooked by person is a classic. You eat crushing and mixed with the sauce.
9. The final touch: Just before serving, add a little drizzle Sesame oil and toasted sesame seeds on top. It makes the difference!
10. Beware of reheating: If there is plenty of, the tteokbokki can get hard. Reheat over low heat with a little water or broth to recover its texture.

Here you have the classic recipe for you to look. Remember that you can customize it to your liking.

A note about ingredients: The tteokboki is a dish that is enjoyed a lot for its texture, which comes from the rice base with which the cakes are made. If you like the spicy, you can find other spicy recipes to continue exploring.

This dish is ideal for cold days, almost as comforting as a good noodle soup. Enjoy it!

If you liked this recipe, look more ideas on Instagram

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Korean toteokbokki recipe

Yield: 3 portions as the main dish or 4–5 as a entrance to share.

Preparation time: 35 min

Ingredients for topokki recipe

• 500g of Korean rice cakes (Tteok)
• 4 cups of canal broth (or vegetables)
• 200g of fish cakes (Eomuk), optional
• 1/2 onion in Juliana
• 2 onion (the green part)
• 2-3 tablespoons of enforcement (Korean spicy pepy paste)
• 1 tablespoon of enjoy
• 1 tablespoon soy sauce
• 1-2 tablespoons of sugar
• 1 tablespoon of chopped garlic
• 2 hard, optional eggs
• 1 teaspoon of sesame oil
• Toasted sesame seeds to decorate

How to do tteokbokki step by step

1. Prepare the ingredients: If rice cakes are hard, soak them in warm water for 20 minutes. Cut fish cakes into pieces the size of a bite. Cut the onion into Juliana and the green part of the onion into pieces of about 5 cm.
2. Make the base of the sauce: In a large and deep pan or a pot, pour the broth. Add the enforcement, the enjoyment (if used), soy sauce, sugar and chopped garlic. Remove well until the enjoyment is completely dissolved.
3. Bring to boiling: Heat the mixture over medium-high heat until it starts to boil.
4. Cooking rice cakes: Drain rice cakes and add them to the pan with the boiling sauce. Lower the fire halfway and cook for about 10-15 minutes, removing occasionally so that they do not stick to the bottom. Cakes must be soft and the sauce will have begun to thicken.
5. Add the accompaniments: Incorporate fish cakes (Eomuk), if they are going to be used, and onion. Cook for another 5-7 minutes, until the fish cakes are tender and the sauce has a bright and thick consistency. This would be the time to add ran noodles to make a “Rabokki.”
6. The final touch: Just before turning off the heat, add the cut scallions. Remove one last time. If hard eggs are added now to heat up with the sauce.
7. Serve: Remove from heat. Incorporate sesame oil and mix gently. Serve immediately on a deep dish, sprinkling roasted sesame seeds above. It can also be covered with mozzarella cheese and hit him with grill.