KOREAN RICE CAKES (TTEOKBOKKI)

Tteokbokki is one of my all-time favorite foods: spicy, saucy n' chewy, it's the perfect way to get your carbs in. Provided you can get your hands on its 4 primary ingredients, it's also super-easy to make!

Method

Serves: 2-4

Basic Tteokbokki Method:

Adapted from: Maangchi

  1. Combine the dashi flakes and the water in a large high-sided skillet.

  2. Fill a large bowl with water and soak the rice cakes in the broth for 10 minutes. 

  3. Drain the rice cakes on a paper towel and then transfer them to a bowl until ready to use.

  4. Bring the broth to a boil.

  5. Meanwhile, combine the gochujang, gochugaru, and sugar (if using) in a small bowl. Mix until a paste forms. 

  6. Add the paste to the heated broth.

  7. Once the sauce is at a simmer, add the rice cakes and cook for 7-10 minutes. Constantly stir until the sauce has thickened. 

  8. Garnish with sliced scallions.

Korean Anchovy Broth (Dashima) Method:

  1. Combine all of the ingredients in a large pot.

  2. Bring the broth to a boil for 10 minutes, then remove the kelp. Continue boiling the mixture for another 15-20 minutes.

  3. Strain, cool, and refrigerate the broth until ready to use.

Homemade Rice Cakes (Garaetteok) Method:

Recipe adapted from: Maangchi

  1. Combine ingredients in a bowl. Start with the lower amount of water and add more as needed until a firm but not crumbly mixture forms. 

  2. Cover the bowl with plastic wrap leaving one side slightly open to act as a steam vent. 

  3. Microwave the dough for 2 minutes on high powder. 

  4. Mix the dough with a heat safe spatula and once again over the bowl with an open vent. 

  5. Microwave the dough for another 2 minutes on high power. 

  6. Carefully remove the bowl from the microwave, it will be very hot. 

  7. Lightly oil your work surface with sesame oil. 

  8. Turn the dough out onto the work surface and start pounding it with a meat pounder or a mortar. As you pound the dough, fold it over onto itself. 

  9. Once the dough is folding without ripping, switch to a rolling pin and begin rolling and folding the dough until it is elastic and pliable, about 3-4 minutes. 

  10. Shape the dough into a log and roll it out to about 10 inches using your hands. 

  11. Cut the dough in half and roll each half into a long log about 3/4 inch thick. Cut the log into 2 inch potions. Coat the rice cakes in a little bit of sesame oil to prevent them from sticking to each other. Alternatively, you can roll the log out to about 1 inch thickness and cut 3 inch portions. 

  12. Transfer the rice cakes to a small sheet tray and wrap in plastic. Keep refrigerated until ready to use.

Homemade Tteokbokki Method:

  1. Combine the dashima, gochugaru, gochujang, garlic, soy sauce, and corn syrup in a large skillet. 

  2. Whisk to combine the sauce and bring to a simmer. 

  3. Add the rice cakes and fish cakes to the sauce. Cook for 7-10 minutes, stirring periodically, until the sauce has thickened.

  4. Finish the dish with a drizzle of the sesame oil.

  5. Serve with scallions and sesame seeds.

Pan-Fried Tteokbokki Method:

  1. Combine the gochujang, gochugaru, soy sauce, corn syrup, dashima, garlic, and sesame oil in a small bowl.

  2. Fill a medium pot with water and bring to a boil. Add the rice cakes and par-cook for 6 minutes. 

  3. Meanwhile, begin heating the oil in a large skillet.

  4. Strain the rice cakes and add them to the preheated pan. Fry until crispy, about 3-5 minutes.

  5. Add a few tablespoons of the sauce and toss to combine.

  6. Finish the rice cakes with the sesame seeds.

  7. Serve with an extra drizzle of the sauce and sliced scallions.

Ingredients

Basic Tteokbokki Ingredients:

  • 1 Tbsp dashi flakes 

  • 3 Cups water + more as needed

  • 1 lb pre-made rice cakes 

  • ¼ Cup gochujang 

  • ½ - 2 tsp gochugaru 

  • Optional: 1 Tbsp sugar 

  • ⅓ Cup scallions, sliced

Korean Anchovy Broth (Dashima) Ingredients:

  • 4 Cups water

  • ¾ oz dried kelp or 6 inch size piece

  • ¾ oz dried anchovies, heads + innards removed 

  • ¼ oz dried shrimp 

  • 2 green onions 

  • 1 white onion, quartered

  • 2 garlic cloves, halved

Homemade Rice Cakes (Garaetteok) Ingredients:

  • 345 g rice flour 

  • 200-300 g boiling water 

  • ½ tsp kosher salt 

  • As needed sesame oil

Homemade Tteokbokki Ingredients:

  • 3 Cups homemade anchovy broth (dashima)

  • 2 tsp gochugaru 

  • ¼ Cup gochujang 

  • 2 cloves garlic, crushed

  • 1 Tbsp soy sauce 

  • 1 Tbsp corn syrup

  • 1 lb homemade rice cakes 

  • 5-6 assorted fish cakes

  • 1 tsp sesame oil to finish

  • ⅓ Cup scallions, sliced

  • 1 Tbsp black + white sesame seeds, toasted

Pan-Fried Tteokbokki Ingredients: 

  • ¼ cup gochujang 

  • 1 tsp gochugaru 

  • 1 Tbsp soy sauce 

  • 2 tsp corn syrup 

  • ¼ Cup anchovy broth (dashima)

  • 1 clove garlic, crushed

  • 1 tsp toasted sesame oil 

  • As needed water

  • 1 lb homemade rice cakes

  • 2 Tbsp vegetable oil

  • 2 tsp black + white sesame seeds, toasted

  • ⅓ Cup scallions, thinly sliced

Emilija Saxebasics with babish, babish, rice cakes, korean rice cakes