{"id":28363,"title":"Tteokbokki \u2013 Korean spicy rice cakes","modified":"2025-02-06T11:23:03+01:00","plain":"What is tteokbokki ? \n\n\n\nTteokbokki (\ub5a1\ubcf6\uc774) is a very popular Korean street food dish made of soft rice cakes cooked in a sweet and spicy sauce based on Korean red chili paste, also called gochujang. It's often found at Korean barbecues accompanied by bulgogi beef \n\n\n\nTteokbokki, also written as ddukbokki or ddeokbokki, literally translates to \"stir-fried rice cakes\" in Korean. It's often found with a very liquid sauce, almost like a soup.  \n\n\n\nDakgalbi is another delicious dish using tteok\n\n\n\nBut why make it a soup when you can concentrate and caramelize the sauce? You're starting to know me. What I'm offering here is a pure concentrate of spicy, sweet, and savory flavors. If you can handle the spice, this recipe will make you as addicted as my beef udon.    \n\n\n\nMy famous beef udon\n\n\n\nThere are many variations of tteokbokki, especially in terms of the sauce and various toppings. The sauce can range from soft to dry, and toppings can include fish cakes (eomuk), hard-boiled eggs, ramen noodles, dumplings (mandu), vegetables, and even cheese like in Korean hot dogs.  \n\n\n\nKoreans have limitless imagination when it comes to food. In short, today I'm treating you to this classic of Korean cuisine. \n\n\n\nIngredients to make tteokbokki\n\n\n\nThey are prepared with a specific type of rice cake called garae-tteok, which are long and cylindrical, cut into pieces 2-3cm long. \n\n\n\nThere are several types: those made with rice flour which are a bit more elastic in texture, or those made with wheat flour which are denser. Personally, I have a strong preference for rice flour tteok. But to each their own.   \n\n\n\nGochujang and gochugaru: very famous Korean chili powder and paste, they pair well with many things. If you want to learn more, here's my article on the subject.  \n\n\n\nI also use gochujang to give its beautiful color to General Tso's chicken\n\n\n\nLight soy sauce: not to be confused with dark soy sauce, it brings a little salty taste that we love. If you want to learn more about the different types of soy sauces, I'll redirect you to my comprehensive article on the subject \n\n\n\nShaoxing wine: it's one of the most popular cooking rice wines in China. Widely used in many of my recipes, I recommend buying it! Worst case, replace it with sake or dry sherry.  \n\n\n\nA nice bottle of Shaoxing wine\n\n\n\n However, as usual, substitution implies (even slight) loss of flavor fidelity, so proceed at your own risk! For my part, it's an element I always have in my kitchen and I'm totally addicted to using it. Here's my complete article on Shaoxing wine  \n\n\n\nGochujang can be hard to find, you can buy it here on Amazon\n\n\n\nThe tteokbokki recipe\n\n\n\nTips for successful tteokbokki\n\n\n\nPatience is the mother of caramelization: I repeat it over and over, use your eyes and utensils to make sure the sauce is well caramelized before moving on to the next step. Sometimes, 1 minute makes all the difference. \n\n\n\nUse quick-cooking beef cuts for best results\n\n\n\nSirloin is very well suited for stir-fries\n\n\n\n\n\n\tTteokbokki - Korean spicy rice cakes\n\t\t\n\t\tAn easy, quick, and delicious recipe for Korean tteokbokki\t\n\t\n\t\t\t\n\t\n\t\tSauce6 tablespoon   of Shaoxing wine3 tablespoons   of gochujang3 tablespoons   powdered sugar1 teaspoon   by gochugaru1 teaspoon   light soy sauce2 cloves  minced garlicNoodles350 g of Korean rice cakes tteok4 stems  young onions cut into 1cm segments300 g of sliced beef\t\n\t\n\t\t  Soak the rice cakes in hot water for 10 minutes. Drain and set aside.  In a bowl, mix the sauce ingredients  In a wok over high heat, heat a little oil and stir-fry the steak for 5 minutes. Set aside.   Stir-fry the green onions for 5 minutes. Set aside.   Lower the heat to medium, pour in the sauce and reduce while stirring. Don't hesitate to add more oil and lower the heat if it starts to stick\/burn.  Once it has reduced well, add the tteok, meat, and green onions. Mix and continue to reduce if necessary. \t\n\t\n\t\t\t\n\t\n\t\tMain courseKoreanBoeuf, Gochujang, Riz, Sauce soja light","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/28363","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=28363"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/28363\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20452"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=28363"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=28363"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=28363"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}