Korean Spicy Rice Cakes (Tteokbeoki) – Asian Recipes At Home (2024)

FAQs

Is rice cake and tteokbokki the same? ›

Korean spicy rice cakes and tteokbokki are essentially the same dish, with "tteokbokki" being the more commonly used name in Korea. Both dishes consist of cylindrical-shaped rice cakes that are cooked in a spicy sauce made from gochujang (Korean chili paste), soy sauce, and other seasonings.

Tteokbokki sauce is made of Korean red pepper paste (gochujang), Korean red pepper flakes (gochugaru), sugar, soy sauce, and garlic. It's traditionally combined with anchovy stock to create a flavorful base for rice cakes, but water or other stock can be used.

Though all rice cakes taste like pounded rice (even the ones made with brown rice vary little in their taste), the specific shape dramatically affects the texture. Thin slices are significantly less chewy than large, cylindrical rice cakes that are genuinely toothsome in the degree of their chewiness.

While it may not be the most exciting food, rice tteokbokki is actually quite healthy. One serving of rice cake contains 5 grams of fiber, which helps to keep your digestive tract running smoothly. It's also low in calories (about 100 calories per serving) so you don't feel bloated after eating it!

Shanghai stir-fried rice cakes are on the sweeter side compared to other types of stir fried rice cakes. You may have tried the korean stir fried rice cakes called tteokbokki. However, this version is not spicy and it has less sauce!

Tteok means rice cake and bokki stir-fried food. Combining these two words forms the term tteokbokki, or “stir-fried rice cake.” Ask Koreans what food makes them most nostalgic about their childhood and tteokbokki is the first thing they'll say.

Make various dishes with Tteokbokki Tteok. As this product is a sterilized product by edible alcohol, you can detect an alcoholic odor . However, this is not connected with the rice cake itself, which is used as substitute for food preservative and it will evaporate during the cooking.

This is because the sweet and savory taste with a bit of a spicy kick remains irresistible to many Koreans, along with a chewy texture. For only a few dollars you can fulfill your need to snack, which makes it all the more tempting.

The use of alcohol for any reason is strictly prohibited in halal foods; however, ethanol is widely used as a preservative for commercial rice cakes (tteok).

Adding cheese helped balance out the flavors. To mellow out the spice, add milk or cream while cooking to make Rose Tteokbokki.

Why are my Korean rice cakes falling apart? ›

“The not-so-well-made rice cakes, they disintegrate really fast after they soften. The really good ones keep their shape and stay soft.” So once you find rice cakes that you like, it's a good idea to stick with them if you can.

Is tteokbokki considered junk food? Spicy tteokbokki is a popular street food and snack that is not necessarily considered “junk food.” While it can be enjoyed as an indulgent treat, it is also a common part of regular Korean cuisine and can be a nutritious dish when prepared with balanced ingredients.

While tteokbokki is generally considered a safe and healthy dish, there are some potential health risks associated with its consumption. For instance, the spicy gochujang sauce used in tteokbokki may trigger heartburn or acid reflux symptoms in people who are prone to these conditions.

But what happens once you've cooked your Tteokbokki? This is where the fridge becomes your best friend. Leftover cooked Tteokbokki should be refrigerated to maintain its quality.

Tteokbokki (Korean: 떡볶이), or simmered rice cake, is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; "rice cake noodles") or commonly tteokbokki-tteok (떡볶이 떡; "tteokbokki rice cakes").

Photo: Penne-bokki - substitute of tteokbokki, a traditional korean dish, instead of using rice cakes we use penne pasta mixed with fishcakes and a hard boiled egg.

Tteok (Korean: 떡) is a general term for Korean rice cakes. They are made with steamed flour of various grains, especially glutinous and non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make tteok. In some cases, tteok is pounded from cooked grains.

What is tteokbokki? Literally translated as “stir-fried rice cake,” tteokbokki (떡볶이) is a beloved Korean rice cake dish with many variations and a rich history. It's also spelled ddukbokki, ddeokbokki, dukbokki or topokki. This spicy rice cake dish is enormously popular as a street food and also often enjoyed at home.