Natural Rice Cake Tteokbokki Topokki 450G

Product Information

Prepare Rice Cakes– If you have fresh or refrigerated rice cakes then just pull them apart so they are all separated. If your tteok/dduk is frozen, defrost by soaking it in cold water for a few minutes and then drain. If you have a FRESH tteok then you definitely don’t need to soak. If you are using frozen ones, it may help to soak them a bit to defrost them but don’t soak them too long because then they can become mushy when cooked. Why does my Tteok (rice cake) split when cooked? Can you believe how easy these steps are? You simply have to be attentive and stir the tteokbokki through simmering. It is a crucial tip to remember since it helps all the ingredients to cook evenly and mix perfectly with one another. How to Reheat Korean Rice Cakes? Refrigerate: If you don’t mind slightly chewier rice cakes, you can refrigerate leftovers. To store, let the tteokbokki cool down completely, then refrigerate in an airtight container for up to 2 days. Reheat in the pan or microwave and add a little water to loosen up the sauce.

Rabokki – Add ramen noodles or instant noodles (cooked first so they don’t soak up too much of the sauce). Reheating Korean rice cakes in a saucepan is perhaps the most common method, understandably. This way you can preserve most of the flavour. The base recipe for both dishes is pretty similar, and all solid ingredients are the same. Tteokbokki and rosé tteokbokki both use rice cakes, fish cakes, onion, garlic and optional sausages or bacon. Wondering what’s the whole point of this? Well, nothing really. It’s just how Koreans like to eat Tteokbokki. With lots of pan fried / deep fried dishes! When these are mingled with tteokbokki sauce, they just taste even better!Other Ingredients– You’ll need soy sauce, raw sugar and sesame oil for the sauce. Optional additions include Korean fish cakes, boiled eggs and spring onions / green onions to serve. 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.

When I lived in Korea I learned the secret to making good tteokbokki from a famous place in a local market. It was run by an old lady who could always be found stirring her pot of tteokbokki, and there were always people lined up to buy it. The second part of the name, tteokbokki (in Hangul 떡볶이), translates to stir-fried rice cakes. 떡or tteok means “rice cake” and 볶이 or bokki means “stir-fried”. Put together, rose tteokbokki literally means “pink (sauce) stir-fried rice cakes”. 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. How to Reheat Tteokbokki– you can reheat in the microwave with a splash of water added OR you can reheat in a pan on medium heat with 3-4 Tbs of water added until the tteok becomes soft. The dish is often served topped with slices of spring onion, which adds another layer of fragrant flavour.

Pour kelp broth (or water) into a pan. Add tteok (rice cakes) from 2 and turn heat on medium high and bring to boil. The medicinal properties of different ingredients also play an important part in Korean food, with ginseng used in many recipes due to its antioxidant properties; many also enjoy ginseng herbal tea for its health benefits. Popular Korean Ingredients, Dishes & Drinks Yet there is no better way to explore a national cuisine than trying something locals enjoy the most. Thus, Tteokbokki is exactly what you should begin your Korean journey with. 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.

Garnish away – Don’t forget your garnishes. You can add scallions (the green part), sesame seeds, a drizzle of sesame oil or seaweed on top. Topping Ideas – BOILED EGG is a very popular topping that adds protein to Tteokbokki. You can also top with Mozzarella cheese, Ramen noodles and dumplings.

Directions

Fish Cakes (Odeng 오뎅) is an optional ingredient but adds great texture and flavor. Fish cakes come in various shapes – in balls, tubes, patties and thin sheets. Thin fish cake sheets are usually added to Tteokbokki, cut into smaller strips or squares. If you can’t get the thin sheets, you can substitute other types of fish cake. After that, add rice cakes, prepared sauce mixture, fish cakes, boiled shelled eggs and green onion to the pot. Don’t skip the fish cakes – Fish cakes are crucial for any tteokbokki recipe, so please don’t skip them (unless if vegan). They add a wonderful umami flavour and an extra layer of chewiness.