Korean Spicy Rice Cakes (Tteokbokki)

Tteokbokki (떡볶이), or Korean spicy rice cakes, are tender and chewy rice cakes simmered in a deliciously savoury, spicy, and slightly sweet sauce. It is probably Korea's most popular street food. Once you taste the wonderful flavour of this homemade tteokbokki sauce, you will understand why it's the best!

this recipe

The sauce has a wonderful umami and depth to it; not to mention a spicy / garlicky flavour combination that you will love. It has such an addictive flavour that soaks into the soft and pillowy rice cakes. This dish is a great example of traditional Korean comfort food. Best of all, it's quick and easy to make, and so easy to customize.

目次:

• What is tteokbokki?
• 材料
• 代用
• バリエーション
• 作り方
• 保存
• FAQ
• 📖 レシピ

What is tteokbokki?

These spicy rice cakes, called tteokbokki in Korean, are a combination of chewy, pillowy rice cakes simmered in a tteokbokki sauce that is thick, savoury, and spicy with a touch of sweetness. This sauce has a base made of a Korean chili paste and soup stock, and the dish often features 醤油, sugar, garlic, and thin, fried fish cakes.

Tteok (떡) translates to rice cakes and bokki (볶이) translates to something fried, making the translation of this word 'stir fried rice cakes'. You may also see it written as ddeokbokki, ddukbokki, dukbokki, or topokki.

This dish is an incredibly popular street food dish in Korea, found sold at many snack bars (bunsikjeom / 분식점) and street stalls (pojangmacha / 포장마차). You can also find restaurants dedicated to this dish; and it is commonly made at home. It can be enjoyed as either a side or a main dish.

Why is tteokbokki so famous? Well, it's absolutely delicious, affordable, readily available, quick and easy to make, and it has been portrayed so much in Korean dramas that the dish has become romanticized in a way.

If you love Korean food make sure to visit my Korean recipes category for more tasty recipes. For another Korean rice cake recipe, try my delicious 韓国風餅入りスープ that is topped with amazing sesame beef brisket.

材料

• 韓国のお餅 - Tteokbokki is made with long, cylinder-shaped rice cakes called garae-tteok (가래떡), which get their chewy texture from the glutinous rice flour, rice flour, or combination of the two that they are made of. The type used in tteokbokki are the thin cylinder shaped ones cut into short pieces called tteokbokki-tteok (떡볶이떡). The thicker cylinder-type is meant to be sliced and used in dishes like tteokguk (rice cake soup). You can purchase rice cakes at Korean markets freshly made and soft (the best option) or refrigerated or frozen (these are good too; thaw before using).
• 韓国かまぼこ - Called eomuk (어묵), these savoury, chewy fish cakes add extra flavour and protein to the dish. You can find them at Korean grocery stores fresh in the deli or frozen in the frozen food section. Many other Asian markets will carry them, as well.
• 韓国のいわしダシスープ - Called gukmul (국물), this is a common base ingredient used in Korean cooking, similar to Japanese dashi. It is a soup stock made from boiling anchovies and dried kelp that is used to add umami and depth of flavour to this dish. You can buy easy to use dry sachets to make this stock easily at home.
• コチュカル - (고춧가루) This is Korean red pepper powder. The flavour is sweet, smoky, and spicy but not aggressively so. You can often choose to buy it in mild, medium, or hot depending on your preference. And it comes coarse or finely ground. I use fine but either is good to use.
• コチジャン - (고추장) This is a paste made from spicy chili powder (gochugaru), sticky rice, fermented soy bean powder, barley malt powder, and salt. It is savoury, spicy, and a little bit sweet.
• 白砂糖 - You can use granulated sugar, raw sugar, or syrup.
• 醤油 - This adds saltiness to the Korean spicy rice cakes.
• ニンニク片 - An essential flavour in this dish.
• ゴマ油 - An optional but delicious addition to add some sesame flavour. Toasted sesame oil is preferred by some.
• ゴマ - This garnish adds nutty flavour and a crunchy contrast in texture.
• 青ネギ - This garnish adds freshness and colour.

それぞれの分量については下のレシピカードをご確認ください。

コチュカル

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コチュジャン

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韓国のいわしダシスープ

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Optional, additional garnishes:

• Cheese - Add sliced or shredded mozzarella cheese on top after cooking and let it melt before digging in.
• Cabbage - Raw, shredded, and tossed in after cooking.
• Dumplings (mandu / 만두)
• Boiled eggs - Halved and served on top.
• Hot dogs
• Ramen noodles
• シーフード

ポイント： Korean isn't the only cuisine that uses these delicious, chewy rice cakes. You will love them in this Shanghai stir fried rice cakes dish with cabbage and tender chicken.

代用

• 韓国のいわしダシスープ - You can substitute with Japanese dashi. Water, chicken stock, or vegetable broth could be used, however, it won't add quite the same depth of flavour (still tasty though).

バリエーション

• Vegetarian / Vegan - Swap the fish stock for vegetable broth. Make it without the fish cakes or substitute them with fried tofu pockets (yubu / 유부). If you want to make it vegan, make sure to use a vegan soy sauce as some manufacturers add non-vegan ingredients.
• グルテンフリー - To make this dish gluten-free, ensure that you are using gluten-free soy sauce and a gochujang that contains sticky/glutinous rice and not barley malt; and omit the fish cakes.
• 辛さ控えめ - Use a mild gochujang (pepper paste) and omit the gochugaru to make a milder version of this dish.
• Rosé tteokbokki - Stir a ½ cup (120 ml) of heavy cream into the pan after finishing cooking. This will make a delicious and creamy version called rosé tteokbokki.

作り方

Cook for about 4-5 minutes until the rice cakes are cooked. Then reduce the heat to low and simmer for another 2-4 minutes. This will reduce and thicken the sauce.

Add the ゴマ油 and half of the sesame seeds and quickly stir. Serve immediately, sprinkled with the remaining sesame seeds and thinly sliced green onion. Serve them hot and fresh for the most tender and delicious rice cakes.

保存

Tteokbokki is best eaten fresh because the rice cakes quickly dry out and harden. If you do store leftovers, keep them in an airtight container in the refrigerator for up to 2-3 days. Tteokbokki does not freeze well.

To reheat, put the tteokbokki in a pan and try to separate the pieces. The rice cakes will be tough and dry; you need to rehydrate them. Add ¼ cup (60 ml) broth or water to the pan and simmer covered, stirring occasionally, until heated through.

FAQ

印刷

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