Natural Rice Cake Tteokbokki Topokki 450G

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Cheese Tteokbokki – Sprinkle grated cheddar or pizza cheese over the top, or layer with cheese slices. Cover and steam for a minute or two until the cheese has melted. Anchovy Broth vs Kelp vs Water– If you really want to make it simple, you can use just water instead of Kelp or Anchovy broth and maybe add some MSG. But if you want to add more umami flavor to this dish, make a Kelp broth by simmering a piece of kelp in water or even just letting it soak in hot water for a good 10 min. See video. Fish cakes – also known as Busan fish cakes, they are shaped like thin sheets and can usually be found frozen. In Hangul it’s written as 부산 어묵 (Busan omuk), and again it’s easily found in Korean grocery stores.

It’s super delicious, umami rich and highly addictive! So much so that even if your tummy is full, you will still have some room for these spicy rice cakes! 😉The spiciness comes from gochujang paste and gochugaru flakes, which are traditionally used to make tteokbokki. The combination adds a lovely peppery and smoky flavour. One thing I really like about today’s recipe is thatit’s saucy. I know some people don’t like this style but I do! So if you cooked other dishes (e.g. pan fried Korean dumplings or Korean style tempura) along with this tteokbokki, you can dip them into the sauce and eat them. Freshly made Korean rice cakes usually need lesser time to be cooked. Nevertheless, you can still use frozen cakes. Just don’t forget to soak them in cold water before cooking the meal.

Pour kelp broth (or water) into a pan. Add tteok (rice cakes) from 2 and turn heat on medium high and bring to boil. Tteokbokki actually has quite a few different variations depending on whether it’s spicy vs non-spicy, whether it’s cooked at the table, whether it’s soupy, and what kind of additional ingredients it has. 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? Sprinkle some chopped green onions, sesame seeds and a swirl of sesame oil (which I forgot in the video..oops!). ENJOY!! Gochugaru – Korean red chilli flakes known in Hangul as 고춧가루. Added for flavour and spiciness, gochugaru flakes can be found in most Korean markets or online.Step by Step Directions Dasima (Dried Kelp or Kombu) – different varieties Dasima Kelp soaking in water Given its distinctive taste, tteokbokki is highly appreciated by Koreans and people around the world. You can find it everywhere in Korea and even witness how it is cooked on the streets. Once the sauce is boiling, add in the rice cakes, fish cakes and sliced onion. Boil for around 4-5 minutes until the rice cakes are cooked, then turn down to a simmer and continue cooking for another 3 minutes.

Gochujang – a spicy red pepper paste that can be found in most Asian supermarkets. You can also find gochujang online. In Hangul it’s written as 고추장, and it’s usually found in bright red tubs. I recommend using a mild gochujang for this dish. This ingredient is essential for the flavour of the recipe, so it cannot be left out or substituted.A twist on traditional tteokbokki, rosé tteokbokki is much creamier by adding heavy cream and less heavy on the fish flavour. It’s also much cheesier, and is easier to prepare than the traditional version. Tteokbokki is a traditional Korean street food. The name itself means “stir fry rice cake”. Correspondingly, the name makes it rather clear what we are going to deal with. The dish is a perfect combination of spicy red sauce and mild chewy rice cakes. It’s almost impossible to resist.

Here at Oriental Mart, we have a delicious range of tteokbokki products to try, from instant topokki cups to flavourful sauces to accompany your rice cake noodles. Buy The Ingredients From Our Shop Product Meat – add your favourite animal protein for extra umami flavour. Beef and shrimps work best with this recipe, and you can even use them together. Dried Rice Cakes– Soak in boiling water for around 10-20 minutes before cooking to soften them up. If you have more time, soak them in cold water for around 3 hours or overnight if you prefer.The dish is often served topped with slices of spring onion, which adds another layer of fragrant flavour. Tteokbokki - sometimes stylised as dukbokki or topokki - is a very popular Korean dish. Whether you want to make it yourself or use an instant topokki cup, we share everything you need to know about tteokbokki and how to make it. What Is Tteokbokki? Sesame Seeds – Add a little crunch to this creamy dish. I like using toasted sesame seeds because they taste smoky and rich. This recipe uses authentic ingredients for the most accurate flavour! Below you can find detailed ingredients and substitutes, as well as step by step method. So let’s get cooking!