SPICY KOREAN RICE CAKES (TTEOKBOKKI)
This popular street-food dish, called tteokbokki, is a garlicky, richly spiced dish of rice cakes bathed in red chile paste. Tteokbokki (pronounced duck-bo-key) got its own festival, spinning off from the larger annual Seoul festival of rice cakes, or tteok.
Provided by Julia Moskin
Categories dinner, quick, one pot, main course
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Soak tteok in cold water to cover while preparing the other ingredients, about 10 minutes. Drain on paper towels.
- Combine beef with soy sauce, 1 teaspoon sesame oil and garlic.
- Heat a wok or skillet over high heat until very hot. Add beef mixture and stir-fry just until lightly browned, 1 minute. Add onion, scallions, and cabbage, if using, and stir-fry until crisp-tender, 2 to 3 minutes.
- Add gochujang and mix. Add about 1/3 cup water, remaining teaspoon sesame oil, sugar and tteok. Mix and let simmer until sauce is thick and tteok is soft, adding water a little at a time as needed. Adjust seasonings with sugar and gochujang.
- Mix in scallions and serve hot, sprinkled with sesame seeds.
TTEOKBOKKI - CHEESY KOREAN RICE CAKES
Provided by Hannah Che @hannah_chia
Categories Appetizer Main Course Snack
Time 45m
Number Of Ingredients 11
Steps:
- Add kombu and water to a large pan over medium heat. As water is heating up, stir in the gochujang, gochuaguru, soy sauce, coconut sugar, and garlic, and bring to a boil.
- Allow to simmer for 5 minutes, then remove and discard kombu. Add in the rice cakes and continue cooking, stirring frequently, until rice cakes are soft (but still chewy) and sauce is thickened, about 7-10 minutes.
- Add in the cabbage and scallions, and simmer for an additional 4-5 minutes. Remove from heat and top with the cheese (either grated or the entire slice), and cover until cheese is melted.
- Alternatively, if using a cast-iron pan, place entire pan into an oven on broiler setting and heat with oven door open for 1-2 minutes until cheese is melted and bubbly.
- Serve hot.
TTEOKBOKKI - SPICY STIR-FRIED RICE CAKES
Steps:
- Soak the rice cakes for about 20 minutes (can be longer for refrigerated rice cakes).
- Cut the fish cake, cabbage, and scallions into about 2-inch long pieces.
- To a large pan, add the dried anchovies, dried kelp, and onion along with 5 cups of water. Bring it to a boil over medium high heat, and continue to boil for 10 minutes. Reduce it close to medium if your heat is very high. Remove the anchovies, dasima and onion from the broth.
- Add the sauce ingredients to the pan, stirring to dissolve the red chili pepper paste (gochujang).
- Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 - 10 minutes. This can take longer, depending on your rice cakes. Stir frequently so the rice cakes don't stick to the bottom of the pan.
- Drop the vegetables, garlic, and fish cakes in. Continue to boil, stirring occasionally, for an additional 4 - 6 minutes. Depending on rice cakes, you may need more time to reach a desired level of softness. Add more broth or water as necessary. Drop in the scallions and boiled eggs with 2 to 3 minutes remaining. Taste the sauce, and adjust the seasoning if needed. Serve hot.
CHEESY RICE PAPER TTEOKBOKKI
With leftover rice paper, you can make tteokbokki at home. Instead of using tteok, this recipe uses hydrated, pliable rice paper wrappers that are rolled into tight logs to mimic the the chewy rice cakes. Some of the rice paper tteok are left plain, while others are filled with cheese. Give this dish a try for a super chewy and spicy experience. And keep in mind that the sauce in this recipe does not get as thick as the one for original tteokbokki. Real tteok releases starch into the broth to result in a thicker sauce.
Provided by Food Network Kitchen
Time 1h15m
Yield 2 servings (3 cups)
Number Of Ingredients 15
Steps:
- For the dasima anchovy broth: Add the dasima and 2 cups cold water to a medium pot. Let soak until the dasima doubles in size and the water turns a slight green-yellow, about 30 minutes. Meanwhile, remove and discard the heads of the anchovies. Split the anchovies in half along the spines to remove the innards; discard the innards and set the anchovies aside.
- For the gochujang sauce: Stir together the gochujang, sugar, soy sauce, corn syrup, and gochugaru in a small bowl and set aside.
- For the plain tteok: Spray a baking sheet with nonstick cooking spray. Soak a rice paper wrapper in a large shallow bowl of warm water until slightly bendy but still stiff, about 15 seconds, then lay on a cutting board. Repeat soaking with another rice paper wrapper then lay directly on top of the first wrapper. Repeat soaking with a third wrapper and place on top of the stacked wrappers. Push out any air bubbles, letting the wrappers adhere together. (If the wrappers are too wet and slippery to roll, then pat them with a paper towel to remove the excess water.) Starting from the edge of the stack closest to you, roll the stack into a tight log away from you. Place the log on the prepared baking sheet and repeat with the remaining rice paper wrappers to create 6 logs. Cut each log into 3 equal pieces, each about 3 inches long, to yield a total of 18 tteok.
- For the cheese tteok: Spray a baking sheet with nonstick cooking spray. Soak a rice paper wrapper in a large shallow bowl of warm water until pliable, about 15 seconds, then lay on a cutting board. Place a mozzarella slice on the bottom half of the wrapper, leaving 1/2 inch space from bottom. Fold the sides of the wrapper over the mozzarella, then fold up the bottom flap and roll up into a tight log. Place the log on the prepared baking sheet and repeat with the remaining rice paper wrappers to create 4 cheese tteok.
- Bring the dasima anchovy broth to a boil over medium heat and boil until the broth starts to foam around the sides, 1 to 2 minutes. Discard the square of dasima, then add the reserved anchovies. Boil for 5 minutes, then remove the anchovies with a slotted spoon and discard them. Add the gochujang sauce to the broth and boil, stirring, until incorporated and the resulting sauce is homogenous and slightly reduced, about 5 minutes. Add the onions and fish cakes (see Cook's Note) and cook until the onions are slightly softened and the fish cakes are warmed through, about 2 minutes. Add the plain tteok and cheese tteok and stir to coat them in the sauce, 1 to 2 minutes. Garnish with scallion greens and toasted sesame seeds.
More about "cheesy rice paper tteokbokki recipes"
RICE PAPER TTEOKBOKKI, EASY BUT PERFECT SPICY KOREAN RICE ...
From youtube.com
Author Aaron and ClaireViews 377K
CHEESY RICE PAPER TTEOKBOKKI RECIPES
From tfrecipes.com
SEAFOOD CHEESE TTEOKBOKKI (SPICY RICE CAKE) - KOREAN BAPSANG
From koreanbapsang.com
4.3/5 (54)Estimated Reading Time 4 minsServings 3
- Clean the shrimp (saving the shells if peeling) and squid, and cut the squid into small pieces. Cut the cabbage and scallions into about 2-inch long pieces.
- Add 2 cups of water, dashima, and shrimp shells, if available, to a pan. Bring it to a boil, and continue to boil for 5 minutes. Remove the dashima and shrimp shells. Preheat the oven broiler if you want to use it to melt the cheese.
- Stir in the sauce ingredients. Bring it to a boil over medium high heat, stirring to dissolve the sauce mix. Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 - 10 minutes. Stir frequently so the rice cakes don't stick to the bottom of the pan.
TTEOKBOKKI (SPICY RICE CAKES) - MY KOREAN KITCHEN
From mykoreankitchen.com
5/5 (45)Total Time 20 minsCategory SnacksCalories 381 per serving
- Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.
KOREAN TTEOKBOKKI RECIPE: SPICY AND CHEWY RICE CAKES
From howdaily.com
Cuisine KoreanCategory Main Dish, SnackServings 2Total Time 35 mins
RICE PAPER TTEOKBOKKI HACK - SEONKYOUNG LONGEST
From seonkyounglongest.com
Servings 2Calories 407 per servingTotal Time 5 mins
- Dip 2 rice papers into warm water to soften. Lay rice papers on a work surface and tightly roll. Repeat with remaining rice paper. Cut each rice paper tteok into 3 or 4 pieces. Set aside.
- Add rice pepper tteok, tofu sheet, mushroom and ramen noodles. Cook until ramen noodles are fully cooked, about 3 to 4 minutes over high heat. Stir in green onion. Transfer to a serving bowl and sprinkle sesame seeds. Enjoy!
VEGAN CHEESE TTEOKBOKKI (CHEESY KOREAN RICE CAKES ...
From okonomikitchen.com
5/5 (6)Calories 467 per servingCategory Entree
- Over medium heat, add the cheese sauce into a pot. Stir cheese sauce constantly until thick and starts to slightly stretch, around 5 minutes. Reduce temperature to low heat. Stir in the rice cakes until all the pieces are covered.
KOREAN RICE PAPER TTEOKBOKKI RECIPE - CARVING A JOURNEY
From carvingajourney.com
Cuisine KoreanCategory RecipesServings 4Total Time 40 mins
HOW TO MAKE RICE CAKES FOR TTEOKBOKKI - AARON & CLAIRE
From aaronandclaire.com
Estimated Reading Time 4 mins
CHEESE TTEOKBOKKI: COOK KOREAN CHEESE ... - ALL ASIA RECIPES
From allasiarecipes.com
Cuisine KoreaCategory VeganServings 3Total Time 20 mins
RICE PAPER TTEOKBOKKI (SPICY KOREAN RICE CAKES USING RICE ...
From golectures.com
CHEESY TTEOKBOKKI RECIPES
From tfrecipes.com
MIRACLE RICE RECIPES CHEESY - ALL INFORMATION ABOUT ...
From therecipes.info
KOREAN RICE PAPER TTEOKBOKKI - THE FLOURED CAMERA
From theflouredcamera.com
CHEESY TTEOKBOKKI RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHEESE TTEOKBOKKI EASY RECIPE - YOUTUBE
From youtube.com
RESIPI RICE PAPER TTEOKBOKKI OLEH NORASHIKIN RAHMAT - COOKPAD
From cookpad.com
KOREAN RICE CAKE WITH CHEESE - ALL INFORMATION ABOUT ...
From therecipes.info
DEEP FRIED RICE CAKE KOREAN - ALL INFORMATION ABOUT ...
From therecipes.info
CHEESE TTEOKBOKKI RECIPE SIMPLE - ALL INFORMATION ABOUT ...
From therecipes.info
TOPPOKI CHEESE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
TTEOKBOKKI WITH CHEESE AND NOODLES - ALL INFORMATION ABOUT ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love