Cheesy Rice Paper Tteokbokki Recipes

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SPICY KOREAN RICE CAKES (TTEOKBOKKI)



Spicy Korean Rice Cakes (Tteokbokki) image

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

8 ounces fresh or thawed frozen tteok (see note)
4 ounces beefsteak, such as chuck or sirloin, very thinly sliced
1/2 teaspoon soy sauce
2 teaspoons sesame oil
2 cloves garlic, minced
1 small onion, thinly sliced
2 cups green cabbage, cut crosswise into large pieces (optional)
1 to 2 tablespoons gochujang (Korean chile paste)
1 to 2 teaspoons sugar
2 scallions, cut into 1-inch batons
Sesame seeds

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



Tteokbokki - Cheesy Korean Rice Cakes image

Provided by Hannah Che @hannah_chia

Categories     Appetizer     Main Course     Snack

Time 45m

Number Of Ingredients 11

3 cups Water
3 tbsp Gochujang (korean chili paste)
1 tsp Gochugaru (korean hot pepper flakes)
1 tbsp Soy Sauce
1-2 tbsp Coconut Sugar
1 tbsp Minced Garlic
1 lb Rice Cakes (soaked in water for 20 mins if frozen)
1 4 x 6 inch Kombo (dried kelp)
4 oz Napa Cabbage (or green cabbage)
2 Scallions (chopped into 2 -inch pieces)
2 slices Plant-based Cheese

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



Tteokbokki - Spicy stir-fried rice cakes image

Tteokbokki, a spicy stir-fried rice cake dish, is a highly popular Korean street food and a delicious comfort food you can easily make at home. The spicy, slightly sweet, and chewy rice cakes are simply addictive!

Provided by Hyosun

Categories     Appetizer     Snack

Time 30m

Number Of Ingredients 15

1 pound tteokbokki tteok 떡볶이 떡 (about 24 3-inch long rice cake pieces) (See Note 1)
1-2 eomuk 어묵 (fish cake) sheets
4 ounces green cabbage (yangbaechu, 양배추)
1-2 or scallions
1 tablespoon minced garlic
8-10 medium to large dried anchovies (마른멸치), about 0.5 ounces (15 grams)
1 piece dasima (dried kelp), about 3-inch square
1/4 medium onion, roughly sliced
3 cups anchovy broth (or water (use 4 cups for more sauce))
3 tablespoons gochujang, 고추장 (See Note 2)
1-3 teaspoons gochugaru, 고추가루 (See Note 3)
1 tablespoon soy sauce
2 tablespoons sugar (use 1 tablespoon for less sweet tteokbokki)
1 tablespoon corn syrup (or oligo syrup) - use more sugar if not using
2 boiled eggs

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



Cheesy Rice Paper Tteokbokki image

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

One 4-inch square dasima (aka kombu or dried kelp; about 0.4 ounces)
5 dried dasima anchovies (0.4 ounces)
2 tablespoons gochujang
2 tablespoons sugar
1 tablespoon soy sauce
1 tablespoon corn syrup
1 teaspoon fine gochugaru, plus more as needed (see Cook's Note)
Nonstick cooking spray
18 (8 1/2-inch) round rice paper wrappers
Nonstick cooking spray
4 (8 1/2-inch) round rice paper wrappers
4 slices mozzarella cheese
1/4 medium onion, sliced 1/2 inch thick
2 (2 ounces each) rectangular Korean fish cakes, slightly thawed if frozen, cut into 1 1/2-inch triangles (see Cook's Note)
Thinly sliced scallion greens and toasted sesame seeds, for serving

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.

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