Frozen Tteokbokki Recipes

TTEOKBOKKI (KOREAN SPICY RICE CAKES)

Steps:

• Combine water and anchovies in a saucepan and bring to a boil. Cook for 10 minutes. Remove anchovies.
• Combine chile paste, sugar, soy sauce, and corn syrup in a bowl to make the sauce.
• Add rice cakes and onion to the anchovy water in the saucepan. Add sauce. Bring to a boil and cook for 5 minutes, stirring occasionally. Add spring onion and boil 3 minutes more.

HOT AND SPICY RICE CAKE (TTEOKBOKKI)

Steps:

• Add the water, dried anchovies, and dried kelp to a shallow pot or pan. Boil for 15 minutes over medium high heat without the lid.
• Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl. Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs. The stock will be about 2½ cups.
• Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If the rice cake is not soft enough, add more water and continue stirring until soften. When you use freshly made rice cake, it takes shorter time. If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking.
• Remove from the heat and 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.

TTEOKBOKKI - CHEESY KOREAN RICE CAKES

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.

VEGAN TTEOKBOKKI (떡볶이) WITH VEGETABLES

Steps:

• Add the vegetable broth to a deep pan or pot and bring to a simmer over high heat. Add the cabbage, white parts of the green onions, carrot, and garlic; reduce the heat to medium-low and simmer for 2 to 3 minutes.
• Stir in the gochujang (paste), gochugaru (flakes), tamari, and sugar. Add the mushrooms and simmer for an additional 1 to 2 minutes.
• Add the rice cakes to the pan/pot and simmer for 15-20 minutes, stirring occasionally. The rice cakes will soften and grow a larger, while the sauce will decrease and thicken.
• Turn the heat off and stir in the green onions and sesame oil (optional). Top with sesame seeds, then serve warm.