Easy Tteokbokki Recipe & Video - Seonkyoung Longest (2024)

FAQs

What are the two types of tteokbokki? ›

There are many different types of tteokbokki, including Gungjung Tteokbokki (non-spicy), Gireum Tteokbokki (oil-based), Jajang Tteokbokki (with black bean sauce), Cheese Tteokbokki, Haemul Tteokbokki (with seafood), and Rabokki (tteokbokki with ramen).

Tteokbokki is a delicious and unique dish that has many potential digestive benefits. It is rich in carbohydrates, protein, and fiber, which are essential nutrients our bodies need to function properly.

The difference is that Tteokkochi is skewered and typically eaten as a quick individual snack whereas Tteokbokki is stir fried with lots of sauce, and comes with fish cakes, egg, and some vegetables.

When it comes time to cook tteok, the biggest point of consideration is whether they need to be soaked and for how long. Both Maangchi and Kim agree that fresh rice cakes do not need to be soaked before using in recipes.

Tteok means rice cake and bokki stir-fried food. Combining these two words forms the term tteokbokki, or “stir-fried rice cake.” Ask Koreans what food makes them most nostalgic about their childhood and tteokbokki is the first thing they'll say.

Shanghai stir-fried rice cakes are on the sweeter side compared to other types of stir fried rice cakes. You may have tried the korean stir fried rice cakes called tteokbokki. However, this version is not spicy and it has less sauce!

Hardboiled eggs- this is optional but highly recommended. Hardboiled eggs dipped in tteokbokki sauce is a serious game changer. It also adds at least 1 healthy element to this dish, since tteokbokki is generally regarded as junk food in Korea.

The use of alcohol for any reason is strictly prohibited in halal foods; however, ethanol is widely used as a preservative for commercial rice cakes (tteok).

But what happens once you've cooked your Tteokbokki? This is where the fridge becomes your best friend. Leftover cooked Tteokbokki should be refrigerated to maintain its quality.

What is tteokbokki called in Japan? ›

Tteokbokki are cylindrical Korean rice cakes. In Japan, they're usually called toppogi, and served simmered and then stir fried or added to hot pots or stews.

Tteok is just as diverse as mochi, and like the latter, it has some primary ingredients. Korean rice cake or tteok, is made from steamed flour. The flour can come from any type of grain, including glutinous rice. Unlike mochi, which can't be made with regular rice, tteok can be created with non-glutinous rice.

Trader Joe's Sliced Korean Rice Cakes are fantastic in so many ways! First of all, there are only two ingredients (white rice and water), so these rice cakes are exactly how they should be: bouncy and chewy. Because they're frozen, that texture remains consistent each time you use them.

Soak the rice cakes: If your rice cakes are too dry, they may break apart when boiled. Try soaking them in cold water for at least 30 minutes before cooking. This will help soften them and make them more pliable. Don't overcook: Overcooking the rice cakes can also cause them to break apart.

Let it simmer and keep stirring until the rice cake turns soft and the tteokbokki sauce thickens and looks shiny, which should take about 10 to 15 minutes. If the rice cake is not soft enough, add more water and continue stirring until it softens. When you use freshly made rice cake, it takes shorter time.

The thick type is sliced into thin oval shapes for making tteokguk (rice cake soup), while thinner, shorter rice cakes are used for making tteokbokki, hence the name tteokbokki tteok (떡볶이떡). You can use either one for this recipe, but the thick type needs to be cut thinner and shorter for this recipe.

While both tteokbokki and dukbokki share the rice cake and sauce foundation, there's a subtle difference in their fiery personalities: Tteokbokki: This one usually packs a punch with gochujang, a Korean chili paste that'll set your taste buds on a thrilling rollercoaster. Be prepared for some serious heat!

Tteokbokki is a popular Korean traditional food of stir-fried rice cake, made from Garae-tteok – a long-cylindrical glutinous rice cake. The word 'tteok' is the Korean word for rice cake and 'bokki' is the Korean word for something fried.

Rabokki (라볶이) is a type of tteokbokki (stir-fried rice cakes), with added ramyeon noodles. It is a street food commonly sold in bunsikjip (snack bars). As with other tteokbokki dishes, eomuk (fish cakes) and boiled eggs are a common addition.