Natural Rice Cake Tteokbokki Topokki 450G

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Garaetteok (가래떡 / Korean Rice Cakes) – These are the chewy cylindrical rice cakes you’ll find in other Korean dishes like dakgalbi. We usually buy them frozen from our local Asian supermarket. The best place to look for them is the fridge or freezer section of Korean convenience stores or Asian groceries, but you can also find them dried. Just keep in mind that eggs and fish cakes are optional ingredients here. You can go without them just fine

This dish has everything - it's creamy, gooey and chewy, with hints of sweet, umami and spicy. It's a wonderful balance of spiciness and creaminess, which makes for a beautiful dish. Refrigerate: If you don’t mind slightly chewier rice cakes, you can refrigerate leftovers. To store, let the tteokbokki cool down completely, then refrigerate in an airtight container for up to 2 days. Reheat in the pan or microwave and add a little water to loosen up the sauce. Soy sauce – I strongly recommend using it, as it adds to the flavour. Light soy sauce works best, as the flavour isn’t too overpowering. Sprinkle some chopped green onions, sesame seeds and a swirl of sesame oil (which I forgot in the video..oops!). ENJOY!!Gukmul Tteokbokki 국물 떡뽁이 is a soupy version of spicy Korean rice cakes where the rice cakes usually are served in a bowl with a lot of Gukmul (broth) but other than that it’s really nothing different. It’s usually served with just the soupy sauce and tteok but usually no vegetables or fish cake. Most tteokbokki you’ll come across will have a sweet and spicy flavour profile, resulting in a deliciously rich and moreish dish. The texture is relatively unique, offering soft, chewy bites. Make Kelp broth– soak dried kelp (Dasima) or Kombu in hot water for at least 10 min. Substituting with plain water is OK but won’t be as flavorful. Although regular tteokbokki can also have cheese, the rose version needs lots and lots of cheese. It’s a cheesy paradise! Ingredient round-up Rose tteokbokki tastes sweet and savoury, with a lovely umami aroma and moderately spicy flavour. It has a much milder flavour than traditional tteokbokki, making it more appealing for those who can’t handle really spicy food.

We do know some people swapping out Gochujang for Sriracha, but in our opinion you really need the red chilli paste for an authentic Korean dish. But no fear, gochujang is amazing for marinades, stews, stir-fries and even as the base of soups so it'll never go to waste! Remove from the heat and serve hot. If you have any leftovers, just keep them in the fridge and reheat them when you want to eat. You should finished it in a few days. Sara is based in the UK but loves nothing more than creating and sampling dishes from all around the world. Her favourite is Asian cuisine and she hopes to inspire more people in the UK to try authentic East Asian dishes. As the national dish of Korea, kimchi is a testament to the diversity of Korean cuisine. With over 200 different types of kimchi, there is a lot of choice when it comes to this fermented favourite. The fermentation process that’s key for making kimchi is also used to produce other popular foods such as doenjang (soybean paste), gochujang (chilli paste) and ganjang (soy sauce). Mushrooms – add a little moisture and umami flavour to the dish. Also great to use for a vegetarian option rose tteokbokki instead of sausages. I like using shiitake mushrooms because they taste a little ‘meatier’. You can also use enoki mushrooms, which are commonly used in Korean cooking.Just before serving, stir in the sesame oil. Transfer to serving plates and garnish with more spring onion / green onion. Topping Ideas – BOILED EGG is a very popular topping that adds protein to Tteokbokki. You can also top with Mozzarella cheese, Ramen noodles and dumplings. 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. After that, add rice cakes, prepared sauce mixture, fish cakes, boiled shelled eggs and green onion to the pot.

Tteokbokki / Ddeokbokki / Dukbokki (떡볶이) is definitely one of my favorite foods. It has all the elements to be liked. The texture, the sauce and the easiness! ❤️ Green onions will add some freshness to your Tteokbokki. If you’d like, you can also add some Perilla leaves (Kkaennip) as a garnish! Take a shallow pot or pan and add water, dried kelp and anchovies there. Leave it boiling for about 15 minutes on medium heat. Gochugaru (Korean chili pepper powder) is OPTIONAL. It’s a great addition to Tteokbokki that adds extra spice but is not a must. so if you can’t find them, just skip or just add some regular red pepper flakes. Korean food or ‘hansik’ is defined by balance and attention to flavours. It is believed that the five elements (wood, fire, earth, metal, and water) play a vital role in Korean cuisine.Non-spicy Gungjung Tteokbokki 궁중 떡뽁이(Royal Tteokbokki) is the original version and was served at the palace for many years before the spicy gochujang version appeared in the Shindangdong area of Seoul. There are still famous Tteokbokki restaurants in Shindangdong. If you want to try it, you can make my recipe HERE. The kind of topokki you’ll buy online is typically in the form of convenient instant cups that just require you to add boiling water, much like with instant noodle cups. Egg – Optional, but recommended. Boil the egg separately, then cut in half and add it as garnish before serving. You can use either soft, medium or hard boiled eggs – as per your preference. 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.