Korean Spicy Rice Cakes (Tteokbeoki) – Asian Recipes At Home (2024)

FAQs

Why is my homemade tteokbokki not chewy? ›

Though all rice cakes taste like pounded rice (even the ones made with brown rice vary little in their taste), the specific shape dramatically affects the texture. Thin slices are significantly less chewy than large, cylindrical rice cakes that are genuinely toothsome in the degree of their chewiness.

Tteokbokki sauce is made of Korean red pepper paste (gochujang), Korean red pepper flakes (gochugaru), sugar, soy sauce, and garlic. It's traditionally combined with anchovy stock to create a flavorful base for rice cakes, but water or other stock can be used.

Rice cakes are generally a healthy snack if you opt for whole-grain options, especially when paired with avocado, fruit, or nut butter. Cynthia Sass is a nutritionist and registered dietitian with master's degrees in both nutrition science and public health.

“Otherwise the rice cakes are dried very hard and you have to cook them a long time to make them smooth,” she said. In addition, soaking removes any excess starch on the surface of the cakes, which Maangchi likes to do so that it doesn't thicken her dish too much.

If you notice a sudden change in color or visible mold growth, or if the cakes have a strong, unpleasant odor, they have likely gone bad. Another sign of declining quality, while not necessarily a sign of expiration, is tteok that is hard or crumbly rather than moist and springy.

A: Avoid direct sunlight and store in a cool place. You do not need to keep it in the refrigerator. However, after opening the inner package (individual wrapping paper), it should be stored in the refrigerator.

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.

Photo: Penne-bokki - substitute of tteokbokki, a traditional korean dish, instead of using rice cakes we use penne pasta mixed with fishcakes and a hard boiled egg. Uses a sweet chilli sauce.

Shanghai stir-fried rice cakes have a sweeter flavor due to the addition of hoisin sauce. Unlike the Korean stir-fried rice cakes recipe called tteokbokki, this Shanghai-style rice cake recipe is less spicy, sweeter, and has less sauce.

Rice cakes may raise your blood sugar, particularly if you eat multiple servings in one sitting or if you choose sweet-flavored varieties that contain added sugar. They're mostly carbs and have very little protein and fiber to slow the effect of these carbs on your blood sugar.

Do rice cakes spike blood sugar? ›

Some rice cakes are really not a good choice at all. Rice is a high glycemic index grain, even when it's whole grain (brown), so it can spike blood sugar levels. What's more, some brands add sugar or corn syrup to their rice cakes.

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.

Do I need to soak tteokbokki rice cakes? If you have fresh rice cakes you don't need to soak them. If you are using ones that are packaged or frozen, give them a soak in warm water to loosen them up and rehydrate them a bit.

' tteok ' is the Korean word for rice cake and 'bokki' is the Korean word for something fried.

Tteokbokki is chewy rice cakes cooked in a red, spicy broth. It's a popular Korean street food.

Overcooking: If you overcook the rice cakes, they can become hard and chewy. Make sure to monitor the cooking time and remove them from the heat as soon as they are tender and slightly chewy. High heat: Cooking the rice cakes at too high of a heat can also cause them to become hard.

Tteokbokki: Korea's Favorite Street Food

The texture of the rice cake is chewy and bouncy, and super satisfying.

If you've eaten glutinous Japanese rice flour before, you've likely noticed it has a sticky and chewy texture. It gets this consistency because it has a lot of amylopectin starch.