German Version

Tteokbokki Recipe Spicy Korean Rice Cake

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Serving(s): 5

Ingredients

Fish Cake 5 Slice
Spring Onion 5 Piece
Ganjang (korean soy sauce) * 10 Tbsp
Gochugaru (Korean Chillipowder) * 5 Tbsp
Gochujang (Korean Chillipaste) * 5 Tbsp
Sesame Seed * 5 Tbsp
Tteok (Korean Ricecake) * 1250 gr
Water 750 ml
Sugar 10 Tbsp

Equipment

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Recipe Information

Vegetarian: no
Vegan: no
Lactose: no
Gluten: yes
Calories: ~ 230
Difficulty: 1/3
Country: koreanisch
Category: Hauptgericht
Preparation: 5 Min.
Cooking Time 15 Min.
Total Time 20 Min.
no responsibility can be taken for this information

South Korea and the rice cake

In South Korea, rice cake called Tteok is a common food. Tteok comes in every imaginable form and is sweet, salty and spicy. Especially popular is the street food Tteokkbokki, where rice cake with spicy sauce and fish cake is fried. This dish is one of Korea`s most popular street food meals and is gaining in importance across borders. In Germany you can find rice cakes in Asian supermarkets in the freezers. It is offered in long bars, short bars or even thin plates. Just ask an employee who will be able to help you quickly.

Special consistency

Tteok has a very special and for many people unusually soft consistency. In the mouth, the rice cake feels like soft dough. So do not worry or disgust when eating Tteokbokki, you just have to get used to the feeling.

Water or broth?

In the South Korean kitchen, the soup stock Yuksu (육수) is an important ingredient for many dishes. It consists of water, kelp and mini anchovies, which are boiled. You can also add pyogo-beosot (shiitke mushrooms, onions, garlic, and other gums). Yuksu is usually used for this dish, but I prefer water because it makes cooking easier, so if you want to add Yuksu (same amount like the water) then cook Yuksu and add the broth.

What is fish cake

Fish cake is a widely used product in East Asia. It consists to a large extent of shredded and pressed fish. Additives such as egg and glutinous rice combine all the ingredients. Fishcake can usually be found in the East Asian supermarkets in the deep-freeze department. Both Japanese and Korean cuisine use fishcake, fish balls or other pressed fish products for cooking. A well-known Japanese dish is for example the fish soup "Oden".

Simmer 150 ml of water with the rice cake, gochujang, the soy sauce and sugar over medium heat in a saucepan and cook it for 5 minutes. Always stir it well so it does not burn!

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Preparation

  1. Simmer 150 ml of water with the rice cake, gochujang, the soy sauce and sugar over medium heat in a saucepan and cook it for 5 minutes. Always stir it well so it does not burn!

  2. Now add gochugaru and the small cut leek onions.

  3. Cut the fishcake into bite-sized pieces. This will absorb liquid during cooking and increase in volume. Let it cook with the fishcake for another 10 minutes. Stir constantly, the danger of burning is very high here. The ingredients usually stick in the pan what makes washing the dishes to a torment. But just after these few minutes of cooking and stiring, the whole meal is done. 

  4. Serve Tteokbokki on a plate and drizzle even more finely chopped leek onions and sesame

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