Welcome to the delightful world of Korean cuisine, where the heartwarming and chewy goodness of rice cakes, known as “tteok,” takes center stage. This beloved Korean staple, crafted from glutinous rice, offers a captivating fusion of tradition and innovation. In this recipe, we will embark on a culinary journey to create mouthwatering Korean rice cakes, showcasing the rich heritage and modern creativity that define this iconic dish. Whether you’re a seasoned cook or a culinary adventurer, get ready to savor the flavors of Korea and experience the joy of crafting these delectable rice cak
Korean rice cake recipe
Korean rice cake, often referred to as "tteok" (떡) in Korean, is a staple ingredient in Korean cuisine made primarily from glutinous rice. Tteok comes in various shapes, sizes, and textures, and it plays a significant role in a wide range of Korean dishes, from savory to sweet. The rice cakes can be soft and chewy or crispy, depending on their preparation and use. They are used in dishes like tteokbokki (spicy rice cakes), tteokguk (rice cake soup traditionally served on Korean New Year), and in various traditional Korean desserts. The versatility and deliciousness of Korean rice cakes make them a beloved and essential part of Korean culinary culture.
Ingredients
- 2 cups of Korean rice cakes (tteok)
- 1 cup of fish cakes (optional)
- 3 cups of water
- ¼ cup of gochugaru (Korean red pepper flakes)
- 2 tablespoons of gochujang (Korean red pepper paste)
- 2 tablespoons of sugar
- 1 tablespoon of soy sauce
- 1 teaspoon of minced garlic
- ½ onion, thinly sliced
- 2 green onions, cut into 2-inch pieces
- 1 tablespoon of vegetable oil
- Sesame seeds (optional, for garnish)
Instructions
- Soak the rice cakes in cold water for about 30 minutes to soften them. If using dried fish cakes, soak them in warm water until they become pliable, then drain.
- In a bowl, mix the gochugaru, gochujang, sugar, soy sauce, and minced garlic to make the sauce.
- Heat the vegetable oil in a large pan or wok over medium-high heat. Add the sliced onions and fish cakes (if using) and stir-fry for a few minutes until they start to brown.
- Add the rice cakes to the pan and stir-fry for a couple of minutes.
- Pour in the sauce mixture and add the water. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to medium and simmer for about 10-15 minutes, or until the sauce thickens and the rice cakes become soft and chewy.
- Add the green onions and continue to cook for a few more minutes until they are tender.
- Serve your Tteokbokki hot, garnished with sesame seeds if desired.Enjoy your homemade Korean rice cake dish!
Video
Notes
When making a Korean rice cake recipe, especially dishes like Tteokbokki, be cautious with the cooking time for the rice cakes. Overcooking them can make them too soft and mushy, while undercooking them may result in a very chewy and tough texture. The ideal texture for rice cakes is soft, chewy, and slightly elastic. Be sure to follow the recommended cooking times in your recipe and taste-test to ensure they are cooked to perfection. Adjust the cooking time as needed to achieve the desired texture for your dish.
Nutrition
Serving: 75g
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