Natural Rice Cake Tteokbokki Topokki 450G

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Serve immediately – This rose tteokbokki recipe tastes best immediately after cooking. If left for too long, the rice cakes can become too chewy and tough.

Freshly made Korean rice cakes usually need lesser time to be cooked. Nevertheless, you can still use frozen cakes. Just don’t forget to soak them in cold water before cooking the meal. This recipe uses authentic ingredients for the most accurate flavour! Below you can find detailed ingredients and substitutes, as well as step by step method. So let’s get cooking!Other Ingredients– You’ll need soy sauce, raw sugar and sesame oil for the sauce. Optional additions include Korean fish cakes, boiled eggs and spring onions / green onions to serve. When I lived in Korea I learned the secret to making good tteokbokki from a famous place in a local market. It was run by an old lady who could always be found stirring her pot of tteokbokki, and there were always people lined up to buy it. Gochugaru – Korean red chilli flakes known in Hangul as 고춧가루. Added for flavour and spiciness, gochugaru flakes can be found in most Korean markets or online. Once you gather all ingredients, it’s time to learn how to make tteokbokki. Although they might seem too complicated, in reality, everything is pretty straightforward. Let’s get right to it. Sesame Seeds – Add a little crunch to this creamy dish. I like using toasted sesame seeds because they taste smoky and rich.

P.S. These are great companion dishes to serve with tteokbokki:- Korean fish cake soupand Deep fried seaweed rolls It’s super delicious, umami rich and highly addictive! So much so that even if your tummy is full, you will still have some room for these spicy rice cakes! 😉Tteokbokki is a sweet and spicy dish, so those are the main flavours you will enjoy from the dish. The texture of the rice cakes is chewy and tender.

Rose tteokbokki is the latest trend in Korean street food. It is a creamy twist on the wildly popular tteokbokki, a Korean spicy dish made with chewy rice cakes and fish cakes. It’s similar to the traditional tteokbokki, just much creamier and extra cheesy. It is less spicy than regular tteokbokki, and is commonly preferred by non-natives because of its milder flavour. Storage– Tteokbokki will last a few days in the fridge if stored in an airtight container. We don’t recommend freezing as the texture of the rice cakes won’t be the same. Just take a saucepan of the appropriate size, put the leftovers there and place it on the stove. Make sure to rehear rice cakes on medium heat and don’t forget to stir while reheating. 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.

What Is Tteokbokki? 

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.

One thing I really like about today’s recipe is thatit’s saucy. I know some people don’t like this style but I do! So if you cooked other dishes (e.g. pan fried Korean dumplings or Korean style tempura) along with this tteokbokki, you can dip them into the sauce and eat them.Bacon – replace it with mushrooms. I like to use shiitake or chestnut mushrooms, because they have a stronger umami flavour. Pour kelp broth (or water) into a pan. Add tteok (rice cakes) from 2 and turn heat on medium high and bring to boil. 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. Here at Oriental Mart, we have a delicious range of tteokbokki products to try, from instant topokki cups to flavourful sauces to accompany your rice cake noodles. Buy The Ingredients From Our Shop Product Vegetables – whenever I make this recipe vegetarian, I like to substitute the meat with vegetables. Some of my favourite vegetables to add are bell peppers, carrots or bok choi. Feel free to experiment!