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Tteokbokki
A delicious twist on rice to accompany Korean dishes. Tkeokbokki are long, thin cylinders with a chewy texture. They are made from compressed rice. Eomuk are made from minced white fish mixed with potato flour and a few vegetables. Often in the shape of a thin rectangle. Both are available from Korean suppliers.
Ingredients
Tteokbokki
−
+
E£0.0
Soak The Rice Cakes:
Tkeokbokki (Long Rice Cakes)
/g
750.0 g
0%
Green cabbage
/g
275.0 g
0%
Spring Onion
/g
1.0 g
0%
Preparing The Sauce:
Fish Stock (Or Water)
/l
1.4 l
0%
Red chilli pepper paste (gochujang)
/g
100.0 g
0%
Red chilli pepper flakes (gochugaru)
/g
25.0 g
0%
Soya sauce
/ml
40.0 ml
0%
Sugar
/g
40.0 g
0%
Cloves garlic, minced
/g
5.0 g
0%
Finish The Dish:
Crab Sticks
/g
250.0 g
0%
Sesame oil
/ml
60.0 ml
0%
Sesame seeds
/g
30.0 g
0%
/
Soak The Rice Cakes:
-
Tkeokbokki (Long Rice Cakes) 750.0 g
-
Green cabbage 275.0 g
-
Spring Onion 1.0 g
Preparing The Sauce:
-
Fish Stock (Or Water) 1.4 l
-
Red chilli pepper paste (gochujang) 100.0 g
-
Red chilli pepper flakes (gochugaru) 25.0 g
-
Soya sauce 40.0 ml
-
Sugar 40.0 g
-
Cloves garlic, minced 5.0 g
Finish The Dish:
-
Crab Sticks 250.0 g
-
Sesame oil 60.0 ml
-
Sesame seeds 30.0 g
Preparation
-
Soak The Rice Cakes:
- Soak the rice cakes for about 20 minutes if hardened or refrigerated. Cut the fish cake, cabbage, and spring onions into 5cm pieces.
-
Preparing The Sauce:
- Add the fish stock or water to a large pan. Stir in the sauce ingredients. Bring it to a boil over medium high heat, stirring to dissolve the red chilli paste (gochujang).
-
Finish The Dish:
- Add the rice cakes. Boil until the rice cakes become very soft and the sauce has thickened, about 8 to 10 minutes.
- Stir frequently so the rice cake doesn’t stick to the bottom of the pan.
- Add the vegetables and fish cakes. Continue to boil, stirring constantly, for an addition 4-6 minutes.
- Taste the sauce, and adjust the seasoning if needed.
- Add the sesame oil and optional sesame seeds right before turning off the heat. Serve immediately.
