Korean Rice Cake Whole Foods

Pinterent September 07, 2023 Comment

I’ve been watching ALOT of Korean drama recently and craving Korean food every single night! Maybe I will do a whole series on food I see on all my favorite Korean Dramas!

One of the dishes that I often crave is Korean Rice Cakes. If you never tried rice cakes, it has a similar consistency to mochi but slightly chewier. I love eating my rice cakes with a spicy and slightly sweet sauce made from Korean Chili Paste (Gochujang), Soy Sauce, and Honey. The rice cakes soak up all the sauce making it super addicting. Rice cakes fast and easy to prepare and also vegetarian and gluten-free!

Korean Rice Cake Recipe: How To Make Korean Rice Cake Recipe For Christmas At Home

Korean Spicy Rice Cake Skewers are super easy to make at home. If your rice cakes are pre-packaged, make sure to blanch in boiling water, rinse with cold water and drain before preparing the skewers. I like to add around 7-8 on each skewer and pan fry till slightly crispy and golden brown on the outside. Make sure to eat Korean Spicy Rice Cake Skewers hot and fresh that way, the rice cake doesn’t harden. If you like cheese, you can also top with mozzarella cheese and microwave or broil for 1-2 minutes. Some other toppings you can add other than sesame seeds and green onion are crushed roasted peanuts, nori, and cheese.

I was able to find Tteokbokki at my local Asian grocery market in the frozen section. However, they also sell Tteokbokki Instant Versions as well.

Are you craving a spicy and savory snack that is super easy to make at home? Korean Spicy Rice Cake Skewers – Tteok Kkochi is the perfect dish for you! Pan-fried till slightly crispy on the outside and soft and chewy on the inside. They are smothered in a spicy and sweet glaze topped with sesame seeds and green onion. Korean Spicy Rice Cake Skewers are vegetarian friendly and super easy to make at home with FIVE simple ingredients. Get yourself some Soju and make some Tteok Kkochi for the perfect Superbowl weekend!It may be chilly outside, but I have a delicious and spicy recipe that will warm you up! My Spicy Korean Rice Cakes (aka Tteokbokki) is a vegetarian Korean dish that is full of chewy rice cakes and vegetables. This recipe comes together in just 20 minutes and uses just a few ingredients.

Korean Rice Cake Skewers (tteok Kkochi)

Korean rice cakes (tteok) are made with a combination of flours, including wheat and rice flour. The rice cakes are traditionally steamed and sold fresh for use in stir-frys, soups and stews. In North America, I can be difficult to find fresh rice cakes. But we can still find rice cakes in packages in the refrigerated section of Korean or Asian grocery stores. Even though they aren’t fresh, they still taste delicious in any recipe!

Rice cakes come in a variety of shapes and sizes. Some of the most common shapes are the long cylinders (called garae-tteok) and the sliced (tteok) rice cakes. The cylinders are typically best for stir-frys since they hold up well to cooking and tend to stick together less than the sliced version. However, I prefer using the sliced version as they cook a lot quicker, which means that you can eat your meal sooner!

A good tip when cooking rice cakes (especially the sliced variety) is to pre-soak them in water. The packaged rice cakes often come vacuum-sealed and the rice cakes can sometimes stick together. Soaking the rice cakes allows them to separate and rehydrate for faster cooking.

Spicy Korean Rice Cakes

Also, when cooking rice cakes in a stir-fry like this, it is always good to stir them every 2 minutes or so. They tend to stick together and to the bottom of the frying pan– even if you use non-stick!

Whenever I am tight on time and need a quick and easy meal, these Spicy Korean Rice Cakes are one of the recipes that I turn to. The most time consuming part of cooking this recipe is actually chopping up the vegetables! Once that is all done, you simply add all the ingredients to the pan and let it simmer!

To add layers of flavour to this recipe, I like to add garlic and scallions. I feel like so many Asian recipes start off with these two ingredients, and they always turn out great. After frying the garlic and scallions, I add in Korean gochugaru (chili flakes) for extra spice, along with fresh kimchi and Korean gochujang paste. Gochujang adds a great thickness and sweetness to the recipe and really helps to make the sauce nice and red! However, since gochujang is so thick, it needs to be thinned out with a bit of water to turn it into a sauce that can coat the rice cakes.

Garaetteok (cylinder Shaped Rice Cakes For Tteokguk Or Tteokbokki) Recipe By Maangchi

A note for vegetarians: some gochujang pastes have anchovies in it, so try to find one that doesn’t have any added in. The gochujang paste that I used in my YouTube video does not have any anchovies, so my recipe is completely vegetarian!

Despite the bit of sweetness that comes from the gochujang, I like to add a bit of granulated white sugar to this recipe to balance out the spice and sourness of the kimchi. The amount of sugar that you may have to add will vary depending on the variety of kimchi that you use. So start off with 1 teaspoon and work your way up from there. Just try to not make it too sweet!

I like to finish off these Spicy Korean Rice Cakes with some fresh bok choi (for veggies) and a final sprinkle of the green ends of the scallions.

Vegan Dduk Guk

You can serve the Spicy Korean Rice cakes just like this, but if you’re feeling extra, top it off with a poached or fried egg for extra protein!

Check out my YouTube video to see how I make my Spicy Korean Rice Cakes. Don’t forget to like the video and subscribe to my channel for more food videos!

This is my quick and easy vegetarian recipe for Spicy Korean Rice Cakes, also known as Tteokbokki! My version of this recipe uses sliced tteok rice cakes as opposed to garae-tteok (cylinder-shaped rice cakes) since the sliced rice cakes cook faster...which means you can eat sooner!

Asian Rice Cakes (steamed Rice Cakes)

FOR VEGETARIANS: Some gochujang pastes have anchovies in it, so try to find one that doesn't contain any anchovies. The gochujang paste that I used in my YouTube video does not, so my recipe is completely vegetarian!