This popular street-food dish, called tteokbokki, is a garlicky, richly spiced dish of rice cakes bathed in red chile paste. Tteokbokki (pronounced duck-bo-key) got its own festival, spinning off from the larger annual Seoul festival of rice cakes, or tteok.
I hate it when people do this, so, sorry, but I combined this recipe with another (Maangchi from youtube), and I suggest others do the same. Maangchi's has more sauce so lots of flavour. I had never made rice cakes before and I thought they were great. I love meat and used beef as called for in this recipe but next time I won't - it didn't add anything and I think it would be better to have some meat on the side. I used more cabbage and scallions. I will make this again and again.
In Korea we typically don’t use meat for this dish but use odeng (fish cakes, usually flat types cut into pieces) instead. We also like to put on different kinds of add-ons, like noodles (instant ramen noodles, udon noodles, or glass noodles), Korean shiso, hard-boiled eggs, and/or cheese (low-moisture mozzarella, cheddar, or American cheese works well). Great accompanied with fried gyoza or gimbop (Korean style roll sushi).
Korean Stir Fried Rice Cakes
Delicious! I added some ground pork that I needed to use up. It was a bit sweet and lacking in depth, so I added some fish sauce for a nice, deep umami flavor and some Korean red pepper flakes to increase the heat without making it sweeter. Next time I would add anchovy broth instead of water, or perhaps some whole dried anchovies and I would use mirin instead of sugar.
According to my mother-in-law, dried rice cakes should ideally be soaked overnight. I've found that soaking them for any less produces an unpleasant texture and they don't cook evenly. I like this recipe overall, but I usually add more soy sauce and chili sauce after I've added the rice cakes to the wok, because I prefer a thicker, spicier sauce.
Make sure to put some oil in the pan (if you're not using a wok) if it's nonstick before you heat it up for step 3, or you could wind up damaging your pan. I made this vegetarian using mushrooms instead of the beef (let them release their juices and turn golden before adding the onion, scallions, and cabbage) and it was great.
Korean Beef And Rice Cakes (tteokbokki)
Hi there, I’m confused. It says add scallions to the stir fry but then says to add them again at the end. Do you need more scallions? No one seems to have discussed this. Thanks!
Made a few modifications to this, used tofu instead of beef. Used dried tteok, used the same application (soaking first) which I'm not sure is necessary but they came out soft and chewy and perfect so there you go. I finished the dish with some cilantro and fresh lime to brighten it up and give balance to the heat of the gochujang. This came together so quickly and is very flavorful and satisfying. Plenty of ways to adapt this to your taste as well which I appreciate.
What I love about this recipe is that you can follow it strictly, or riff on it. Either way, it comes out pretty delicious. I doubled the recipe using what I had on hand: 1lb ground beef, 1/4 of a shredded red cabbage, a green pepper, and a red pepper - along with the onion. Taste as you go, adding more soy sauce, sesame oil, or sugar as necessary. Soaking the tteok in water is key in this recipe. I ended up soaking mine for about 30mins.
Easy Vegan Tteokbokki (spicy Korean Rice Cakes)
This was great. Texture of the tteok (used the frozen ones from trader Joe's) was much softer and less chewy here than in Eric Kim's recipe with cheese and cabbage- I think it was the soaking! Used bok choy instead of cabbage. Toppings made the dish!
Doubled the recipe. Used frozen Korean rice cakes from Trader Joe's and soaked them in cold water for 20 minutes or so. This was delicious.
Have made this multiple times, it is a huge hit. Found tteokbokki at a local Korean market, if you haven’t had it, it’s a delightful delicious chewy rice cake (almost like a gnocchi in feel). Very very worth using. Recipe best with a thin sliced beef. Veggies can be swapped in and out - have used cabbage, asparagus. Gochujang is pretty widely available now - I also threw in a lot of sriracha (to taste). This is a “measure with your heart” kind of recipe that’s quick, delicious, easy.
Dukbokki Korean Spicy Rice Cakes • Hip Foodie Mom
This is an easy, comforting recipe, and everyone in the family enjoyed it. We plan to add melted cheese, eggs, and button mushroom next time.
I omitted the beef in favor of shiitake mushrooms, swapped in pea shoots and red bell peppers for the cabbage to use up vegetables I had in the house, and used chicken stock instead of water. The sauce was spicy without being overwhelming. We all enjoyed it and would eat it again.
Very good though I thought it benefited from a sprinkling of salt while . First time tteok. I had frozen cylindrical ones and, taking the advice of others, I let them soak for several hours before using. They were still rock hard before , which surprised me, but they softened right up while simmering in the wok per the recipe. No need to cut them crosswise.
Korean Rice Cake
I had frozen rice cakes (disk-shaped) and even after soaking for an hour, some were still too chewy -- next time I'll soak at least 2 hours.
Cameron, I have made a dish using frozen rice cakes once and followed the package directions for soaking them 10 minutes before proceeding with the recipe. They were very firm on the interior and falling apart slimy on the outside. Yuck! I’m going to try your mom’s method before throwing the rest of them out. Thanks!
Enjoyed this recipe and will put into the rotation. Although not authentic, I included thinly sliced beef. Red cabbage. More soy sauce at simmering stage. I had dried tteok, which I cut crosswise in half; the package suggested using them as is. Reading other recipes, I wasn't sure they would soften in the simmering stage, so I pre-soaked for 2 hours—ultimately I don't think it made difference so I won't do that again. Looking forward to trying tteok in thin oval form next.
Tteokbokki (spicy Rice Cakes) Recipe
This recipe has been one of my go-tos for a fast Friday evening dinner using things I usually have in the fridge or freezer. I’ve found that frozen tteok cook much faster than fresh, and I usually amp up the sauce by doubling the gochujang.
This was incredibly delicious. I needed all advice about soaking the rice cakes and upped the ante by using warm water for an hour. I also added a bit more veg stock (instead of water) to make it soupier and it was just fabulous.These stir-fried rice cakes are full of flavor and texture and so satisfyingly delicious! Tender beef, chewy rice cakes, and a mixture of vegetables all tossed together in a savory sauce make this a great meal that comes together quickly and easily all in one pan. It's a great weeknight meal!
Korean rice cakes are far different from those puffed rice wafers that may come to mind! There is a cylindrical shape and a sliced disc shape and they are made from rice flour (I have found some that contain wheat starch, but have also found some that only contain rice flour). Each has its specific uses in Korean cooking, the slices being used traditionally in soup and the cylindrical ones being used in stir-fries/snacks, and they have a delightful chewy texture when cooked.
Hot And Spicy Rice Cake (tteokbokki) Recipe By Maangchi
When I first published this recipe in 2018, I inadvertently made the mistake of using the disc shaped rice cakes, not realizing that the disc shaped ones are meant for soup. Thankfully, a reader kindly enlightened me and I've now updated and refreshed this recipe using the correct rice cakes!
I am, by no means, a Korean expert, but this is a dish that my sister inspired me to make and that my family loves! This particular dish is also known as Royal Court Stir-Fried Rice Cakes or Gungjung Tteokbokki.
As with any stir-fry, all the ingredients need to be prepared and ready for cooking before you actually start to heat the pan.
Spicy Korean Rice Cakes (tteokbokki) Recipe
Thinly slice the steak into strips and combine them with the marinade sauce ingredients. Let it marinate in the fridge for at least 6 hours, overnight is best.
In a bowl or glass measuring cup, combine the water, soy sauce, mirin, honey, sesame oil, and pepper and mix well. Set aside.
Heat a large skillet or wok over medium-high heat and add about 2 tablespoons of neutral flavored oil. Add the sliced onions and carrots and cook for about a minute, then add the garlic.
Korean Rice Cakes (tteokbokki) In Spicy Peanut Hoisin Sauce
Add the sauce to the pan and mix with the beef and vegetables. Add the rice cakes to the pan and mix.
Bring the entire mixture to a boil, stir-frying all the
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