Korean Spicy Rice Cakes (Tteokbeoki) – Asian Recipes At Home (2024)

FAQs

What is the difference between tteokbokki and rice cakes? ›

Korean spicy rice cakes and tteokbokki are essentially the same dish, with "tteokbokki" being the more commonly used name in Korea. Both dishes consist of cylindrical-shaped rice cakes that are cooked in a spicy sauce made from gochujang (Korean chili paste), soy sauce, and other seasonings.

The royal court version was made from white tteok (rice cakes), sirloin, sesame oil, soy sauce, scallions, rock tripe, pine nuts, and toasted and ground sesame seeds, while the savory, soy sauce-based tteok-bokki was made in the head house of the Papyeong Yun clan, where high-quality soy sauce was brewed.

There are many different types of tteokbokki, including Gungjung Tteokbokki (non-spicy), Gireum Tteokbokki (oil-based), Jajang Tteokbokki (with black bean sauce), Cheese Tteokbokki, Haemul Tteokbokki (with seafood), and Rabokki (tteokbokki with ramen).

Tteok means rice cake and bokki stir-fried food. Combining these two words forms the term tteokbokki, or “stir-fried rice cake.” Ask Koreans what food makes them most nostalgic about their childhood and tteokbokki is the first thing they'll say.

Shanghai stir-fried rice cakes are on the sweeter side compared to other types of stir fried rice cakes. You may have tried the korean stir fried rice cakes called tteokbokki. However, this version is not spicy and it has less sauce!

While it may be considered a comfort food, it is possible to enjoy tteokbokki as part of a balanced and nutritious diet. In this article, we will explore how to incorporate tteokbokki into a healthy eating plan by making mindful ingredient choices and practicing portion control.

Hardboiled eggs dipped in tteokbokki sauce is a serious game changer. It also adds at least 1 healthy element to this dish, since tteokbokki is generally regarded as junk food in Korea.

While it may not be the most exciting food, rice tteokbokki is actually quite healthy. One serving of rice cake contains 5 grams of fiber, which helps to keep your digestive tract running smoothly. It's also low in calories (about 100 calories per serving) so you don't feel bloated after eating it!

Is tteokbokki and mochi the same? ›

Tteok is just as diverse as mochi, and like the latter, it has some primary ingredients. Korean rice cake or tteok, is made from steamed flour. The flour can come from any type of grain, including glutinous rice. Unlike mochi, which can't be made with regular rice, tteok can be created with non-glutinous rice.

Mochi is a subset of rice cake. Mochi is specifically made from mochigome, i.e. glutinous rice. Rice cakes can be made from glutinous rice or non-glutinous rice. The most common rice cake used in Korean dishes such as tteokbokki (떡볶이), is not made from glutinous rice.

Soak the rice cakes: If your rice cakes are too dry, they may break apart when boiled. Try soaking them in cold water for at least 30 minutes before cooking. This will help soften them and make them more pliable. Don't overcook: Overcooking the rice cakes can also cause them to break apart.

If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking. Remove from the heat and serve hot. If you have any leftovers, just keep them in the fridge and reheat them when you want to eat. You should finished it in a few days.

Tteokbokki has continued to evolve over time. Today, people add all sorts of other ingredients such as ramyun noodles, dumplings, boiled eggs, hot dogs, seafood and even cheese.

Tteok is just as diverse as mochi, and like the latter, it has some primary ingredients. Korean rice cake or tteok, is made from steamed flour. The flour can come from any type of grain, including glutinous rice. Unlike mochi, which can't be made with regular rice, tteok can be created with non-glutinous rice.

For example, the rice cakes used in tteokbokki are a good source of complex carbohydrates, which provide sustained energy throughout the day. Tteokbokki also contains vitamin C, which is important for immune system function, and vitamin B6, which helps to regulate mood and support brain health.

For those who never tried Tteokbokki, the texture is chewy and bouncy. Because of how glutenous it is, it is very good at absorbing flavor. You can add whatever you want into your Tteokbokki; some of my favorite toppings are fish cakes, boiled eggs, cheese, and ramen.