Recipe: Appetizing Korean Tteokbokki (Hot and Spicy Rice Cake)

Korean Tteokbokki (Hot and Spicy Rice Cake). Dried anchovies, dried kelp, eggs, fish cakes, green onion, hot pepper flakes, hot pepper paste, rice cake, sugar, water. Tteokbokki is one of the most popular Korean street foods in Korea. Among other things, today's recipe is made with Korean rice cakes, Korean fish cakes, Korean soup stock / dashi stock and gochujang (Korean.

This spicy rice cake dish is enormously popular as a street food and also often enjoyed at home. Tteokbokki or ddeokbokki is a popular snack in Korea. This video has been remade in HD. You can have Korean Tteokbokki (Hot and Spicy Rice Cake) using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Korean Tteokbokki (Hot and Spicy Rice Cake)

1. It's 120 gr of rice flour.
2. You need 1 tbsp of tapioca flour.
3. Prepare 1 tbsp of corn stratch flour solution.
4. It's 50 ml of boiled water (approxinately).
5. Prepare 2 of cayenne pepper (chopped).
6. It's 1 tsp of garlic (chopped).
7. It's 1 of spring onion (chopped).
8. It's 4 tbsp of tomato sauce.
9. It's 1 tsp of salt.
10. You need 1 tsp of buillon powder.
11. Prepare of Sesame (i don't use it).
12. It's of Water.
13. Prepare 1 tbsp of frying oil.

Tteokbokki, also spelled dukbokki, topokki, or ddeokbokki, are Korean hot and spicy rice cakes. Korean tteokbokki (sometimes romanised as dukbokki) is a spicy dish of chewy rice cakes in a thick chilli sauce made with a base of seaweed and/or fish stock known We knew the minute we found the tteokbokki hot spot. A spicy aroma filled the air as vendor after vendor worked at massive hot plates. In this version, we sear the chewy rice cakes until the outsides are crisp before tossing them in the spicy-sweet gochujang sauce.

Korean Tteokbokki (Hot and Spicy Rice Cake) instructions

1. Mix rice flour and tapioca flour then add boiled water little by little 😁 then make a dough and make a long cylinder shape then cut the shape into small cylinder about 2 cm long, each).
2. Boil the water then add salt and small cylinder dough (step 1)..
3. Add vegetable oil in a pan then fry it until fragnant. Then add cayenne pepper, salt, buillon powder, a glass of water (120 ml) and boiled tteokbokki. After that add tomato sauce and spring onion then add corn starch flour solution then stir..
4. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes..
5. Serve it hot with sesame as topping. But i dont have sesame today hiks.

It's impossible to resist the flavor-texture combo of this supremely satisfying Korean snack food—a riffable dish found as often in street food stalls as in home kitchens. Tteokbokki is typical fare at Korean street food carts and is also found on the menu at most Korean food restaurants. It is made of finger-shaped rice cakes called garae tteok and gochujang, a type of chili pepper paste. Along with its principle ingredients, this sweet and spicy dish is commonly made. Tteok-bokki (떡볶이; also spelled ddukbokki) or stir-fried rice cakes is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; "rice cake noodles") or commonly tteok-bokki-tteok (떡볶이 떡; "tteok-bokki rice cakes").