Natural Rice Cake Tteokbokki Topokki 450G

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When I lived in Korea I learned the secret to making good tteokbokki from a famous place in a local market. It was run by an old lady who could always be found stirring her pot of tteokbokki, and there were always people lined up to buy it. How to Reheat Tteokbokki– you can reheat in the microwave with a splash of water added OR you can reheat in a pan on medium heat with 3-4 Tbs of water added until the tteok becomes soft. This recipe uses authentic ingredients for the most accurate flavour! Below you can find detailed ingredients and substitutes, as well as step by step method. So let’s get cooking! While the garaetteok and sauce can be eaten alone, many tteokbokki dishes will include additional ingredients for flavour and texture, such as eomuk (thin fish cake), garlic, spring onion, or cabbage. Bacon – replace it with mushrooms. I like to use shiitake or chestnut mushrooms, because they have a stronger umami flavour.

Gochugaru (Korean chili pepper powder) is OPTIONAL. It’s a great addition to Tteokbokki that adds extra spice but is not a must. so if you can’t find them, just skip or just add some regular red pepper flakes.

How to Store Tteokbokki

Yet there is no better way to explore a national cuisine than trying something locals enjoy the most. Thus, Tteokbokki is exactly what you should begin your Korean journey with.

Cheese – American sliced cheese works best as it melts really well and makes the rose tteokbokki dish extra creamy. You can also use mozzarella cheese if desired. A twist on traditional tteokbokki, rosé tteokbokki is much creamier by adding heavy cream and less heavy on the fish flavour. It’s also much cheesier, and is easier to prepare than the traditional version. Tteokbokki is a sweet and spicy dish, so those are the main flavours you will enjoy from the dish. The texture of the rice cakes is chewy and tender. Pour kelp broth (or water) into a pan. Add tteok (rice cakes) from 2 and turn heat on medium high and bring to boil. Take a shallow pot or pan and add water, dried kelp and anchovies there. Leave it boiling for about 15 minutes on medium heat.

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Seaweed – Sprinkle some crispy or roasted seaweed on top for extra flavour. I always like to use roasted seasoned laver flakes because they taste delicious! Adjust spiciness – I recommend starting with less gochujang if unsure, then adding more later after taste testing. If however the sauce is too spicy, add extra heavy cream to dilute it and take the edge off. The rice cakes are typically accompanied by a sauce made from anchovy broth and seasoned with gochujang, soy sauce and sugar.