Korean Street Food: Tteokbokki (Spicy Rice Cakes)

November 13, 2021

This easy Tteokbokki recipe will be addictive with its sweet and spicy flavor. It's easy to make the popular Korean snack at home!

Tteokbokki Crispy Rice is one of the delicious street foods of Korean cuisine. Fried rice puddings and sweet-spicy gochujang sauce are that easy. It's also pretty tasty!

This popular snack goes perfectly with eggs and noodles. This is street food that you can easily make when you want a practical snack! Try this delightful snack right now. Bon Appetit.

Tteokbokki (Spicy Rice Cakes)Photo By Canva
Taste Score: %80
Difficulty Easy
Servings 2 people
Preparation 10 mins
Cooking 50 mins
Total 60 mins

Tips

  • If you are diet conscious and want to make healthy rice cakes then replace white rice with brown rice or you can even use whole grains.
  • You can top your rice cake with jam, nuts and butter to make their sweet versions.
  • You can make and store rice cake in different shapes and sizes in your refrigerator for later use.
  • Eating small portions of rice cake helps as a good snack.
  • If you are a heart patient then you should avoid pre added salt in your rice cakes.
  • For tteokbokki, you can use thin sliced rice cakes for better taste.
  • You can make anchovies stock and the sauce beforehand.

Ingredients

Directions

  1. To make rice cake, take a small saucepan and heat it on medium flame, add water and rice.
  2. When it comes to boil, cover the lid and cook rice for about 20 minutes. Check in between.
  3. Once rice is cooked, add vinegar and pickled ginger, mix well.
  4. Let the rice cool for a bit. Mold them in thick cylindrical shapes for your tteokbokki.
  5. Take a non-stick pan, spray cooking spray and toast your rice cakes from both sides for a few seconds each side. Now your rice cake is ready to be used for any recipe.
  6. Prepare tteokbokki sauce by mixing red chili paste, chili pepper flakes, soy sauce and sugar in a small size bowl and set aside.
  7. Prepare anchovy stock by boiling anchovies in water for about 15 minutes. Remove anchovies. Stock is ready.
  8. Now add rice cake, onions, garlic and cabbage to the stock. Boil for 5 to 7 minutes on medium-high flame.
  9. Now turn the flame slow and let it simmer for additional 4 to 5 minutes. Keep stirring to make sure rice cakes do not burn.
  10. Add the sauce and sesame oil and stir well to make sure it mixes evenly.
  11. Then, sprinkle green onions and mix for a few more seconds.
  12. Dish out on a serving plate, garnish with sesame seeds and spring onion. Enjoy!
Nutrition Facts
Serving Size 1 Tteokbokki (Spicy Rice Cakes)
Serves 2
Amount Per Serving
Calories183
% Daily Value*
Protein 4.4 g8.8%
Total Fat 3.3 g4.2%
Cholesterol 16.4 mg5.5%
Sodium 733.4 mg31.9%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Are Rice Cakes Healthy?

Rice cakes are a snack food. They are low in calories but they are not so good for your weight maintaining or losing diet. In fact if you consume rice cakes in larger quantities and in bigger portions with other unhealthy and/or weight gaining foods you may end up gaining more weight that is not a healthy approach. Rice cakes lack fiber, which is why they are digested easily. During the time of making Asian rice cakes, most people add sugar as well which helps increase the calorie count of a rice cake. Fortunately if you pair up your rice cake with healthy and nutritional food such as nuts, vegetables, hummus, honey etc. they can turn out to be healthy and tasty simultaneously. If you are looking for a healthier version of rice cakes, go for the ones that are made from seeds and whole grains because they are rich in fiber.

What to Serve with Rice Cakes?

Even though both types of rice cakes i.e. brown and white rice cakes taste the same but they are available in different sizes and shapes and surprisingly their shapes affect the texture. It can be served with different foods in several ways depending upon their sizes and shapes. Thin rice cakes are preferred while cooking with meat especially when you’re making stir frying dishes because they easily absorb the flavor of meat, sauces and vegetables so you can have stirred fried rice cakes, with thin cake slices. However, thick rice cake is generally served when you want to toast or grill your recipe because even if you toast it well it won’t deform its shape and will still be chewy from the middle. The most famous and commonly eaten Korean recipe with rice cake is Tteokguk which is a rice cake soup – a traditional Korean dish. Another world famous combination of them is tteokbokki which is made from long, cylindrical rice cakes they are also called stir-fried rice cakes. Koreans mainly make their traditional dok boki dish with it that includes chili paste, soy sauce, and fermented bean sauce topped with sesame seeds for garnishing. They can be served with bibim sauce as well.

Here are our delicious recipes that you can serve with Tteokbokki:

How to Store Rice Cakes?

Mainly rice cakes are long, cylindrical shaped. Color wise rice cakes are of two types one is white made from white gluten rice and the other is light brownish which is made up of brown rice. If you go to any Korean departmental or super store, you will see many staples of preprocessed and prepackaged rice cakes. Fresh rice cakes are also available there. You can make and store your own homemade rice cakes. All you need to do is put them in an airtight container or a zip locked bag. Make your rice cake, when it is cooled down, mold them in any shape you would want later - thick or thin, long or short or cylindrical. Put them in the bag or container and store in the refrigerator for a few weeks.

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