Classic Tteokbokki (Spicy Rice Cake)
Ingredients:
1 pound rice cake sticks
2 cups water
½ cup gochujang (Korean chili paste)
¼ cup soy sauce
1 tablespoon sugar
2 tablespoons vegetable oil
1 onion, sliced
1 red bell pepper, sliced
2 cloves garlic, minced
1 tablespoon sesame oil
1 scallion, chopped
Steps:
Soak the rice cake sticks in cold water for 30 minutes.
In a bowl, mix together the gochujang, soy sauce, and sugar.
Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the onion, bell pepper, and garlic. Stir-fry until softened, about 3 minutes.
Drain the rice cake sticks and add them to the wok. Pour in the water and stir. Add the gochujang mixture and stir until well combined. Cook until the sauce thickens and the rice cakes are tender, about 10-15 minutes.
Stir in the sesame oil and scallion. Serve hot.
Gungjung Tteokbokki (Royal Court Rice Cake)
Ingredients:
1 pound rice cake sticks
4 cups water
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon vegetable oil
1 onion, sliced
1 carrot, sliced
1 red bell pepper, sliced
2 cloves garlic, minced
1 tablespoon sesame oil
2 tablespoons roasted sesame seeds
Steps:
Soak the rice cake sticks in cold water for 30 minutes.
In a bowl, mix together the soy sauce and honey.
Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the onion, carrot, bell pepper, and garlic. Stir-fry until softened, about 3 minutes.
Drain the rice cake sticks and add them to the wok. Pour in the water and stir. Add the soy sauce mixture and stir until well combined. Cook until the sauce thickens and the rice cakes are tender, about 10-15 minutes.
Stir in the sesame oil and roasted sesame seeds. Serve hot.
Tteokguk (Rice Cake Soup)
Ingredients:
1 pound rice cake sticks
6 cups beef broth
1 egg, beaten
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 scallion, chopped
1 sheet roasted seaweed, cut into thin strips
Steps:
Soak the rice cake sticks in cold water for 30 minutes.
In a bowl, whisk together the egg, garlic, and soy sauce.
Heat the vegetable oil in a pot over medium-high heat. Add the rice cake sticks and stir-fry for 2-3 minutes.
Pour in the beef broth and bring to a boil. Reduce the heat to low and simmer for 10-15 minutes, or until the rice cakes are tender.
Slowly pour in the egg mixture while stirring the soup. Cook for 1-2 minutes, or until the egg is cooked through.
Top with scallion and roasted seaweed. Serve hot.
Conclusion
Korean cuisine is famous for its extensive use of rice cakes, or tteok, in various dishes. From the classic spicy tteokbokki to the royal court-style gungjung tteokbokki and the comforting tteokguk, these Korean Recipes With Rice Cakes are sure to satisfy your cravings for delicious and flavorful meals. Try these recipes at home and impress your family and friends with your culinary skills.
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