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

FAQs

Why is my homemade tteokbokki not chewy? ›

Though all rice cakes taste like pounded rice (even the ones made with brown rice vary little in their taste), the specific shape dramatically affects the texture. Thin slices are significantly less chewy than large, cylindrical rice cakes that are genuinely toothsome in the degree of their chewiness.

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!

Gochujang: This red chili paste gives tteokbokki its signature fiery kick and imparts a deep, complex flavor. Gochugaru: Red chili flakes add extra heat and contribute to the dish's vibrant red color.

When it comes time to cook tteok, the biggest point of consideration is whether they need to be soaked and for how long. Both Maangchi and Kim agree that fresh rice cakes do not need to be soaked before using in recipes.

A: Avoid direct sunlight and store in a cool place. You do not need to keep it in the refrigerator. However, after opening the inner package (individual wrapping paper), it should be stored in the refrigerator.

Stir gently with a wooden spoon when it starts to boil. Let it simmer and keep stirring until the rice cake turns soft and the tteokbokki sauce thickens and looks shiny, which should take about 10 to 15 minutes. If the rice cake is not soft enough, add more water and continue stirring until it softens.

Should people with diabetes eat rice cakes? Rice cakes are mostly quickly digesting carbs that will increase blood sugar levels, so on their own, they're not the best choice for people with diabetes.

Eating rice cakes every day may not be healthy if you only consume ones made of refined grains, like white rice, that are high in added sugar. You may be able to add plain brown rice cakes, paired with healthy fats and lean proteins, to a balanced diet and increase your fiber intake.

Most of the flavored one have artificial flavoring and not the best quality ingredients. The best rice cakes are:*lightly salted quakers*lundberg brown rice *organics rice cake Safeway Buy the plain ones that way you can add your own toppings and make it a balanced snack!

Why do Koreans love tteokbokki? ›

Street vendors that sell the snack with eomuk (fish cake) on a stick are ubiquitous on Korea's streets, attracting passersby especially in the cold winter. This is because the sweet and savory taste with a bit of a spicy kick remains irresistible to many Koreans, along with a chewy texture.

“In Korea, there are fresh tteok stores, almost like bakeries. Whenever I go to visit my parents, I pick up fresh tteok; you don't even need to apply any heat, it's just like a piece of bread you eat fresh. But it's a perishable product in the sense that you should really enjoy it that day.”

Soak the rice cakes in a bit of warm tap water to loosen and soften them up. Make the sauce. While the rice cakes are soaking, mix together the tteokbokki sauce in a small bowl: gochujang, gochugaru, soy sauce, sugar, and garlic.

Tteokbokki is chewy rice cakes cooked in a red, spicy broth. It's a popular Korean street food.

Overcooking: If you overcook the rice cakes, they can become hard and chewy. Make sure to monitor the cooking time and remove them from the heat as soon as they are tender and slightly chewy. High heat: Cooking the rice cakes at too high of a heat can also cause them to become hard.

If the rice cakes are truly freshly made, you can just toss them to cook immediately. However, you need to soak them in warm water for 20-30 minutes if you use the refrigerated rice cakes. The soaking will make them soft and chewy again.

Depending on the technique, the texture can range widely from soft and powdery, to thick and chewy, to light and crispy. Though industrial machines assist much of tteok production today, many people still make it by hand. Either way, it is a labor of love.