Easy Korean Stir-fried Rice Cakes (Ganjang Tteokbeoki) – Asian Recipes At Home (2024)

FAQs

What is the difference between tteokbokki and rice cakes? ›

Gukmul Tteokbokki 국물 떡뽁이 is a soupy version of spicy Korean rice cakes where the rice cakes usually are served in a bowl with a lot of Gukmul (broth) but other than that it's really nothing different. It's usually served with just the soupy sauce and tteok but usually no vegetables or fish cake.

According to my mother-in-law, dried rice cakes should ideally be soaked overnight. I've found that soaking them for any less produces an unpleasant texture and they don't cook evenly.

There are many different types of tteokbokki, including Gungjung Tteokbokki (non-spicy), Gireum Tteokbokki (oil-based), Jajang Tteokbokki (with black bean sauce), Cheese Tteokbokki, Haemul Tteokbokki (with seafood), and Rabokki (tteokbokki with ramen).

Tteok means rice cake and bokki stir-fried food. Combining these two words forms the term tteokbokki, or “stir-fried rice cake.” Ask Koreans what food makes them most nostalgic about their childhood and tteokbokki is the first thing they'll say.

Shanghai stir-fried rice cakes are on the sweeter side compared to other types of stir fried rice cakes. You may have tried the korean stir fried rice cakes called tteokbokki. However, this version is not spicy and it has less sauce!

Try soaking them in cold water for at least 30 minutes before cooking. This will help soften them and make them more pliable. Don't overcook: Overcooking the rice cakes can also cause them to break apart. Be sure to follow the cooking instructions carefully and don't boil them for too long.

“Otherwise the rice cakes are dried very hard and you have to cook them a long time to make them smooth,” she said. In addition, soaking removes any excess starch on the surface of the cakes, which Maangchi likes to do so that it doesn't thicken her dish too much.

If you decide to soak your dried rice cakes before cooking, it is recommended to soak them in room temperature water for about 30 minutes. This will help soften the texture and reduce the cooking time.

Hardboiled eggs dipped in tteokbokki sauce is a serious game changer. It also adds at least 1 healthy element to this dish, since tteokbokki is generally regarded as junk food in Korea.

Is tteokbokki eaten hot or cold? ›

If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking. Remove from the heat and serve hot. If you have any leftovers, just keep them in the fridge and reheat them when you want to eat. You should finished it in a few days.

Tteok is just as diverse as mochi, and like the latter, it has some primary ingredients. Korean rice cake or tteok, is made from steamed flour. The flour can come from any type of grain, including glutinous rice. Unlike mochi, which can't be made with regular rice, tteok can be created with non-glutinous rice.

' tteok ' is the Korean word for rice cake and 'bokki' is the Korean word for something fried.

Mochi is a subset of rice cake. Mochi is specifically made from mochigome, i.e. glutinous rice. Rice cakes can be made from glutinous rice or non-glutinous rice. The most common rice cake used in Korean dishes such as tteokbokki (떡볶이), is not made from glutinous rice.

Tteokbokki (Korean: 떡볶이), or simmered rice cake, 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 tteokbokki-tteok (떡볶이 떡; "tteokbokki rice cakes").

Tteok is just as diverse as mochi, and like the latter, it has some primary ingredients. Korean rice cake or tteok, is made from steamed flour. The flour can come from any type of grain, including glutinous rice. Unlike mochi, which can't be made with regular rice, tteok can be created with non-glutinous rice.