4 different easy peasy tteok-bokki recipes (Video)

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Southeast Asian food is known for their spicy food. No wonder why tteok-bokki is popular in that region.

However, eating out all the time might hurt your wallets.

Here are the 4 different kinds of tteok-bokki recipe that you can try make it at home.

1. Regular Tteok-bokki

Ingredients

Tteok-bokki rice cakes 500g, fish cakes 150g (about 3 large pieces), water 1½ cup (360ml), sauce part {Korean chili paste (3TS), soy sauce ½(TS), sugar (2TS), starch syrup (1TS)}

Preparation & Cooking

1. If rice cakes are soft just give them a quick rinse on water, If rice cakes are hard blench them in hot water.

2. Cut fishcakes into bite size pieces (5x2.5cm), then blench them in hot water.

3. Add water to a pan and add sauce mixture into the pan.

4. Turn on the heat and add rice cakes. Stir so that rice cakes won't stick on the bottom of the pan.

5. Add fish cakes and boil until sauce gets thicken. Done.

2. Soy sauce Tteok-bokki

Ingredients

Tteok-bokki rice cakes 500g, beef 100g (thinly sliced), carrot 1/3, shiitake mushrooms 3, bell pepper 1, onion 1/2, water 150ml, soy sauce (3TS), sugar (1.5TS), cooking wine (1TS), sesame seeds, sesame oil (1/2TS), minced garlic (1/2TS), powdered pepper

Preparation & Cooking

1. Soak the rice cakes in warm water.

2. Slice the mushrooms put them together with beef. Add soy sauce, sugar, sesame seeds, sesame oil, garlic, powdered pepper. Let it marinated for a while.

3. Cut carrot, bell pepper, onion into similar size as rice cakes.

4. On a hot pan add marinated beef mix and stir-fry it. Add water and boil them until everything is fully cooked.

5. When beef mixture gets soupy add rice cakes, and rest of the vegetables. Cook them until everything gets soften. Done.

3. Jjajang Tteok-bokki

Ingredients

Tteok-bokki rice cakes 200g, fish cakes 80g (about 2 large pieces), green onion 60g, water 1&1/3 cup (250ml), Jjajang sauce 1/2 cup (90g), Korean chili paste 2/3TS (10g), sugar 1TS (10g), boiled eggs

Preparation & Cooking

1. Slice green onion into small pieces, cut fish cakes into bite-size.

2. On a pan add water, chili paste, sugar, and jjajang sauce and mix it well.

3. Add rice cakes and boiled egg and continue to cook them all.

4. When rice cakes get soften, add green onions.

5. Add fish cakes at last and season it with jjajang sauce. Done.

4. Curry Tteok-bokki

Ingredients

Tteok-bokki rice cakes 500g, curry powder (2TS), fish cakes (3 large pieces), small bits of green onions & chives, onion 1/3, soy sauce (2TS), sugar (2/3TS), oligo syrup (1.5TS), ketchup (2TS), oyster sauce (1TS), powdered pepper, powdered parsley

Preparation & Cooking

1. Julienne onion.

2. Chop green onions & chives into smaller pieces.

3. Cut fish cakes into bite-size.

4. On 100ml of water add curry powder (2TS), soy sauce (2TS), sugar (2/3TS), ketchup (2TS), oyster sauce (1TS) to make sauce mixture.

5. On a large pot, add 500ml of water and put the sauce mixture. Boil it.

6. Add rice cakes and stir the pot on high heat.

7. Add onion and fish cakes to the pot.

8. Add green onion and oligo syrup (1.5TS) to the pot.

9. Put little bit of powdered pepper and chives. Stir well.

10. Place curry tteok-bokki to the plate and sprinkle some parsley. Done.

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