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.

Unlike the Chinese version that is sliced and flat, garaetteok is a long and cylindrically-shaped tteok, or rice cake, and has a significantly chewier bite than its Chinese counterpart. The first references to tteok appeared in several books about wars between China and Korea that took place between 480 and 222BC.

Soak the rice cakes: Soaking the rice cakes in cold water for at least 30 minutes before cooking can help soften them and make them less likely to break apart.

The royal court version was made from white tteok (rice cakes), sirloin, sesame oil, soy sauce, scallions, rock tripe, pine nuts, and toasted and ground sesame seeds, while the savory, soy sauce-based tteok-bokki was made in the head house of the Papyeong Yun clan, where high-quality soy sauce was brewed.

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!

The rice flour in these tteok gives them an irresistibly crisp and chewy texture.

Trader Joe's Sliced Korean Rice Cakes are fantastic in so many ways! First of all, there are only two ingredients (white rice and water), so these rice cakes are exactly how they should be: bouncy and chewy. Because they're frozen, that texture remains consistent each time you use them.

Rice cakes are healthier when they're made of brown rice. Rice grain is a good source of carbohydrates and proteins. Whole brown rice has more nutrients like protein, lipids, minerals, and vitamins than refined white rice, because they're stripped away during the refining process.

If the rice cakes are freshly made and soft they do not need to be soaked. Otherwise, soak them in warm water for 10-20 minutes to rehydrate them a bit. Some rice cakes that have been refrigerated or frozen are very dry. These can be soaked for a few hours to overnight.

What is the black thing on rice cake? ›

From examining your description, the dark portion on the rice cake sounds to be burnt rice material, which can sometimes be introduced in the ovens where our rice cakes are cooked. We will provide this feedback to the manufacturer who makes this product for us. Fortunately, this is not a food safety concern.

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. When you use freshly made rice cake, it takes shorter time.

Traditional accompaniments for tteokbokki include hard-boiled eggs, fish cakes, and sliced scallions. These ingredients complement the spicy and chewy rice cakes, adding texture and flavor to the dish.

The difference is that Japanese rice cakes are made from sticky glutinous rice while Korean rice cakes are made from regular non-glutinous rice. Since there are no real rules for making rice cakes, every region in Japan has its own traditional recipe.

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

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 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.

For example, the rice cakes used in tteokbokki are a good source of complex carbohydrates, which provide sustained energy throughout the day. Tteokbokki also contains vitamin C, which is important for immune system function, and vitamin B6, which helps to regulate mood and support brain health.