Korean Rice Cake Tteok Recipes

TTEOKBOKKI (KOREAN SPICY RICE CAKES)

Steps:

• Combine water and anchovies in a saucepan and bring to a boil. Cook for 10 minutes. Remove anchovies.
• Combine chile paste, sugar, soy sauce, and corn syrup in a bowl to make the sauce.
• Add rice cakes and onion to the anchovy water in the saucepan. Add sauce. Bring to a boil and cook for 5 minutes, stirring occasionally. Add spring onion and boil 3 minutes more.

KOREAN RICE CAKE (TTEOK)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan generously with oil.
• Whisk milk and egg together in a bowl.
• Sift rice flour, sugar, baking powder, and salt together in a separate bowl. Mix in milk mixture until well blended. Fold in dried fruit. Pour batter into the prepared baking pan.
• Bake in the preheated oven until edges start to brown, about 1 hour. Let cool completely, 20 to 30 minutes, before slicing.

SPICY KOREAN RICE CAKES (TTEOKBOKKI)

Steps:

• Soak tteok in cold water to cover while preparing the other ingredients, about 10 minutes. Drain on paper towels.
• Combine beef with soy sauce, 1 teaspoon sesame oil and garlic.
• Heat a wok or skillet over high heat until very hot. Add beef mixture and stir-fry just until lightly browned, 1 minute. Add onion, scallions, and cabbage, if using, and stir-fry until crisp-tender, 2 to 3 minutes.
• Add gochujang and mix. Add about 1/3 cup water, remaining teaspoon sesame oil, sugar and tteok. Mix and let simmer until sauce is thick and tteok is soft, adding water a little at a time as needed. Adjust seasonings with sugar and gochujang.
• Mix in scallions and serve hot, sprinkled with sesame seeds.