Spicy Rice Cake (Tteokbokki 떡볶이)+ Ramen (RaBokki 라떡볶이) +🌶Tteokbokki RICE Recipe +Mukbang
Updated: Mar 20, 2020
#tteokbokki #spicyricecake #떡볶이
TteokBokki (떡볶이) is one of Korea's ultimate comfort food. It is a perfect combination of soft and chewy rice cake/rice pasta smothered and braised in spicy GoChuJang based sauce with other ingredients. Because of its supreme popularity, TteokBokki recipe has evolved into so many variations. This TteokBokki recipe is a classic recipe with step-by-step instructions that you can follow and successfully replicate this Mouth-Watering-Delicious Spicy Rice Dish at home! AND it also includes a BONUS RECIPE that turns the extra leftover TteokBokki sauce into another meal: Spicy Tteokbokki Fried Rice with Mandu Dumplings ...YUM!
라떡볶이 + 매운 떡볶이 소스 만두 볶음밥 레시피
I am so excited to share this recipe with you!
This Spicy Korean Rice Cake TteokBokki Recipe Includes:
Spicy Rice Cake (TteokBokki 떡볶이) Sauce
Anchovy Broth For Spicy Rice Cake | TteokBokki
Ramen TteokBokki | RaBokki | 라면떡볶이 | 라떡볶이
JeukSeok TteokBokki (즉석떡볶이) Table Side Recipe
BONUS RECIPE: Spicy Tteokbokki Fried Rice with Mandu Dumplings
TteokBokki Spicy Rice Cake RaBokki MukBang
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Below, you will find the following:
Other Tteokbooki Recipes
A detailed list of all the ingredients
Online links for ingredients and suggested kitchen gadgets for this recipe
Recipe Instructions
The spicy red TteokBokki that most are familiar with was given birth in the 1950s. The legend goes that a Korean-Chinese restaurant owner (in Sindang-Dong) accidentally dropped a piece of Tteok (tubular rice cake) in GoChuJang while having her meal. She decided to eat this Tteok that was dropped in GoChuJang anyway and turned out that she loved the taste of these two combinations. And the story goes that this is where she developed the Red Spicy GoChuJang Based TteokBokki. So, many believe that Sindang-Dong is the birthplace of the Red Spicy TteokBokki dish.
Originial TteokBokki Dish: GungJung TteokBokki (Royal Court Rice Cake: 궁중떡볶이) | Non-Spicy TteokBokki. Please check it out...:-)
Cheese TteokBokki | Spicy Cheese Rice Cake Recipe + Mukbang/Eating Show - 치즈떡뽁이 Korean Fusion
INGREDIENTS
To Make The TteokBokki
(Serving Size: 4 to 6 Adults, depending on portion size)
- 2 lbs. TteokBokki Thuk/Dduk (use any shape/cut of your choice)
- 4 Tbsp TteokBokki Sauce (see below for ingredients) - Use more for extra spiciness or less for a mild-spiciness
- 1/2 lb Fish Cake, aka Eomuk (어묵) or Odeng (오뎅) - Cut into bite sizes. (Paleo Friendly Substitution: Ham cold-cuts or Beef/Chicken BulGoGi. Watch my BulGoGi Video Recipe https://www.youtube.com/watch?v=VuXE5FsZUyE&t=1038s
- 1 Ichiban ramen noodle package (Paelo Friendly Substitution: Use Sweet Potato Starch Noodles. Watch my JapChe Noodles video https://www.youtube.com/watch?v=UwjdIY6-B7U&t=546s )
- 1/2 Small Onion
- 2 Scallions/green onions (cut into 1" length)
- 1 Small carrot (cut into thinly sliced oval shape)
- 1 Cup Cabbage (cut into thick 1/2" slices)
- 1 Tbsp Butter
To Make The TteokBokki Spicy Sauce
(Double the potion if you want your TteokBokki with lots of sauce, especially if you plan on making Course #2: Spicy Rice & Fried Dumplings TteokBokki Paella)
- 2 Tbsp GoChuJang (Korean Red Pepper Paste)
- 1 Tbsp GoChuGaRu (Korean Red Pepper Flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Mirin (Rice Wine)
- 1 Tbsp Honey
- 1 Tbsp Garlic (finely minced fresh garlic)
- 1/2 Tbsp Miso Paste
- 1/2 Tbsp Onion Puree
- 1/2 Tsp Freshly Ground Black Pepper
To Make The Anchovy Broth From Scratch For TteokBokki
(Double the potion if you want your TteokBokki with lots of sauce, especially if you plan on making Course #2: Spicy Rice & Fried Dumplings TteokBokki Paella. You can make the broth days or weeks in advance. Just make sure to freeze it.)
- 5 Cups Water
- 1/4 Cup Mirin (Rice Wine)
- 8 Large (1.5 to 2" long) Dried Anchovy (remove the inner chest part of the dried anchovy, as shown in the video)
- 6" Square Dried Kelp (DaShiMa) - Approximately, the size of your hand
- 2 Garlic Cloves
- 1 Green Onion
- 1/3 Onion (roughly cut)
- 2 Thick Slices of Korean Radish (1/2" cuts, cut into 4 pieces) - If you don't live near a Korean market, you can substitute radishes (approximately 2 whole radishes cut into halves)
Short Cut/Simple Method To Make The Anchovy Broth For TteokBokki
(Double the potion if you want your TteokBokki with lots of sauce, especially if you plan on making Course #2: Spicy Rice & Fried Dumplings TteokBokki Paella.
- 5 Cups Water
- 1/4 Cup Mirin (Rice Wine)
- 1 Tbsp Korean Anchovy Dashida Powder: 멸치 다시다
- 1 Tsp Kosher Salt
- 2 Garlic Cloves
- 1 Green Onion
- 1/3 Onion (roughly cut)
- 2 Thick Slices of Korean Radish (1/2" cuts, cut into 4 pieces) - If you don't live near a Korean market, you can substitute radishes (approximately 2 whole radishes cut into halves)
BONUS RECIPE: TteokBokki Course #2 (Spicy Rice & Fried Dumplings TteokBokki Sauce Paella)
- Use the extra leftover TteokBokki sauce after you are done with eating all the TteokBokki
- 2 Cups of Cooked Korean Rice (Watch my video #3 on Korean Rice For Hangry Souls https://www.youtube.com/watch?v=H3JAG3QyXDE
OR you can use Microwavable Korean Rice, the link is listed below)
- 6 to 8 Pan Fried Dumplings
- 1 Cup Kimchi (Watch my video #8 on How To Properly Ferment & Store Your Store-Bought Kimchi https://www.youtube.com/watch?v=K9DqISZCHIE )
- 1 Large Sheet of Korean Roasted Seaweed
- 1/2 Tsp Sesame Oil
- 1 Tbsp Butter
- 2 Cups of Julienned Romaine Lettuce or any lettuce of your choice
- 1/2 Cup of Julienned Perilla Leaves 깨잎 (if you don't live near a Korean market, use Frisee and/or arugula)
- 2 Scallions/green onions, sliced at a biased angle
- 1/2 Tsp Roasted Sesame Seed Salt (for garnishing)
Amazon.com Links For Ingredients & Suggested Kitchen Gadgets
(CLICK on the Amzon.com links below to view the item, NOT the pictures!)
GoChuJang
Yuki Toppogi Rice Cake
Korean Rice Cake, Rice Ovaletts - 2 Packs
Sapporo Ichiban Noodle Instant Bag, Original, 3.5 Ounce (Pack of 24)
Korean Red Pepper Flakes
ROM AMERICA Korean Large Size Dried Anchovies 12 oz Dasi Anchovy for Soup Stock, 다시멸치
Dried Mix Seafood and Anchovy Dashi Pack
Korean Dried Kelp
Chung Jung one Dried Seaweed Kelp (Dashima)
Cj Anchovy Dashida (Fish Stock)
Kishibori Shoyu (Pure Artisan Soy Sauce)
Kikkoman Soy Sauce
Ohsawa Genuine Mirin, Organic Sweet Rice Seasoning Wine for Traditional Japanese Cuisine, Aged over 9 Months for Umami Flavor
Kikkoman Manjo Aji Mirin, 17 fl oz
Hikari Organic Miso Paste
100% Pure Raw & Unfiltered Honey - Kosher Certified
Sesame Oil
Sesame Seed Salt
CJ Premium Roasted Seaweed Snack 5g -(Pack of 8)
Jayone Seaweed, Roasted and Lightly Salted, 24 Count
Microwavable Korean Rice: CJ Cooked Budding Sprouted Brown Rice
Kosher Salt
Peppercorns
COLE & MASON Derwent Pepper Grinder - Copper Mill Includes Gourmet Precision Mechanism and Premium Peppercorns
https://amzn.to/2KkLAG1
COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch
Skimmer Spoon - Stainless Steel Fine Mesh Food Strainer
Microplane 38004 Professional Series Fine Grater
Mixing Bowls: Duralex Made In France Lys Stackable 10-Piece Bowl Set
Le Creuset Signature Enameled Cast-Iron 5-Quart Round Braiser
Le Creuset LS2532-3059 Signature Enameled Cast-Iron 3-3/4-Quart Round Braiser
GAS ONE GS-3000 Portable Gas Stove with Carrying Case, 9,000 BTU, CSA Approved
Vulcanus Gas-2 Butane Gas Cartridge Fuel Canister
M.V. Trading Portable Gas Stove with Carry Case
Wusthof Classic 8-Inch Chef's Knife
Wüsthof Twelve Piece Block Set
Wusthof Classic 7-piece Slim Knife Block Set
RECIPE INSTRUCTION
To Make The TteokBokki Spicy Sauce
In a mixing bowl, add all the ingredients and mix well. Ideally, it would be best if you can make this sauce a few days in advance and let it rest in the refrigerator. Make sure to store it in an air-lock container. If pinched for time, let the sauce rest on your kitchen counter for an hour or two.
To Make The Anchovy Broth From Scratch For TteokBokki
In a large shallow pan, bring water to boil. Add the dried anchovy, cover with a lid and let it cook for 5 minutes on high heat. Remove the anchovy and discard it. Add the rest of the ingredients, cover with a lid and let it cook for 20 minutes on medium heat. Remove all the ingredients and discard them. The broth should taste like the sea, clean and slightly sweet from the onions and radish. Definitely, NOT fishy.
Short Cut/Simple Method To Make The Anchovy Broth For TteokBokki
In a large shallow pan, bring water to boil. Add all the ingredients, cover with a lid and let it cook for 10 minutes. Remove all the ingredients and discard them.
To Make The TteokBokki
Presoak the packaged TteokBokki Thukk/Rice Cake in cold water for 10 - 15 minutes. This presoaking process is to resuscitate and rehydrate the package Thukk/Rice Cake that has hardened from being vacuum sealed. (If you are using freshly made TteokBokki Thukk/Rice Cake from the Korean market, you do not need to presoak.)
In a large shallow pan, bring the anchovy broth to boil on high heat. Add the TteokBokki sauce. (You can all less of the sauce for mild spiciness OR make more of the sauce and add more for extra spiciness.)
This "cooking" process is quick so make sure to have all the ingredients ready.
The heat is remaining at high heat. Add the TteokBokki Thukk/Rice Cake and the fish cakes to the pan. Let it cook for 3 minutes.
- For my Paleo Friends: Sautee the ham cold-cuts or BulGoGi in a non-stick frying pan with some olive oil, on high heat, to get some brown marks on the meat. You do not need to cook the meat all the way. Once you have some brown marks on the meat, add it to the TteokBokki pan.
Then add the cabbage, carrots, and scallions and mix well for 60 seconds or less.
Bring the heat down to medium. Break the ramen noodles in half and add it to the pan. Make sure to bury the noodles in the pan so it can soak up the sauce as it cooks. Add the butter and mix well. Let it cook for a few minutes or until the noodles are al dente.
- For my Paleo Friends: You can add some JapChae OR you can presoak the Sweet Potato Starch Noodles in cold water for 15 minutes and then add it to the TteokBokki, instead of the ramen noodles.
Now if you want to cook the TteokBokki at Table-Side-Cooking/JeukSeok TteokBokki (즉석떡볶이), follow all the steps above and simply cook at the table.
OR as shown in this video recipe, I cook the TteokBokki almost halfway through and once I add the ramen noodles, I transfer the pan to the portable Korean stove and let it finish cooking at the table.
Overall, once the TteokBokki is ready, it should be consumed quickly. Like any cooked pasta, if it sits around, especially in the warm sauce, it will get bloated. The cooked Tteok/Rice Cake/Pasta should taste soft and chewy. Definitely, NOT mushy.
BONUS RECIPE: TteokBokki Course #2 (Spicy Mixed Rice & Fried Dumplings In TteokBokki Sauce)
This is my favorite way to NOT throw away the extra leftover TteokBokki sauce once you are done with eating the TteokBokki. I mean, the sauce is so YUM and it would be shameful to throw it away. (Remember to double the broth and TteokBokki sauce to make this.)
This cooking process is super fast so make sure to have all the ingredients ready.
Using the same large shallow pot where you cooked your TteokBokki, bring the heat to high. Add the pan-fried dumplings around the outer interior of the pan. Then, add the kimchi and rice. (You can always add more rice to make it less spicy.) Mix well for a minute, as the sauce starts to bubble. Then crumble up the toasted seaweed and green onions mix well for another minute. Make sure to use the spatula to scrape up the rice on the bottom of the pan. Add the sesame oil and butter, bring down the heat to medium and mix well until the butter has melted. Turn off the heat. Add the romaine lettuce and perilla leaves. Sprinkle the roasted sesame seeds on top. Your Spicy TteokBokki Dumpling Paella is READY...YUM!!!
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쌀떡, 밀가루떡, 사각어묵, 양배추, 대파, 물, 삶은달걀, 고추장, 진간장, 고운고춧가루, 굵은고춧가루, 황설탕, Rice cake, Wheat flour cake, Square fish cake, Cabbage, Green onion, Water, 3 hard-boiled eggs, Sauce, Red chili paste, Dark soy sauce, Fine red pepper powder, Coarse red pepper powder, Brown sugar, [Directions]