Tteokbokki (Spicy Korean Rice Cakes) EASY 7 MINS Tteokbokki Recipe (초간단 7분 떡볶이) 🌱+COMPLETE Tutorial
#spicyricecake #tteokbokki #떡볶이
Looking for an authentic Tteokbokki: 떡볶이 (Spicy Rice Cake) recipe that you can make quickly at home with simple ingredients? Well, you came to the right place. Today, I'm going to show you how to make Tteokbokki at home, with less than 7 minutes of cooking time.
Also includes 🌱a Vegan-Friendly Tteokbokki recipe.
LUV Tteokbokki, but too spicy for you? I share tips on how to make your Tteokbokki less/mildly spicy.
🌶Want to make your Tteokbokki extra-extra spicy? See below in the instruction section.
🇰🇷저와 함께 7 분 안에 맛있고 아주 쉬운 떡볶이를 만들어보세요.
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한국어로 번역하려면 웹 페이지를 마우스 오른쪽 버튼으로 클릭하십시오
Haga clic derecho en el sitio web para traducir al español
7 Minute Tteokbokki Recipe Video Timeline (7 분 떡볶이 레시피 영상 시간표):
- Brief overview of Korean rice cake (called GaRaeTteok) specifically for Tteokbokki and its varieties (떡볶이 떡 종류) @1:20
- What is Korean fish cake? (어묵이란?) @3:20
- Different varieties of Tteokbokki dishes (떡볶이 종류) @4:50
- Tteokbokki cooking demonstration (떡볶이 요리 시작) @5:30
- Tteokbokki Eating Show/Mukbang + More Cooking Tips & Tteokbokki Topping Ideas (떡볶이 먹방 + 떡볶이 토핑과 요리 꿀팁) @12:00
🌟Below You'll Find:
KOREAN PRODUCT LINKS
HOW TO ADJUST THE SPICINESS
MORE TTEOKBOKKI AND RELATED RECIPES
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1 큰술과 1 작은 술의 설명은? 여기를 클릭하십시오.
1 teaspoon 작은 술 = 5 ml
1 tablespoon 큰술 = 1/2 fluid ounce, 15 ml, 15 cc
1 lb = 450 grams
(Serving Size: 2 Adults)
4 Cups (950 ml) Boiling Water/끓는 물
1 lb (450 grams) GaRaeTteok (Tteokbokki rice cake)/가래떡
1/4 lb (115 grams) Fish Cakes/어묵 (Cut into a triangle or any shape of your choice)
Not a fan of fish cakes, use deli ham, spam, or hotdog slices (thinly sliced)
(🌱Vegan friends, skip or use vegan sausage/hotdog)
2 Tablespoon 큰술 GoChuJang/Fermented Korean Red Pepper Paste (고추장)
1 Tablespoon 큰술 GoChuGaRu/Korean Red Peppers - coarse grind (고춧가루)
1 Tablespoon 큰술 Soy Sauce (All-Purpose or JinGanJang)/간장 또는 진간장
1 Tablespoon 큰술 Brown Sugar/흑설탕
1 Tablespoon 큰술 Minced Garlic/다진 마늘 (use fresh garlic)
1 Tablespoon 큰술 Butter/버터 (🌱Vegan friends, soy butter)
1/2 Tablespoon 큰술 Beef Dashida (optional) *If you don't use Beef or Anchovy Dashida, season to taste with more salt. (🌱Vegan friends, use YeonDu/연두 - See below Step Four)
1 Scallions/파 (cut into 1.5 inches in length)
1 Hand-Size/Cup Green Cabbage/양배추 -한손크기 (cut into thick slices)
1/2 Small-Sized Onion/양파 (medium-thick slices)
1 Small carrot/작은 당근 (cut into diagonal slices)
Optional for garnishing
Sprinkle Sesame Seed Salt (KkehSohGeum)/깨소금
INGREDIENT PRODUCT LINKS
For more Korean ingredients and kitchen gadgets, CLICK HERE to shop at Modern Pepper Store
Tteokbokki Rice Cake/떡:
Korean Red Pepper Paste/Gochujang/고추장
DoenJang/Fermented Soybean Paste/된장 (for those who prefer mildly spicy Tteokboki taste)
Gochujang & DoenJang Combo:
🌶Korean Red Pepper Flakes/GoChuGaRu/고춧가루:
Coarse Grind (Made In Korea):
🌶🌶🌶ChungYang GoChuGaRu/청양 고춧가루 (extra spicy fine powder)
Beef Dashida/쇠고기 다시 https://amzn.to/3kKkvhw
Anchovy Dashida/멸치 다시다 https://amzn.to/2UBkWjB
🌱YeonDu/연두/Concentrated Plant-Based Flavor Enhancer:
Anchovy/SeaKelp DashiTea Bags
Sesame Seeds w/ Salt/깨소금
For Noodle Toppings:
Sweet Potato Starch Noodles/DangMyeon/당면
https://amzn.to/3fX7DUQ (100% Made In Korea)
Instant Ramen Noodles:
https://amzn.to/3uAUfLs (Shin Ramen/신라면)
https://amzn.to/3fXk2bx (Shin Ramen + Shin Ramen BLACK Combo/신라면 + 블랙 콤보) https://amzn.to/3uxBvwg (Sapporo Ichiban Original/삿포로 이치반 오리지널) - One of my favorite instant ramens. I grew up snacking on these, straight out of the bag, dried with the soup powder sprinkled on the noodles. SO YUM!
Stainless Steel 3 quart saute pan
Copper Core 5 Ply-Bonded 5 quart saute pan
Nonstick Restaurant Fry Pan Professional Aluminum, 12", NSF-Certified
Nonstick Fry Pan Cookware Set, 10 Inch and 12 Inch Fry Pan
Non-Stick Fry Pan / Cookware, 12-Inch, Silver
Presoaking the Tteok/Rice Cakes
If you are using those vacuum-sealed tteok/rice cakes, presoak in cold or room temperature water for 10 to 15 minutes. WHY? Because the tteok/rice cake has been vacuum-sealed in the packaging, it is super hard and dry. Presoaking in the water will rehydrate the Tteok/rice cake. Now, if you are using freshly made Tteok/rice cake, you DO NOT need to presoak in water.
Bring 4 cups of water to boil.
Add the following and boil on high heat for 3 minutes:
GoChuJang/Korean Red Pepper Paste
Fish Cakes (or ham, spam, or hotdog slices)
🌱Vegan friends - pan-fry the vegan sausage or hotdog, without slicing. Put aside the pan-fried sausage/hotdog for now.
*For a less/mildly spicy taste, add 1 Tablespoon each of GoChuJang and DoenJang/fermented soybean paste. The color of your Tteokbokki sauce will be less red, but at least you can enjoy eating this dish without suffering from the extreme spicy taste.
Add the presoaked Tteok/rice cakes, and boil on high heat for 2 minutes, while stirring with a spatula.
Add the rest of the vegetables, brown sugar, and GoChuGaRu/Korean red pepper flakes, and boil on high heat for 1 minute. (TIP: If you add the GoChuGaRu to a pot of boiling liquid, it will create a bitter foam, which you have to scoop up.)
*For a less/mildly spicy taste, skip adding the GoChuGaRu
🌶For a more spicy taste, add some ChungYang GoChuGaRu/청양 고춧가루 (extra spicy fine powder) or cayenne pepper powder. If you add more GoChuJang, the sauce will end up tasting saltier and way too thick.
(🌱Vegan friends - Slice the pan-fried vegan sausage/hotdogs now and add to the pot. If you add the vegan sausage/hotdogs in Step One, there is a good chance that sausage/hotdogs will fall apart into the sauce.)
Add the beef or anchovy Dashida and butter, and mix well. As soon as the butter melts, let it continue simmering on high heat for 30 seconds. (🌱Vegan friends - YeonDu and soy butter. YeonDu is a concentrated plant-based flavor enhancer.)
Using flavor enhancers is optional. You do NOT need to use it. You can adjust the taste of your sauce with more salt.
Turn off the stove heat. Now, taste it.
As for the sweetness and spiciness, it is very personal to each person. If you prefer a sweeter or spicer taste, add a bit more of the brown sugar and/or ChungYang GoChuGaRu/청양 고춧가루 (extra spicy fine powder) or cayenne pepper powder, and mix well.
Season to taste with salt. If too salty, add some hot water and mix well.
Transfer the cooked Tteokbokki to a serving plate immediately. If you let the Tteokbokki sit in the pan, it will continue cooking and the Tteok/rice cakes will get bloated.
Optional, garnish with sesame seeds. You can add more toppings to enjoy with.
UP-GRADE Your Tteokbokki with more toppings:
Cooked Ramen or DangMyeon (sweet potato starch noodles, aka 'glass noodles')
Make it fancy and add JapChae or BulGoGi
🌶Want to learn how to recycle your Tteokbokki sauce into Tteokbokki fried rice? See Ra-Bokki recipe below.
How to pan-fry frozen mandu/dumplings🥟 + Dumpling Fried Rice
Simple JapChae + How To Make SUPER-EASY JapChae Dumplings/Mandu🥟
(Includes how to boil DangMyeon/sweet potato starch/glass noodles for your Tteokbokki topping.)
Simple 3 Minute BulGoGi + How To Make Korean BBQ Lettuce Wrap
(Make your Tteokbokki gourmet with Bulgogi topping)
Turn your leftover Tteokbokki sauce into Tteokbokki Fried Rice.
How to make Tteokbokki Fried Rice/떡볶이 볶음밥 레시피: 27 분 23 초에서 영상을 봐주세요.
Go to 27 minute/23 second of the video below.
Mozzarella Cheese Tteokbokki
GungJung Tteokbokki: Original Tteokbokki (NON-SPICY)
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