Unfortunately leftover rice cakes are not that great in terms of the texture once chilled with sauce in the fridge. You can reheat but they won’t taste the same. This tasted somewhat like Carbonara-style Tteokbokki which would be suitable for non-spice lovers and children.

Despite its direct translation – rice cake stir-fry – the cooking method primarily involves simmering these rice cakes in a gochujang-based sauce, often spiced up with gochugaru (Korean chili powder). Some like to add cabbage, onion, and garlic, but I like to keep it simple for the rice cake to stand out. Home Feature Feature - Advertorial Nipong Naepong – K-Drama Favourites Of Cheesy Tteokbokki, Buldak Tteokbokki And More,... Pull the anchovies and kelp out of the pot and discard them. It's not recommended that you save them for another recipe because all of their flavors would have gone into the broth. You will have about 2 1⁄ 2 cups (590 mL) of broth left. [3] X Research sourcePairing tteokbokki with gimmari (Korean fried seaweed rolls) is a match made in heaven. Discover why they’re a staple duo in Korean street food! Reheating Tip I went to Bucheon and Jeju a month ago for my New Zealander son’s wedding to a lovely Korean lady, certainly not Ajumma (and I wouldn’t call anyone anything at all in Korea, having navigated a family home meal with trepidation and still hoping that we weren’t considered barbarians).

Have you tried making Tteokbokki at home? What variations did you experiment with? Share your stories in the comments below! More Popular Korean Foods Korean fish cakes: Frequently sold frozen in sheet structure. The arrangement is simple - essentially run under warm water for a couple of moments to thaw out to be ready for pan-searing. I am glad I came upon this recipe, very authentic… how my Mom makes it too! I like your style of presenting this recipe. You are funny and creative 🙂 Cooked in high heat, it imparted some wok-hei and drinking the deep-spicy soup could result in some tissue-worth of head sweat. Hello i wanted to know,is there another way to make this without using fish cakes and dried anchovies,i dont eat any type of seafood,but always wanted to try rice cakes 🙂What are your favorite ingredients to add to your tteokbokki? Cheese? Ramen? Fish cake? Let us know what your most epic serving of tteokbokki would have!

Cook’s Note: Some Korean or Asian stores carry freshly made rice cakes. Since they are very soft and ready to use, you don’t need to soak them in water prior to cooking. Thank you so much for posting this recipe! My Dad lived in Korea and when I went to visit him this was my absolute favorite dish. Now I can't wait to get the ingredients together and make it for my boyfriend. All the rice cakes that I have seen in Sydney are made in Australia, they do work so I guess that they are satisfactory. The Tteokbokki comes with Korean rice cakes smothered in high-heat with Korean fish cakes, quail eggs and spicy tteokbokki sauce. Add the pepper mixture to the pot and cook it until it dissolves. Use a rubber spatula to scrape the small bowl clean so that you don't waste any of the paste. Stir the broth with a whisk to combine the ingredients, then bring it to a boil over medium-high heat. Stir it occasionally until the paste dissolves and mixes in with the broth. [5] X Research sourceTteokbokki is considered halal based on its ingredients, the most basic ingredients of a traditional Tteokbokki recipe. But some customized Tteokbokki recipes may include alcohol or pork and other nonhalal ingredients making it haram to eat. Tteokbokki is made using garaetteok, a type of rice used specifically for this. It is a cylindrical and long rice cake simmered to make Tteokbokki. You may also find flat and round rice cakes at the stores, but these are better suited for Korean rice cake soup or stir-fries rather than dishes that require chewy tteok. Tteokbokki Sauce: Tteokbokki is a very popular Korean food, and it’s made of rice cakes that are simmered. The rice cake used to make it is called tteokmyeon. Tteok means rice cake in Korean, and bokki means stir-fried food, which means stir-fried rice cake. The rice cake with a rich sauce and sesame gives a spicy, sweet, and savory taste. It’s a nostalgic food any Korean loves to eat. Some might prefer something else for its spice level. But it can always be personalized to one’s taste and preference. How is Tteokbokki Made? HI! I loveeeeee the rice cakes but just need to know how can I store them overnight as i”ve made too much. And will it be good after I’ve reheated them the next day? Thnkas!

My kids love rice cakes, and I love spice, so I’m gonna have to make this — but maybe separate it into portions, so that I can have it at full spice level and the boys can have it less spicy! Glad you had an enjoyable trip to Korea! I still need to visit one day! Not alcohol, it is a major haram factor in Islam. So, any food that contains alcohol is considered haram or prohibited. Usually, some store-bought rice cakes have alcohol as a preserving agent, making the rice cakes haram. So, the Tteokbokki made with rice cakes containing alcohol is considered haram to eat. Even some gochujang products have at least 1% ethanol making them haram. If the ingredient or the restaurant that makes Tteokbokki is halal certified, it’s safe for Muslims to consume. Is Buldak Tteokbokki Halal? I found the rice cakes in the second Korean shop from the railway station along the Boulevard in Strathfield, passing the restaurant that sells Dukkbokki as a dish. I added a few squirts of toasted sesame oil near the end, which was a great addition. It’s my favourite secret ingredient. They are still usable. Soak them in water for a few minutes first before you add to this recipe. The best way to keep rice cakes is freezing them. They can last quite a while, about 3 month in the freezer.Finally, add scallions, roasted sesame, and sesame oil as a finishing touch. Is Tteokbokki Halal or Haram? The soup was actually quite addictive, of richly flavoured seafood broth. Balanced with the sweetness of the broth. Note: I blended 1/2 cup of chili flakes although I only need 1 tablespoon for this recipe. I want to keep the rest in the fridge to use later when I make tteokbokki again, and to spice up other dishes as well. Store the chili flakes in a glass jar and they will last for over a year if you keep them in the refrigerator. How to Make Tteokbokki