Recipes Tteokbokki (Korean Spicy Rice Cake) 2 years ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Think You’ve Tried “Everything?” How About Everything Bagel Ice Cream admin March 1, 2022 20 minute Korean Carbonara Tteokbokki Recipe October 25, 2021 New Recipe: Winning recipe: Village of Pewaukee Pewaukee broils Milwaukee Divine Savior Holy Angels 51-40 | Local News I Racine County Eye admin January 27, 2022 New Recipe: Cookie dough dessert hummus :: WRAL.com admin March 5, 2021 New Recipe: Carrot-Pineapple Cake admin March 17, 2022 New Recipe: The mouthwatering fluffy Toblerone cheesecake recipe so simple an eight-year-old child can make it admin April 14, 2021 About The Author More from this Author One Response mienczaczek January 9, 2022 Tteok-bokki is popular Korean comfort food, in recent years also popular as street food. It is prepared with Tteok – delicious, chewy rice cakes served with Gochujang-based sauce. There are many different varieties of the dish, with many different ingredients. Some of them are eggs, seafood, tofu, ramen, and even cheese. Check out my recipe for the vegetarian version with smoked tofu, daikon cabbage, and shitake mushrooms. It was absolutely fantastic and it pairs perfectly with my homemade kimchi. ​ **Ingredients:** * 500g of Tteok (You can get them online or from the Asian supermarket, they come fresh, dry, or frozen. Depending on what type of Tteok you got, some require soaking in water before cooking) * 150g of shitake mushrooms, cut in half * 200g of smoked tofu *1 shallot, sliced * 4 garlic cloves, minced * 1/4 of medium-sized daikon cabbage, sliced * 400ml of water * 3tbsp of Gochujang paste * 3tbsp of sweet soy sauce (it contains less salt, add less if using standard soy sauce) * sesame oil for frying * spring onions for garnish * sesame seeds for garnish ​ **Instructions:** 1. Slice tofu into four slabs and pan-fry on high heat with sesame oil until golden brown on both sides. When ready add 2tbsp of sweet soy sauce and glaze all around, set aside on the plate ready for later (chop into cubes). 2. Stir-fry shallot and mushrooms until cooked through, add sliced cabbage and continue cooking for another minute. Season with 1tbsp of soy sauce and remove from the pan ready for later. 3. In the deep frying pan bring 400ml of water to boil and whisk in 3tbsp of Gochujang chilli paste. Add Tteok and boil them in the sauce until cooked through (Use the packet instructions as a guide, cook longer if you prefer them softer, it takes around 10 minutes plus for the dry ones) 4. Once Tteok is ready add your stir-fried veggies and diced tofu. Adjust the seasoning and serve garnished with sliced spring onions and sesame seeds. Smacznego! Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.