Korean Spicy Rice Cakes (Tteokbokki 떡볶이) — My Not So Dutch Kitchen from www.mynotsodutchkitchen.com Korean rice cakes, also known as tteok, are a staple in Korean cuisine. These chewy, glutinous rice cakes come in a variety of shapes and sizes, and can be used in a wide range of dishes. Whether you're looking for a savory snack or a sweet dessert, there's a Korean rice cake recipe that's perfect for you.
Description
Korean rice cakes are made from glutinous rice flour, which gives them their signature chewy texture. They can be found in many Korean grocery stores and online, and come in a variety of shapes, including long cylinders, flat discs, and small balls. They can be eaten on their own, but are often used in dishes like tteokbokki (spicy rice cake stir-fry) and tteokguk (rice cake soup).
Prep Time
The prep time for recipes using Korean rice cakes varies depending on the dish, but generally ranges from 10-30 minutes.
Cook Time
Cook time also varies depending on the recipe. Some dishes, like tteokbokki, can be made in as little as 10 minutes, while others, like tteokguk, require several hours of simmering.
Ingredients
The ingredients for Korean rice cake recipes vary depending on the dish, but here are some common ones: - Korean rice cakes - Gochujang (Korean chili paste) - Soy sauce - Garlic - Green onions - Beef or chicken broth - Eggs - Sesame oil - Sugar - Vegetables (such as carrots, cabbage, and spinach)
Equipment
The equipment needed for Korean rice cake recipes is fairly basic. You'll need a pot or pan for cooking, a cutting board and knife for chopping vegetables, and a spoon or spatula for stirring.
Method
The method for making Korean rice cake dishes varies depending on the recipe, but here's a general overview: 1. Start by preparing any vegetables or meats that will be used in the dish. 2. Heat a pot or pan over medium heat and add any oil or sauces that will be used. 3. Add the rice cakes to the pot or pan and cook for a few minutes, stirring occasionally. 4. Add the prepared vegetables and/or meats to the pot or pan and cook for a few more minutes. 5. Add any broth or liquids to the pot or pan and bring to a simmer. 6. Cook for the recommended amount of time, stirring occasionally, until the rice cakes are soft and chewy.
Notes
- Korean rice cakes can be found in most Korean grocery stores and online. - If you can't find Korean rice cakes, you can substitute with Japanese mochi. - Korean rice cakes can be stored in the fridge or freezer for later use.
Nutrition Info
The nutrition information for Korean rice cake dishes varies depending on the recipe and serving size. However, here are some general nutrition facts for Korean rice cakes: - 1 cup of Korean rice cakes (150g) contains approximately 230 calories, 2g of fat, 52g of carbohydrates, and 3g of protein. - Korean rice cakes are gluten-free and a good source of complex carbohydrates.
Recipes FAQ
Q: Can I substitute Korean rice cakes with Japanese mochi? A: Yes, you can substitute Korean rice cakes with Japanese mochi. Q: Can I freeze Korean rice cakes? A: Yes, Korean rice cakes can be stored in the freezer for later use. Q: Are Korean rice cakes gluten-free? A: Yes, Korean rice cakes are gluten-free.
Recipe Tips
- Be sure to stir the rice cakes occasionally while cooking to prevent them from sticking together. - If using frozen rice cakes, be sure to thaw them completely before cooking. - Adjust the amount of chili paste and other spices to your liking. - Use a non-stick pan to prevent the rice cakes from sticking to the bottom.
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