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Tteokbokki: The Tasty Korean Snack You Will Love

Name: Tteokbokki: The Tasty Korean Snack You Will Love
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 400g of rice cakes (tteok); 2 tablespoons of gochujang chili paste; 1 tablespoon of soy sauce; 1 tablespoon of sugar; 500ml of chicken broth; 1/2 onion, chopped; 2 tablespoons of chopped chives; 1 tablespoon of sesame seeds

Por

Master Receita Solta

Tteokbokki: The Tasty Korean Snack You Will Love

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories300 kcal

Resumo para quem tem pressa

"Iconic street food dish from South Korea composed of chewy cylindrical rice cakes (tteok) cooked in a dense and velvety chicken broth with fermented gochujang paste, soy sauce, sugar, and onion. Finished with chopped green onions and crispy toasted sesame seeds."

Tteokbokki: The Tasty Korean Snack You Will Love

O Que Você Precisa Saber

- The elastic and chewy consistency of the rice dough (tteok) is the characteristic sensory mark of Korean cuisine. - The combination of gochujang, soy sauce, and sugar in the reduced broth produces a shiny and full-bodied bittersweet sauce. - Gentle simmering for fifteen minutes releases the starch that thickens the liquid without breaking the cylindrical shape.

Ingredients

Main Course

400g of rice cakes (tteok)
2 tablespoons of gochujang chili paste
1 tablespoon of soy sauce
1 tablespoon of sugar
500ml of chicken broth
1/2 onion, chopped
2 tablespoons of chopped chives
1 tablespoon of sesame seeds

Instructions

Main Course

Start by boiling the chicken broth in a large pot.

Add the chopped onion and cook until translucent.

Incorporate the gochujang paste and soy sauce, mixing well.

Add the rice balls and cook for 10 minutes over medium heat.

Add the sugar, stir, and let cook for another 5 minutes, until the sauce thickens.

Finish with chopped chives and sesame seeds on top.

Serve warm and enjoy.

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Chef Tips

- Hydrate the rice balls in warm water for ten minutes before boiling if they are rigid in the package. - Stir the bottom of the pan with a spatula during reduction so that the dough does not stick with the concentration of the sauce. - Adjust the sweetness with sugar to soften the heat of the Korean pepper according to your palate.

Variations

- Rabokki: add instant ramyeon-type noodles and boiled eggs to the bubbling broth in the pot. - Version with Cheese: top the hot dumplings with shredded mozzarella cheese and cover until melted. - Addition of Fish Paste: incorporate triangular slices of eomuk (pressed fish cake) along with the onion.

Substitutions

- Os bolinhos cilíndricos de arroz podem ser trocados por fatias ovais de tteok tradicionais para sopa. - O caldo de galinha pode ser substituído por caldo de algas kombu e anchovas desidratadas ou caldo de legumes. - O açúcar branco pode ser trocado por xarope de milho coreano (mulyeot) para conferir brilho espelhado.

How to Store

Store leftovers in an airtight container in the refrigerator for up to three days. Upon cooling, the rice starch hardens the fritters; reheat in a pan with four tablespoons of water over low heat, stirring until they soften and the sauce regains its shine.

Can You Freeze It?

It is not recommended to freeze ready-made tteokbokki with the sauce, as the rice cake cracks and becomes spongy and crumbly upon thawing. Freeze only the raw rice balls vacuum-packed for up to three months.