How to Reheat Tteokbokki– you can reheat in the microwave with a splash of water added OR you can reheat in a pan on medium heat with 3-4 Tbs of water added until the tteok becomes soft. Rose tteokbokki tastes sweet and savoury, with a lovely umami aroma and moderately spicy flavour. It has a much milder flavour than traditional tteokbokki, making it more appealing for those who can’t handle really spicy food.

Tteokbokki is made with a rice cake called garaetteok, which is made from short-grain rice in a cylinder shape. This type of rice cake for tteokbokki dishes can be found fresh at Korean markets, in sachets ready with sauce, or in an instant cup (like instant noodles). Onion – Really important ingredient for tteokbokki and it cannot be left out. I like to use white onions, but you can also use sweet or yellow onions.

This rosé tteokbokki recipe is best served immediately after cooking, whilst still piping hot. The heavy cream added at the end will bring down the temperature, so you don’t need to wait long for it to cool. There are quite a lot of Korean rice cake recipes on the web. This makes the preparation process rather complicated as all of those recipes differ. If 15 minutes aren’t enough for the rice cakes to soften, add some more water and leave it simmering for a bit longer. If you find the flavour of your tteokbokki dish too spicy, then you can add some grated cheese or sesame oil to balance out the taste. How to Cook Tteokbokki

Serve immediately – This rose tteokbokki recipe tastes best immediately after cooking. If left for too long, the rice cakes can become too chewy and tough. Given its distinctive taste, tteokbokki is highly appreciated by Koreans and people around the world. You can find it everywhere in Korea and even witness how it is cooked on the streets. Prepare Rice Cakes– If you have fresh or refrigerated rice cakes then just pull them apart so they are all separated. If your tteok/dduk is frozen, defrost by soaking it in cold water for a few minutes and then drain. Just keep in mind that eggs and fish cakes are optional ingredients here. You can go without them just fineGukmul Tteokbokki 국물 떡뽁이 is a soupy version of spicy Korean rice cakes where the rice cakes usually are served in a bowl with a lot of Gukmul (broth) but other than that it’s really nothing different. It’s usually served with just the soupy sauce and tteok but usually no vegetables or fish cake. Tteokbokki is chewy rice cakes cooked in a red, spicy broth. It’s a popular Korean street food. When I was a student coming home from school it was hard to resist the spicy rice cakes sold by vendors on the street! They would have big vats of tteokbokkie and just keep stirring and stirring. We would stop by and they would give us a small paper cup of spicy rice cakes and the spicy sauce for a very reasonable price that any student could afford. The last, but not least method to reheat Korean rice cakes is the oven. This option requires your full attention, since you can’t monitor the process directly and should always be there to monitor it. Fish cakes – also known as Busan fish cakes, they are shaped like thin sheets and can usually be found frozen. In Hangul it’s written as 부산 어묵 (Busan omuk), and again it’s easily found in Korean grocery stores.

Fish Cakes (Odeng 오뎅) is an optional ingredient but adds great texture and flavor. Fish cakes come in various shapes – in balls, tubes, patties and thin sheets. Thin fish cake sheets are usually added to Tteokbokki, cut into smaller strips or squares. If you can’t get the thin sheets, you can substitute other types of fish cake. Still, you can easily cook Korean rice cakes in the comfort of your own kitchen, if you follow the instructions below. How to Make Korean Rice Cakes? Make Kelp broth– soak dried kelp (Dasima) or Kombu in hot water for at least 10 min. Substituting with plain water is OK but won’t be as flavorful. Veggies – Add chopped cabbage, bok choy, broccolini, red bell pepper / capsicum, your favourite mushrooms or kimchi. While there are many traditional meat and fish-based dishes, such as samgyeopsal, bulgogi and gejang, available in Korea, you’ll also find a lot of traditional vegetarian Korean dishes. Perhaps most notable is bibimbap, which blends rice with vegetables and is topped with an egg.Add Tteokbokki Sauce– you can premix the sauce or you can just add Gochujang, sugar, soy sauce, garlic powder or chopped garlic to the pan and mix in the pan. Optionally, add fish cakes cut into strips.

Garaetteok (가래떡 / Korean Rice Cakes) – These are the chewy cylindrical rice cakes you’ll find in other Korean dishes like dakgalbi. We usually buy them frozen from our local Asian supermarket. The best place to look for them is the fridge or freezer section of Korean convenience stores or Asian groceries, but you can also find them dried. Mushrooms – add a little moisture and umami flavour to the dish. Also great to use for a vegetarian option rose tteokbokki instead of sausages. I like using shiitake mushrooms because they taste a little ‘meatier’. You can also use enoki mushrooms, which are commonly used in Korean cooking. If you have a FRESH tteok then you definitely don’t need to soak. If you are using frozen ones, it may help to soak them a bit to defrost them but don’t soak them too long because then they can become mushy when cooked. Why does my Tteok (rice cake) split when cooked? Jeukseok Tteokbokki 즉석 떡뽁이 refers to the versions where the rice cakes come in a shallow pan with broth, fish cake, green cabbage, green onions, gochujang sauce and then it’s cooked at the table. Btw, jeukseok means ‘instant’ or ‘right away’. You can also add extra noodles like chewy Jjolmyeon noodles or Ramyeon noodles. And Ramyeon (ramen) is added, it’s called Lappokki 라뽁이.

What Is Tteokbokki? 

Garaetteok (가래떡 / Korean Rice Cakes) – These are the chewy cylindrical rice cakes you’ll find in other Korean dishes like dakgalbi. We usually buy them frozen, but they can also be prepared as dried, shelf stable rice cakes. The best place to look for them is the fridge or freezer section of Asian or Korean grocery stores. All the required ingredients, direct steps and recommendations 一 we’ve got everything you might need. Ingredients: Medium heat – Use medium heat when cooking this dish, as we don’t want any of the ingredients to burn. Take your time, it’ll be worth it! Besides these, there’s Cheese Tteokbokki, which is topped with tons of stretchy mozzarella cheese and the kids go crazy for it! Rosé Tteokbokki is another new version where cream is added and the color is more like a Rose pasta sauce. Rose tteokbokki is the latest trend in Korean street food. It is a creamy twist on the wildly popular tteokbokki, a Korean spicy dish made with chewy rice cakes and fish cakes. It’s similar to the traditional tteokbokki, just much creamier and extra cheesy. It is less spicy than regular tteokbokki, and is commonly preferred by non-natives because of its milder flavour.