Another Korean dish I love!

Tteokbokki or spicy sticky rice cakes is a very unique dish from Korea. It is both sweet and spicy, served with fish cakes and sometimes hard boiled eggs. There is a slight fishy taste from the broth, which is made from anchovies and kelp.

I had great fun making Tteok, the sticky rice cakes. I rolled mine slightly on the thick side though. They look more like mini sausages. My dad said to me his dentures were coming out as he was chewing. Hahaha!

Overall, he liked the taste though. This is the first time he tried tteokbokki. My mum says it is slightly too spicy for her taste.


Tteok (adapted from Aeri’s Kitchen)

Tteok – Sticky Rice Cakes
  • 474 grams rice flour
  • 375 ml water
  • 1 tsp salt
  • 375 ml water and 1 tsp sesame oil
  1. Prepare a steamer with enough water to boil for 30 minutes.
  2. Mix rice flour and salt in a medium bowl.
  3. Gradually add in 375 ml of water, stirring with a fork. The dough will be crumbly.
  4. Scrape the dough onto a parchment/cheesecloth lined plate/bamboo steamer.
  5. Steam on high for 20 minutes.
  6. In a bowl, mix 375 ml water and sesame oil together.
  7. Carefully scrape cooked dough into the mixing bowl of a stand mixer or a bread maker.
  8. Knead for about 25 minutes until dough is sticky and gluten is formed.
  9. Dunk your hands into the prepared water/sesame oil before handling the dough.
  10. Pinch off some dough and roll into a long thin cylinder. Slice into 2 1/2 inches long pieces. Oil your hands whenever it gets too sticky while rolling the dough.
  11. Unused tteok can be stored in the freezer in ziploc bags.

Tteokbokki (adapted from Aeri’s Kitchen)

  • 6 pieces of kelp
  • 7 pieces of dried anchovies
  • 675 ml water
  • 3 pieces Korean fishcake
  • 4 tbsp sunchang gochujang paste
  • 1 1/2 tbsp fine gochujang powder
  • 1 tbsp soya sauce
  • 1/2 tbsp sugar
  • 2 tbsp agave nectar or corn syrup
  • 1-2 tbsp minced garlic
  • 15-20 pieces of tteok
  • 1 small carrot, sliced
  • 1/2 onion, sliced
  • a dash of sesame oil
  • 1 green onion, sliced
  • toasted sesame seeds
  1. To make broth, in a saucepan, place kelp, anchovies, water and fishcakes. Turn heat on high and bring to a boil. Lower the heat to medium and let it simmer for 5 minutes.
  2. Remove kelp, anchovies and fishcakes. Discard kelp and anchovies. Slice the fishcakes into bite-sized pieces.
  3. Add gochujang paste, gochujang powder, soya sauce, sugar, agave nectar and minced garlic into the broth. Stir well to combine. Let simmer for a minute on medium heat.
  4. Add tteok, carrot and onion in and boil for 5-8 minutes until tteok is soft.
  5. Add sesame oil and stir it in.
  6. Add green onion and boil for a minute.
  7. Sprinkle sesame seeds and serve hot.

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