Rice teokbokki (tteok, tteokbokki) Korean

Rice teokbokki (tteok, tteokbokki) Korean

Introduce your family to colorful Korean dishes. Deokbokki is a popular Korean dish that can be successfully prepared without the help of others. Garetok - rice sticks for teokbokki. You can prepare them yourself or purchase them ready-made in specialized stores, also via the Internet. The dish comes in handy with special ingredients, such as gochukaru, a medium-ground red pepper, and gochujang, a Korean soybean paste. They can also be purchased in specialized stores.

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Ingredients and how to cook

ingredients for 7 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 2 hours

manufacturing method

1. Place the rice in a sieve and wash under running water. Wash until the water is not snow-white, but clear. Then we grind the same rice in a food processor or using a blender. Pass the resulting mass through a sieve with small holes. The mass must be 100% homogeneous, without a single lump.

2. Place the mixture in a deep plate, add salt, and pour boiling water in small portions. The dough should ultimately have a loose consistency. Cover the bowl with cling film and make a hole in it with a knife. Place the dough in the microwave for 2 minutes. Then we take it out and mix it. Then reheat in the microwave for 2 minutes.

3. Well, now we roll out the dough, grease our hands with a little something, and form it into sausages 10 cm long. The dough is smooth and stretches perfectly. To make it more convenient to work, you can lubricate your hands with vegetable oil.

4. Pour water into the pan and put it on fire. We put the anchovies in the water, and add a crushed plate of aquatic plants. Bring the liquid to a boil, do not cover the pan with a lid.

5. After 15 minutes, remove the aquatic plants and anchovies using a slotted spoon. Pour gochukara and sugar into a bowl, add Gochujang paste. Mix the resulting sauce.

6. Place the garettes into the broth, followed by the rice sticks and add the sauce. Bring the contents to a boil, stir gently.

7. Cook until the garetok has softened and the sauce is shiny and thick. If even after 12 minutes the garetoka mixture is not soft enough, you can add a little more water and wait until the garetoka is completely ready.

When serving, sprinkle the dish with chopped green onions and pour sour cream over it.

Tokpoki (tokbokki) – spicy rice sausages

Tokpoki (tokbokki) – spicy rice sausages

Teokbokki is a favorite dish of Koreans, especially among Korean schoolchildren. The main ingredient in teokboki is tteok (rice “sausages”).

When making this dish, rice sausages are stewed together with meat, vegetables, seasonings and pepper. Tokboki can be prepared in different ways and with different ingredients: with meat and vegetables, with seafood, with kimchi.

The most popular tteokbokki in Korea is the spicy tteokbokki - the spicier the better.

We offer a recipe for kimchi tteokbokki (tteokbokki) 떡볶이 - spicy rice sticks with kimchi (Korean-style pickled Chinese cabbage).

Ingredients:

15 pcs. rice sausages (tteokbokki), 6 pcs. “stem” part of kimchi (the snow-white thick part of cabbage without leaves), 80 g of meat broth (preferably pork) 1.5-2 cups of meat (without broth) 1 table. spoon of gochujang pepper paste

2 table. spoons of crushed plum (plum sauce can be used),

bell peppers, onions, carrots, cabbage, grape seed oil, leeks (or green onions).

1. To make Kimchi-tteok-bokki, cut the meat and kimchi into narrow strips and fry in vegetable oil with the addition of crushed garlic (2-3 cloves).

2. Add onion and cabbage, cut into strips, carrots, cut into thin cubes (see photo), pepper, chopped plum, and hot Kochudian pepper paste. Continue frying and stirring.

3. Add the previously prepared tteok - chapsari sticky rice sticks. (See recipe for tteok rice sticks). Add meat broth and sugar. Simmer teokbokki for approximately 10 minutes. At the end of cooking, add green onions, cut into rings and stir.

Spicy rice sticks are ready. Now they can be placed on plates and served.

Topokki. Homemade recipe

Ingredients for tteok

The main ingredient of the dish is tteok, small rice sticks. They are called sausages, sticks, dumplings and even pies, but the essence is not in the name, but in the composition. The flour must be made from glutinous rice (marking is indicated on the package). Stickiness is needed to painstakingly knead the rice dough.

We will need: rice flour, water, salt, a spoon of sesame oil. The proportions of flour to water are approximately 2:1. It is necessary to add water evenly.

1. Mix flour, salt and water. The purchased dough must be steamed for 20-25 minutes.
2. Then carefully knead the hot dough until a homogeneous mixture. It’s more convenient to make this in a bread maker or food processor, but you can also use an ordinary rolling pin, rolling and beating the dough for 5-7 minutes. The cutting board must be sprayed with oil.
3. Roll out the dough into ropes the width of your finger. Wet your hands with a mixture of water and oil.
4. Cut the resulting bundles into bars 10 cm long.

Ttok are ready! If frozen, they will keep for 2-3 months.

Bouillon

It is the broth that is responsible for the taste of the topokki, because the rice dumplings themselves have a neutral, bland taste. While languishing in the spicy broth, they absorb its smell and grow in volume. The result is a game of tastes and textures and amazing feelings. Attention: the “true” broth should be very spicy. Therefore, if you want to get the least amount of spiciness, or plan to treat the dish to kids, reduce the amount of seasonings.

To make broth you need:

• 0.5 l of water;
• 5-6 dried anchovies or seasoning made from them (1 tbsp);
• Nori sheet;
• ½ teaspoon salt, sugar and reddish pepper;
• 1 tablespoon Kochudjan pepper paste;
• Several feathers of green onions;
• A couple of cloves of garlic.

Boil water, add fish and aquatic plants and cook over low heat for 10-15 minutes until the broth becomes rich. Then take out the contents, add salt, sugar, garlic, pepper, gochujang paste and green onions. The broth will take on a reddish color.

Place tteok sticks into the bubbling sauce and simmer them over low heat for about 10 minutes until the sauce thickens slightly. You can serve the dish to the table!:

Options for the theme

How to prepare topokki with additional ingredients? Rice mixes amazingly with most things, so you can experiment to your heart's content. With all this, the smell and taste of the sticks will change slightly. Abundance in Korean cuisine is always in place.

To prepare rice dumplings with meat, mushrooms and vegetables, take beef or pork, bell peppers, carrots, onions and shiitake mushrooms.

1. Soak the mushrooms for 20-30 minutes.
2. Cut the meat into small pieces, vegetables and mushrooms into strips. If you marinate the meat for half an hour in soy sauce, it will be even tastier!
3. Fry the meat in sesame oil until half cooked, stirring constantly, then add onions, carrots and peppers, and finally mushrooms.
4. Simmer the mixture in part of the prepared broth for 5-7 minutes.
5. Add tteok sticks and remaining broth and simmer until done.
6. If you like your sauce watery, you can add more broth during the cooking process. If it is thick, keep the dish covered.

Add half a hard-boiled egg to serving plates. Isn't it fast, delicious and special?

By the way, the assortment of our online store includes high-quality topokki with the taste of carbonara and chicken buldak. You can enjoy rice sticks in spicy sauce both at work and on a trip!

Tokbokki - spicy rice cakes: recipe with photos

I really love Korean cuisine! Try my recipe for this slightly adapted dish

Tteok are rice sticks that can be cooked in spicy sauce, cheese, and you can use them to create dumplings for Korean soup! Now I have prepared a not very spicy version of teokbokki.

Wash 3 cups of rice (I use Japanese Mistral) well under running cool water until the water becomes clear. Soak overnight (that is, in the dark)

Drain the water through a colander, grind into flour in a blender, add 1 teaspoon of salt, mix

Knead the dough from rice and 1 cup of boiling water, 1 tablespoon of sesame oil, pour in water in small portions, the dough will be sticky

Then transfer the dough into a bowl, cover with cling film, making a hole with a knife to allow steam to escape, or simply throw the dish not completely covered with film, approximately 1 cm. Place in the microwave for 2 minutes, remove, mix thoroughly again, put in the microwave again to warm up for 2 minutes at medium power.

Remove the dough from the bowl and knead it with brisk movements until it cools down.

Divide it into 8 parts. Roll each part into a sausage the width of your thumb and cut into 5-6 cm long. Our tteoks are ready. It turned out to be 2 recipes for a family of 5 people; I froze the extra for future use.

Let's start preparing the dish itself: coarsely chop 1 onion, chop the carrots into cubes, I cut them with a flat knife into thin long strips. Fry for 2-3 minutes in vegetable oil, add sweet and hot chili peppers. 2 chopped fleshy tomatoes, add 300 grams of tteki, add water or broth so that the water lightly covers the entire contents of the pan. Add 2 tablespoons of soy sauce, 1 tablespoon of fish sauce (I added Worcestershire sauce), 1 tablespoon of honey, 2 tablespoons of ground paprika. Simmer everything for 15-20 minutes over high heat.

At the end, add 4 chopped garlic cloves. I also added fried chicken. The broth will evaporate by half and thicken

Sprinkle with onions before serving. Bon appetit! Live deliciously!