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Korean Tteokbokki (Spicy Rice Cakes)

Introduce your family to bold, colorful Korean food. Tteokbokki is a popular Korean dish you can make at home with great results. Garaetteok are the cylindrical rice cakes used for tteokbokki — you can make them yourself or buy them ready-made at specialty stores or online. The dish calls for a couple of specific ingredients: gochugaru (medium-ground Korean red pepper flakes) and gochujang (Korean fermented chili-soybean paste). Those, too, can be found at specialty stores.

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Rice tokpokki (ttok, ttokpokki ) Korean
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 2 g
Fats 4 % 1 g
Carbohydrates 87 % 20 g
96 kcal
GI: 0 / 95 / 5
    1. Put the rice in a sieve and rinse it under running water until the water runs clear instead of milky. Then grind that same rice in a food processor or blender and pass the result through a fine-mesh sieve. The mixture should be completely smooth, without a single lump. 2. Transfer it to a deep dish, add the salt, and pour in boiling water a little at a time. The dough should end up with a loose texture. Cover the bowl with plastic wrap, poke a hole in it with a knife, and microwave for 2 minutes. Take it out, stir, and microwave another 2 minutes. 3. Now knead the dough, grease your hands with a little oil, and roll it into ropes about 4 inches (10 cm) long. The dough is smooth and stretches well; oiling your hands makes it easier to work with. 4. Pour water into a pot and set it over the heat. Add the anchovies and the crumbled sheet of seaweed. Bring it to a boil, uncovered. 5. After 15 minutes, lift out the seaweed and anchovies with a slotted spoon. In a small bowl, combine the gochugaru, sugar, and gochujang, and mix into a sauce. 6. Add the rice cakes to the broth, followed by the sauce. Bring it to a boil and stir gently. 7. Cook until the rice cakes soften and the sauce turns glossy and thick. If they're still not soft enough after 12 minutes, add a little more water and keep cooking until they're done. To serve, sprinkle with chopped green onion and drizzle with sour cream. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream 30% fat content - 340  kcal/100g
  • Sour cream 25% fat content - 284  kcal/100g
  • Sour cream 20% fat content - 210  kcal/100g
  • Sour cream 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Raw brown rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • Raw enriched white rice - 363  kcal/100g
  • Boiled enriched white rice - 109  kcal/100g
  • Raw parboiled long-grain white rice - 369  kcal/100g
  • Boiled parboiled long-grain white rice - 106  kcal/100g
  • Dry instant rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Canned Atlantic anchovies - 135  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Seaweed - 25  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greens - 41  kcal/100g
  • Sesame oil - 899  kcal/100g

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