Best 3 Korean Rice Cakes And Lentils With Gochujang Recipes

SPICY KOREAN RICE CAKES (TTEOKBOKKI)

Spicy Korean Rice Cakes (Tteokbokki) image

This popular street-food dish, called tteokbokki, is a garlicky, richly spiced dish of rice cakes bathed in red chile paste. Tteokbokki (pronounced duck-bo-key) got its own festival, spinning off from the larger annual Seoul festival of rice cakes, or tteok.

Provided by Julia Moskin

Categories dinner, quick, one pot, main course

Time 20m

Yield 2 servings

Number Of Ingredients 11

Ingredients

8 ounces fresh or thawed frozen tteok (see note)
4 ounces beefsteak, such as chuck or sirloin, very thinly sliced
1/2 teaspoon soy sauce
2 teaspoons sesame oil
2 cloves garlic, minced
1 small onion, thinly sliced
2 cups green cabbage, cut crosswise into large pieces (optional)
1 to 2 tablespoons gochujang (Korean chile paste)
1 to 2 teaspoons sugar
2 scallions, cut into 1-inch batons
Sesame seeds

Steps:

Soak tteok in cold water to cover while preparing the other ingredients, about 10 minutes. Drain on paper towels.
Combine beef with soy sauce, 1 teaspoon sesame oil and garlic.
Heat a wok or skillet over high heat until very hot. Add beef mixture and stir-fry just until lightly browned, 1 minute. Add onion, scallions, and cabbage, if using, and stir-fry until crisp-tender, 2 to 3 minutes.
Add gochujang and mix. Add about 1/3 cup water, remaining teaspoon sesame oil, sugar and tteok. Mix and let simmer until sauce is thick and tteok is soft, adding water a little at a time as needed. Adjust seasonings with sugar and gochujang.
Mix in scallions and serve hot, sprinkled with sesame seeds.

SPICY KOREAN RICE CAKES (DDEOKBOKKI OR TTEOKBOKKI)

Spicy Korean Rice Cakes (Ddeokbokki or Tteokbokki) image

This is a very hot and spicy snack eaten all over Korea in homes and at food stands in the street. It consists of a lovely red sauce and chewy rice cakes which look like very thick, short noodles. If you're a spice lover and want to try a new texture, I would highly recommend this ddokboki, which we made with the kids at my school. It is always done to taste: some sweet, some hot, some with heavy garlic. You can imagine the variety we got with so many kids cooking it. Either way it is a definite Korean comfort food that you can experience with a quick trip to your Asian grocery store.

Provided by somthinclever

Categories Appetizers and Snacks Seafood

Time 29m

Yield 6

Number Of Ingredients 11

Ingredients

1 ½ quarts water
1 (24 ounce) package thinly sliced tteok (Korean rice cakes), drained
1 (14 ounce) package eomuk (Korean fish cakes), sliced
3 tablespoons simple syrup
3 tablespoons gochujang (Korean hot pepper paste), or more to taste
2 tablespoons red chile powder, or more to taste
1 tablespoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
1 cup diced white onion
1 cup chopped green onions

Steps:

Bring water to a boil in a saucepan. Add rice cakes and fish cakes; return to a boil. Add simple syrup, gochujang, chile powder, garlic, salt, and pepper; cook for 1 to 2 minutes. Add onion and green onion. Simmer until sauce is red, thick, and silky, about 5 minutes.

Nutrition Facts : Calories 427.9 calories, Carbohydrate 87.9 g, Cholesterol 32.4 mg, Fat 1.7 g, Fiber 1 g, Protein 12.8 g, SaturatedFat 0.1 g, Sodium 310.5 mg, Sugar 3 g

KOREAN RICE CAKE (TTEOK)

Korean Rice Cake (Tteok) image

Korean rice cake that frequently contains beans, nuts, dried fruit, and other healthy ingredients.

Provided by daidai

Categories World Cuisine Recipes Asian Korean

Time 1h35m

Yield 16

Number Of Ingredients 8

Ingredients

2 teaspoons oil, or as needed
1 ½ cups milk
1 egg
2 cups glutinous rice flour
¼ cup white sugar
1 teaspoon baking powder
½ teaspoon salt
2 cups chopped dried mixed fruit

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan generously with oil.
Whisk milk and egg together in a bowl.
Sift rice flour, sugar, baking powder, and salt together in a separate bowl. Mix in milk mixture until well blended. Fold in dried fruit. Pour batter into the prepared baking pan.
Bake in the preheated oven until edges start to brown, about 1 hour. Let cool completely, 20 to 30 minutes, before slicing.

Nutrition Facts : Calories 152.5 calories, Carbohydrate 32.5 g, Cholesterol 13.5 mg, Fat 1.7 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 120.4 mg, Sugar 4.2 g

Tips:

Use high-quality ingredients: Fresh vegetables, flavorful gochujang, and tender rice cakes are essential for making a delicious dish.
Don't be afraid to adjust the spice level: Gochujang can be quite spicy, so feel free to add less or more depending on your preference.
Cook the rice cakes properly: Rice cakes should be cooked until they are soft and chewy but not mushy.
Use a variety of vegetables: This recipe is a great way to use up leftover vegetables, so feel free to add whatever you have on hand.
Serve with a side of rice: This dish is traditionally served with a side of rice, which helps to balance out the spice of the gochujang.

Conclusion:

Korean rice cakes and lentils with gochujang is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. So next time you are looking for a new and exciting dish to try, give this recipe a try!