Spicy rice cake (Tteokbokki: 떡볶이)

Spicy rice cake (Tteokbokki: 떡볶이)


Hi everybody! Today I’m going to show you how to make Korean spicy rice cake called ddeokbokki. 5 years ago I already posted the recipe and video but today I’ll remake this one. Ok let’s get it started! This is my homemade rice cake for tteokbokki and I’m going to use this today. This is exactly 1 pound. I measured. First thing you have to do is make delicious broth. Without delicious broth tteokbokki is bland. Anchovy stock, that’s my favorite. If you are vegetarian, use a can of vegetable stock. Over medium-high heat 4 cups of water. 7 dried anchovies we need. Remove the heads and guts. Heads and guts inside, Just press this way. And take it out. We are going to use 7 dried anchovoies. You may ask: “Oh how about 8 anchovies?” It’s ok. Dried kelp. Dashima, in Korean. We are going to use 5 and 6 inches size. And dump in there. Boil this for about 15 minutes. without the lid. Because this dried anchovy is a little fishy and fish smell has to evaporate. Meanwhile, this rice cake that I made yesterday I cut this in around 3 and half inch pieces. This is store bought rice cake. Really thinner! Thinner and smaller. I’m going to use this, but you can use either one. And today I’m going to add fish cake balls then eggs. Hard boiled eggs. I usually prefer tteokbookie made with only rice cake but I found a lot of people love to add some fish cakes and noodles – ramyeon noodles – and eggs, so I’m going to use 2 eggs. My anchovy stock is boiling, and I’m going to make sauce. Really spicy, really red sauce. And then I’m going to use hot pepper paste and hot pepper flakes. and sugar, that’s all! One third cup hot pepper paste. Hot pepper flakes, 1 tbs. Mild hot pepper flakes not very spicy. and 1 tbs sugar. So we are going to add this with rice cake together. so we are going to add 3 green onions. Save some for the garnish later. and cut this around 2 and a half inches long. If this is too thick, cut it in half lengthwise. like this. And this is for garnish. I will shell this egg. So 15 minutes I boiled this. Let’s taste this. This is delicious or not? Mmm! Very good! Very deep flavor! Nice Strain these guys. Kelp. And anchovies. You can eat anchovies and kelp. Add everything. First put the rice cake. And sauce. Gently stir this. Green onion… If we want to add the fish cake, this is the right time. so keep stirring this until this rice cake absorbs the broth. The broth should thicken and shiny. Looks awesome. Green onion make this broth more tasty. So I always use green onion. When your friends are all together when they watch this sizzling rice cake their appetite is going to be already stimulated! 7 minutes I kept stirring. Gently like this. And now I wanna show you the consistency. Really thickened and juicy, awesome Our tteokbokkie is done! Beautiful! We made really nice shiny tteokbokki. So let me taste it! Mmm! Like this. Cheers, everybody! Delicious tteokbokki we made! Mmm! Delicious! This rice cake texture is like mozzarella cheese. Chewy and soft. Spicy sweet. Awesome! Enjoy my recipe! See you next time! Bye! the

100 Comments

  1. I love Korean food and your recipe gives the authentic taste of my favourite ones. I've cooked Kimchi Hotpot (your recipe) so many times that i dont have to look at the recipe anymore. :)) Now i'm going to try your Tteokbokki and Dakgangjeong. One day i'll host a dinner party serving Korean food all prepared using your recipe. Thank you so much for sharing!

  2. So pretty and yummy. Lovely food so simple.
    This is perfectly approachable as so many demos here are. Manage a few dry ingredients that maintain shelf life for nourishing broths and sauces, water, fresh foods that can be picked up on the way home from work. Various pastes and day to day use concentrates in the fridge = exciting, pragmatic cooking that essentially is ready to eat in 90 minutes.
    This nourishing work is good for us and especially on schedule, no need for probiotic pills. Eat flavorful fermented foods and enjoy life.👍💖
    Maangchi
    makes it easy and best.

  3. I am Korean but living in aborad. I just made this 03:00 a.m and it's so delicious. This is one of my favortie food. I know how to make this, but I wanted to follow your recipe.
    Thanks you.

  4. i really love eating spicy food but my arse cant take it hahahaha this is the 3rd time im watching this vid cuz i forgot how to make tteokpokki sauce

  5. Can i add the leftover kelps to it ? Cuz I don’t know what to do with it and also I don’t want to throw it away ~,~

  6. It’s sad where I live I don’t have any Korean markets or else I’d try to make this. I want to try this so bad!

  7. I tried making my own rice cake by just making a dough with rice flour and water. It’s good i think coz its fluffleeeeyyy

  8. I watched your homemade rice cake video and made some! tomorrow I will make this for lunch, thank u for the video! ☺️ my mouth is watering! 😍🤤

  9. Hey maangchi i love you thank you for your reciepes my korean boss enjoying all the dishes that im making for them. Im following your reciepe everytime youre the best

  10. your food looks super yummy my mom is Korean 2 we love making this food (so yummy) my mom will make tteokbokki now 🙂

  11. Wow it’s the first time doing any Korean dish and that recipe is everything 😍😍 I love watching your clips it helped me a lot .

  12. 헐 저도 오늘 만들어 먹으려 했는데엥 ㅋㅋㅋㅋㅋㅋㅋ 괜히 반갑네요. 망치님이 만드신거 먹고싶어요옴❤

  13. Okay so I have a question, I love seafood but some people in my family do not like fish, can I use a meat substitute like chicken or beef?

  14. This is my favorite. I've been making your recipe for years now. It's so good! I add a ton of vegetables to it- especially tomato, it's really good with the gochujang.

  15. hello dear… can we achieve the taste if gochungaru is absent in thw ingredients?
    btw hiw can i keep gochungaru? i just store it in a plastic container and found out that its stale already. thanks in advance and awaits ur reply.

  16. watching the tteokbokki being cooked made me so happy <3 unfortunately most of the ingredients are not available in my country …

  17. 👌👌👍👍🌹🌹💋💋😘😘🇰🇷🇰🇷🇰🇷🇺🇿🇺🇿🇺🇿🎆🎆🎆🍹🍹🍹🍻🍻

  18. Wow! 
    I just made this with zucchinis instead of rice cakes, and I used 3 tbsps of Stevia instead of sugar and it's sooooo good!

  19. Is use of sugar in korean cuisine common? I'm not used to the sweetness in my food. Is there anything without the sweet taste that you could recommend?

  20. I don't have a single thing of the ingredients and the thing is i don't think i can find them here :'D well I guess I should just give up then :'D

  21. So grateful to find your channel. Went straight to the supermarket and bought ingredients to make this, my absolute favorite Korean dish. Thanks. So much!

  22. I have made this several times in the past and I decided to add 2 hard boiled eggs this time and WOW!!!!! I like my HB eggs with a runny yoke and when the runny yoke mixed with the sauce it was taken to another level!! I miss Korea so much!!

  23. Hi. I wanna ask, if i want to sell tteokbokki for my class event at university, how to do premade tteokbokki sauce, so when the eveny start, i will just need to dump everything in my pan without prepping all at the event? For example, hoe korean street food market do their sauce paste..?

  24. My sister and I love Korean cuisine and we wanted to try to make Tteokbokki at home! and this is by far the easiest recipe i've found!

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