Easy Korean Stir-fried Rice Cakes (Ganjang Tteokbeoki) – Asian Recipes At Home (2024)

FAQs

What is the difference between tteokbokki and rice cakes? ›

Gukmul Tteokbokki 국물 떡뽁이 is a soupy version of spicy Korean rice cakes where the rice cakes usually are served in a bowl with a lot of Gukmul (broth) but other than that it's really nothing different. It's usually served with just the soupy sauce and tteok but usually no vegetables or fish cake.

The difference is that Japanese rice cakes are made from sticky glutinous rice while Korean rice cakes are made from regular non-glutinous rice. Since there are no real rules for making rice cakes, every region in Japan has its own traditional recipe.

“After you soak it, it doesn't appear any different, it just looks like it's still submerged in water,” she says. “But soaking tteok before using it does make a difference in terms of overall consistency and chewiness all the way to the core.

Unlike the Chinese version that is sliced and flat, garaetteok is a long and cylindrically-shaped tteok, or rice cake, and has a significantly chewier bite than its Chinese counterpart.

Tteok means rice cake and bokki stir-fried food. Combining these two words forms the term tteokbokki, or “stir-fried rice cake.” Ask Koreans what food makes them most nostalgic about their childhood and tteokbokki is the first thing they'll say.

Rice cakes are healthy.

It's also low in calories (about 100 calories per serving) so you don't feel bloated after eating it! In addition to all that goodness, rice cakes are also high in protein—one serving will give you about 2 grams of protein.

It's hard not to love fried dough. The rice flour in these tteok gives them an irresistibly crisp and chewy texture.

Trader Joe's Sliced Korean Rice Cakes are fantastic in so many ways! First of all, there are only two ingredients (white rice and water), so these rice cakes are exactly how they should be: bouncy and chewy. Because they're frozen, that texture remains consistent each time you use them.

Rice cakes are healthier when they're made of brown rice. Rice grain is a good source of carbohydrates and proteins. Whole brown rice has more nutrients like protein, lipids, minerals, and vitamins than refined white rice, because they're stripped away during the refining process.

Though all rice cakes taste like pounded rice (even the ones made with brown rice vary little in their taste), the specific shape dramatically affects the texture. Thin slices are significantly less chewy than large, cylindrical rice cakes that are genuinely toothsome in the degree of their chewiness.

Do Asians rinse rice before cooking? ›

"There will always be some husk left behind or some stones left behind, and that's another reason why they actually wash their rice," he says. "There is a tradition behind it and, because of this, it becomes common practice for a lot of Asian cultures."

Why do my tteokbokki split apart and crack? If your tteokbokki keep splitting and cracking, it's because your rice cakes are too dry and freezer burnt.

Shanghai stir-fried rice cakes have a sweeter flavor due to the addition of hoisin sauce. Unlike the Korean stir-fried rice cakes recipe called tteokbokki, this Shanghai-style rice cake recipe is less spicy, sweeter, and has less sauce.

Korean rice cake or tteok, is made from steamed flour. The flour can come from any type of grain, including glutinous rice. Unlike mochi, which can't be made with regular rice, tteok can be created with non-glutinous rice.

The reason for eating Tteokguk on Lunar New Year's morning is that the pure white rice cakes and soup symbolize a fresh start, forgetting all the bad things that happened in the past year.

While the spicy, saucy iteration of the dish is by far the most popular, you'll also find these tteok stir-fried with soy sauce (ganjang tteokbokki) and shallow-fried in oil (gireum tteokbokki).

Gungjung tteokbokki

Having a taste similar to japchae (stir-fried glass noodles and vegetables), it was enjoyed by the royals as a banchan and as a snack.

Tteok (Korean: 떡) is a general term for Korean rice cakes. They are made with steamed flour of various grains, especially glutinous and non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make tteok. In some cases, tteok is pounded from cooked grains.

Tteok is just as diverse as mochi, and like the latter, it has some primary ingredients. Korean rice cake or tteok, is made from steamed flour. The flour can come from any type of grain, including glutinous rice. Unlike mochi, which can't be made with regular rice, tteok can be created with non-glutinous rice.