Apa itu tteokbokki Korea?

It is a classic street food dish of chewy rice cakes simmered in a spicy, sweet, and savory sauce. The sauce is built on gochujang (red chili paste) and a flavorful broth like dashi. It's commonly served with fish cakes (odeng) and scallions, ready to eat in about 20 minutes.

Tteokbokki dan topokki apakah sama?

Ya, keduanya sama. "Tteokbokki" adalah penulisan yang tepat dalam bahasa Korea untuk makanan ini. "Topokki" adalah cara pengucapan atau penulisan yang sering digunakan di Indonesia dan beberapa negara lain, tetapi merujuk pada hidangan yang identik: rice cakes dengan saus gochujang pedas.

Apakah topokki aman untuk ibu hamil?

Bisa, dengan beberapa pertimbangan. Gochujang dan bahan lainnya umumnya aman. Namun, pastikan ikan dalam stok anchovy atau odeng dimasak matang. Batasi tingkat kepedasan jika menyebabkan mulas. Konsultasikan dengan dokter jika Anda memiliki kondisi kesehatan tertentu terkait kehamilan.

Tteokbokki terbuat dari tepung apa?

Tepung beras. Rice cakes (tteok) utama dalam hidangan ini dibuat dari tepung beras yang dikukus dan dibentuk, biasanya menjadi silinder kecil. Ini memberi mereka tekstur kenyal yang unik. Versi modern juga bisa menggunakan tepung beras gluten-free atau campuran tepung beras dan tepung lainnya untuk variasi rasa.

Korean Tteokbokki: 20-Minute Easy Spicy Rice Cakes

Name: Resep Tteokbokki Korea: Pedas, Kenyal, dan Siap dalam 20 Menit
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Korean
Ingredients: 300 g cylinder-shaped rice cakes (tteok); 2 cups dashi or Korean anchovy stock; 100 g fish cakes (odeng), sliced; 1 tablespoon neutral oil; 2 scallions, chopped; 3 tablespoons gochujang (Korean chili paste); 1 tablespoon soy sauce; 1 tablespoon sugar; 2 cloves garlic, minced; ½ small onion, finely grated; ½ teaspoon sesame oil; 1 teaspoon sesame seeds; 2 hard-boiled eggs, halved; 2 slices mozzarella or American cheese; 1 cup shredded cabbage or carrots

Description

Korean tteokbokki is a classic spicy street food made with chewy rice cakes in a savory gochujang sauce. This version uses dashi stock for depth and is ready in just 20 minutes. It’s easily customizable with eggs, cheese, or extra vegetables.

Ingredients

Scale

For the rice cakes and broth:

300 g cylinder-shaped rice cakes (tteok)

2 cups dashi or Korean anchovy stock

100 g fish cakes (odeng), sliced

1 tablespoon neutral oil

2 scallions, chopped

For the sauce:

3 tablespoons gochujang (Korean chili paste)

1 tablespoon soy sauce

1 tablespoon sugar

2 cloves garlic, minced

½ small onion, finely grated

For garnish:

½ teaspoon sesame oil

1 teaspoon sesame seeds

Optional add-ins:

2 hard-boiled eggs, halved

2 slices mozzarella or American cheese

1 cup shredded cabbage or carrots

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Instructions

1. Soak the rice cakes in cold water for 10 minutes. Mix the gochujang, soy sauce, and sugar in a small bowl.

2. Heat the oil in a wide pan or pot over medium heat. Add the grated onion and sauté for 2 minutes until soft. Add the minced garlic and cook for 30 seconds more.

3. Pour in the dashi stock and the mixed sauce. Stir to combine. Drain the rice cakes and add them to the pot along with the sliced fish cakes.

4. Simmer for 7-8 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon and the rice cakes are uniformly chewy.

5. Turn off the heat. Stir in most of the chopped scallions and the sesame oil. Garnish with the remaining scallions and sesame seeds. Add optional hard-boiled eggs or cheese on top. Serve immediately.

Notes

Store in the refrigerator for up to 2 days. Do not freeze, texture will change. Reheat gently in a skillet over medium-low heat with a splash of water, or microwave in 30-second intervals.

Soaking the rice cakes in cold water is essential to prevent them from being hard in the center.

If the sauce reduces too quickly before the rice cakes are tender, add a splash more water or stock.

The grated onion melts into the broth, adding sweetness and body, don’t skip it.

Adjust the spice level by using more or less gochujang.

Prep Time: 10 min
Cook Time: 10 min
Category: Main Course, Snack
Method: Stovetop
Cuisine: Korean

Nutrition

Serving Size: 1 bowl
Calories: 381 kcal
Sugar: 18 g
Sodium: 890 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 69 g
Fiber: 3 g
Protein: 13 g
Cholesterol: 5 mg