How To Make TTEOKBOKKI || Quick & Easy Korean Recipes || CHEESE 🧀 Rice Cakes

How To Make TTEOKBOKKI || Quick & Easy Korean Recipes || CHEESE 🧀 Rice Cakes

[Music] hello and welcome to my channel so i did a poll on instagram recently and i asked you all what you wanted me to make next and you all voted so that’s what i’ll be making today i’ve made dokbuki so many times on my page already but i’ve never really made a long video explaining all of the ingredients that i use and also going step by step just to really show you everything so i have a bunch of doki recipes that i will link below but as for now let’s start with the ingredients so the first and most important thing obviously is the rice cake or dough so there are three types of dough there’s frozen refrigerated and fresh obviously fresh is the best best tasting if you can find fresh rice cakes buy it they only really last a day or two so if you’re going to buy it make sure that you’re going to use it soon you can buy rice cakes at any korean market like an hr if you have it so let me show you what it looks like this right here is fresh stuff so these are the best tasting duck if you can find it they’re really really soft but the thing with fresh stock is that they do dry out really really quickly so you just need to use it almost right away it’s really soft and it honestly tastes good even by itself it’s nice and chewy these are refrigerated rice cakes not only that but these are actually cheese filled so cheese filled rice cakes are my absolute favorite type of rice cakes if you can find it definitely get it it’s like a normal rice cake on the outside and inside is melty cheese it’s like amazing i love it as you can see i can’t really bend it like i could with the fresh but these do taste really good i’ve noticed that some brands taste better than others so if you don’t like a certain rice cake brand i would say try another one because i’ve definitely noticed that some brands are way better than others i’ve also noticed that i prefer the thick rice cakes compared to like the really thin types i’m not sure why but they also cook a lot better when they’re thicker so yeah i would recommend buying a thicker rice cake if you can find it frozen i would use as a last resort since they do crack really easily and they dry out they’re just not really as tasty as fresh and refrigerated next i have the base of my sauce which is chicken broth so i’m using chicken broth you can also use dashi or anchovy broth vegetable broth even beef broth pretty much anything you can also use water but water i would say does not have as much flavor obviously so you can if you want but if you want more flavor use a flavored broth next i have soy sauce so i’m using korean soy sauce or kanji this obviously you can buy at a cream market so the thing with korean soy sauce is it’s less salty and a little bit sweeter than japanese soy sauce so if you’re using japanese soy sauce then adjust your ingredients a little bit next i have gochugaru this is korean red pepper flakes they give like a really really vibrant red color i don’t really think they’re that spicy you may disagree with me but i feel like it’s more for taste and color and it also does provide spice this is also a little bit pricey next i have my korean sausages they’re like little mini sausages here let me show you what it looks like so the thing about korean sausages is that they are way tastier than anything i’ve ever found in us so definitely try to get the cream sausage if you can and of course this is optional you do not need to use this but if you do use this make sure that you cut some slits in it so that it doesn’t pop and explode next i have some fish cakes so here is what it looks like they come in these little rectangular sheets like this and all you need to do is cut it you can do squares i usually do triangles but these you do not want to put these in the beginning you want to add it towards the end because they should not be boiled that long it will ruin the consistency and you don’t want to overcook these then i have some sesame oil and sesame seeds so these are optional but i love the flavor that it gives so this gives like a really nutty flavor nutty aroma sesame oil has a low smoke point so you want to add this towards the end of your cooking usually i’ll add it after i turn off the heat and then add just like a little like a few few drops and then sesame seeds i usually sprinkle these on towards the end as well okay so when you make the bookie you need to balance the flavor so you can’t have it all be salty that’s why you need sweetness so i am using oligo syrup and i also mix this with sugar oligo syrup is really popular in korea it’s kind of like a healthier version of corn syrup but yeah i love the flavor that oligo syrup has you can substitute corn syrup or rice syrup but i definitely recommend oligo syrup i use it all the time and yeah i think it just makes everything taste so much better then you need to flavor the broth and add some color so these are korean green onions i usually cut it in half and then slice it up and then i’m also using scallions these i just cut it into like long pieces like this so this really flavors your broth it also gives like a really nice color as well i add it towards the end you want it to really soften up but you don’t want it to cook too much so i guess that’s everything let’s get started i’m using about a medium-high heat now i’m going to add my broth add green onions for flavor and now it’s boiling so i’m going to add my gochujang um probably about this much a big spoonful [Music] don’t worry about how much broth you put in it first because you can always put in more later if you run out okay i’m gonna just turn my heat down a little bit okay adding my red pepper flakes and a little splash of soy sauce so it’s always best to put in less ingredients first because you can always taste it and add more later but it’s a lot harder to fix it once you’ve added too much i’m going to taste it right now okay so it’s good now i need my sugar so i’m going to add in a little bit of sugar then my oligo syrup [Music] now i’m going to taste it again see if it needs any more i think i should add a little bit more sugar i think it’s too savory i need to balance these flavors and to balance that saltiness [Music] okay it’s good all right next step i’m going to add in my rice cakes so i’m adding this right from the container and now you want to bring this to a boil so i’m going to turn the heat up and now i’m just going to let this cook for several minutes so i’m not really going to stir that much in the beginning but as it cooks and as the liquid reduces then i’m going to stir the bottom just to make sure it doesn’t stick but as for now i’ll just let it be so this step right now it’s cooking and it’s boiling and it’s going to thicken up that broth if your broth is not thick then you likely did not boil it long enough or you might have added too much broth okay i’m going to add in my sausages [Applause] stir the bottom a bit so the broth is definitely starting to thicken up a bit but i do want it a little bit more thick than this so now that my broth is a little bit thick i’m going to add in my rice cakes okay i’m going to turn down the heat it’s getting pretty thick now [Music] and then i’m going to add in my scallions so you want these to soften up so this is a really quick meal it usually takes me about 10 minutes to make this and there are so many variations on how you can make this and i will link down all of my recipes below okay so i’m at a really low heat so now i’m going to add in my sesame oil and then my sesame seeds [Music] and i think it’s pretty much done [Music] as you can see the sauce thickened up really nicely [Music] and it’s done [Music] so here is your topokey my cheese rice cake so good so i hope you enjoyed this video let me know in the comments what you want me to make next and i will see you in the next video [Music]

Korea is known as one of the top destinations in the world for street food. You can find variations of this dish all over the streets of Korea. This plate of this deliciousness will only set you back $2-3! If you’re far from Korea, don’t worry… I have 7 tteokbokki recipes linked below for you to enjoy 🙂

WHAT ARE RICE CAKES?
These cylinder rice cakes (가래떡 garae-tteok) are soft and chewy with a very mild flavor. It’s made from rice, so it has a light flavor and pairs best with a flavorful sauce. You know how a strong tasting dish pairs perfectly with plain white rice? Similarly, rice cakes are best paired with a strong tasting sauce.

This is obvious, but fresh is best for rice cakes! Freshly made rice cakes are sometimes sold in long ropes to be cut at home. The next best option is refrigerated rice cakes which taste pretty good in my opinion! If neither option is available to you, then try frozen rice cakes. These tend to crack easily and do not taste as fresh as the other options, but I’ve had many satisfying dishes made with frozen rice cakes.

Cheese-filled tteokbokki is hands down my favorite type of rice cake. It’s very difficult to find, however, but so very addictive! Definitely give these a try if you’re lucky enough to find it at a Korean market.

WHERE TO FIND RICE CAKES:
Cylinder rice cakes can be found at a Korean grocery store like H-Mart, or any Asian supermarket. It will be sold fresh at room temperature (best option!), in the refrigerated section or the frozen section. If these aren’t available to you, then try Amazon. You will be paying a slight premium though.

⭐️ CLICK BELOW FOR RECIPES ⭐️

* CHEESE TTEOKBOKKI
Tteokbokki and cheese come together for this tasty Korean dish. Whether you want a main meal or side dish, cheese tteokbokki is the perfect choice!

Cheese Tteokbokki

* ROSE TTEOKBOKKI
If you love rice cakes lathered in a rich and creamy sauce, then this rose tteokbokki recipe is for you! It’s quick, easy and delicious!

Rose Tteokbokki

*TTEOK KOCHI (RICE CAKE SKEWERS)
These rice cake skewers are an addictive snack that’ll be ready to enjoy in no time! It’s crispy, soft, chewy, salty and sweet… basically all of the best flavors and textures rolled up into one!

Korean Rice Cake Skewers (Tteok kochi 떡꼬치)

* SO-TTEOK SO-TTEOK
These rice cake and sausage skewers are a popular Korean street food. It’s crispy on the outside, but soft and chewy on the inside. It also takes less than 30 minutes to make!

Korean Rice Cake & Sausage Skewers

* CREAMY CARBONARA TTEOKBOKKI W/ NOODLES
Creamy carbonara tteokbokki is the perfect dish to satisfy your comfort food cravings. It’s rich and flavorful with rice cakes and noodles added!

Creamy Carbonara Tteokbokki

* SPICY TTEOKBOKKI
These soft and chewy rice cakes are commonly sold by street vendors in Korea. The rice cakes provide a chewy texture while the sauce is packed with flavor!

Tteokbokki – Korean Spicy Rice Cakes

* GLASS NOODLE TTEOKBOKKI
Dangmyeon noodles and tteokbokki come together for this delicious meal that’s ready in no more than 15 minutes!

Glass Noodle Tteokbokki

KOREA VLOG CHANNEL:
https://www.youtube.com/channel/UCjlYRYWpSIsn-pYbY3sjjIw

WRITTEN RECIPES:
https://jasmineandtea.com/

INSTAGRAM:
https://www.instagram.com/jasmineandtea/

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