Soft or Hard boiled eggs. Another classic addition that makes Cheesy Tteokbokki more filling. Tastes especially good with the spicy-sweet sauce. Cook eggs according to your preference. Here at Oriental Mart, we have a delicious range of tteokbokki products to try, from instant topokki cups to flavourful sauces to accompany your rice cake noodles. Buy The Ingredients From Our Shop Product Most tteokbokki you’ll come across will have a sweet and spicy flavour profile, resulting in a deliciously rich and moreish dish. The texture is relatively unique, offering soft, chewy bites.

While the garaetteok and sauce can be eaten alone, many tteokbokki dishes will include additional ingredients for flavour and texture, such as eomuk (thin fish cake), garlic, spring onion, or cabbage. Our products have been considered safe for export to the US according to FDA standards and have met these high standards. onion extract, white sugar, xanthan gum, monosodium L-glutamate, disodium 5'-inosinate, disodium 5'-guanylate]

The kind of topokki you’ll buy online is typically in the form of convenient instant cups that just require you to add boiling water, much like with instant noodle cups. Soak your rice cakes in warm water for 10 minutes. If your rice cakes are already soft, proceed to step 2. Korean rice cakes or Tteok/dduk Fish cakes or Eomuk Toppings: hard-boiled eggs, mozzarella cheese, green cabbage Sauce ingredients L to R, top to bottom: Sugar, Gochukaru, Gochujang, garlic, rice syrup (or corn syrup), soy sauce Anchovy Broth Tablets and Hondashi Instructions: Gloriously chewy and squishy rice cakes. Mouth-wateringly spicy, umami-rich sauce. And so easy to make! Ingredients : Rice cakes[rice, refined salt, citric acid(E330), grain alcohol] / Ramen[wheat flour, modified starch, refined salt, palm oil, guar gum, sodium Pyrophosphate, sodium carbonate, potassium carbonate] / Seasoning powder[sugar, chilli powder, tomato powder, refined salt, monosodium L-glutamate(flavour enhancer), modified starch, dried green onion, maltodextrin, onion powder, citric acid anhydrous, garlic powder, oleoresin paprika, disodium 5'-Ribonucleotide, aspartame(contains phenylalanine)]

Adjust the spice level. To make it spicier, add 1-2 Tbsp more Gochukaru or dried chili flakes. To make things less spicy, halve the amount of Gochujang and Gochukaru (1 Tbsp each vs 2 Tbsp each). FYI, Gochujang sometimes comes in a spicy level ranging from 1-5. Choose a spice level to your liking. I choose spicy level 3 Mozzarella pairs especially well with the saucy richness of Korean Spicy Rice Cakes. Swirls of melty cheese take this simple dish over the top! Ingredients:

Instant Tteokbokki 

The rice cakes are typically accompanied by a sauce made from anchovy broth and seasoned with gochujang, soy sauce and sugar. Put rice cake, ramen, and powdered sauce in a container, pour water and microwave for 3 minutes and 30 seconds. Remove from microwave, cover and wait 30 seconds. The texture of the rice cake is doubled. Tteokbokki is a popular Korean dish made from small cylinder-shaped rice cakes, which are stir-fried and served with a sweet and spicy red chilli sauce and, often, fish cakes. It is one of the best-loved street food dishes in Korea.Tteokbokki originates from the Joseon Dynasty, where a braised dish of sliced rice cakes, meat and eggs, known as tteok jjim, was served to royals in the royal court. Originally, the dish would have been brown, but in the mid-1900s, gochujang - a red-coloured spicy chilli paste - was added, creating the red tteokbokki dish we know and love today. What Is Tteokbokki Made Of? Sara is based in the UK but loves nothing more than creating and sampling dishes from all around the world. Her favourite is Asian cuisine and she hopes to inspire more people in the UK to try authentic East Asian dishes. Sauce[purified water, chunjang[stir-fried chunjang{chunjang(flour(wheat:USA, Australia)), soybean(USA, Canada,

These cup of tteokbokki are great for enjoying the popular Korean rice cake dish without the time or effort to make it from scratch. Tteokbokki (also spelled ddukbokki, ddeokbokki, dukbokki or topokki), is a beloved Korean dish with many variations and a rich history. Literally translated as “stir-fried rice cake”, this spicy rice cake dish is enormously popular as a street food and also enjoyed at home. It’s so good, once you get a taste, you’ll be craving for more! Put rice cake and powdered sauce in a container, pour water and microwave for 2 minutes 30 seconds. Remove from microwave, cover and wait for 30 seconds. The texture of the rice cake is doubled.

What Does Tteokbokki Taste Like? 

My favorite dish to serve at a party is Cheese Tteokbokki or Korean Spicy Rice Cakes smothered in gooey cheese. Inevitably, someone always says that it’s their favorite Korean dish. Cheese Tteokbokki is a cheesy version — topped with a generous helping of cheese. Although dairy is not traditional to Korean cuisine, there is a definite love affair in South Korea with cheese. Just about everything is now covered with melty, gooey cheese! You can also add garnish such as green onion, red pepper paste, cheese, or boiled egg according to your taste!

You can enjoy tteokbokki on the go or in an easier way with an instant pot of tteokbokki. Similar to instant noodles, you will add boiling water to prepare the dish. The exact instructions will vary between brands and products, but generally speaking, you will do something like the following: Tteokbokki is a sweet and spicy dish, so those are the main flavours you will enjoy from the dish. The texture of the rice cakes is chewy and tender. Make it simple. If you don’t have all the ingredients, feel free to make a basic, bare-bones pantry version. I’ve often made Korean Tteokbokki with only rice cakes, sauce, water, and hard-boiled eggs alone. Most people are familiar with deliciously addictive, vibrantly red, Korean Spicy Rice Cakes or Tteokbokki. A popular Korean street food, it’s pure comfort food that seems to be everyone’s favorite! Sauce. An easy, umami-filled, 5-minute sauce made from Korean pantry ingredients: Gochujang (Korean chili paste), Gochukaru (Korean dried chili flakes), soy sauce, sugar, minced garlic, and rice syrup or corn syrup. The rice syrup or corn syrup is optional but adds a glossy sheen and subtle sweetness.Put rice cake, ramen, and powdered sauce in a container, pour water and microwave for 3 minutes and 30 seconds.Remove from microwave, cover and wait 30 seconds. The texture of the rice cake is doubled. Garnish and serve. Off the heat, sprinkle cheese evenly over the top. Add halved hard-boiled eggs. Cover and let the residual heat gently melt the cheese. Uncover and add cabbage. Serve immediately! Make it meaty. Add thinly sliced pork butt — which is the same cut of meat used for Spicy Pork Bulgogi — for a meatier Cheese Tteokbokki. If you find the flavour of your tteokbokki dish too spicy, then you can add some grated cheese or sesame oil to balance out the taste. How to Cook Tteokbokki