Is tteokbokki supposed to be spicy?
Tteokbokki is a highly popular Korean street food and a delicious comfort food. You can make it at home with this easy tteokbokki recipe. The spicy, slightly sweet, and chewy rice cakes are simply addictive!
What is the difference between tteokbokki and rice cakes?
K-pop stars’ favourite foods and Korean dishes revealed To draw focus on the rice cakes’ chewy texture, tteokbokki is served with minimal garnish and side ingredients. The rice cakes are boiled and coated in a red sauce of gochujang (chilli paste), gochugaru (red pepper flakes), soy sauce, sugar and sesame seeds.
What should tteokbokki taste like?
The taste is like heaven! In case anyone loves carbs, they will adore Tteokbokki. It is chewy with sweet, spicy, and savory flavors. If you have not enjoyed it before, you can think of Tteokbokki as savory mochi cakes or potato gnocchi mixed with a spicy relish.
Is mochi and tteok same?
Mochi is a subset of rice cake. Mochi is specifically made from mochigome, i.e. glutinous rice. Rice cakes can be made from glutinous rice or non-glutinous rice. The most common rice cake used in Korean dishes such as tteokbokki (떡볶이), is not made from glutinous rice.
Why does tteokbokki taste so good?
Korean rice cakes are chewy and bouncy. The rice cakes themselves are very mild but when you cook them in sauce, they soak up flavor like a sponge and become incredibly delicious. Many tteokbokki also have fish cakes and boiled eggs added in for extra flavor and protein.
How spicy is gochujang sauce?
Sure, gochujang has heat — depending on the brand, it can be extraordinarily spicy — but it also has a salty, almost meaty depth and a slight sweetness. In other words, it’s not a one-note hot sauce that you add to a dish after the fact. If you want to see Korean chefs bristle, tout gochujang as the “next Sriracha.”
Why is my tteokbokki sauce watery?
How can I make the sauce nice and thick? The trick is to cook the sauce on low to medium heat and be patient! If it’s still not thickening up, try adding a cornflour slurry of 1 tsp cornflour to 2 tsp cold water and mix it through.