Teokbokki. Homemade recipes in Korean with cheese, sausages, seafood, tomato paste

Publication in the group: Asian cuisine

Teokbokki is a dish that belongs to Korean cuisine. The product has a piquant and quite spicy taste. The main ingredients of this delicacy are rice dumplings and spicy gochujang paste. The delicacy is mainly consumed as a snack. The calorie content of the dish is not too high. There are approximately 96 kcal per 100 g of product. The indicator may vary depending on the ingredients used. There are a large number of recipes for preparing the product at home, where additional ingredients can be seafood, tomato paste, sausages or cheese.

The simplest recipe

Teokbokki, the homemade recipe for which is incredibly tasty, nutritious and appetizing, can be very easily and quickly made at home within 25 minutes. To create a snack you will need ingredients that can easily be found on store shelves. These Korean rice cakes contain beneficial substances that normalize metabolism, relieve stress, and also help reduce body weight.

At the same time, teokbokki is the main source of carbohydrates, which are necessary to saturate the body with energy. The product also contains potassium, which helps reduce high blood pressure, thereby preventing the risk of stroke.

What ingredients will you need?

To make a Korean dish you will need the following products:

• white cabbage – 200 g;
• water – 1/3 cup;
• green onions - at your discretion;
• chicken eggs – 110 g;
• onion – 75 g;
• Kochudian paste – 2 tbsp. l.;
• sunflower oil - for frying;
• rice dumplings – 200 g;
• granulated sugar – 50 g;
• soy sauce – 25 ml.

Garetok is quite difficult to prepare with your own hands. Therefore, it is best to purchase a ready-made semi-finished product. This will not affect the taste in any way.

Step-by-step cooking process

A detailed description of how to stew a Korean dish at home:

1. Chicken eggs will need to be hard-boiled.

2. You will need to chop the white cabbage into large pieces. You need to do the same with onions.
3. Green onions need to be chopped into strips, the thickness of which will not be more than 2 cm.
4. Initially, you need to fry the onions in a saucepan with oil.
5. Afterwards, you need to fry the chopped cabbage with green onions.
6. The composition should be supplemented with soy sauce, granulated sugar and gochudang paste. Then the workpiece must be covered with water and mixed.
7. The product will need to be simmered on low heat until the cabbage becomes soft.
8. Then add the rice dumplings to the dish.

The ingredients will need to simmer under a closed lid for 10 minutes.

Rules for serving dishes, decoration

Before serving, the appetizer must be supplemented with boiled eggs. As a side dish, you can use boiled rice or kimbap.

In Korean

Teokbokki, the recipe for which at home turns out to be quite piquant and spicy, can be made based on anchovies, gochujang paste and seaweed. The product turns out to be very soft, satisfying and nutritious.

The Korean dish can be used not only as a snack, but also for lunch or dinner.

What ingredients will you need?

Ingredients you will need to make your own snack:

• garetok – 450 g;
• sugar – 25 g;
• seaweed - 1 plate;
• water – 1 l;
• kochukaru – 1 tbsp. l.;
• anchovies – 7 pcs.;
• green onions - at your discretion;
• Kochudian paste – 1/3 cup.

It is advisable to take large anchovies. In this case, the blanks must be without heads. When using frozen garetok, you must first defrost it.

Step-by-step cooking process

To properly prepare the Korean delicacy, you must follow the step-by-step cooking process:

1. The container will need to be filled with cold water, adding anchovies and chopped seaweed.

2. After the liquid boils, the ingredients should be boiled on low heat without a lid for 15 minutes.
3. After the specified period of time, it is necessary to remove the fish and algae from the pan.
4. Next you need to make the sauce. To do this, you need to mix kochudyan paste with granulated sugar and kochukara.
5. Garetok should be placed in the broth, supplemented with sauce and chopped green onions. The composition must be boiled and mixed.

The dish needs to be cooked until the garetok becomes soft. In this case, the sauce should acquire a thick consistency. Cooking time is approximately 12 minutes. If the garette has not softened within a given period of time, then you will need to add a small amount of water and wait.

Rules for serving dishes, decoration

The Korean dish is recommended to be consumed warm. As a supplement, it is advisable to use a soft drink.

Teokbokki

Today we will look at 2 types of teokbokki: gochujang teokbokki (bitter) and gandyan teokbokki (non-bitter)

Ingredients:

Seasonings : salt, sugar, black pepper, mulyet, mirin, kochudyan, sesame oil, sesame seeds, kandyan (transcription below, I ask for patience in remembering the names, since writing in a long Russian descriptive combination is very tedious and uninteresting, we are Sakhalin residents, these words should already be relatives))

Preparation:

2) Put 5 mugs of water on the fire, you can use more for future use, immediately add seaweed (20 cm), if you have dry anchovies (20 g), white daikon radish 1/4 pcs.

Boil for 5-10 minutes, as soon as it starts to boil, remove the seaweed so that the seaweed mucus does not remain in the broth (the remaining broth in the bag can be stored in the refrigerator for preparing kimbap, hemultan)

GOCHUDYANG TOKPOKKI (BITTER)

1) Take 4 layers of teokbokki (each layer has 5 bars), cut it in half with a knife and separate each bar with your hands. If the dough has melted and sticks to your hands, you can rinse it in cold water. Divided, left aside

2) prepare the sauce: 4 tbsp kochudyan (if you like it very bitter, then 5-6 tbsp, and you can also add ground red pepper, if you fly into space, I warned you that it is very bitter))

1 tbsp kandyan (soy sauce) + 2 finely chopped garlic cloves + 3 tbsp. mulyet

3) it is recommended to use this type of Japanese kandyan in the broth

1 tbsp of kandyan is poured into the pure seaweed broth

add the sauce, but not all of it, about 3/4 of it, you can add it at the end as needed. Stirring occasionally, cook for 5-8 minutes.

4) At this time, cut the vegetables: 2 green onions, 1/4 large onions, 2/3 carrots in layers, the length of all vegetables should be the same, about 4-5 cm

take 4 layers of entrecote, cut the beef into approximately the same size (in thin layers)

5) First add beef to the bitter broth, after 1 minute tokk (dumplings)

When the meat changes color from red to brown and the broth becomes thick, add carrots, onions, mix, at the end add 4 boiled eggs, green onions and sprinkle with sesame seeds.

We periodically taste the taste, if it is too thick, add a little broth (set aside broth), you can add moulette or sugar to taste

Gorky Kochudyan Teokbokki is ready!

KANGYANG TOKPOKKI

1) Sauce: 3 tbsp kandyan, 1 tbsp sugar, a pinch of black pepper, 1 tbsp sesame seeds, 1 finely chopped garlic clove, 1 green onion (finely chopped) - mix everything.

2) cut the meat (2 layers of remaining entrecote) into pieces, approximately 2x4 cm, add 1 tbsp mirin, black pepper, pour 1 tbsp sauce (marinate)

4) also pour 1 tbsp of sauce into teokbokki so that it is saturated with flavor

5) bell peppers (quarters), cut 1/4 of the onion into triangles or squares approximately 2.5x3 cm, cut 1/3 of the carrots into rectangles

1 green onion, cut into 3-4 cm lengths

6) Pour a little oil into the frying pan, first fry the onions and carrots

then tokk, bell pepper (at this time you can add seafood)

pour in the remaining sauce, fry until the tokk softens and the vegetables are fried; if you like the liquid version, you can add water or broth.

We taste it periodically and add mulyet, mirin or sugar as needed.

Source

With cheese

Teokbokki with cheese acquires a pleasant, delicate cheese taste and aroma. At the same time, the recipe for preparing the dish at home turns out to be quite spicy, since the rice dumplings are cooked in a spicy sauce, which includes chili, garlic and soy sauce. The delicacy is also nutritious and satisfying, because the product contains noodles. However, the last ingredient can be added as desired.

What ingredients will you need?

Ingredients you will need to make your own teokbokki:

• green onions - at your discretion;
• cabbage – 50 g;
• noodles - optional;
• vegetable broth – 1.5 l;
• rice dumplings – 200 g;

• granulated sugar – 25 g;
• soy sauce – 50 ml;
• chili sauce – 3 tbsp. l.;
• cheese – 3 slices;
• garlic cloves – 1 pc.

Noodles may not be added to the product. This will not affect the taste in any way. It is better to take the cheese that is intended for burgers. The volume of chili sauce can be reduced or increased depending on how spicy you want the dish to be.

Step-by-step cooking process

Steps for a detailed description of the process of preparing a Korean spicy dish:

1. First, mix the chili sauce with chopped garlic cloves and granulated sugar.
2. Then the composition must be supplemented with soy sauce and mixed.
3. Pour the vegetable broth into the container and add the sauce.
4. When the liquid boils, add the rice dumplings and chopped green onions to the saucepan.
5. You will also need to add cabbage shredded into large pieces.
6. The preparation should be simmered under a closed lid until the cabbage softens.
7. Afterwards the product needs to be supplemented with boiled noodles and cheese.

The dish must be simmered under a closed lid at minimum heat for 5 minutes.

Rules for serving dishes, decoration

The delicacy is recommended to be served hot. As an addition, you can use slices of bread.

Spicy Tteokboki Rice Sticks with Cheese (Cheesy Tteok Boki) with video

Spicy Tteokboki Rice Sticks with Cheese (Cheesy Tteok Boki) with video

Spicy Tteokboki Rice Sticks with Cheese (Cheesy Tteok Boki) is one of the many Korean dishes based on the favorite national product - Tteok dumplings made from rice flour. Elastic, with a pleasant chewy texture, filling, tasty, Tteok dumplings are favorites of Koreans, young and old. They are very good in this dish with minced meat fried with onions, hot sauce and a baked cheese crust. Koreans are not averse to complementing this treat with a glass of cold beer.

Ingredients (for 2-3 servings):

Prepare ingredients for heat treatment.

Thaw minced meat.

Peel the onions and cut into thin slices, which are then separated into layers.

Cut the green onions into pieces about 1 cm long.

Peel the ginger and peel the garlic. Then grate both spices on a fine grater into a paste.

Grate the cheese on a coarse grater.

Boil enough water in a saucepan (for example, Alumite IH Happycall Ceramic Coated Pot 3003-1090, diameter 20 cm) and place tteok (prepared rice product for Tteokpoki) into the boiling water. After boiling, cook the sticks for 2 minutes, then catch them with a slotted spoon and place them in a container of cold water.

In a wok (for example, Wok Frying Pan IH Diamond HappyCall 3001-0145 24 cm), heat the vegetable oil over medium heat and fry the minced meat in it until the color changes, stirring it occasionally.

As soon as the minced meat changes color, add onions and green onions, garlic, ginger and salt to the wok.

Stir the contents of the wok and cook for about 2 minutes until the onions soften.

Then add Kochudian hot pepper paste to the wok and stir the contents of the wok again until it turns red.

Now you need to add the prepared rice sticks to the wok and mix the contents of the wok again.

TIP:
If you have semi-finished fish omuk, then at this stage add it, after cutting it into small pieces. Omuk can also be in the form of meatballs - then there is no need to cut it. When using omuk, the amount of minced meat should be reduced.

Then add water (or broth) to the wok. Bring the liquid to a boil and cook for about 1 minute. Then remove the wok from the stove.

Transfer the contents of the wok to a baking dish and sprinkle grated cheese on top.

Place the pan in an oven preheated to 200 °C on a medium level and cook until the cheese melts and the first signs of browning. The dish is ready.

Carefully remove the pan with the dish from the oven and you can serve immediately.

Best wishes, Your Corshop.

Source

With sausages

Korean teokbokki with rice sticks and sausages acquires a rather piquant, spicy taste due to the fact that it contains garlic and ground red pepper. The calorie content of the finished treat reaches approximately 485 kcal per 100 g of product.

Teokbokki. Recipe with sausages.

The indicator is quite high, so you shouldn’t get too carried away with such a delicacy, so as not to gain extra pounds.

What ingredients will you need?

List of components you will need to create your own dish:

Sausages can be used either boiled or smoked. The latter will give the finished product a spicy, smoked taste.

Step-by-step cooking process

Step-by-step instructions on how to prepare a snack at home:

1. Initially you will need to make a refueling. To do this, you need to mix all the bulk components in one container. The composition should also be supplemented with chopped garlic cloves and 18 ml of water. The mass should be mixed well.
2. To make tteok, you will need to stir rice flour and 11 g of salt in 250 ml of water. Lumps should eventually come out.
3. The resulting mass should be placed in a double boiler and boiled for 20 minutes. Then the composition must be supplemented with sesame oil and knead the dough.
4. Afterwards, the base needs to be rolled into a sausage and cut into bars.

5. In a saucepan with oil you will need to fry chopped onions and carrots. Cooking time approximately 4 minutes.
6. Afterwards, add tteok, sliced ​​sausages, tomato juice and water to the frying pan.
7. Then you should add the dressing at the tip of the knife. Otherwise the dish will be too spicy.
8. Next, you need to add honey and paprika to the mixture.

The product will need to be boiled on high heat for 15 minutes.

Rules for serving dishes, decoration

When serving the delicacy to the table, the dish can be sprinkled with chopped green onions.

White cabbage kimchi

Traditionally, kimchi is made from Chinese cabbage, which is practically not grown here. However, the beauty of Korean cuisine is that it can be easily adapted to existing products. And Russian chefs have already learned how to make a popular Korean appetizer at home, from one common Russian vegetable - white cabbage.

Preparation:

Cut the cabbage into 4 parts. If the head of cabbage is small, then divide it into 2 parts. Place the cabbage in a container.

Make a salt solution - dissolve salt in water and pour it over the cabbage. Leave it for 15 hours, turning it over every 5 hours so that the top leaves are on the bottom.

After this time, wash the cabbage under the tap.

Prepare the seasoning - squeeze out the garlic, add sugar, pepper and pour in the salt solution in which the cabbage was located so that the consistency of the mass is like thick sour cream.

With seafood

Teokbokki, the homemade recipe for which is appetizing, nutritious and satisfying, can be prepared within 40 minutes. The dish comes out quite hot and spicy due to the fact that the product contains a large number of different spices, peppers and hot sauces. Seafood in the form of squid adds richness to the appetizer. The calorie content of the finished treat is not too high. On average, 100 g of product contains approximately 53 kcal.

What ingredients will you need?

Ingredients you will need to prepare the product yourself:

• adjika – 25 g;
• water – 2.5 l;
• ginger – 10 g;
• squid – 500 g;
• nori sheet – 1 pc.;
• onion – 75 g;
• carrots – 500 g;
• Chinese cabbage – 500 g;
• table salt – 25 g;
• sunflower oil – 34 ml;
• rice flour – 400 g;
• granulated sugar – 10 g;
• dried hot pepper – 1 pc.;
• garlic cloves – 7 pcs.

It is advisable to prepare the kimchi cabbage and hot sauce approximately 3 days in advance. When brushing cabbage with sauce, it is recommended to wear gloves on your hands.

Step-by-step cooking process

Step-by-step instructions for preparing the product at home:

1. First you will need to make kimchi cabbage. To do this, you need to dissolve table salt in 1 liter of boiled water. Then the Chinese cabbage should be divided into 4 parts, placed in a deep container and filled with saline solution. The preparation must be left overnight.

2. Afterwards you need to start preparing the hot sauce. You will need to chop the garlic cloves with ginger and hot pepper, adding adjika, 1 tbsp. l. brine and ground pepper. The composition should be ground in a blender bowl. The sauce should not be too thin in consistency.
3. You will need to remove the cabbage from the brine and brush it with sauce. Afterwards, the workpiece must be sent to a container, the bottom of which must be covered with a small volume of brine. You need to install pressure on top. In this form, the workpiece must be left overnight.
4. Rice flour should be mixed with water so that you can knead a stiff dough. The workpiece should be placed in a double boiler for about 30 minutes.
5. Add salt and sugar to the remaining water, add a clove of garlic and a small amount of grated ginger.
6. You should also add crushed nori sheet to the composition.
7. The boiled dough needs to be cut into bars.
8. The onion must be cut into half rings and fried in a saucepan with butter until golden. Add shredded kimchi cabbage to the vegetable stir-fry and simmer for about 15 minutes.
9. Next, you will need to add the carrots, cut into strips, into the saucepan.
10. After another 15 minutes. The composition must be supplemented with squid, cut into rings.
11. When the seafood is ready, you need to add the rice sticks.

The product must be covered with broth and brought to a boil.

Rules for serving dishes, decoration

Before sending the dish to the table, the appetizer must be steeped for about 5 minutes. It is advisable to consume the product hot. You can sprinkle the delicacy with green onions on top.

Like in a restaurant: spicy teokbokki with seafood

You can use shrimp, squid, mussels and scallops - depending on what you have on hand.
The proportions of teokbokki and seafood are 1:1. Garlic, gochudian paste and pickled kimchi vegetable brine will add spiciness and pungency to the dish. The sauce will require ready-made fish broth or water seasoned with nori and anchovies, as in the above recipe. Quickly fry garlic and seafood in a frying pan in vegetable oil, add rice sticks, pour in fish broth and kimchi brine (in a 2:1 ratio), and add 1 tbsp. a spoonful of gochudian. Salt and sugar - to taste. Simmer over low heat for 7-10 minutes. When serving, garnish with seaweed and sesame topping.

With tomato paste

Teokbokki, the homemade recipe for which turns out to be appetizing and spicy, can be made using tomato paste and vegetables. Rice bars must be cooked in a spicy sauce. It can contain absolutely any ingredients. The main thing is that there is a large amount of pepper in the sauce.

What ingredients will you need?

To prepare a Korean dish with your own hands, you will need the following products:

• broth – 80 ml;
• mushrooms – 5 pcs.;
• onion – ½ piece;
• carrots – ½ pcs.;
• hot pepper - at your discretion;
• table salt, granulated sugar - to your taste;
• rice sticks – 100 g;
• plums – 3 pcs.;
• raw smoked bacon – 5 pcs.;
• tomato paste – 80 g;
• petiole celery – 1 pc.;
• garlic cloves – 2 pcs.

Champignons are suitable as mushrooms. Rice bars can be replaced with rice noodles. The plum should be sweet and sour. Instead of tomato paste, you can use tomato juice.

Step-by-step cooking process

Stages of the step-by-step process of preparing delicacies at home:

1. The carrots will need to be cut into bars, the celery into pieces, and the onion should be chopped into half rings.

2. The bacon must be cut into strips. The garlic cloves will need to be chopped.
3. Afterwards, fry the vegetables and bacon in a saucepan for 2 minutes.
4. Next, the composition must be supplemented with chopped mushrooms and plums. The ingredients should be simmered for several minutes.
5. Then you will need to place the rice bars with broth and tomato paste into the container.
6. The workpiece must be salted and sprinkled with granulated sugar.

The dish must be simmered until fully cooked.

Rules for serving dishes, decoration

When serving the delicacy, it is recommended to garnish teokbokki with chopped fresh herbs.

Samyang spicy teokbokki rice dumplings with chicken flavor in carbonara sauce

And here again Samyang, but not noodles, but rice dumplings - tokpokki Tokpokki (tokbokki) - spicy rice sausages/dumplings. Teokbokki is a favorite dish of Koreans, especially Korean schoolchildren. The main ingredient in teokboki is tteok (rice “sausages”). When preparing this dish, rice sausages are stewed along with meat, vegetables, seasonings and pepper. Tokboki can be prepared in different ways and with different ingredients: with meat and vegetables, with seafood, with kimchi. The most popular tteokbokki in Korea is the spicy tteokbokki - the spicier the better. Samyang company has three flavors of tokbokia to choose from: 1. Red - similar to 2X Spicy noodles, I think it’s something mega spicy. 2. Black - the classic, original taste of buldak chicken, which is between very spicy and mildly spicy. 3. Pink - mildly spicy with carbonara sauce (this is the flavor in the review, I think you guessed it by the name)

Now, if the packaging does not cause a wow effect, because it duplicates the Samyang Carbo packaging style that is already familiar to us, then the instructions, for sure, arouse my interest.

Cooking instructions:

1. Place the rice dumplings in a bucket and pour the sauce over them. 2. Add hot water to the mark. 3. Microwave for 2.5 minutes (1000W) or 3.5 (700W) with the lid closed. 4. Pour in the cheese powder and stir.

Let's consider our set: - a bucket where we will throw everything, so to speak, our plate; - a packet of hot sauce; - a bag of cheese powder and herbs; - fork spoon; - rice dumplings.

A fork-spoon is a convenient device for teokbokki - it is convenient to place the dumplings on a fork and scoop up the sauce with a spoon. I think it would be perfect for noodles too. I kept it for the future.

The teokbokki package contains a small bag with the words “DO NOT EAT” written on it. You can't eat it

Let's move on to cooking, throw our dumplings into a bucket. In the photo I marked the very line up to which you need to pour hot water.

Pour out the sauce packet. And fill the whole thing with hot water. Here I have a question - boiling water or hot water? I didn’t think long, delve into all sorts of translations of the phrase “Hot water,” I just heated the kettle to 80 degrees and poured it in.

After this, our bucket goes to warm up in the microwave. After 2.5 minutes, take it out and now you can add cheese powder, by the way the powder tastes exactly the same as noodles with carbonara sauce.

Mix the whole thing well and you can serve. To be honest, the rice dumplings in carbonara sauce look unappetizing, naturally, it is clear that they will not be the same as in the picture, but I expected something a little different. Okay, I won’t judge a book by its cover, because the main thing is taste. They look like some kind of pasta in ketchunese.

I put it on a plate and thought it would look nicer this way, but it turned out controversial. By the way, even from the photo you can see that the sauce has become thicker, all thanks to the cheese powder.

I ate rice dumplings for the first time in my life - it turned out peculiar. The sauce is spicy with a creamy cheese flavor. It turned out spicier than when I tried Samyang Carbo noodles. The dumplings themselves turned out to be a little rubbery; you had to chew them like chewing gum. We chew the dough without any specific taste. Ultimately, the flavor comes from the carbonara sauce. Perhaps they are like that, or maybe I did something wrong somewhere, although I did everything according to the instructions. And there aren’t many of them, but I just got a taste for it, started to feel something, and they ran out, but there was sauce left - we take some bread and dip it in the sauce. It seems delicious, but something is still missing.

Useful tips and tricks

To properly prepare Korean teokbokki at home, you need to follow useful recommendations for preparing a tasty and satisfying dish:

1. Before eating the snack, it is advisable to soak teokbokki in hot sauce. Also, the product must be washed down with any soft drink.
2. To avoid spending too much time preparing tteok (rice bars), you can make them in advance and place them in the freezer for later use. The shelf life of the frozen product is approximately 3 months.
3. If the mixture turns out dry after mixing, it can be diluted with a small amount of water. The dough can be steamed either in the microwave or in a double boiler.
4. It is also permissible to purchase ready-made rice sticks.
5. When using spicy paste or dressing, it must be added to the snack in small quantities. At the same time, you need to constantly taste the product so as not to overdo it with pepper. Otherwise, the delicacy will be very spicy and it will be impossible to eat.

Teokbokki is a traditional Korean snack with a very spicy taste and aroma. The dish is not too high in calories, so it can be consumed while following a diet. There are many recipes for making snacks at home with cheese, seafood, tomato paste and sausages. In any version, the delicacy turns out to be quite appetizing and nutritious.

Teokbokki

Korean exoticism is closer than it seems

This recipe actually came about by accident. Almaty residents probably know that in our city there are quite a few so-called Korean stores - places where they sell a variety of goods from South Korea. Including food. I sometimes go there and see what might interest me. No specific purpose, just for fun. This is what happened this time too.

And so, looking at the rows of obscure packages, I saw one that was written “Teokbokki Sauce.” I had never heard of such a dish, but the picture on the package interested me. After reading the instructions on the back, I learned that this is some kind of dish using these small rice sausages. It turned out that there are such sausages in the store, and they are not so expensive. Immediately, without hesitation, I bought a packet of sauce and a package of frozen tteok - that’s what these rice products are called. Let there be an experiment! That's what food bloggers are for, to try strange things.