How to Make Spicy Rice Cakes at Home | Korean Rice Cake Recipe | Korean Street Food – Tteok-bokki
About this recipe
Tteok-bokki is a beloved Korean street food made from chewy rice cakes and a spicy sauce. This recipe from My Lockdown Rasoi gives you a straightforward way to make this dish at home, capturing the authentic flavors without the fuss.
The combination of rice flour, spices, and sauces creates a deliciously spicy and slightly sweet dish that’s perfect for snacking or a light meal.
Ingredient notes
- Schezwan sauce can be substituted with red chili sauce.
Tips from My Lockdown Rasoi’s video
- Make sure to steam the rice cake batter for about 20-25 minutes until set for the right texture.
- Cut the steamed rice cake into desired shapes before adding to the stir-fry for even coating with the sauce.
No life story here — the video and the recipe are the whole point. All credit to My Lockdown Rasoi: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a bowl, mix 2 cups of rice flour, 1/4 tsp of salt, and 1 cup of water to form a batter.
- 2
Pour the batter into a greased steaming tray and steam for about 20-25 minutes until set.
- 3
Once cooled, cut the rice cake into desired shapes.
- 4
In a pan, heat 1 tbsp of sesame oil and add 4-5 cloves of chopped garlic and 1/2 inch of chopped ginger. Sauté until fragrant.
- 5
Add 2 slit green chillies and 1 medium chopped capsicum to the pan and stir-fry for a few minutes.
- 6
Add 1/2 cup of water, 2 tbsp of Schezwan sauce, 2 tbsp of tomato ketchup, 1 tsp of soy sauce, 1 tsp of Kashmiri red chili powder, 1/2 tsp of black pepper powder, 1/2 tsp of salt, 1/2 tsp of vinegar, and 1 tsp of sugar. Mix well.
- 7
Add the steamed rice cake pieces to the pan and stir-fry until well coated with the sauce.
Credit where it’s due: this recipe was transcribed from My Lockdown Rasoi’s original video on YouTube. Follow them there — it’s their dish.
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