Introduction
Tteokbokki is a beloved Korean comfort food that has gained immense popularity as a street food worldwide in recent years. Made with Tteok, delightfully chewy rice cakes, and a rich gochujang-based sauce, this dish offers endless possibilities for variation. Common additions include eggs, seafood, tofu, ramen, and even cheese, making it a versatile favorite. In this post, I’ll guide you on how to choose the right Tteok for your dish and share my vegetarian take on Tteokbokki, featuring smoked tofu, napa cabbage, and shiitake mushrooms. The combination is absolutely fantastic, and it pairs wonderfully with my homemade kimchi for a perfect meal.
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What is Tteok and How is It Made?
Tteok (떡) is a traditional Korean rice cake made primarily from glutinous rice (also known as sweet rice) or non-glutinous rice. Known for its chewy texture and versatility, Tteok is a staple in Korean cuisine, used in savory dishes like Tteokbokki and Tteokguk, as well as in sweet desserts.
Soaking the Rice
The process begins by soaking the rice, either glutinous (sweet rice) or non-glutinous, in water for several hours or overnight. This step softens the rice, making it easier to grind and ensuring a smooth, cohesive texture in the final product. Proper soaking is crucial as it directly impacts the chewiness and quality of the Tteok.
Grinding and Steaming
Once the rice is sufficiently soaked, it is either ground into a fine flour or blended into a smooth paste. This forms the base for the Tteok. The ground rice mixture is then steamed in a large steamer, traditionally lined with cloth to prevent sticking. Steaming allows the rice to transform into a soft, elastic dough, the cornerstone of Tteok’s characteristic chewiness.
Kneading and Shaping
After steaming, the hot dough is kneaded vigorously to develop its elasticity and smooth texture. The kneading process is essential to achieving the perfect chewiness that Tteok is known for. Once pliable, the dough is shaped into its desired form. For Tteokbokki, this typically involves rolling the dough into long cylinders and cutting it into small, bite-sized pieces, about 5–8 cm in length.
Final Processing
Depending on its intended use, the prepared Tteok may be packaged fresh for immediate consumption, frozen for longer storage, or dried to create a shelf-stable product. Fresh Tteok is soft and ready to cook, while frozen or dried Tteok requires rehydration before use. Each form retains the signature chewiness that makes Tteok so beloved.
Types of Tteok and How to Choose the Right One
When making Tteokbokki, selecting the right type of Tteok (Korean rice cakes) is essential for achieving the perfect texture and flavor. Here’s a breakdown of the common types you’ll find in supermarkets, their differences, and how to prepare them.
- Fresh Tteok
- Fresh Tteok is soft, tender, and ready to use right out of the package. You’ll often find it in the refrigerated section of Asian supermarkets. It’s the easiest type to work with since it requires little to no preparation. To cook fresh Tteok, simply rinse it under cold water to remove any excess starch and add it directly to your dish. Its naturally chewy texture makes it a top choice for those who want convenience without sacrificing quality.
- Frozen Tteok
- Frozen Tteok is a popular and versatile option, ideal for those who want to store it for future use. Found in the freezer section, it retains the same chewy texture as fresh Tteok once cooked. Before using, thaw the rice cakes in warm water for 10–15 minutes until softened, then rinse under cold water. Frozen Tteok is a great choice for those who don’t have regular access to fresh varieties but still want authentic results.
- Dried Tteok
- Dried Tteok is shelf-stable and often comes vacuum-sealed, making it a convenient option for long-term storage. Unlike fresh or frozen Tteok, dried varieties require rehydration before cooking. Soak the rice cakes in cold water for 2–3 hours or overnight to restore their chewy texture. After soaking, cook them slightly longer than other types to achieve the desired tenderness. Dried Tteok is perfect for those who like to keep pantry staples on hand or can’t easily find fresh or frozen options.
About This Recipe for Tteokbokki with Tofu
Tteokbokki is one of those dishes that feels like a warm hug in a bowl. It’s comforting, full of bold flavors, and just so satisfying to eat. In this recipe, I’m giving the classic Korean dish a vegetarian twist that still delivers on all the flavor. Think chewy rice cakes coated in a rich, spicy gochujang sauce, paired with smoky honey-glazed tofu and stir-fried vegetables. It’s hearty, delicious, and surprisingly simple to make.
We’ll start by pan-frying the tofu until golden and glazing it with honey to add a sweet-savory kick. Then, we’ll stir-fry shiitake mushrooms and napa cabbage to bring some texture and balance to the dish. The rice cakes are simmered right in the sauce, soaking up all those amazing flavors. The result? A dish that’s spicy, savory, slightly sweet, and absolutely irresistible.
Picking the right type of Tteok is key here, and I’ll guide you through the options—fresh, frozen, or dried—and how to prepare each one. I’ve also included a few tips for adjusting the spice level and ideas for pairing this dish with other Korean favorites, like homemade kimchi.
This recipe is perfect for a cozy dinner or as a fun dish to share with friends. I can’t wait for you to try it. Let’s dive in! And don’t forget to let me know how it turns out.
Recipe Card for Tteokbokki with Tofu:
Tteokbokki with Tofu – Korean Spicy Rice Cake Recipe
Ingredients:
- 500 g Tteok - rice cakes – Fresh, dry, or frozen (soak as needed based on packaging).
- 150 g shiitake mushrooms - Halved
- 200 g firm tofu - Sliced into slabs
- 1 shallot - Sliced
- 4 garlic cloves - Minced
- 1/4 medium napa cabbage - Thinly sliced
- 400 ml water
- 3 tbsp gochujang - Korean chili paste
- 2 tbsp soy sauce
- 1 tbsp honey or sugar
- 1 tbsp lemon juice
- Sesame oil - For frying
- Spring onions - Sliced for garnish.
- Sesame seeds - For garnish
Instructions:
- Slice the smoked tofu into four slabs. Heat sesame oil in a pan and fry the tofu on high heat until golden brown on both sides. Drizzle 2 tbsp of honey directly over the tofu in the pan and toss to coat evenly, allowing the honey to caramelize slightly. Remove from the pan, let it cool slightly, and chop into cubes. Alternatively, for a crispier texture, you can air-fry the tofu, then glaze it with honey after cooking.
- Stir-fry the shallots and shiitake mushrooms in the same pan until softened. Add the napa cabbage and stir-fry for one more minute. Season with 1 tbsp soy sauce, mix well, and set aside.
- In a deep pan or skillet, bring 400ml of water to a boil. Whisk in the gochujang paste, 1 tbsp soy sauce, and lemon juice until dissolved. Add the Tteok and simmer according to the packet instructions, stirring occasionally to prevent sticking. Cook longer for softer rice cakes (around 10–12 minutes for dry Tteok).
- Add the stir-fried vegetables and diced tofu to the pan with the cooked Tteok. Mix everything thoroughly to coat in the sauce. Adjust seasoning with additional soy sauce or lemon juice to taste. Serve immediately, garnished with sliced spring onions and sesame seeds.
Notes:
- Cooking Tofu: While pan-frying and glazing with honey is the main method, air-frying the tofu is a great alternative for a crispier texture. Glaze the tofu with honey after air-frying for the same sweet finish.
- Flavor Adjustments: For a milder spice level, reduce the gochujang slightly and balance the sauce with a little more lemon juice.
- Add-ons:
- Boiled eggs (halved) for a traditional Korean touch.
- Extra vegetables like carrots, zucchini, or bell peppers for added texture and color.
- Pairing Suggestions: Serve with classic Korean sides like kimchi, pickled radish, or a simple cucumber salad to complement the dish.
Nutrition:
A Few Words from the Chef
I hope you love this spicy and comforting Tteokbokki as much as I do! Let me know how it turned out—drop a comment below and say, “Chef, this was amazing!” Or not amazing, I can take it 😉. Smacznego!
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