Korean rice cake (tteokbokki)

it's awesome with black rice

to do

I have to admit - besides Korean food culture having made its mark in Thailand some time ago - it was a Korean reality show on Netflix that got us hooked to Korean food (the dishes prepared on 'Hyori's Homestay' are genuinely inspiring).

Tteokbokki is chewy, hot and spicy Korean street food and it works so well with black rice.



1 cup glutinous rice flour
1/2 cup (white) rice flour
1/4 black rice
3/4 cup hot water
sesame oil (to make dough)


1/2 cabbage, cut into wedges
1 carrot, julienned
1 onion, cut into wedges
100g mushroom, cut
1 cup green onion, cut 1 inch long
6 cups meat or vegetable stock
(I make mine at home, and I can only recommend you to do as well, if nothing available, water is fine too)
3 tbsp Korean red chilli paste
2 tbsp sugar
1/2 tbsp crushed peppers
1 tbsp soy sauce

Specific equipment: pastry brush and kneading surface.

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First, rice cakes

Grind the black rice.

Make dough: combine all flour, ground black rice and salt in a bowl. Slowly add hot water while stirring with a fork.

Place on a flat surface. Knead and pound (add sesame oil, if necessary).Shape into a cylinder, then cut into smaller pieces, about 2 inches each.

In a pot bring water to a boil and add the cylinders. Once they rise to the surface, scoop them out and put on a plate.

Use a pastry brush to coat the rice cakes with sesame oil. Set aside.

Then the sauce

Bring a pot with stock to a boil. Reduce heat to medium.

To the pot, add cabbage, carrot, mushroom, tofu and onion. Stir once and let simmer, covered with lid, for 5-7 minutes (until the texture gets the softness you want it to be).

Meanwhile, prepare the spiciness: in a separate little bowl mix the red chilli paste, crushed peppers, soy sauce and sugar.

To the pot, add the rice cakes. then the spicy mixture. Let simmer, covered, for another 10 minutes so the sauce can thicken.

Turn off the heat and add green onion.

Serve in a bowl.

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