Tteokbokki
Spicy stir-fried rice cakes.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Tteokbokki's origins can be traced back to a dish called 'gyeongdan' in the Joseon dynasty, a savory dish of stir-fried rice cakes with vegetables and meat served in the royal court. The spicy version, which we know today, emerged much later, likely in the 1950s during the Korean War, due to the availability of gochujang (Korean chili paste). Sindang-dong in Seoul is often credited as the birthplace of modern, spicy tteokbokki.
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Tteokbokki holds a significant place in Korean culture, particularly as a popular street food and comfort food. It's closely associated with memories of childhood, after-school snacks, and casual gatherings.
Street Food Staple
Tteokbokki is ubiquitous on Korean streets, sold by vendors from small carts and stalls. It's a quick, affordable, and satisfying meal option for people of all ages.
Social Dish
Tteokbokki is often enjoyed in a communal setting, shared with friends and family. Many restaurants offer variations where diners can add their own ingredients and adjust the spice level to their liking.
Comfort Food
For many Koreans, tteokbokki evokes feelings of nostalgia and comfort. It's a go-to dish when craving something familiar, spicy, and satisfying.
Modern Variations
While the classic gochujang-based tteokbokki remains popular, numerous modern variations have emerged, including rose tteokbokki (cream-based), jjajang tteokbokki (black bean sauce-based), and curry tteokbokki, reflecting the dish's adaptability and evolving culinary landscape.
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Tteokbokki is characterized by a harmonious blend of spicy, sweet, and savory flavors. The primary flavor profile is spicy due to the gochujang, complemented by a subtle sweetness and umami.
The dominant flavor comes from gochujang, a fermented Korean chili paste. Gochugaru (Korean chili powder) is often added for extra heat and depth. The sweetness usually comes from sugar, corn syrup, or occasionally, fruit purees. Savory notes are derived from anchovy broth (or kelp broth for vegetarian versions), soy sauce, and the umami inherent in gochujang itself. Ingredients like fish cakes, scallions, and garlic further enhance the overall flavor profile. The chewy texture of the rice cakes provides a satisfying contrast to the rich sauce.
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Rice Cake Selection
Use cylinder-shaped garaetteok (rice cakes) specifically made for tteokbokki. Fresh rice cakes are best, but dried ones can be soaked in water to soften them.
Broth Base
A flavorful broth is crucial. Anchovy broth (dasima-myeolchi yuksu) is traditional, but kelp broth (dasima yuksu) is a good vegetarian alternative. Pre-made broth packets can also be used for convenience.
Spice Level Adjustment
Adjust the amount of gochujang and gochugaru to your desired spice level. Start with a smaller amount and add more gradually.
Simmering Time
Simmer the tteokbokki until the rice cakes are soft and chewy and the sauce has thickened. Stir occasionally to prevent sticking.
Add-ins
Experiment with different add-ins to customize your tteokbokki. Popular choices include fish cakes, boiled eggs, ramen noodles, and mozzarella cheese.
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