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Ingredients:

Main

350g / 12 ounces Korean rice cakes, separated

150g / 5.3 ounces Korean fish cakes, rinsed over hot water & cut into bite size pieces

2 cups Korean soup stock (dried kelp and dried anchovy stock), use this recipe

60g / 2 ounces onion, thinly sliced

Tteokbokki sauce (Mix these in a bowl)

3 Tbsp gochujang (Korean chili paste)

1 1/2 Tbsp raw sugar

1 Tbsp soy sauce

1 tsp minced garlic

1 tsp gochugaru (Korean chili flakes)

Garnish

1 tsp roasted sesame seeds

1 tsp sesame oil

1 stalk green onion, finely chopped

*1 Tbsp = 15 ml, 1 Cup = 250 ml

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Tteokbokki is one of the most popular Korean street foods in Korea. Among other things, today's recipe is made with Korean rice cakes, Korean fish cakes, Korean soup stock / dashi stock and gochujang (Korean chili paste)! It's super delicious, umami rich and highly addictive! So much so that even if your tummy is full, you will still have some room for these spicy rice cakes! 😉
Tteokbokki / Ddeokbokki / Dukbokki (떡볶이) is definitely one of my favorite foods. It has all the elements to be liked. The texture, the sauce and the easiness! ❤️

Also, it comes in almost endless variations. As an example, I already shared four other tteokbokki recipes on my website. So here they are in case you need more choices!

No fuss super easy tteokbokki - This version does not use Korean soup stock/dashi stock. It means two things. Less steps involved, so it's easier & faster. But it may lack depth of flavor because it's cooked with water instead of the soup stock. (It's still delicious though!) So it's a great recipe when you need a quick tteokbokki fix. Also, some people commented that they like this recipe, because the sauce is not too soupy. It's cooked like rice cake stir fry. [Check out the recipe - Easy Spicy Rice Cakes]

Non-spicy tteokbokki / Soy sauce tteokbokki / Ganjang tteokbokki - If you don't handle spicy food very well or at all, this might be a better option for you. It's also a korean royal court cuisine. Intrigued? [Check out the recipe - Gungjung Tteokbokki]

Rabokki - Yes, this is a thing! Rabokki is the combined words of ramen/ramyun + tteokbokki. Instant noodles are an additional bonus for volume, flavor and texture! [Check out the recipe - Rabokki]

Rose Tteokbokki - This fancy-sounding tteokbokki doesn't include any rose as an ingredient. Instead, this dish is made of rice cakes in a spicy, sweet, and creamy sauce. It is not as fiery, offering a mild, creamy flavor that even those who are not used to spicy dishes can enjoy. People rave about its deliciousness! [Check out the recipe - Rose Tteokbokki]

Now that general basis is covered, let's talk more about today's tteokbokki.

In my mind, today's recipe is prepared in a more traditional way. When I say traditional, many Koreans make tteokbokki this way. Using Korean soup stock / dashi stock.

And, don't worry. It's very easy to make it as well. Here's my guide to how to make Korean soup stock. This super versatile stock can be made ahead of time. It can also be frozen too. So after all, traditional tteokbokki is just as easy and quick to make! Also, note - you can make a soup stock with these pre-packaged ingredients too. Just boil with water.

One thing I really like about today's recipe is that it's saucy. I know some people don't like this style but I do! So if you cooked other dishes (e.g. pan fried Korean dumplings or Korean style tempura) along with this tteokbokki, you can dip them into the sauce and eat them.

Wondering what's the whole point of this? Well, nothing really. It's just how Koreans like to eat Tteokbokki. With lots of pan fried / deep fried dishes! When these are mingled with tteokbokki sauce, they just taste even better!

Anyway, I hope you give this recipe a try and let me know how you go! Enjoy!

P.S. These are great companion dishes to serve with tteokbokki:- Korean fish cake soup and Deep fried seaweed rolls

P.P.S. If you need additional help, don't forget to check out my video instruction below.

Ingredients for Tteokbokki (Serves 2)

Main

350g / 12 ounces Korean rice cakes, separated

150g / 5.3 ounces Korean fish cakes, rinsed over hot water & cut into bite size pieces

2 cups Korean soup stock (dried kelp and dried anchovy stock), use this recipe

60g / 2 ounces onion, thinly sliced

Tteokbokki sauce (Mix these in a bowl)

3 Tbsp gochujang (Korean chili paste)

1 1/2 Tbsp raw sugar

1 Tbsp soy sauce

1 tsp minced garlic

1 tsp gochugaru (Korean chili flakes)

Garnish

1 tsp roasted sesame seeds

1 tsp sesame oil

1 stalk green onion, finely chopped

*1 Tbsp = 15 ml, 1 Cup = 250 ml

**If you want to learn more about Korean ingredients, check my 30 essential Korean ingredients list.

How to Make Tteokbokki

1. Unless your rice cakes are soft already, soak them in warm water for 10 mins.

2. Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.

3. Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.

How to Store Tteokbokki

Leftover tteokbokki can be refrigerated for a day or two. When reheating, add some spare soup stock or water. Though it won't be as saucy as the first time.

Love Korean food? Browse lots more Korean recipes from my easy Korean recipe collections. And subscribe to my newsletter for all of the latest updates including new recipes, what MKK communities are cooking and K-Dramas!

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Try this easy tteokbokki recipe to make popular Korean street food at home! These spicy rice cakes are super delicious and highly addictive!

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Recipe:

2 tbsp of granulated sugar

A pinch of baking soda

Cooking spray

1. Prepare a small baking sheet lined with parchment paper.

2. Add the sugar to a large ladle or small nonstick skillet. Place the ladle or skillet over a medium flame, and stir the sugar with chopsticks until it begins to melt (approximately 2 minutes).

3. Once the sugar has melted and turned amber in color, remove the ladle/skillet from the flame and immediately stir in a pinch of baking powder. Keep stirring until it is mixed well and the candy has gotten a light brown color.

4. Pour the mixture onto the baking sheet in circles. You can make around 2 candies with this recipe. Spray a spatula with cooking spray and softly press the circle until the candy is around 0.5cm thick.

5. Use a cookie cutter to softly press in the desired shape. Caution: do not press the cookie cutter all the way down, but press it lightly on the top. Let cool and serve.

Recipe credit: https://www.gastrotourseoul.com/dalgona/#:~:text=fine%20dining%20restaurants-,History%20of%20Dalgona,void%20by%20making%20dalgona%20candy

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Description: Hotteok is known as the Korean sweet pancake. It is a popular street food during the winter, because hotteok is typically eaten hot and warm. Inside the pancake batch are different types of fillings such as cinnamon, honey, brown sugar, nuts, and kimchi. The fillings of the hotteok can also depend on the area of which it is sold. For instance, hotteok in Jeju Island, an island of South Korea, is called “Jeju tangerine hotteok”. Tangerines from Jeju are famous for their juicy and sweet taste, grown in bulk and in a favorable environment. The tangerine hotteok consists of a tangerine jam mixed with citrus syrup as its filling. This filling is different from traditional hotteoks that have nuts or seeds mixed with honey as the filling.

Recipe:

Recipe list credits to Atulya Bhakti (10 servings)

Atulya Bhakti’s recipe and cooking video

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Hotteok (Korean: 호떡; Hanja: 胡떡, pronounced [ho.t͈ʌk̚]), sometimes called hoeddeok, is a type of filled pancake known as a popular street food in South Korea. It originated in China, and was first brought into Korea during the 19th century.[2]

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Ingredients:

1. Gim specific for making kimbap (Dried Seaweed; if the gim is too big, cut it into half)

2. Steamed Sticky Rice

3. Ham (alternatively spam)

4. Crab Sticks

5. Eggs

6. Carrot

7. Cucumber

8. Yellow Radish (Probably Not Easy to Find)

NOTE: Since This is a Mini Kimbap, out of the six last ingredients (the first two are compulsory), add three. Ex) Ham, Eggs, Carrot

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Gimbap (김밥) is a Korean dish made from cooked rice and other ingredients that are rolled in -dried sheets of laver seaweed-and served in bite-sized slices. The dish is often part of a packed meal, or , to be eaten at picnics and outdoor events, and can serve as a light lunch along with (yellow pickled radish) and kimchi.

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Ingredients:

Sprite

Strawberry milk

Any type of fruit, but at least 3 (Watermelon is a must!)

Ice

Making hwachae

Hwachae is not only simple to make but also easily customizable: there isn’t really a rigid recipe, so just add whatever you like :)

1. Prepare your fruits. Cut them into pieces that are easy to eat in one bite.

2. Pour the sprite and milk in a bowl you’ve prepared.

3. Add ice.

4. Add fruit.

5. Done :)

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복숭아 화채는 한국의 전통적인 여름 디저트로, 달콤하고 시원한 맛으로 더위를 식혀줍니다. 신선한 복숭아와 꿀, 얼음을 주재료로 하여 간단하게 만들 수 있는 이 음료는 영양가도 높고 맛도 뛰어납니다. 이 글에서는 복숭아 화채의 역사, 재료, 만드는 방법, 그리고 어울리는 음식들에 대해 자세히 알아보겠습니다.목차복숭아 화채의 역사와 전통재료 준비하기복숭아 화채 만드는 방법잘 어울리는 음식과 술맛있게 먹는 팁복숭아 화채의 역사와 전통복숭아 화채는 조선시대부터 즐겨 먹던 전통 음료입니다. ‘화채’란 과일을 얇게 썰어 꿀물이나 오미자 화채에 띄워 만든 음료를 말합니다. 복숭아는 예로부터 장수와 건강의 상징으로 여겨져 왔으며, 특히 여름철 더위를 식히고 갈증을 해소하는데 탁월한 과일로 알려져 있습니다.복숭아 화채는…

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Hi I'm Justin! This Tuesday (August 15th on the Lunar Calendar) was 추석 (Chuseok), our version of Thanksgiving. We normally eat 전 (jeon), a sort of savory pancake, but I'd like to introduce 송편 (songpyeon), a rice cake with filling.

Songpyeon's crescent-shaped rice cake symbolizes the desire for growth and prosperity, with its shape representing a half-moon that signifies potential and future fulfillment. Songpyeon is often made by families, especially by women and children, with a belief that the person who makes the prettiest rice cakes will have beautiful children or future success.

Songpyeon is typically filled with a variety of ingredients that reflect seasonal harvests and regional preferences, such as: Sesame seeds and honey, Sweetened red bean paste, Chestnuts, Mung beans, Jujubes or other fruits and nuts.

Songpyeon is usually steamed on a bed of pine needles, which gives the rice cakes a fresh, piney fragrance while also helping to prevent sticking. ("Song" means pine trees!)

Recipe for Songpyeon

Ingredients:

2 cups of glutinous rice flour

½ teaspoon salt

¾ cup hot water (adjust as needed)

Pine needles (optional)

Filling options (choose as preferred):

1. Sesame seeds (¼ cup), honey (1 tablespoon), and a pinch of salt

2. Sweetened red bean paste (available in stores or homemade)

3. Chestnut paste (boiled and mashed with honey)

Steps:

1. Prepare the dough:

In a large bowl, mix the glutinous rice flour with salt.

Gradually add hot water and knead the mixture until it forms a smooth, elastic dough. If the dough is too dry, add a little more water.

Divide the dough into small balls (about the size of a golf ball).

2. Prepare the filling:

For sesame-honey filling: Lightly toast the sesame seeds and then grind them. Mix with honey and a pinch of salt.

For chestnut filling: Boil the chestnuts until soft, peel, and mash with honey.

For red bean paste: You can use store-bought sweetened red bean paste or prepare it by boiling red beans, mashing them, and mixing with sugar.

3. Shape the songpyeon:

Flatten each dough ball into a small disc.

Place a small spoonful of your chosen filling in the center of the disc.

Fold the dough over the filling and pinch the edges together to form a crescent shape. Make sure to seal the edges tightly to prevent the filling from spilling out.

4. Steam the songpyeon:

Place the pine needles on the bottom of a steamer (optional, but adds a nice aroma).

Arrange the shaped songpyeon on top of the pine needles, making sure they don’t touch each other.

Steam for about 20 minutes over medium heat.

5. Cool and serve:

Once steamed, rinse the songpyeon briefly in cold water to make them shiny and prevent sticking.

Lightly brush with sesame oil for extra flavor and serve!

Enjoy this traditional treat during Chuseok or any special occasion!

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So the raw fish salad is a underated dish here in Polynesia. You can find many way to do it , but im going to teach you how to make it the tahitian way.

You will need :

-2 cucumber 🥒

-5-6 tomato🍅

-2 carrot🥕

-1/2 onion

-4 lime/lemon🍋

-800g tuna 🐟 (red or white)

-Salt🧂

-peper

-400l coconut milk🥥

First you cut your fish in cubes ( not too thick , not too thin ) put it in a bowl and save it for later.

You cut your veggies also in cubes ( thicker then the fish ) tomato, cucumber, carrot, onion and put it aside.

After all , take a bigger bowl and combine everything together, put some salt , peper , coconut milk and at the very end add the lime/lemon.

Why we put the lime at the end?

It is because it cook the fish and we dont all like it like that so when it’s all mixed very well now you can add the lime juice and serve yourself.

Eat it with a bowl of hot rice and enjoy

Kaikai maitai

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Hellooooo !!

For our famous « Pai-banane » a well loved snack in Tahiti,let’s start with the banana cream :

1. Take a saucepan and cut up 6 bananas , placing them into the pan.

2. Add one tablespoon 🥄 of sugar, 20 ml of water 💧, and a few drops of vanilla extract.

3. Cook the mixture in the saucepan, mashing and stiring the bananas as they cook. ‼️

4. Once the mixture is transfered into a bowl , mash the bananas again , add a sprinkle of cinnamon , and stir. 🔁

The banana cream is ready !! ✔️

—> Next for the Dough :

1. Combine 100g of self-rising flour

with 100g of plain flour.

2. Add 60g of butter 🧈

and then 6cl of water💧

3. Mix with your hands until

you get a smooth dough. ✋🏼🤚🏼

Once the dough is ready ,

shape it just like me in the video. 👩🏻‍🍳

4. Brush the top of each pai

with a beaten egg. 🥚

Finally, bake at 180*C for 20minutes

until it’s golden. ⏲️

Enjoy!!🇵🇫

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Hello! im Hautea ^^ and for my dish i wanted to share with you our iconic “Po’e mei’a”  so basically the “po’e” is a dish made with mashed fruits or tubers, and the “mei’a” is Banana ^^.

Anyway, let's not waste a second, let's begin !!

For the “Po’e mei’a” you will need :

-Banana

-Starch

-a bowl (not a big one)

-coconut milk

⛔️STOP⛔️

So, I didn’t give you an exact number of bananas, because it depends on the variety you have.

For the making of the po’e mei’a, normally it’s 2 bowl of mashed banana, 1 bowl of starch, but for me i didn’t have enough banana i couldn't do 2 bowl of banana and 1 so i just did like the Hall of what was needed

•Step 1 : So at first the thing you need to do is peel the banana, of course, and put them in a pot with the water covering the banana.

And then you let it cook for at least 30 min / 1h, like i said before, it depends on the variety of the banana you have, the only thing you need to know is that, if it's really soft it's good. When it's cooked you have to let it cool down.

•Step 2 : Then, what you will need to do after the banana is cooked is to crush the banana.

Just so you know, the banana has a purple shade when cooked. Its normal.

You can use anything to crush it. ^^

•Step 3 : After that, come the moment with the bowl, like i said before you do 2 bowls of banana and 1 bowl of starch, you mix it and then it's time to cook it again, yes again XDD.

There are 2 way to cook the po'e mei'a  :

-The one I did was the easy one, where you cook the po'e in the oven like a cake, for about 30 min at 180°

-The 2nd is when you boiled it, it takes around 30 min, you put the banana in an plastic bag, not too big not too small just enough so it can hold the banana, i suggest you have at least 2 or more plastic bag, this way the banana will not overflow, and it will not causé a mess ^^

•Step 4 : Once the banana is cooked, you let it cool down again and on the other side you prepare the coconut milk!

you have to put the coconut milk in a pot, heat it and mix the milk with sugar, for the quantity of sugar you have to do it to your taste ^^ and when you have the milk to your taste you mix the milk with the po'e.

And there you have it! Your Po'e mei'a! I hope you will like this dish! You can cut your po'e in little pieces ^^! I hope my explanation surpasses your attendance!!

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For 4 people

Ingredients:

300 gr of pork belly

700 gr of pork loin

2 carrots

3 turnips

1 cabbage

1 garlic

Salt

Pepper

Soy sauce

Oyster sauce

Preparation:

1. Cut the pork in cube

2. Thus peel and cut into slices the carrots and turnips

3. Cut into pieces the cabbage.

4. Chop the garlic.

5. In a pot, fry the pork pieces with soy sauce and oyster sauce then add the garlic.

6. Now you can add the vegetables.

7. Stir then add salt and pepper.

8. Simmer until the pieces of pork become tender.

9. Taste it and adjust the seasoning if necessary.

Ps: it is so good with hot rice 😁

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So to make the famous "gratin de taro" you're gonna have to follows the next steps:

1. Firstly you're going to cut the taro into rounds. (Depending on the size of your dish)

2. Then you need to cook it in hot water.

(To see if its cooked enough u need to stick your fork in it ; if it pierces the taro its ready!)

3. After that you drain the taro , which you're gonna put in your dish.

4. You butter the dish and make one layer of taro (not too thick) which is gonna be covered by a layer of sour cream and grated cheese. (We use gruyère here).

5. Afterwards you repeat the same gesture until your dish is almost full (not that much or otherwise the cream will overflow).

6. And finally u put it in the oven until its golden brown on top.

And there u have it !! A perfect "gratin de taro" ..Enjoy!!

(By the way theres also other versions of gratin , if u want to make one with sweet potatoes , u just have to follow the same recipe!! It works with normal potatoes aswell!!).