#tteok

[fattributes]

Spicy Rabokki

[nanmo-wakaran]

source

[sikfankitchen]

TTEOKBOKKI (Korean Spicy Rice Cakes) with Fish Cakes! 🔥

[clnclm]

mujigae-tteok

[grow-bettah]

i made tteok from scratch today because i miss korea. I was there for four weeks... greatest four weejs of my life the food was so good. guys i think c!mumbo will be partly korean because i want . to show my appreciation for korea. also the nature was chill as hell. i miss that campsite in yanyang every day.......

[deliciously-vegan]

Jjajangtteok

(Rice Cakes & Black Bean Sauce)

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4 cups eggplant, chopped

1 pack (200 g) tempeh, sliced and chopped

1 kilo frozen tteok (Korean rice cakes)

1 tbsp olive oil 1 white onion, peeled and chopped

1 tsp ginger paste

1 tsp garlic paste

2 cups mushroom broth (or vegetable bouillon)

1/4 cup chunjang (Korean fermented black bean paste)

2 tbsp arrowroot starch (or cornstarch) 1/4 cup cold water

2 tbsp pure maple syrup 2 tbsp soy sauce

1 tbsp sesame oil 1/4 tsp black pepper

6 green onions, chopped 1/4 cup white sesame seeds

Place chopped eggplant in a large mixing bowl, Sprinkle generously with sea salt. Allow to sit and "sweat" for 30-60 minutes then rinse thoroughly.

Cook tempeh in air fryer. (Or pan-fry.) Set aside. 

Bring a medium-sized pot of water to a boil. Place frozen tteok in boiling water. Cook for 3-5 minutes, until tteok floats to the surface. Remove from heat and drain. Set aside.

Heat oil in a large saucepan over medium-low heat. Sauté onion for several minutes. Add ginger and garlic paste and sauté for another minute or two. Stir in the eggplant, mushroom broth and chunjang. Turn heat to high. As soon as stew comes to a boil, reduce to low temperature and simmer, stirring occasionally, for ten minutes.

In a small glass bowl, whisk together the arrowroot starch and water. Slowly stir into stew and continue to cook for 2-3 minutes until stew begins to thicken. Stir in the cooked tempeh and tteok. Heat through for another minute or two.

Stir in the; maple syrup, soy sauce, sesame oil, and black pepper. Turn heat off.

Stir in the green onions and sesame seeds.

Serve.

[yum-yum-ryum]

I don't like carbohydrates But sometimes I feel very happy when I eat tteok😊

[jkwontravels]

homemade dduk from my relatives

[vegehana-food]

✿ トック | 떡 (Tteok) ・穀物、特にうるち米またはもち米で作った朝鮮半島の餅、あるいは餅菓子である。 ・作り方、材料、地域などによって種類が多い。作る方法によって蒸すトック、搗くトック、炒めるトック、茹でるトックと分けることもある。おやつだが、節日によって色々なトックを食べる。日本語ではトックと表記され、発音されることが多いが、原語ではkが内破音であることから、トッと表記される場合もある。トルジャンチ（満一歳の祝い）やファンガプ（환갑／還甲。還暦のこと）の祝いにも欠かせない。 ・うるち米で作ったトックは加熱してものびることがなく、炒め物など料理に使われる。棒状のトック（カレトック）をコチュジャンなどを使って甘辛く炒めたものがトッポッキ（떡볶이）で、屋台のメニューとして定番であるほか、野菜などを加えた一品料理として料理屋などでも出されている。鶏肉と野菜を炒めるタッカルビにもこのトックが使われる。 ・また、韓国風の雑煮と呼ばれるものは、棒状のトック（カレトッ）を斜めに薄く切り、水につけて柔らかくしたものを、牛肉や鶏肉（元々は雉肉）、野菜と一緒に炒め、スープ（「クッ」）で煮て、醤油、食塩、おろしたニンニクなどで調味する。この料理を「떡국（トククク＝餅のスープ）」と呼ぶが、これをカナにして「トック」と書かれることも多く、混同しやすい。 ・蜂蜜などで甘く味付けしておやつにしたりする。甘いトックにはカボチャの種やナツメ、ゴマなどを加えたものもある。 ・チヂミの中にも、ピンデトック（リョクトウのチヂミ）、チャントッ（野菜のチヂミ）など、トックの名がつくものがある。

[queenketouk]

KETO STRAWBERRY CHEESECAKE KOREAN MOCHI

Keto Strawberry Cheesecake Korean Mochi (Chapssaltteok 찹쌀떡).  Just 3.2g carbs and 85 calories each!!!My sugar-free and low-calorie version of the Korean rice cake confection features a soft, sticky skin, and a cheesecake, red bean paste and fresh strawberries filling. I think it delivers in both taste and texture, but without the enormous amount of carbs in traditional Mochi. And it's utterly delicious. Read the full article

[fattributes]

Rosé Tteokbokki with Crab

[thaibypow]

Injeolmi

Le Sommaire L'injeolmi est un type de tteok (gâteau de riz) coréen, traditionnellement fabriqué à partir de riz gluant cuit à la vapeur et pilé. Il est souvent couvert de poudre de haricots (comme des haricots rouges ou des haricots mungo) ou de poudre de soja grillée, ce qui lui donne une texture légèrement collante et une saveur douce et de noisette.</p> <img width="1024" height="1024"…

[chefrishabhsingh]

How To Make Tteokbokki Recipe

Tteokbokki, a cherished Korean street food, has gained global acclaim for its irresistible combination of chewy rice cakes drenched in a spicy and sweet gochujang-based sauce. This iconic dish is not only a favourite among Koreans but has also found its way into the hearts and kitchens of food enthusiasts worldwide. In this article, we will explore the essence of Tteokbokki, including what makes it a culinary sensation, the essential ingredients that bring it to life, a step-by-step guide on how to make it at home, and some quick tips to perfect this delectable treat.

What is Tteokbokki?

Tteokbokki, pronounced "duck-bo-key," is a popular Korean street food made primarily with Garaetteok, cylindrical rice cakes. These rice cakes are cooked in a savoury and spicy sauce, typically featuring gochujang (Korean red chilli paste) as a key ingredient. The dish's vibrant red hue and distinct sweet-spicy flavour make it instantly recognizable. Tteokbokki's origins can be traced back to the Joseon Dynasty, where it was initially enjoyed as a royal court dish before making its way to the streets and becoming a staple in Korean cuisine.

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[haruga-dalgona]

#같은시간대 #미니떡케이크 #0호 #흑임자케이크 #설기케이크 #하루가달고나 #생일떡케이크 #생신떡케이크 #생일떡 #생신떡 #떡 #떡케이크 #떡케익 #떡케잌 #망원떡케이크 #tteok #ricecake #떡찌기 #koreancake #koreanfood #veganbaking #흑임자설기 #흑임자설기케이크 #흑임자떡 #흑임자떡케이크 #minicake #minicakes #답례떡 (망리단길에서) https://www.instagram.com/p/CqFOP7ePbn1/?igshid=NGJjMDIxMWI=

[deliciously-vegan]

Tteok & Cheese

(Korean Rice Cakes with Cheese Sauce)

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1 white onion, peeled and chopped 1 cup chopped and peeled white potato ½ cup chopped and peeled carrot 2 cloves garlic, peeled and minced 1 cup unsweetened soy milk 1 cup water 2 tsp vegetable bouillon powder

½ cup raw cashews ¼ cup nutritional yeast 2 tbsp apple cider vinegar 1 tbsp miso 1 tsp mustard powder 1 tsp achiote powder (or paprika) ½ tsp sea salt ¼ tsp black pepper

1 kg of frozen tteok (Korean rice cakes)

Place; onion, potato, carrot, garlic, soy milk, water, and bouillon powder in a medium-sized saucepan. Give everything a stir and turn heat to high. As soon as it comes to a boil, reduce to low temperature and simmer for about 10 minutes, until veggies are fork tender. Remove from heat and allow to cool to room temperature.

Transfer cooked veggie mixture to a high-speed blender. Add; cashews, nutritional yeast, apple cider vinegar, miso, mustard powder, achiote, sea salt, and black pepper. Blend on high until smooth and creamy.

Fill a large pot about halfway with water. Bring to a boil. Add the frozen tteok. Cook for 2-5 minutes, just until tteok floats to the surface. Remove from heat and drain completely.

Return cooked tteok to pot and pour cheese sauce over top. Stir to coat completely.

Serve immediately. Ideal topped with a sprinkle of black sesame seeds and green onions.