RICE CAKE
SLICES AND STICKS
RICE CAKE SLICES
FOR TTEOKGUK
500g
RICE CAKE STICKS
FOR TTEOKBOKKI
500g
Tteok is a general term for Korean rice cakes.
They are made with steamed flour of various grains, especially glutinous and non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make tteok. In some cases, tteok is
pounded from cooked grains.
Tteok is eaten not only as a dessert or seasonal delicacy, but also as a meal. It can range from elaborate versions made of various colors, fragrances, and shapes using nuts, fruits, flowers, and
namul (herbs/wild greens), to plain white rice tteok used in home cooking. Some common ingredients for many kinds of tteok are red bean, soybean, mung bean, mugwort, pumpkin, chestnut, pine nut,
jujube, dried fruits, sesame seeds and oil, and honey.
Tteok is usually shared. Tteok offered to spirits is called boktteok ("good fortune rice cake") and shared with neighbours and relatives. It is also one of the celebratory foods used in banquets,
rites, and various festive events. Tteokguk ("rice cake soup") is shared to celebrate Korean New Year and songpyeon is shared on Chuseok, a harvest festival.
HOW TO COOK
PAN
RICE CAKE SLICES (FOR TTEOKGUK)
- Begin by rinsing the rice cakes under cold running water for 3 minutes.
- Place the rice cakes in a pot, and add 500ml of water and 1-2 pieces of stock cube. Bring the mixture to a boil.
- Once the soup is boiling, carefully add 250g of rice cakes. Stir in soy sauce, salt, and sliced green onion using a ladle. Cover the pot and let it cook for 10 minutes.
- Pour the salted egg whites into the boiling soup and let them cook for 1 minute. Add sesame oil, ground black pepper, and more chopped green onion. Stir everything well to combine.Final Seasoni
- To taste, garnish with additional chopped green onion, yellow egg strips, crushed seaweed, and red pepper.
RICE CAKE STICKS (FOR TTEOKBOKKI)
- Begin by thoroughly rinsing the rice cakes under cold running water for 3 minutes.
- Place the rice cakes into a saucepan. Pour in 250ml of water and 85g of your chosen sauce. Heat the mixture until it reaches a boil.
- Once the sauce is boiling, carefully add 250g of rice cakes to the saucepan. Stir the mixture continuously to ensure even cooking and to prevent the rice cakes from sticking to the bottom of the pan.
- After the rice cakes have become tender, turn down the heat to a low setting. Let the rice cakes simmer for an additional minute to soak up the flavors.