Leftover Rice Cake Tteokbokki: Korean Street Food Recipe

Craving authentic Korean street food but short on time? This Kirimochi Tteokbokki recipe delivers the spicy, chewy goodness you love, using readily available ingredients and a surprisingly simple method. Forget lengthy soaks and complicated techniques; this recipe utilizes leftover rice cakes (kirimochi), transforming them into a quick and flavorful meal. The result is a satisfying dish that captures the essence of Korean street food, perfect for a weeknight dinner or a fun weekend snack. This vibrant, easy-to-make tteokbokki is packed with flavor and texture.

Forget complicated recipes and long prep times! This recipe focuses on maximizing flavor using readily available ingredients and utilizing leftover kirimochi. We’ll guide you through each step, ensuring you achieve the perfect balance of sweet, spicy, and savory in your very own delicious Kirimochi Tteokbokki. Ready to dive into the step-by-step process? Let’s get cooking!

Tools Needed

• Toaster
• Frying Pan

Ingredients

• Leftover Kirimochi (Japanese Rice Cakes): 2
• Onion
• Carrot
• Fish Paste (e.g., Oden leftovers)
• Sesame Oil
• Garlic
• Sugar
• Soy Sauce
• Gochujang (Korean Chili Paste)
• Water
• Potato Starch (optional)
• Green Onions (optional)

Step-by-Step Instructions

Step 1. Prepare the Rice Cakes and Vegetables

• Cut the leftover kirimochi into roughly 6 pieces per cake.
• Lightly toast the kirimochi in a toaster to soften it and give it a nice texture. This prevents it from being too hard to bite.
• thinly slice the onions and carrots.
• Thinly slice the fish paste.

Step 2. Cook the Sauce

• Heat sesame oil in a frying pan. Add the onions and carrots, and fry briefly.
• Add the fish paste and stir-fry until softened.
• Add grated garlic and sugar to enhance the flavor.
• Stir in soy sauce and gochujang. Allow the seasonings to absorb into the vegetables before adding water.

• Simmer until the sauce thickens and flavors blend. Add potato starch and water for a thicker consistency if desired.

Step 3. Combine and Simmer

• Add the pre-cooked kirimochi to the pan and mix gently.

Step 4. Garnish and Serve

• Garnish with green onions (optional) and serve.

Read more: Shojin Ryori: Delicious Buddhist Vegetarian Recipes

Tips

• Pre-baking the kirimochi is crucial to prevent it from becoming mushy. Cook until lightly browned and soft, just before it's fully cooked.
• Sugar helps to balance the spiciness of the gochujang.
• Cutting the kirimochi into sticks before pre-baking adds variety.

Nutrition

• Calories: 250-450
• Fat: 5-15g
• Carbs: 50-80g
• Protein: 5-10g

FAQs

1. Can I use other types of rice cakes besides leftover kirimochi?

Yes! While kirimochi (leftover rice cakes) works best for its texture, you can use other soft rice cakes. Just adjust cooking time as needed; harder cakes may require longer cooking.

2. What if my gochujang is too spicy?

Start with less gochujang and add more to taste. You can also balance the spice with a touch more sugar or honey.

3. Can I make this recipe ahead of time?

It's best enjoyed fresh, but you can prepare the sauce ahead of time and store it in the refrigerator. Add the rice cakes and cook just before serving.

This Leftover Rice Cake Tteokbokki recipe proves that delicious Korean street food can be both quick and easy to make at home. Enjoy the satisfying chewiness of the rice cakes combined with the irresistible spicy-sweet sauce – a perfect way to transform leftovers into a flavorful meal. Now go forth and enjoy your homemade taste of Korea!