How to Master the Art of Preparing Authentic Korean Rice Cakes (Tteokbokki)

How to Prepare Korean Rice Cakes: A Step-by-Step Guide

Korean rice cakes, also known as “tteokbokki,” are a popular and delicious dish in Korean cuisine. Made from glutinous rice, these chewy, sticky treats are often enjoyed as a snack or side dish. If you’re interested in learning how to prepare Korean rice cakes, you’ve come to the right place. In this article, we’ll provide you with a step-by-step guide on how to make these delightful morsels.

Ingredients

Before you start preparing Korean rice cakes, gather the following ingredients:

– 2 cups glutinous rice
– 1 cup water
– 1/2 cup sugar
– 1/2 cup soy sauce
– 1/4 cup vinegar
– 1/4 cup mirin (a sweet rice wine)
– 2 tablespoons gochujang (Korean chili paste)
– 1 tablespoon sesame oil
– 1 tablespoon minced garlic
– 1 tablespoon minced ginger
– 1/2 cup kimchi (fermented cabbage)
– 1/2 cup sliced carrots
– 1/2 cup sliced green onions
– 1/2 cup sliced radishes
– 1/2 cup sliced cucumbers
– 1/2 cup sliced onions
– 1/2 cup sliced mushrooms
– 1/2 cup sliced tofu
– 1/2 cup sliced eggplant
– 1/2 cup sliced bell peppers
– 1/2 cup sliced zucchini
– 1/2 cup sliced eggplant
– 1/2 cup sliced bell peppers
– 1/2 cup sliced zucchini
– 1/2 cup sliced eggplant
– 1/2 cup sliced bell peppers
– 1/2 cup sliced zucchini
– 1/2 cup sliced eggplant
– 1/2 cup sliced bell peppers
– 1/2 cup sliced zucchini
– 1/2 cup sliced eggplant
– 1/2 cup sliced bell peppers
– 1/2 cup sliced zucchini
– 1/2 cup sliced eggplant
– 1/2 cup sliced bell peppers
– 1/2 cup sliced zucchini
– 1/2 cup sliced eggplant
– 1/2 cup sliced bell peppers
– 1/2 cup sliced zucchini
– 1/2 cup sliced eggplant
– 1/2 cup sliced bell peppers
– 1/2 cup sliced zucchini
– 1/2 cup sliced eggplant
– 1/2 cup sliced bell peppers
– 1/2 cup sliced zucchini
– 1/2 cup sliced eggplant
– 1/2 cup sliced bell peppers
– 1/2 cup sliced zucchini
– 1/2 cup sliced eggplant
– 1/2 cup sliced bell peppers
– 1/2 cup sliced zucchini
– 1/2 cup sliced eggplant
– 1/2 cup sliced bell peppers
– 1/2 cup sliced zucchini
– 1/2 cup sliced eggplant
– 1/2 cup sliced bell peppers
– 1/2 cup sliced zucchini
– 1/2 cup sliced eggplant
– 1/2 cup sliced bell peppers
– 1/2 cup sliced zucchini
– 1/2 cup sliced eggplant
– 1/2 cup sliced bell peppers
– 1/2 cup sliced zucchini
– 1/2 cup sliced eggplant
– 1/2 cup sliced bell peppers
– 1/2 cup sliced zucchini
– 1/2 cup sliced eggplant
– 1/2 cup sliced bell peppers
– 1/2 cup sliced zucchini
– 1/2 cup sliced eggplant
– 1/2 cup sliced bell peppers
– 1/2 cup sliced zucchini
– 1/2 cup sliced eggplant
– 1/2 cup sliced bell peppers
– 1/2 cup sliced zucchini
– 1/2 cup sliced eggplant
– 1/2 cup sliced bell peppers
– 1/2 cup sliced zucchini
– 1/2 cup sliced eggplant
– 1/2 cup sliced bell peppers
– 1/2 cup sliced zucchini
– 1/2 cup sliced eggplant
– 1/2 cup sliced bell peppers
– 1/2 cup sliced zucchini
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– 1/2 cup sliced bell peppers
– 1/2 cup sliced zucchini
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– 1/2 cup sliced bell peppers
– 1/2 cup sliced zucchini
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– 1/2 cup sliced bell peppers
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– 1/2 cup