What is Tokbokki? Origin, making and delicacies from tokbokki

In Korean cuisine, Tokbokki is a traditional dish that is loved and increasingly favored by young people in other countries.

Origin of Tokbokki

Tokbokki is a traditional Korean dish of royal origin , the predecessor of tokbokki is tteok jjim – a thinly sliced thick cake, grilled with meat, eggs and other ingredients.

Tokbokki is a type of cake made from rice flour, molded into long fibers and then cut into bite-sized pieces. Tokbokki is milky white in color and has a very pretty small round yarn . Tokbokki is often stir-fried with spicy chili sauce, beef, bean sprouts, onions, fish cakes, seafood, … creating an extremely delicious and attractive Korean dish.

Tokbokki is a traditional Korean dish

There are two types of Tokbokki: Ganjang tokbokki (non-spicy) and gochujang tokbokki (spicy) . For those of you who can’t enjoy spicy tokbokki, you can order ganjang tokbokki to try. This type of tokbokki is not spicy at all, lighter in color, commonly known as Royal fried glutinous rice cake.

Ganjang tokbokki appeared from the Chosun period (1382-1910) . At that time, tteok cake is stir-fried with meat and green vegetables and soybean oil. This dish was also brought into the play “Dae Janggum”, where Janggum cooks and offers tokbokki to the king . Therefore, Ganjang tokbokki is also called Royal cake.

Gochujang tokbokki

However, nowadays spicy tokbokki (gochujang tokbokki) is more popular and preferred by many people. Gochujang tokbokki first appeared in the 1950s . Cakes are sold by a woman selling food on the streets of Korea. She combined traditional tokbokki with gochujang chili sauce to create an extremely attractive dish. Gradually over time, tokbokki was modified and perfected like the current version, served with chili sauce, vegetables, seafood, meat,…

Ingredients Tokbokki

Tokbokki is made from garaetteok rice cakes with other ingredients such as: chili sauce, beef, bean sprouts, mushrooms, onions, fish cakes, kimchi, etc. Tokbokki usually has a very spicy and delicious taste when used. hot , so tokbokki is suitable for use in cold winter.

Tokbokki is made from rice flour that is then molded into long sticks of dough, thinly sliced or sliced . The cake is flexible, chewy, when eaten, the aroma and delicious sauce of the cake are mixed with the spicy, salty taste of chili, meat and spices.

Tokbokki served with a rich, spicy sauce

Tokbokki culture in Korea

Tokbokki is ranked in the list of the 5 hottest dishes in kimchi cuisine . Tokbokki is not only famous in Korea but also famous in many countries around the world . Tokbokki in Korea is also used to stir-fry, has many eye-catching colors and rich flavors depending on the preferences of the eater.

Tokbokki has a strong spicy flavor, stimulating the taste buds, so it is often used in Korea on cold days.

Currently, Tokbokki appears mostly in Korean street food stalls , in dramas. Tokbokki gradually became a cultural feature of Korean cuisine, introduced to other countries and loved as much as at home.

Tokbokki appears mostly in Korean street food stalls

How to make Tokbokki at home

Ingredient

• 95g glutinous rice flour
• 50g rice flour
• 220ml water
• Seasoning: Chili powder, sesame oil, fish sauce, sugar, Korean chili sauce

How to make rice cake

Step 1: Mix the dough

Put the glutinous rice flour and rice flour in a bowl and mix well . Continue to add ½ teaspoon of salt, half a teaspoon of sesame oil , mix so that the mixture blends together. Then you add 170ml of hot water . Pay attention to pour the water slowly, stirring while pouring.

Knead the dough so that it is even and smooth , then take out a banana leaf (or a thin plate) and then steam it. You use a rice cooker, add a little water, put the dough on the cot and steam for 15 minutes.

How to make tokbokki rice cake

Step 2: Roll the dough

Brush a little sesame oil on the cutting board so that the dough does not stick to the cutting board, then proceed to roll the dough. Cut the dough into 2 and roll each piece one by one. Roll the dough evenly into a long cylinder , then cut the dough into equal pieces, about 2-3 cm long . Do the same until the dough is gone.

Thus, the tokbokki rice cake is completed. You can use tokbokki rice cakes to make many delicious dishes.

How to make tokbokki rice cake

Dishes with Tokbokki

Cheese Tokbokki

Over time, Tokbokki has more and more diverse variations to suit everyone’s taste and needs: Tokbokki cheese enhances the rich, fleshy taste of rice cakes.

See details: How to make Korean standard cheese tokbokki

Cheese Tokbokki

Tokbokki hot pot

Hot Tokbokki hot pot with many different toppings, rich hot pot sauce, extremely stimulating red orange color.

Tokbokki cheese shake with crispy crust, salty aroma is definitely a new and unique choice for Tokbokki.

See details: 2 ways to cook hot and spicy tokbokki hot pot, extremely delicious

Tokbokki hot pot

Deep fried Tokbokki and cheese shake

Not only cooking hot pot, but fried tokbokki also creates an extremely stimulating dish. Each stick of fried rice cake is crispy, fatty and chewy. Topped with delicious fatty cheese powder.

Deep-fried tokbokki or cheese shake tokbokki can be enjoyed with ketchup or chili sauce . Making this dish at the weekend with family and friends is really great.

See details: 2 ways to make deep-fried tokbokki and greasy, delicious cheese shake

Cheese shake Tokbokki

Stir-fried Tokbokki

Stir-fried Tokbokki offers high nutritional value with a combination of nutritious ingredients. Tokbokki is chewy, soft, and extremely flavorful. Add a little white sesame, extremely attractive.

Stir-fried Tokbokki

Above is information about Tokbokki, origin and dishes with delicious Tokbokki. Hope the article will provide you with useful things. Wish you can make delicious and attractive rice cakes!

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