Teokbokki at home

Deokbokki is a popular Korean dish made from rice “sausages” (karetteok) in a spicy sauce with the addition of a special seasoning (gochujang) made from salt, red pepper, flour and fermented soybeans. The neutral taste of teokbokki is well complemented by vegetables, eggs, sausages and seafood. These products can be taken ready-made or prepared at home using special technology from rice flour.

Korean-style teokbokki at home

Korean-style teokbokki, a dish with an amazing taste and special spiciness, is easy to prepare at home. Teokbokki (karettes) are made from rice flour. We prepare the sauce in Korean: from Gochujang paste with the addition of chili peppers, canned anchovies and nori.

1. 
   How to cook teokbokki at home in Korean? Immediately prepare all the ingredients for the dish according to the recipe.
2. 
   Rinse round rice several times with cold water, remove excess moisture with a napkin and grind the cereal with a food processor or blender into a homogeneous mass.
3. 
   Then sift it through a thick sieve and immediately place it in a bowl for kneading dough.
4. 
   Pour boiling water into the resulting rice flour in portions while kneading. You will have a loose dough. Cover the dishes with film, prick them in several places and place in the microwave for 2 minutes at maximum power. Then mix the dough and leave for another 2 minutes.
5. 
   Cool the dough a little, knead again with oiled hands, form sausages no more than 1 cm thick and cut them into pieces up to 10 cm long.
6. 
   Boil a liter of clean water in a saucepan and add chopped nori and anchovies to it.
7. 
   Boil everything for 15 minutes and remove the anchovies and nori with a slotted spoon, leaving clear broth.
8. 
   For the sauce, mix sugar with hot pepper and soybean paste in a bowl.
9. 
   Place the formed teokbokki and sauce into the boiling broth, mix gently and cook over medium heat for 10-15 minutes until the teokbokki becomes soft and the broth thickens.
10. 
    Place prepared Korean-style teokbokki at home into portioned plates, sprinkle with chopped green onions and serve with sour cream. Bon appetit!

Rice flour teokbokki

Tokbokki or rice sausages, as the national dish of Korea and which has become popular among us, are prepared only from rice flour, although there are options from wheat. This recipe asks you to properly knead the dough and form teokbokki, which can not only be immediately prepared according to any recipe, but also frozen. Rice dough can be stored well for 2-3 months without changing its texture.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Servings: 0.5 kg of dough.

Ingredients:

• Rice flour – 2 tbsp.
• Water – 1 tbsp.
• Salt – ½ tsp.
• Sesame oil – 3 tbsp.
• Vegetable oil - for lubricating hands.

Cooking process:

Step 1. Immediately measure the amount of rice flour and water, according to the proportion of the recipe and the volume of workpiece you need.

Step 2. Pour the flour into a plastic bowl to knead the dough. Dissolve salt in water, pour into flour and knead the dough using a wooden spatula. If the dough turns out to be dry, you can add a little water.

Step 3. Cover the dish with a piece of film, make a hole and put the dough in the microwave for two minutes at maximum power. Then mix the dough again and set it again for the same time.

Step 4. After microwave, transfer the dough into a mixer bowl greased with sesame oil and knead again. This can also be done by hand.

Step 5. Properly kneaded rice flour dough should be smooth and quite dense.

Step 6. With hands greased with vegetable oil, divide the dough into pieces and roll into sausages no more than 1 cm thick.

Step 7. Then cut them into pieces of any length.

Step 8. The cutting shape can be any. You can shape the pieces into longitudinal petals, which is more suitable for soup. Use prepared teokbokki from rice flour immediately after kneading or place in a ziplock bag and freeze. Have fun and delicious Korean food!

Cheese teokbokki

Cheese teokbokki is cooked either in cheese sauce or baked in spicy Korean sauce under a cheese crust, which turns out tastier and is an alternative to the store-bought dish.In this recipe, we take ready-made teokbokki from rice flour, add fried vegetables, spicy sauce and bake it in the oven with cheese.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Rice teokbokki – 400 gr.
• Hard grated cheese – 150 gr.
• Bacon – 250 gr.
• Water – 1.5 tbsp.
• Carrots – 1 pc.
• Plum – 5 pcs.
• Onion – 1 pc.
• Celery – 1 stalk
• Starch – 3 tbsp.
• Soy sauce – 5 tbsp.
• Rice vinegar – 2 tbsp.
• Salt - to taste.
• Sugar – 1 pinch.
• Hot pepper (kochukaru) - to taste.
• Greens - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Peel the vegetables and cut into small pieces. Finely chop the bacon, fry in a frying pan and remove the cracklings. Fry the chopped vegetables in this fat for 10 minutes, add plums, 2 tablespoons of soy sauce, stir and simmer the vegetables for another 10 minutes. Boil the finished rice teokbokki for 5 minutes and drain the water. Place the fried vegetables with sauce, teokbokki and fried bacon into a baking dish.

Step 2. In a separate bowl, prepare the topping sauce for teokbokki. Dissolve starch in water, add salt with a pinch of sugar, hot pepper, the rest of the soy sauce, two tablespoons of rice vinegar and pour this mixture over the vegetables with tokbokki.

Step 3. Turn on the oven at 210°C. Grind the hard cheese on a coarse grater. Sprinkle the cheese evenly over the dish and place in the oven for 30 minutes.

Step 4. Place the prepared cheese teokbokki on serving plates, add herbs and serve hot. Bon appetit!

Wheat flour teokbokki

Korean teokbokki can also be made from wheat flour, because rice flour is not always available in the house. and the dish will turn out no less tasty.The dough is kneaded stiff, using wheat flour, water and a small amount of vegetable oil. In this recipe for wheat teokbokka we prepare a spicy Korean sauce with the addition of cabbage, green onions and boiled eggs.

Cooking time: 3 hours.

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• White cabbage – 150 gr.
• Green onion – 4 feathers.
• Water – 750 ml.
• Boiled eggs – 2 pcs.
• Sesame - for serving.

For the test:

• Wheat flour – 400 gr.
• Salt – ½ tsp.
• Warm water – 120 ml.
• Vegetable oil – ½ tbsp.
• For the sauce:
• Paste “Kochujang” – 80 gr.
• Soy sauce – 50 ml.
• Chili pepper (powder) – 30 gr.
• Chili pepper (flakes) – 20 gr.
• Brown sugar – 70 gr.

Cooking process:

Step 1. Pour sifted wheat flour into a bowl for kneading dough, pour warm water, add salt and knead the dough with your hands for 10 minutes. Towards the end of the kneading, add vegetable oil. The dough should be dense, elastic and not stick to your palms.

Step 2. Roll the kneaded dough into a log, wrap it in film and put it in the refrigerator for 2 hours to proof.

Step 3. After this time, cut the dough into long strips up to 2 cm thick, roll into sausages and cut into pieces. Once formed, wheat teokbokki can even be frozen.

Step 4. To prepare the dish, boil the wheat teokbokki for 15 minutes over medium heat, remove the colander and rinse with cold water. Cut cabbage and green onions into medium pieces. Hard boil the eggs.

Step 5. Prepare Korean hot sauce in a deep frying pan. Pour 750 ml of water, add all the ingredients for the sauce indicated in the recipe, stir, bring to a boil and add the chopped cabbage with green onions. Cook over medium heat for 10-15 minutes.

Step 6.Then add boiled teokbokki and eggs to the sauce and cook for another 5-7 minutes until the sauce becomes thick. If you do not boil the teokbokki in advance, then place it in the sauce along with the vegetables.

Step 7. Place the Korean-style teokbokki made from wheat flour on plates along with vegetables and sauce, sprinkle with sesame seeds and serve hot. Bon appetit!

Chicken teokbokki

A delicious variation of Korean cuisine can be chicken teokbokki. You can make your own rice teokbokki, but when you're short on time, you can also use pre-made rice sausages. In this recipe, we supplement teokbokki with vegetables and take chicken breast. Prepare a spicy sauce with the addition of plums.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Rice teokbokki – 500 gr.
• Chicken breast – ½ pc.
• Onion – 1 pc.
• Bell pepper – 1 pc.
• Carrots – 1 pc.
• Plum – 5 pcs.
• Celery – 1 stalk.

For the sauce:

• Broth – 0.5 l.
• Kochujang paste – 1 tbsp.
• Soy sauce – 2 tbsp.
• Chili pepper – 1 pinch.
• Paprika flakes - to taste.
• Sugar - to taste.
• Greens - to taste.
• Vegetable oil - for frying.
• Sesame - for serving.

Cooking process:

Step 1. Peel the vegetables, rinse and cut into strips. Fry chopped onions, carrots and celery in a wok in heated vegetable oil until translucent. Use a slotted spoon to transfer them to a plate.

Step 2. Wash the chicken breast, dry it, cut it into cubes and fry in a wok for 2 minutes. Add halved plums or plum sauce to the chicken. Then pour half a liter of any broth over the chicken, add the sauce ingredients indicated in the recipe, mix everything well and bring to a boil.

Step 3.Transfer the chopped sweet peppers to the wok and cook the dish while stirring for 5-7 minutes over medium heat.

Step 4: Prepare rice teokbokki.

Step 5. Transfer them to the wok with the chicken and vegetables, mix gently and cook over low heat, covered, for another 10 minutes.

Step 6. During this time, the teokbokki will absorb some of the broth, but to make the sauce thicker, you can add a little starch to it and mix well.

Step 7. Place the prepared teokbokki with chicken on portioned plates, add chopped herbs, sprinkle with sesame seeds and serve immediately. Bon appetit!

Teokbokki with sausages

Sausage teokbokki with Korean flavors is easy to make at home. You can always buy ready-made rice teokbokki, so we make our own. We take milk sausages and small ones so that they do not differ from teokbokki. Prepare the sauce spicy. We complement the dish with green onions and a boiled egg.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Rice flour – 200 gr.
• Water – 150 ml.
• Salt – ½ tbsp.
• Sesame oil – ½ tbsp.
• Sausages – 200 gr.
• Egg – 4 pcs.
• Green onion – 50 gr.
• Sesame - for serving.

For the sauce:

• Water – 500 ml.
• Sugar – 2 tbsp.
• Kochujang paste – 1 tsp.
• Soy sauce – 1 tbsp.
• Garlic – 6 cloves.
• Salt – ½ tsp.
• Ground chili pepper – 1 tbsp.

Cooking process:

Step 1. Immediately put the chicken eggs in for hard boiling.

Step 2. Boil 150 ml of clean water. Pour rice flour into the bowl for kneading dough. Add salt and pour boiling water in a thin stream. At the same time, knead the dough with a spatula.Then transfer the dough to any work surface greased with sesame oil, grease your hands with oil and finish kneading so that the dough is dense, homogeneous and does not stick to your palms.

Step 3. Cut the kneaded dough into 4 pieces, roll into sausages no more than 1 cm thick and cut into pieces up to 5 cm long. Place the formed rice teokbokki on a plate, greasing it with sesame oil.

Step 4. Boil water in a 3-liter saucepan and boil the teokbokki in it over medium heat for 15 minutes. Then drain them in a colander and rinse with cold water.

Step 5. Finely chop the green onions or leeks along with the peeled garlic cloves.

Step 6. Pour half a liter of water into a deep frying pan or wok and dilute sugar with soy sauce, gochujang paste and hot ground pepper in it. Bring the sauce to a boil, add rice teokbokki, chopped garlic and cook everything over medium heat, stirring occasionally for 5 minutes until the sauce thickens.

Step 7. Remove the casing from the milk sausages. Peel the boiled eggs. Place sausages and eggs into the thick sauce with teokbokki, keep the dish on the fire for another 1 minute, add chopped onions, mix again and turn off the heat.

Step 8. Place the prepared teokbokki with sausages on plates, cut the eggs into halves, sprinkle the dish with sesame seeds and serve. Bon appetit!

Seafood teokbokki

Teokbokki with seafood in any mix (squid, mussels, scallops, shrimp) will be a spicy, satisfying dish of Korean cuisine, but not very high in calories. In this recipe we take ready-made rice teokbokki and a selection of seafood from what we have on hand. Prepare the sauce according to the Korean recipe and add cabbage, boiled egg and green onions to the dish.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Rice karettok – 30 pcs.
• Mixed seafood – 300 gr.
• Cabbage – 200 gr.
• Onions – ½ pcs.
• Green onion – 7 feathers.
• Boiled egg – 5 pcs.
• Vegetable oil – 4 tbsp.
• Sesame - for serving.

For the sauce:

• Water – 400 ml.
• Honey – 1 tbsp.
• Sugar – 2 tbsp.
• Ground chili pepper – 1 tbsp.
• Kochujang paste – 2 tbsp.
• Soy sauce – 2 tbsp.
• Dried garlic – 1 tbsp.
• Chili flakes – 1 tbsp.
• Ground black pepper – 1 pinch.

Cooking process:

Step 1. In a separate bowl, prepare a hot spicy sauce for the dish from the ingredients specified in the recipe.

Step 2. Prepare selected seafood. Wash the cabbage, green and half the onion and cut into medium pieces. Heat vegetable oil in a deep frying pan, saute chopped green onions in it, add seafood and cook until their juice appears.

Step 3. Then put the chopped cabbage, onions, and rice karettok into the frying pan and pour in the prepared sauce. Gently mix all the ingredients with the sauce, bring to a boil and cook over medium heat until the rice karettoks are ready. Towards the end of cooking, add hard-boiled eggs, when the sauce becomes thick, turn off the heat.

Step 4. Place the prepared teokbokki with seafood on portioned plates, sprinkle with sesame seeds and serve immediately. Bon appetit!