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Tokbokki (Spicy Rice Cakes) - Authentic Korean Recipe

Combining Viet Sin ingredients with chewy rice cakes and sweet-spicy sauce

Tokbokki is an iconic Korean street food. With simple ingredients from Viet Sin (fish balls, shrimp balls, spring rolls, sausages...) and easy-to-find spices, you can easily recreate this dish at home.

Part 1: Ingredients

(Serves 2-3 people)

A. Main Ingredients:

Tokbokki Rice Cakes:

300g store-bought rice cakes (or homemade from 200g rice flour + 50g glutinous rice flour + 250ml warm water)
Tip: Soak dry rice cakes in cold water for 1-2 hours before cooking to soften evenly.

Viet Sin Products:

150g Viet Sin fish cakes/fish balls (halved)
100g Viet Sin sausages (sliced diagonally)
100g Viet Sin spring rolls (lightly fried and cut into pieces)

Vegetables:

½ small cabbage (shredded)
1 leek (sliced)
1 carrot (julienned, optional)

B. Tokbokki Sauce:

(Can substitute with Vietnamese ingredients)

3 tbsp Korean chili paste (Gochujang) or 2 tbsp Vietnamese chili sauce + 1 tbsp tomato sauce
1 tbsp Korean chili powder (Gochugaru) or Vietnamese chili powder
2 tbsp white sugar
1 tbsp soy sauce
1 tbsp sesame oil
2 garlic cloves (minced)
300ml chicken stock/water

Part 2: Cooking Instructions

Step 1: Prepare Ingredients

Rice cakes:

Boil for 5 minutes, then soak in ice water immediately for chewy, non-sticky texture.

Viet Sin products:

Lightly fry fish balls, sausages, and spring rolls until slightly golden to enhance flavor.

Step 2: Make the Tokbokki Sauce

Sauté garlic in 1 tbsp of oil in a deep pan.

Mix sauce: Add:

3 tbsp chili paste + 1 tbsp chili powder + 2 tbsp sugar + 1 tbsp soy sauce + 300ml stock
Stir well, simmer on low heat for 5 minutes until smooth and thickened.

Step 3: Cook Tokbokki

Add rice cakes + Viet Sin fish cakes/sausages into the sauce, stir gently.
Add cabbage, carrots, and leek.
Simmer for 10-15 minutes until the sauce thickens and rice cakes absorb the flavor.
Turn off heat, drizzle 1 tbsp sesame oil on top.

Step 4: Serve

Serve in a bowl, sprinkle with green onions + toasted sesame seeds.
Enjoy hot for the perfect chewy and spicy flavor!

Tips:

Reduce spiciness by adding 1 tbsp fresh cream or 1 tsp honey to the sauce.
Boost protein: Add boiled eggs or Viet Sin shrimp balls at the end.

Part 3: Tokbokki Variations with Viet Sin Ingredients

1. Seafood Tokbokki

Ingredients: Viet Sin shrimp balls + squid rings.

Method: Stir-fry seafood with garlic, then add to the sauce with rice cakes.

2. Cheesy Tokbokki

Extra ingredient: 50g Mozzarella cheese.

Method: After cooking, sprinkle cheese on top and cover for 2 minutes to melt.

3. Crispy Fried Tokbokki

Method: Boil rice cakes > coat with tempura flour + egg > deep fry. Serve with spicy sauce and chopped Viet Sin spring rolls.

Part 4: Expert Tips

1. Choose the Best Rice Cakes:

Homemade from rice flour + glutinous flour (ratio 4:1) for chewy texture.
If store-bought, choose opaque white, non-cracked cakes.

2. Troubleshooting:

Sauce too thick: Add more stock, little by little.
Cakes too hard: Soak longer before boiling.

3. Storage:

Cooked tokbokki can be refrigerated for up to 2 days.
Uncooked rice cakes: store frozen with a thin layer of sesame oil to prevent sticking.

Conclusion

With this recipe, you can easily make authentic Korean tokbokki at home, using Viet Sin products like fish balls, shrimp balls, spring rolls to enhance the flavor and save time. Tokbokki is not only a perfect snack for chilly days but also a creative addition to family meals with various exciting versions!

Serving Suggestions:

Serve with kimchi + pickled radish to balance the spice.
Decorate with boiled quail eggs or dried seaweed.

Contact for Consultation

https://vietsin.vn/

0938 799 984

vietsinjsc@gmail.com

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How to Cook Korean Tteokbokki at Home: Combining Viet Sin Ingredients for Authentic Flavor, Easy to Make