Kireum tteokbokki (Korean fried rice sticks in sauce)

Votes: 1

Time: 20 min.
Complexity: average
Servings: 6

Nutritional value per serving:

Calories 673, total fat 6 G., saturated fats 1 G., proteins 14 G., carbohydrates 141 G., fiber 7 G., cholesterol 0 mg, sodium 1086 mg, sugar 16 G.

Kireum tteokbokki, translated from Korean as "buttered rice sticks," is a street food. Unlike tteokbokki, which is simmered in gochujang paste, this version is a dry sauté of tteok rice sticks (also called tteokbokki) drizzled with soy sauce or a spicier gochugaru marinade. The resulting rice sticks are very chewy and rich in flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Tteok

900g of cylindrical tteok (Korean rice sticks), available at specialty Asian stores or on Amazon
3 tbsp. neutral vegetable oil

Soy sauce marinade

2 tbsp. l. + 1 tsp. Sahara
2 tablespoons soy sauce
1 tbsp light corn syrup
4 cloves garlic, grated
1 tsp. dark sesame oil

Marinade with gochukaru

2 tablespoons soy sauce
1 tbsp. l. + 2 tsp. Sahara
1 tbsp + 1 tsp coarse gochukaru (Korean chili flakes)
1 tbsp + 1 tsp fine gochukaru (Korean chili flakes)
1 tbsp light corn syrup
4 cloves garlic, grated
1 tsp. dark sesame oil

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: soy sauce, red pepper flakes, corn syrup

Cooking the dish according to the recipe:

Bring a large saucepan of water to a boil over medium-high heat. Meanwhile, prepare the marinades.
Soy sauce marinade:

Combine sugar, soy sauce, corn syrup, garlic, and sesame oil in a large bowl and set aside.

Marinade with gochukaru:

Combine soy sauce, sugar, gochukara, corn syrup, garlic, and sesame oil in a large bowl and set aside.
Tteok:

Add the tteok to the boiling water and cook, stirring constantly to prevent sticking, until softened, about 2 minutes. Drain and distribute the tteok evenly between the marinades. Stir. If the sticks are stuck together, separate them and stir well.

Note

Tteok - These are Korean rice sticks, used as a semi-finished product in various dishes, they can be stewed or fried and served in sauce to give the desired flavor, and they are eaten on various occasions throughout the year.
In a 12-inch (30 cm) nonstick frying pan over medium heat, heat 1 tablespoon neutral oil. Add the tteok in the soy sauce marinade and cook, stirring gently and constantly with two wooden spoons without breaking or tearing the chopsticks, until the liquid has evaporated and the tteok are glossy, about 5 minutes. Transfer to one side of a serving plate, leaving the other side empty for the tteok with gochukaru.
Wipe the pan clean and heat the remaining oil over medium heat. Add the tteok and gochukaru and fry in the same manner until the tteok is deep red and fragrant, about 5 minutes. The gochukaru can burn easily, so it's important to stir constantly. Transfer to the empty side of a serving plate and serve immediately.