How To Make Tteokbokki Less Spicy

You’ve probably heard of Tteokbokki if you’re familiar with Korean cuisine. Tteokbokki is a Korean term for spicy rice cakes. Spicy Tteokbokki is very popular in Korea. However, not everyone can handle its level of spice very well, so what could you do to reduce the spiciness of Tteokbokki? 

You can make a Tteokbokki less spicy by lowering the amount of Gochujang and leaving out the Gochugaru completely. The most efficient strategy is to add spices in small amounts, tasting as you go. For example, use only half of the recipe at first, and then gradually add the remaining amount in little increments as time and flavors progress until it’s exactly right.

Tteokbokki is often purchased and consumed in snack bars and restaurants or street stalls. Some restaurants specialize in Tteokbokki, known as Jeukseok Tteokbokki. In addition, rice cakes can be purchased pre-packaged and semi-dehydrated, making them popular home food. Continue reading if you want to learn everything about Tteokbokki.

Mild Korean Tteokbokki Recipe

Gungjung Tteokbokki
Gungjung Tteokbokki

Gungjung Tteokbokki is made with a soy sauce-based sauce and is often referred to as Ganjang Tteokbokki. Ganjang means soy sauce. Many people are unaware of this non-spicy variant of Tteokbokki. However, during the Joseon Dynasty, it was the original style served to the Korean King. So if you can’t handle spicy Tteokbokki, then this mild Gungjung Tteokbokki is perfect for you.

Ingredients:

  • Korean rice cakes, separated, 300g/0.7 pound
  • rib eye filet, finely cut, 100g/3.5 oz
  • 1/4 julienned yellow bell pepper (40g/1.4 oz)
  • shiitake mushrooms, 100g/3.5 oz., stems removed and thinly sliced
  • a little cooking oil 
  • 1/2 small onion, julienned (50g/1.8 oz)
  • 1/4 green bell pepper, julienned (40g/1.4 oz)
  • 1/4 red bell pepper, julienned (40g/1.4 oz)
  • 1 thinly sliced green onion stalk (15g/0.5 ounces)
  • 1 teaspoon roasted sesame seeds

SAUCE FOR SEASONING

  • 1/4 teaspoon garlic, minced
  • 1 and 1/2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon of brown sugar

MARINADE WITH BEEF

  • 1/4 teaspoon black pepper
  • 1 tablespoon of soy sauce
  • 1 tablespoon rice wine (mirin)
  • 1 tablespoon of oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1/2 teaspoon garlic, minced

Preparations

  1. In a mixing dish, place the meat slices. Then marinate with soy sauce, 1 tablespoon sugar, 1 tablespoon mirin, 1/2 tablespoon minced garlic, 1 tablespoon sesame oil, a few shakes of black pepper, and sesame seeds. Put on a glove and properly combine all of the aromatic components. Set the meat aside for 10 minutes to marinade.
  2. Prepare the vegetables: Thinly slice the Shiitake Mushrooms, Onion, Carrot, Green Bell Pepper, and Spring Onion.
  3. Fill a big pot halfway with water. Bring the water to a boil. Add a few drops of oil to the water (to keep the rice cakes from sticking). Then, for 1 minute, drop your rice cakes (tteok) into the boiling water. The rice cakes should then be strained and allowed to drip dry.
  4. In a mixing bowl, place the blanched rice cakes. Then add 1 tablespoon soy sauce and 1 tablespoon sesame oil. Evenly coat the rice cakes.

Instructions:

Step 1: Cook Onions

Preheat the frying pan to medium-high. Pour in the oil. Add the onions once it’s heated. Cook until the onions are transparent.

Step 2: Add Beef Pieces

Then, one by one, add beef pieces to the frying pan. Separate one piece from the others to avoid clumping.

Step 3: Add the Carrots and Mushrooms

Add the sliced carrots and mushrooms once the beef has lost most of its red color. Stir for 30 seconds.

Step 4: Add Water and Rice Cakes

Then add 13 cups of water to the stir-fry. Stir-around. After that, add the rice cakes. Toss in 1 tablespoon each of oyster sauce, soy sauce, sugar, and honey. Stir everything together in a pan.

Step 5: Stir the Bell Pepper and Onion

Stir in the bell pepper and spring onion pieces now. Turn off the heat when the bell peppers are tender. Finish with 1 tablespoon sesame oil and a final whisk. Finish with Sesame Seeds.

Is Tteokbokki Healthy?

Tteokbokki isn’t regarded as harmful. However, it does include a lot of carbohydrates and lipids. In moderation, a delightful snack like Tteokbokki is entirely safe to consume. However, if consumed daily, this snack might harm your health and increase the number of carbohydrates you consume in a week.

Carbohydrates

The first health benefit of Tteokbokki is that it is a good source of carbohydrates. A plate of Korean Tteokbokki contains 82 percent carbohydrates. As a result, carbs can provide benefits such as increased body energy.

Provides Fiber

Surprisingly, Tteokbokki contains a fiber source. A serving of Tteokbokki contains 2.2 g of fiber, or 9 percent of the recommended daily intake for fiber. This is excellent because we all know that fiber is essential for intestinal health.

Fiber can aid in nutrient absorption in the intestines. It can also help to encourage beneficial bacteria and protect the digestive system from illness. Even more impressive is its ability to prevent digestive issues, including constipation and bloating.

High in Sodium

Tteobokki, or rice cakes, have a high sodium content ranging from 20 to 75 mg each cake. In this scenario, sodium plays a role in balancing body fluids. However, it is advised to take sodium-containing meals in moderation. Otherwise, an excess of sodium in the body increases the risk of heart disease.

Is Tteokbokki Fine to Eat When Dieting

Understanding energy balance or calorie intake is essential for staying fit and avoiding weight gain.

Being lean entails avoiding consuming excessive calories, particularly those derived from carbohydrates and lipids. Tteokbokki is a Korean cuisine that, regrettably, is high in those macronutrients and should be consumed in moderation if health and fitness are your goals.

Carbohydrates and lipids are not enemies. However, overeating on these two is the actual enemy, which causes many health problems such as insulin resistance and high blood pressure.

Carbohydrates are a direct energy source for humans, while fats regulate hormones and vitamin absorption. However, if you consume too much of these two, you will acquire weight, which is never good.

Protein is extremely important when dieting, and it can be difficult to acquire enough of it in a regular diet. Therefore, we want to supplement protein with a high-quality powder that will help us meet our daily protein objectives.

FAQs

What Do You Eat With Tteokbokki?

Most people eat Tteokbokki with fried dishes or a blood sausage sundae. However, it is frequently served with broth, depending on the store, which you may have to request. You can also use the Tteokbokki sauce to spice the other sides.

What Is The Best Way To Reheat Leftover Tteokbokki?

Unfortunately, these rice cakes do not microwave well. They might become dry and hard over time. The best alternative is to cook the leftovers in a covered saucepan with some water or broth. Then, once in a while, give it a good stir.

Is Gochujang Sauce Spicy?

Yes, gochujang is spicy – depending on the brand, it may be extremely hot – but it also has mild sweetness, and a salty richness to it.

Conclusion

Tteokbokki is a popular Korean street snack that is also good comfort food. The slightly sweet, spicy, and chewy rice cakes are simply addictive! However, if you can’t handle the heat, you can lower the amount of Gochujang and leave out the Gochugaru totally. Enjoy your less spicy Tteokbokki!

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Bill Kalkumnerd

I am Bill, I am the Owner of HappySpicyHour, a website devoted to spicy food lovers like me. Ramen and Som-tum (Papaya Salad) are two of my favorite spicy dishes. Spicy food is more than a passion for me - it's my life! For more information about this site Click

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