Tag: SNACK
Chocolate Fudge Cookies
I love simple, easy and relaxing Sundays- we sit at the table, talk, laugh, munch, fight who is going to get the last bite and all the usual stuff that family can do around the dining room table. My family is on the sweet tooth read more
Korean Spicy Rice Cakes
Beat the Heat with Korean Spicy Rice Cakes!
This heat wave has been relentless, hasn’t it? I’ve been trying to stay indoors as much as possible because even the thought of going to the pool with the kids is unbearable. Honestly, though, my schedule has kept me so busy that pool visits have been rare anyway.
The past few months have felt like a whirlwind, filled with blog-related work—nonstop but rewarding!
Now, let’s dive into something spicy to match this heat: Tteokbokki (or Ddeokbokki), Korean spicy rice cakes. You’ve probably seen this iconic dish in your favorite K-dramas or across the web. It’s a popular street food in Korea, but it also has a long history as part of the Korean Royal Court cuisine.
A Brief History of Tteokbokki
The main ingredient, garaetteok, is a type of Korean rice cake made by pounding steamed rice flour into long, cylindrical shapes.
The name “tteokbokki” breaks down into two parts: tteok (rice cake) and bokki (stir-fried). Originally, gungjung-tteokbokki—the royal court version—was a savory dish made with beef and vegetables.
However, today’s street food version is a spicy delight, often featuring fish cakes, green onions, boiled eggs, and a sweet-and-spicy sauce.
Vendors commonly serve it as a grab-and-go snack, either in cups or on skewers. The dish has evolved to include various levels of spiciness and even fusion-style twists, making it an ever-changing yet classic treat.
What Does Korean Spicy Rice Cakes or Tteokbokki Taste Like?
The texture of the rice cakes is wonderfully chewy—almost gummy—and when combined with the sauce, you get an addictive balance of spicy and sweet. To keep the flavors bold, I’ve added a few special touches to elevate the dish and fire up your taste buds.
My Take on Tteokbokki:
This recipe is designed to be approachable and customizable. The spiciness level is around 3.5 out of 5, but you can adjust the amount of gochujang (Korean red chili paste) to your liking.
Some people prefer a thinner, saucier dish, while others enjoy a thicker consistency. It’s up to you! Add more broth or water for a juicier version, or let it simmer down for a rich, thick sauce.
If you love spicy food, this one’s for you! Give it a try and let me know what you think. Who knows? It might just become your go-to comfort dish!
If you decide to make these yummy bombs please tag me on social media; Please don’t forget to follow me on Instagram, Facebook, Pinterest, or TikTok; search @sandraseasycooking
Yield: Serves 4
Korean Spicy Rice Cakes
If you love Korean Cousine, then Korean Spicy Rice Cakes aka Tteokbokki (떡볶이) is a must.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- Ingredients
- 1 Lb Rice Cakes store-bought or homemade-I will add the link for homemade in the notes
- 4 Green Onions cut lengthwise and about 2-3 inches long save some green part for the garnish.
- Fish Cakes optional
- Boiled Eggs peeled, optional
Stock:
- 4 Cups Water
- 5 Dry Shiitake Mushrooms
- 5 Dry Anchovies if they are smaller, then add few more
- 5 Dry Shrimps
- 2 Garlic Cloves
Sauce:
- 3 Tbs. Gochujang more or less depending on your heat preferences
- 1/2 Tbs. Mild Red Pepper Flakes/powder gochugaru
- 1/2 Tbs. Sugar
- Soy Sauce lightly to taste
- 1/2 tsp. Sesame seed Oil
Instructions
- First, start to boil the ingredients for the stock. Boil for 10 minutes, take it off the burner, cover it, and let the ingredients release their flavors for 10 more minutes. Drain and reserve the water by placing it in the other or the same pot and boiling the stock again. You DO NOT NEED 4 cups of Stock, just 1 and a half to 2 cups. Place the rest in the fridge after cooling for other dishes.
- Add 1-2 cup/s of stock to boil in a saute pan, add rice cakes, and boil on medium-high heat for 5-7 minutes.
- Meanwhile, mix ingredients for the sauce; pour it into another saucepan, let it heat up then add (boiled) rice cakes and ladle/spoon in the sauce a little bit at the time of stock/broth; use a wooden spoon to mix the thick paste/sauce with stock.
- Continuously, but gently stir, so the rice cakes don't stick to the bottom of the pot. Cook for 5 more minutes. It's up to you how much stock/broth you will use, some like a thick sauce, and some prefer more sauce.
- Add green onions, and this is a good time to add fish cakes and boiled(peeled) eggs if you desire.
- Continue to stir and cook for 6 more minutes or until the sauce becomes thick and glossy and the rice cakes soft.
- Garnish it with Green onions and toasted Sesame seeds/sesame seed oil (optional).
Notes
You could use Vegetable stock if you are vegetarian and ditch the eggs and fish cakes if you are vegan. Also, beef or chicken broth could be used instead of the homemade stock. You can find Ingredients in Korean, Asian, or International Markets, or some could be purchased online.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 620Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 81mgSodium: 1593mgCarbohydrates: 111gFiber: 6gSugar: 11gProtein: 19g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
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Cranberry Scones
If you’re craving something cozy, comforting, and just sweet enough, these cranberry scones are a must. They’ve earned a permanent spot in my top five favorite baked treats—for good reason.
Lightly crisp on the outside, soft and fluffy on the inside, and loaded with tart dried cranberries, they’re the perfect anytime snack.
I make scones year-round because they’re incredibly simple to pull together. Whether you’re serving them for breakfast, brunch, or a casual afternoon tea, these golden beauties never disappoint.
Plus, you can totally customize them. Try mixing in different dried fruits, chocolate chips, orange zest, or even cheddar and herbs for a savory version.
Personally? I love mine plain with butter, packed with dried fruit, or even cheesy. There’s no wrong answer when it comes to scones.
Tips for the Best Homemade Scones
- Use cold butter. It’s key for that flaky, tender texture. I like cutting it into cubes and popping it back in the fridge until ready to use.
- Don’t overmix. Stir just until your dough comes together—overworking it makes scones tough and dense.
- Chill before baking. A quick 15–20 minute rest in the fridge helps scones hold their shape and rise beautifully.
- Flour your cutter. When cutting your scones, dip your cutter into flour each time. This keeps the edges clean and helps them rise evenly. If you do not have a cutter, a glass/cup would work just as good.
- Don’t twist the cutter! Press straight down for best results—twisting can seal the edges and affect the rise.
What’s Your Favorite Scone Add-In?
I’d love to hear it—are you team dried fruit, chocolate, or savory mix-ins? Leave a comment below and let’s swap ideas!
I’ll leave you with our go-to cranberry scone recipe—a favorite in our house for breakfast, after-school snacks, or just a quiet moment with tea.
If you do try this one, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking because I would love to see it and share it with my audience, and it is awesome feedback as well.
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GF BANANA PUMPKIN BREAD
NO BAKE SWEET FRUIT PIZZA
NUTELLA ROLLS
THE BEST CINNAMON ROLLS
Yield: Makes 18 Scones
Cranberry Scones
These tender, lightly sweet scones are filled with tart dried cranberries and topped with a golden, glossy finish. Perfect for brunch, tea, or whenever you need a cozy bite.
Prep Time
10 minutes
Bake Time
15 minutes
Additional Waiting Time
15 minutes
Total Time
40 minutes
Ingredients
- 4 cups (500g) strong white bread flour (plus more for dusting)
- 2 tablespoons (25g) baking powder
- 1/4 teaspoon salt
- 1 cup (120g) dried cranberries
- 1 stick (113g) unsalted butter, cold and cut into small pieces
- 2 medium eggs
- 1 cup (250ml) whole milk
- 4 tablespoons (60ml) heavy whipping cream
- 1/3 cup (80g) granulated sugar
- 1 large egg (for egg wash), beaten with a pinch of salt
- Powdered sugar (icing sugar), for dusting
To serve:
- Whipped butter
- Your favorite jam
Instructions
- Prep your trays: Line two baking trays with parchment paper or lightly grease nonstick trays.
- Mix the dry base: In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the cold butter pieces and use your fingers to rub it in until the mixture looks like coarse breadcrumbs.
- Add the cranberries: Stir in the dried cranberries. (Tip: If your cranberries are a bit dry or tough, soak them in hot water for 10 minutes and pat dry before using.)
- Make the wet mix: In a separate bowl, beat the eggs with the milk, cream, and sugar. Pour this mixture into your dry ingredients and gently stir until everything starts coming together. Don’t overmix—it should be soft and slightly sticky.
- Form the dough: Turn the dough out onto a floured surface. Fold it over a few times to bring it together—avoid kneading. Lightly roll it out to about 1¼ inch (3cm) thickness.
- Cut your scones: Use a 2.5-inch (6.5cm) round cutter to cut out your scones. Press straight down—don’t twist the cutter. Place them on the prepared baking trays, leaving space between each one.
- Chill and preheat: Brush the tops with the beaten egg and chill in the fridge for 15 minutes. Meanwhile, preheat your oven to 425°F (220°C).
- Bake: Once chilled, brush the scones again with egg wash and bake for about 15 minutes, or until risen and golden on top.
- Cool and serve: Transfer the scones to a wire rack to cool completely. Dust lightly with powdered sugar and serve with whipped butter and jam.
Notes
Tips for the Best Homemade Scones
- Use cold butter. It’s key for that flaky, tender texture. I like cutting it into cubes and popping it back in the fridge until ready to use.
- Don’t overmix. Stir just until your dough comes together—overworking it makes scones tough and dense.
- Chill before baking. A quick 15–20 minute rest in the fridge helps scones hold their shape and rise beautifully.
- Flour your cutter. When cutting your scones, dip your cutter into flour each time. This keeps the edges clean and helps them rise evenly. If you do not have a cutter, a glass/cup would work just as good.
- Don’t twist the cutter! Press straight down for best results—twisting can seal the edges and affect the rise.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving:Calories: 383Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 80mgSodium: 130mgCarbohydrates: 62gFiber: 2gSugar: 17gProtein: 11g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
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