I love tteokbokki so much, but as I am not living in korea, getting my hand on a good bag of tteok is a bit tricky and not so budget-friendly.
I just recently learnt that, the tteok I preferred is a chewier wheat flour tteok, and not the rice tteok often appeared in videos.
I have come across this (https://youtu.be/1jCfP5sgnZA?si=bza974hi1mHGO1-1) of tteok recipe and I successfully made my own tteok today. The creator mentioned that you can use potato or tapioca starch. I have found success in corn starch (not so chewy) and tapioca starch (chewy and to my preference).
This make me soooo happy, as I can pre-make some half kilo of tteok on weekend and freeze them in ziplock bag.
Have anyone tried making their own tteok? And what is your prefer recipe?
pls excues my raw and unfocused old phone camera lol.
by Honest-Bumblebee-384
2 Comments
How long does it take to make your version? The cheapest place in town for tteokbokki raised their prices this year, so it’s now almost as much money as a meal of meat or something, that’s outrageous.
Rice flour + pinch of salt + water. Mix
Let rest for an hour or so.
Steam 20 mins 30 mins ish. (Mama Kim used holey silicone mat. Sprinkle sugar so it won’t stick. )
Pour on a greased plate/cutting board. Sesame oil is good but really any oil is fine.
Knead
Cut out small pieces and roll into shape.
Make tteokbokki.
You can slice it diagonally and make soup tteok (tteokguk tteok)
*you can also roll it with a rolling pin super thin and pan fry it and dip in jocheong. Well super thin for me bc I want more surface area to be crispy but most ppl use 1/2 inch thick tteok for that.
My mom had a tteok Cafe. Commercial kitchen appliance was a blendtec and large batch steamer. If you have a kitchen aid and food processor you can make most of the rice cake varities at home. (She bought rice flour in commercial sacks but you can use a “mill” function or blade in your processor or blender.)
Having said all that, flour tteokbokki is delicious. And I always encourage people to not lose their minds finding “proper” ingredients and use what you have. (And omit whats not absolutely necessary)