How did she get her Tteokbokki sauce to be so voluminous yet so thick? Is it a bunch more Gochujang? Oil?
How did she get her Tteokbokki sauce to be so voluminous yet so thick? Is it a bunch more Gochujang? Oil?
by Majestic_Account_797
10 Comments
_AARAYAN_
corn starch maybe
Anfini
If you cook the rice cakes in the sauce for a long time, the rice flour makes the sauce thick. The problem with this is you lose a lot of volume of the rice cakes.
Fragrant_Tale1428
Cook just the sauce ingredients first to reduce. The sugar will thicken the sauce as the water evaporates during the reduction. Then add the tteok, and as it cooks, the starch will get released into the sauce to further thicken the sauce.
The sheer volume of sauce in the photo looks crazy to me. Like they made 2-3x more sauce than needed for the added tteok.
snakefartsoup
Does Tteokbokki mean eyelashes?
RayeofGreenGables
Add some Mozzarella cheese.
sister83
I always cook my dbk in a wide pan so the sauce evaporates faster and I like my rice cakes soft enough to still be chewy so I do cook them for a good amount of time. Never added any thickening product but always comes out like gravy , thick enough to coat the rice cakes 🤤
kayaquintana
Cornstarch is often used to thicken sauces 👌🏻
nootnootbaguette
I’ve seen her on TikTok and I’m pretty sure this soup is Samyang Stew type which is already pretty thick on its own!
RJSnea
Honestly, I use the noodle water when I cook mine. Then I put the lid on and reduce the sauce for a while on med-low, adding more noodles water (kept warm fyi) until it’s just started to thicken. Then I throw the noodles into the sauce and turn the heat up for a few minutes until my preferred consistency is met. 👍🏾 Good luck!
10 Comments
corn starch maybe
If you cook the rice cakes in the sauce for a long time, the rice flour makes the sauce thick. The problem with this is you lose a lot of volume of the rice cakes.
Cook just the sauce ingredients first to reduce. The sugar will thicken the sauce as the water evaporates during the reduction. Then add the tteok, and as it cooks, the starch will get released into the sauce to further thicken the sauce.
The sheer volume of sauce in the photo looks crazy to me. Like they made 2-3x more sauce than needed for the added tteok.
Does Tteokbokki mean eyelashes?
Add some Mozzarella cheese.
I always cook my dbk in a wide pan so the sauce evaporates faster and I like my rice cakes soft enough to still be chewy so I do cook them for a good amount of time. Never added any thickening product but always comes out like gravy , thick enough to coat the rice cakes 🤤
Cornstarch is often used to thicken sauces 👌🏻
I’ve seen her on TikTok and I’m pretty sure this soup is Samyang Stew type which is already pretty thick on its own!
Honestly, I use the noodle water when I cook mine. Then I put the lid on and reduce the sauce for a while on med-low, adding more noodles water (kept warm fyi) until it’s just started to thicken. Then I throw the noodles into the sauce and turn the heat up for a few minutes until my preferred consistency is met. 👍🏾 Good luck!
you can just use corn starch