Rice Cake in Tteokbokki – 1) Soft or chewy? 2) Is doing it yourself worth it?

Hello everyone,

I had the luck to do my semester abroad in Seoul and there i fell in love with Tteokbokki.

My favourite restaurant for that was:

Link: https://maps.app.goo.gl/4QbBJLAhVuUYWUau5

There were open 24/7 and always Tteokbokki were ready.

Till today I wasnot able to find a single Tteokbokki restaurant, which was as good as that.

Resulting from that, I want to start to try it out myself.

For that I have two questions.

1) Rice Cak in Tteokbokki – Soft or Chewy?

-The Tteokbokki I had in Seoul was always soft and not chewy at all. But after that I had quite some Tteokbokki at different places (mostly korean restaurants in europe), which were all chewy or like gummi.

-So how is it correct and does it get soft, when i let it boil for a longer time?

2) Is it worth to do the rice cake yourself? Does it taste better?

-I saw a video from Maangchi how to do it yourself, but it seems quite time consuming and I´m not sure if the taste is so much better. So is it worth to do it yourself?
Video: https://www.maangchi.com/recipe/garaetteok/comment-page-1

Thank you! 🙂