Finally cracked open this bag of wheat tteok that I’ve had in my freezer. I did mix it into my soup with the last of my regular rice based tteok so I can compare
I honestly don’t know how to explain it, the wheat one is so delightfully chewy! Like it’s got an extra bounce in its step. It’s almost like the wheat one is a little bit more chewy, and the rice one, while chewy, is slightly gummy in comparison. So good, where has this been hiding?
by afterglow88
4 Comments
I’ve never heard or seen this. Wonder if it would be easy to make the tteok at home using wheat flour.
I’ve seen mil tteok recommended so often on Korean recipe sites, but my market doesn’t carry them. Was considering making them but that seems like a lot of work.
People who know know. People think tteokbokki is rice cakes but the majority of tteokbokki is actually made of wheat. Both kinds have their fans but the real aficionados mostly consider themselves wheat fans. I only buy wheat cakes for tteokbokki.
I’ve brought up the fact that most street tteokbokki is wheat many times on this sub and whenever I do people downvote me, lol, I guess it’s one of those hard to digest truths.
Neat