Hi, I tried to make some tteokbokki,
And made the rice cake from scratch , I used this receip: 11pg rice flour/ 100ml water. It looks good but when I tried to boiled it. It took forever ( 15 min on the receip), I add it to the sauce and cooked It again ..like forever….
At the end I was so hungry than ate It aldente 😅😅
Ça someone told me.what do I do wrong? Thanks you
by bitterfamily
3 Comments
When you make the rice cakes from scratch, they are already cooked and they’re soft. You don’t need to boil them. They’re literally ready to be warmed up in whatever you’re making. Where did you get this recipe? What rice flour are you using? Did you steam or microwave your mixture, pound/knead it, then roll it?
So in order to make garaetteok for tteokbokki, it’s not as simple as mixing rice flour and water. You either need to get frozen mepssalgaru or make it at home. The frozen mepssalgaru has some moisture in it already, which is what makes it chewy when you cook it. When you make the mepssalgaru at home, you’re soaking the rice first to give it added moisture. This is fairly labor intensive. [https://www.maangchi.com/recipe/mepssalgaru](https://www.maangchi.com/recipe/mepssalgaru)
Here’s a recipe for garaetteok using the frozen mepssalgaru: [https://www.maangchi.com/recipe/garaetteok](https://www.maangchi.com/recipe/garaetteok)
Tteok for tteokbokki is made from a wet rice flour that you then have to steam, knead, and shape. Using glutinous rice flour will result in a different product. It might be tasty, but it will result in a completely different texture.
If making your own super fine wet rice flour is too much work (it’s a lot of work lol), you can also make miltteok, which is a tteok made from flour. Many people actually prefer miltteok over ssaltteok for tteokbokki!