I just got my hands on some fresh tteok for the first time since being in Korea in 2019! they’re pretty girthy compared to your usual frozen rice cakes lol
How would you make these?
what’s their shelf life (and best way to store them)?
Can I just make them the way I would make regular, frozen tteok?
I was thinking cutting them up a bit and using them for tteokbokki or [gungjung tteokbokki](https://www.maangchi.com/recipe/gungjung-tteokbokki) but i’m open to ideas and recipe links!
by viarene
3 Comments
Shelf life is not to long so be aware , they make bomb tteokbokki. Keep them long ,use like frozen.
i would make tteokguk <3
That’s the size I usually buy. I don’t like the small skinny ones bc they lose moisture too quickly (aka “goes bad”)
I can never finish an entire package at once. So 1 cut them about 2.5 to 3 inches long, pop it in a zip lock with a drop of oil so they don’t stick and pop them in the freezer. The other half I make tteokbokki.
I cut them also into 2.5to 3 inch size and then cut them again diagonally so it looks like a triangle with curve on the outside and flat slat on the middle part. They don’t roll around and slip off too badly in the dish that way. And stick them in water for 10 to 15 mins. They take a lot of water so if you put it directly into the pan it’ll soak up all the water and you want have any sauce.
I don’t diagonally cut the ones for the freezer bc it loses more moisture. Lack of moisture = bad.
One pack is usually 2 meals for me (2ppl household) but if you still have some left over, you can pan fry it when it gets too tough (usually day or two) and roll it in sugar while hot or dip in jochehong. If you have waffle maker that works too. Just make sure to oil the pan so it doesn’t stick and the the rice cake should be hard enough it kills ducks when you throw it at them.
Enjoy.