This was my third time making tteokbokki, after 2 failed attempts. This time I managed to get gochujang, so it turned out much better (and much spicier). I’m pretty proud of myself, but hopefully next time it’ll be better.
And a question: for making the rice cakes, I used rice flour and hot water, and steamed the dough. However, it almost fully hardened instead of being soft enough to roll into shape. Is there a fix for this, or is that supposed to happen?
by RealConfusedHedgehog
1 Comment
That looks really good… And That Broth wow and the sesame seeds for the nuttiness 🤤🤤🖤