Category: Tteokbokki (떡볶이)

If you have leftover Tteok-bokki you can store it in an airtight container in the fridge. Personally, I think freshly made Tteok-bokki is the best, and so I would recommend only making the amount you think you can actually eat in one sitting, but if you make too much, store it in the fridge for…

When you order Tteok-bokki, you may see that more than just rice cakes appear before you. You can add a variety of different toppings that can give more texture and flavor to your Tteok-bokki dish.  Flat Starch Noodles (넓은당면) Flat starch noodles are my favorite addition to Tteok-bokki. They are thick versions of the Japchae (잡채) noodles…

Since we are talking about rice-based products, I wanted to mention the different kinds of rice flour in Korean cuisine and how they are used.  Short/Medium Grain Rice Flour (멥쌀가루) Short/Medium Grain Rice Flour, aka 멥쌀가루 is made from short/medium grain white rice and contains high moisture. This kind of rice flour should be stored in…

You can buy rice cakes in frozen or fresh varieties. I prefer the fresh version because they are denser and chewier than the frozen version. There are benefits to both kinds, and each kind requires different prep before they are used. Frozen Rice Cakes: Frozen rice cakes are convenient because they can last in your…

There are different kinds of rice cakes that can be used to make all of the Tteok-bokki recipes that I talked about. Rice cakes can vary in shape, color, flavor, the base ingredient it is made from, and even what filling is added to the inside of the rice cake.  The base ingredient that rice…

As I mentioned, there are so many kinds of Tteok-bokki that have been created using different cooking methods, flavors, and ingredients.  The proportions of rice cake to possible liquid to sauce or seasoning all vary based on chefs’ preference and style and can be adjusted to fit your taste. Red Pepper Paste Tteok-bokki (떡볶이) Even…