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 up to 1 week (ideally eat it sooner then later).
When you want to reheat the Tteok-bokki in your fridge, do not microwave it. Instead, put the Tteok-bokki into a pan and add some hot water. Using hot water helps to prevent the rice cake from getting soggier. Add as much water as you think is needed to make the sauce at the consistency that it was. Add a little at a time when you are first figuring it out. Then turn the heat to medium heat and simmer the Tteok-bokki until it’s warm, the rice cakes are soft again, and the sauce is at the consistency you want. Make sure to stir the Tteok-bokki constantly to prevent sticking and burning.
This reheating process also applies to stir-fried Tteok-bokki dishes. To reheat stir-fried Tteok-bokki, just gradually add some hot water to the pan to refresh the rice cake then once the rice cake is hot and once again tender, you can eat it.
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