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…
Prepping & Storing Korean Rice Cakes (떡)
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…
Types of Korean Rice Cake (떡)
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…
Different Variations of Tteok-bokki (떡볶이)
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…
What is Tteok-bokki (떡볶이)?
There are many different variations of Tteok-bokki that have been developed over the course of Korean history. The term Tteok-bokki (떡볶이) contains the word “볶” which would usually mean this dish is stir-fried when made. But in reality, there are…
Reheating & Eating Korean Porridge (죽)
Reheating After making your porridge, you will probably have some remaining. The best way to reheat your porridge is to add it to a pot. As the porridge sat in the fridge, the liquid would have been absorbed, so you…
