Homemade Tteok (Korean Rice Cake) (Patreon)

Homemade Tteok (Korean Rice Cake)

2 cups sweet rice flour

½ tsp salt

¾ cup boiling water

- microwave on high for 2min

- stir to mix evenly

- microwave on high for another 2min

- keep repeating mix and heating until there is no raw rice powder left

- oil kneading surface with a bit of sesame oil

- using rolling pin, knead and pound dough until firm and not sticky

- roll into logs, then roll into smaller cylinders, cut, brush with more sesame oil

- use immediately, or store in fridge in air-tight container

Tteokbokki

6 tbsp gochujang

3 tbsp sugar

3 tbsp gochugaru

3 tbsp soy sauce

600ml water

onion

green onion

vienna sausage (or any sausage)

fish cake

cheese

boiled eggs

tteok (rice cake)

- combine all the seasoning ingredients and water, and bring to boil

- add in all chopped vegetables and boiled eggs

- let boil for 2min

- add in tteok (rice cake)

- if tteok is fresh, boil for 1-2 more min max. If tteok is store-bought or from the fridge, keep boiling until softened, approx 5 or 6min.