Love Tteokbokki? Try my simple recipe to make it at home! Perfect for those who can't find tteokbokki rice cakes nearby, especially overseas. It's easier than you think!🌟🍴😊
I am a Choctaw (Native American) grandmother. Seven years ago, I completely fell in love with Korean food. Tteokbokki and kimchi are my absolute favorite Korean foods. I simply can NOT express my gratitude to you with mere paltry words at how grateful I am for this particular recipe! I was spending a FORTUNE on importing tteokbokki from Korea so I could indulge my undeniable cravings!! You are wonderful, and I am so glad to have stumbled upon your channel by chance! ❤
Hi! Thank you for the recipe! About the rice cake, when it's floating, I can take it out right? But, when I check it, it's still raw inside. Can you please tell me, what I should I do? Thank you ❤
@@jamie.k.nakni817 Oh, I see~~ I just saw your comment now! Sorry for the late response! Thank you so much for your warm and heartfelt words. It makes me so happy and proud to know how much you love tteokbokki and kimchi. I’m glad this recipe has been helpful, and I’ll continue sharing more recipes so you can enjoy delicious Korean food at home. Happy cooking! Thank you! 💕
@@myparadisekiss Rice cakes usually float to the surface when they’re fully cooked. At that point, you can take them out and briefly soak them in cold water before draining. However, it’s a bit strange that the inside is still raw. Did you use dry glutinous rice flour? I’ve seen comments from people who used regular dry rice flour, mentioning that the rice cakes don’t float or cook properly even after boiling for a long time.😓😓
@@chungskfood thank you madam. I think I use the wrong flour. Hehee. It's okay. I want to try it again. Hopefully this time it's work. Anyway, it cooked in the tteoboki sauce. But, the texture was very hard.
If you think the video was useful, please push the “like” and “subscription” button. Your likes and comments give me a lot of strength. Visit my website for the full recipe! Have a wonderful day! Thank you! ❤ www.chungskfood.com/2024/01/how-to-make-korean-rice-cakes.html
Sausages instead of fish cakes sound also tasty!😋 The good part about Tteokbokki is that you can add your favorite ingredients and enjoy making it together. Happy cooking with your own twist! 🌭👍🍲
I am always running out of rice cakes and have to hunt them down, hard to find locally! I am def trying this, but once they are done cooking and cooling, if you are not using them immediately, how do I prep them to store or freeze properly?
Ah, I see! If you're not using the rice cakes for tteokbokki right away, first boil them and then rinse them in cold water. After draining the water, lightly coat them with cooking oil. Then, arrange them neatly in a Ziploc bag or an airtight container and store them in the freezer. Thanks for the good question!😊👍
@chungskfood8931 I absolutely love Korean food! And I love watching and learning to prepare it myself! I have learned so much from Maangchi, Future Neighbor, Aaron and Claire, and Modern Pepper! And now I've added you to my group of "teachers"! Thank you!
@@janiceinFLIt's great to hear you love Korean food and are learning to cook it from RUclipsrs like Maangchi and others. They all have their own special way of teaching which makes learning fun. It's wonderful that you've added me to your list of culinary guides. Hope you keep enjoying your cooking journey! Happy cooking!🍜👩🍳
Hi, if you can't find glutinous rice flour you can make it with sushi rice. You just have to let it soak for four hours after washing it three times, blend it with twice as water and cook it as indicated in the tutorial.
So glad to hear it turned out awesome! If it was a bit too spicy, maybe use less of the spicy stuff next time. Thank you for sharing and happy cooking!!😊👏👍🥰
What brand fishcakes? All the fishcakes I have ever had have a really bad texture and taste fishy to me. I might have to skip those. Thank you for the recipe!
Oh, I see~~ The fishcakes I used are from the Sempio brand. Samjin Fishcake is also a good brand. If you don't like fishcakes in your tteokbokki, you can skip them. Thank you for watching the video!😊🙏
Yes, you can! To freeze tteokbokki rice cakes for a long time, boil them, cool in cold water, and dry. wrap each piece with plastic wrap or parchment paper to prevent them from sticking together, and then store them in a Ziploc bag in the freezer.
When you're ready to defrost them, instead of leaving them at room temperature (which might cause the rice cakes to crack), it's recommended to thaw them in cold water. Hope this helps! I hope this answer is helpful. Thank you!😊🙏
There are two types of rice flour: dry rice flour and wet rice flour. I tried using dry rice flour, but the texture of the tteokbokki rice cakes wasn't soft. When I used dry glutinous rice flour, the rice cakes cooked well when boiled and were easier to make. You can also use wet rice flour to make tteokbokki rice cakes. If you don't have wet rice flour, I recommend mixing dry rice flour with starch or potato flour in a 2:1 ratio when kneading the dough. I hope this answer is helpful!
Idk what i did wrong but my rice cakes didnt float at all and when i pulled them out of the water and cut into them they were pretty dense. Any advice? I cant find rice cakes at all in my town so my only home is to make them
Oh, I see! If you use dry rice flour, the rice cakes may not float well and can end up with a dense texture. I used dry glutinous rice flour to make mine. I hope this helps! Good luck!!😊🙏
Yes, you can! To store tteokbokki rice cakes for a long time, boil them, then cool in cold water, dry, and lightly coat with oil. Next, wrap each piece in plastic wrap or parchment paper to prevent them from sticking together, and then place them in a Ziploc bag or container in the freezer. When defrosting, instead of leaving them at room temperature (to avoid the rice cakes from cracking), it is recommended to thaw them in cold water. It is advised to keep them in the freezer for about 6 months and consume them as soon as possible. Thank you for the good question!😊🙏
That's a good question! It seems to be fine as long as you control the amount of water well. I tried making it with rice flour, and although the dough was a bit hard to handle and turned out quite firm when cooked, the texture from glutinous rice flour was much tastier~~😊
I tried using regular dry rice flour, but the rice cake turned out hard, and the dough didn’t come together well. Instead, I used dry glutinous rice flour, which worked better for the dough and had a much better texture. I used hot water to make the dough, added about two pinches of salt, and didn’t use any sugar. I hope this answers your question. Thank you!😊🙏
I tried making it with regular rice flour before, but the rice didn’t cook well, and the texture wasn’t great. When making it at home, glutinous rice flour is easier to work with and gives a better texture.
@@chungskfood i see thank u for replying i tried using regular rice flour and as u said it didnt cook well😅i ended up forcing myslef to eat it ahhaha i should try and find glutinous rice flour thank u❤️
The dough cracked, didn't it? Could it be that you used dry glutinous rice flour? Did you knead the dough with hot water? If the dough cracked while kneading, it might be because there wasn’t enough warm water added. I hope this helps! 😊
@chungskfood yes. It's cracked. Maybe I use dry. I put the flour in Tupperware. So, the packet not there anymore.hehe. yes. It's cracked while kneading. I'll buy the right flour and try again today. Will update to you! 😸 Thank you so much!
For the rice and water: 200g rice 360ml water For the Tteokbokki Sauce: 360ml water 8g red pepper powder 15ml soy sauce 18g oyster sauce 12g (or 18g if you prefer sweeter) sugar 30-40g green onions (depending on their size) A little pepper (to taste) 5g minced garlic A little fish cake (optional, adjust based on preference)
Just re watched your video… I think there might be a mixup with quantities. In the video you use half cup of water for 1 cup of flour. In the answer above you say 360ml for 200g of flour. Is it correct?
i have a question! i wanna make this for my siblings but they dont like spicy things. If i put everything you say but not the spicy sauces, is it ok? Or its going to change it? THANK YOU!
If you find it difficult to handle spicy flavors, you can omit the red pepper flakes. You can substitute paprika powder for the red pepper flakes instead. If you’re not using red pepper flakes, try using just half a cup of water instead of one and a half cups. I hope this helps! Happy cooking!😊🙏
You’ve made a lot of rice cakes! To store tteokbokki rice cakes for an extended period, first boil them, cool them in cold water, then pat them dry and lightly coat with oil. After that, wrap each rice cake individually in plastic wrap or parchment paper to prevent them from sticking together, and place them in a Ziploc bag or container for freezing. When defrosting, it's better to thaw them in cold water rather than at room temperature to prevent cracking. They can be kept in the freezer for about 6 months, but it's best to enjoy them sooner. Thank you for the good question!😊🙏
is there anyway i can make them even chewier? these are good and ive made them a few times but i feel like that signature tteokbokki chewiness is missing..
If you want a chewier texture for the tteokbokki rice cakes, you might want to try adding a bit of starch powder when making the dough. Hope this works!😊🙏
When I made homemade tteokbokki rice cakes at home, I found that using dry sweet rice flour gave the best texture. Although I haven’t tried making them with regular flour myself, I know it’s possible to make tteokbokki rice cakes with it. Hope you enjoy making it! Good luck!😊🙏
Los pasteles de arroz para tteokbokki también se pueden hacer con harina de trigo. Si usas harina de trigo, puedes mezclar entre un 10 y un 20 % de almidón, lo que ayudará a que los pasteles sean más suaves y elásticos. Espero que esta respuesta te haya sido útil. 😊
Did you use glutinous rice flour? Did you use half a cup of warm water for one cup of glutinous rice flour? If you use regular rice flour instead of glutinous rice flour, the rice cakes may turn out hard.😓
I think there is a mishaps between written ingredients and actual one. In the video is Half cup of water for 1 cup of flour. And it is the same in the website. In the writing (both in Americans and Metrics) water is in excess to flour
@@chungskfood thx i tryd doing it today but the rice cakes werent as chewy as expected. like when u bite on them they break apart. Did i do a mistake ? i thought its maybe because they werent thin enough ?
When you make tteok with glutinous rice flour (chapssal garu), it naturally turns out softer. However, when I made it at home using dry non-glutinous rice flour (mepssal garu), the tteok became too hard, and the texture wasn't very good.😓
When you make tteokbokki with glutinous rice flour (chapssal garu), the texture becomes chewier and softer. It will feel even softer when it's hot. If you don't like the texture being too soft, you can use a bit less water when making the dough, or you can add a bit more regular rice flour to the glutinous rice flour to make it less soft. 😊🙏
Mine turned out very crumbly and hard and tasted raw 😭 and I boiled mine for 30min and they never floated up 😭 what did I do wrong I used gluten free rice flour too 😭
Oh, got it! When making tteokbokki tteok, do you use glutinous rice flour or regular rice flour? If you use regular rice flour, it might take longer to cook. In my video, I used glutinous rice flour. When I made tteokbokki tteok with glutinous rice flour, the tteok floated to the surface after boiling for about 5 minutes.😊🙏
I’ve tried making it with regular rice flour, but the tteok turned out hard and didn’t float to the surface well. So, I recommend using glutinous rice flour instead.😊
@@Itsu.tGluten free rice flour is actually different from glutinous. Glutinous is more chewy and made from short-grain rice but gluten free is from long-grain, which probably explains why the texture was too dry.
That’s a great question! At first, mix the dough roughly with a spoon, then switch to using your dry hands to knead it. In the beginning, the dough might stick to your hands a bit, but as you continue kneading, it will gradually come off. Just be careful not to add too much water, or the dough will keep sticking to your hands. Hope this helps!😊🙏
Понимаю! Вы используете клейкий рис или обычную рисовую муку для токпокки? Обычная рисовая мука может готовиться дольше. В видео я использовала клейкий рис, и токпокки всплыли на поверхность через примерно 5 минут кипячения😊
Я попробовала использовать обычную сухую рисовую муку, но рисовые лепешки получились твердыми, и тесто плохо держалось вместе. Сухая клейкая рисовая мука подошла лучше для теста и дала лучшую текстуру. Удачи!😊🙏
Oh no! 😢 It seems like the rice cakes turned out too soft. Did you use dry glutinous rice flour? And when you boiled the tteok, did you let them float to the surface before transferring them to cold water and then draining? If they’re still too soft, you might try using a bit less hot water next time. I hope they turn out nice and chewy for you next time!
@chungskfood @chungskfood I used dry rice flour (sticky rice). I tried to limit the water, but it came out soft like mochi. Maybe it's my flour, i will try it again. Thank you. I have made it with part sticky rice and short grain rice using another recipe (souped up recipes) but I'm not sure if that texture is right, I'm just trying to create the most similar texture.
@@daisymin426 Thank you for sharing your experience! The sticky rice and short grain rice combination sounds interesting! I hope you find the perfect balance for the texture you’re aiming for. Happy cooking!😊🙏
Love Tteokbokki? Try my simple recipe to make it at home! Perfect for those who can't find tteokbokki rice cakes nearby, especially overseas. It's easier than you think!🌟🍴😊
I am a Choctaw (Native American) grandmother. Seven years ago, I completely fell in love with Korean food. Tteokbokki and kimchi are my absolute favorite Korean foods.
I simply can NOT express my gratitude to you with mere paltry words at how grateful I am for this particular recipe! I was spending a FORTUNE on importing tteokbokki from Korea so I could indulge my undeniable cravings!! You are wonderful, and I am so glad to have stumbled upon your channel by chance! ❤
Hi! Thank you for the recipe! About the rice cake, when it's floating, I can take it out right? But, when I check it, it's still raw inside. Can you please tell me, what I should I do? Thank you ❤
@@jamie.k.nakni817 Oh, I see~~ I just saw your comment now! Sorry for the late response! Thank you so much for your warm and heartfelt words. It makes me so happy and proud to know how much you love tteokbokki and kimchi. I’m glad this recipe has been helpful, and I’ll continue sharing more recipes so you can enjoy delicious Korean food at home. Happy cooking! Thank you! 💕
@@myparadisekiss Rice cakes usually float to the surface when they’re fully cooked. At that point, you can take them out and briefly soak them in cold water before draining. However, it’s a bit strange that the inside is still raw. Did you use dry glutinous rice flour? I’ve seen comments from people who used regular dry rice flour, mentioning that the rice cakes don’t float or cook properly even after boiling for a long time.😓😓
@@chungskfood thank you madam. I think I use the wrong flour. Hehee. It's okay. I want to try it again. Hopefully this time it's work. Anyway, it cooked in the tteoboki sauce. But, the texture was very hard.
OMG OMG OMG!! After 3984459 attempts of making homemade tteokbokki rice cakes, your recipe was the ONLY one that actually worked. THANK YOU!!!!!!!!!!
So great to hear that! Hope you enjoy!!😊👏👍
So good and so easy to prepare! We also like to add cabbage to ours and then top with mozzarella cheese. 감사합니다!
Thank you so much for the kind words!! I also love Tteokbokki with cabbage. Topping it with mozzarella cheese sounds even more delicious! 감사합니다!😊🥰😋
If you think the video was useful, please push the “like” and “subscription” button. Your likes and comments give me a lot of strength. Visit my website for the full recipe! Have a wonderful day! Thank you! ❤
www.chungskfood.com/2024/01/how-to-make-korean-rice-cakes.html
영상이 유익하고 도움이 되셨다면 구독과 좋아요 많이 부탁드려요. 영상 만드는 저에게 정말 큰 힘이 됩니다.❤
Thank you! You make it look so easy to make. I've made your gimbap, japchae, and the beef with Korean radish and doenjang and all were delicious.
Wow! You are awesome!! Great to hear you've made gimbap, japchae, and beef with Korean radish dishes.... Thanks for sharing, Kay! Happy cooking! 🍳🌟😊👏👍
Very very delicious . 😊😊
Thank for sharing, specially tteokboki sauce 👍👍
Thank you so much for the kind words!!😊🥰
Yummy and so easy to make! 고마워요 ❤
Thank you so much, Sandra! Hope you have a great day! 감사해요~~😊🥰🙏
Yummy!!! , thanks for sharing❤
Thank you so much!!😊🥰
Thanks for the tteokbokki cakes recipe! I've never made them by myself.
I prefer to add (cut) sausages instead of fish cake. It also tastes well.
Sausages instead of fish cakes sound also tasty!😋 The good part about Tteokbokki is that you can add your favorite ingredients and enjoy making it together. Happy cooking with your own twist! 🌭👍🍲
Hi ! What kind of sausages ? Do you have a brand?
Tkx
@@malakguizani8177any,that you likes the most, would be okay...bcs,I do the same and it's taste even tastier and juicer!❤
So good. I just had some from a local restaurant. The texture is unlike anything I’ve ever had, I love it.
I'm glad you enjoyed the tteokbokki! The chewy texture is amazing, isn't it? Thank you for sharing!😊🥰👏👍
I am always running out of rice cakes and have to hunt them down, hard to find locally! I am def trying this, but once they are done cooking and cooling, if you are not using them immediately, how do I prep them to store or freeze properly?
Ah, I see! If you're not using the rice cakes for tteokbokki right away, first boil them and then rinse them in cold water. After draining the water, lightly coat them with cooking oil. Then, arrange them neatly in a Ziploc bag or an airtight container and store them in the freezer. Thanks for the good question!😊👍
@chungskfood8931 Thank you! Just made enough to eat 1 serving...right this very moment! But I will make more and freeze!
@@janiceinFL It's wonderful that you've made tteokbokki rice cakes! Enjoy your meal and happy cooking!😊👍👏🎉
@chungskfood8931 I absolutely love Korean food! And I love watching and learning to prepare it myself! I have learned so much from Maangchi, Future Neighbor, Aaron and Claire, and Modern Pepper! And now I've added you to my group of "teachers"! Thank you!
@@janiceinFLIt's great to hear you love Korean food and are learning to cook it from RUclipsrs like Maangchi and others. They all have their own special way of teaching which makes learning fun. It's wonderful that you've added me to your list of culinary guides. Hope you keep enjoying your cooking journey! Happy cooking!🍜👩🍳
와우~~
찹쌀로 떡볶이 떡을 만들다니 전혀 생각못했는데 정말 좋아요
도전해보겠습니다
감사합니다^^;
네 떡볶이 떡 집에서 쉽게 만들 수 있어좋은것 같아요. 맛있게 만들어 드세요. 항상 감사드려요^^~~😊🥰🙏
The vibes are so exquisite.
Thank you so much! 😊✨
쌀가루로 이렇게도 만들수 있군요 좋은 생각입니다
네~~생각보다 떡볶이 떡 집에서 만들기 쉬운것 같아요. 편안한밤 되세요. 감사해요^^😊🥰
Hi, if you can't find glutinous rice flour you can make it with sushi rice. You just have to let it soak for four hours after washing it three times, blend it with twice as water and cook it as indicated in the tutorial.
Thanks for sharing!!😊🙏
Essa foi a receita mais fácil de Tteokbokki que já vi no RUclips.
Gratidão ❤🙏🏻
Fico muito grato por dizer que essa foi a receita de Tteokbokki mais fácil que você já viu no RUclips. Obrigado!😊👏👍
I've tried this with celery and it resulted great, please try it!!
That’s amazing to hear it! Thank you for sharing!!😊🥰👏👍🎉
Thank you l love this recipe I the extended version. I will make some🙂
I'm so glad you liked it! Enjoy making it 😊 Thank you!👏👍
@@chungskfood Yes I did. Thank you
@@bitmasala So glad to hear that! Thanks for sharing!!😍😊👏👍
Your videos make me so hungry 😁
Thank you!!😊🥰
My first time trying it and making it! It taste awesome! A little too spicey but still good!
So glad to hear it turned out awesome! If it was a bit too spicy, maybe use less of the spicy stuff next time. Thank you for sharing and happy cooking!!😊👏👍🥰
Great!
Thank you so much!😊👍
What brand fishcakes? All the fishcakes I have ever had have a really bad texture and taste fishy to me. I might have to skip those. Thank you for the recipe!
Oh, I see~~ The fishcakes I used are from the Sempio brand. Samjin Fishcake is also a good brand. If you don't like fishcakes in your tteokbokki, you can skip them. Thank you for watching the video!😊🙏
Omo omo❤❤❤now I can really use this expression
Thank you so much!😊🥰
Thank you so much. I can’t find the fish cakes anywhere I even looked on Amazon
I see~~You don’t have to use fish cakes in tteokbokki if you don’t have them. Instead, you can make it with sausages.😊🌸
@@chungskfood Thank you
@ 😊🌸
@@bitmasala 😊👍
I'd love to see oden soup!!!
I also like it and was actually thinking of making it. Thank you for suggesting fish cake soup! 😊🙏
I am indian and I love your foods ❤️
Thank you so much for loving my foods!!😊🥰🙏👍
Make some fish cake also
I like fish cake~~Thank you so much for the good suggestion!😊👍
LA AMOOO!!! Ahora puedo hacerlo al FINNNNN
Gracias. ¡Que lo prepares y disfrutes mucho!😊🥰👏👍
it was easy. thanks
Oh great! Thank you for sharing!!😊👏👍
Great recipe! Girls, only cook like this!
Can you store them for future use? If yes should is store them before or after boiling?
Yes, you can! To freeze tteokbokki rice cakes for a long time, boil them, cool in cold water, and dry. wrap each piece with plastic wrap or parchment paper to prevent them from sticking together, and then store them in a Ziploc bag in the freezer.
When you're ready to defrost them, instead of leaving them at room temperature (which might cause the rice cakes to crack), it's recommended to thaw them in cold water. Hope this helps! I hope this answer is helpful. Thank you!😊🙏
Could i use rice flour if i dont have glutinious rice flour??
There are two types of rice flour: dry rice flour and wet rice flour. I tried using dry rice flour, but the texture of the tteokbokki rice cakes wasn't soft. When I used dry glutinous rice flour, the rice cakes cooked well when boiled and were easier to make. You can also use wet rice flour to make tteokbokki rice cakes. If you don't have wet rice flour, I recommend mixing dry rice flour with starch or potato flour in a 2:1 ratio when kneading the dough. I hope this answer is helpful!
Idk what i did wrong but my rice cakes didnt float at all and when i pulled them out of the water and cut into them they were pretty dense. Any advice? I cant find rice cakes at all in my town so my only home is to make them
Oh, I see! If you use dry rice flour, the rice cakes may not float well and can end up with a dense texture. I used dry glutinous rice flour to make mine. I hope this helps! Good luck!!😊🙏
would i be able to make them in bulk and freeze them? how long would they last in the freezer? :0
Yes, you can! To store tteokbokki rice cakes for a long time, boil them, then cool in cold water, dry, and lightly coat with oil. Next, wrap each piece in plastic wrap or parchment paper to prevent them from sticking together, and then place them in a Ziploc bag or container in the freezer. When defrosting, instead of leaving them at room temperature (to avoid the rice cakes from cracking), it is recommended to thaw them in cold water. It is advised to keep them in the freezer for about 6 months and consume them as soon as possible. Thank you for the good question!😊🙏
While you can store tteokbokki rice cakes in the freezer for a long time, it might be best to make and consume only the amount you need each time.😊
I tried the sauce recipe and it was great!💙
Glad you liked it!! Thanks for sharing!!😊🥰👍🎉
Isn't glutinous rice flour the one u used to make mochi?? If so won't it turn out too soft?
That's a good question! It seems to be fine as long as you control the amount of water well. I tried making it with rice flour, and although the dough was a bit hard to handle and turned out quite firm when cooked, the texture from glutinous rice flour was much tastier~~😊
Can i just use rice flour to make the rice cake, or is it supposed to have sweetness in it?
I tried using regular dry rice flour, but the rice cake turned out hard, and the dough didn’t come together well. Instead, I used dry glutinous rice flour, which worked better for the dough and had a much better texture. I used hot water to make the dough, added about two pinches of salt, and didn’t use any sugar. I hope this answers your question. Thank you!😊🙏
Omg that looks so easy and quick ❤but i also have a question can i used rice flour instead of glutinous rice flour?
I tried making it with regular rice flour before, but the rice didn’t cook well, and the texture wasn’t great. When making it at home, glutinous rice flour is easier to work with and gives a better texture.
Hope you enjoy! Thank you!😊🙏
@@chungskfood i see thank u for replying i tried using regular rice flour and as u said it didnt cook well😅i ended up forcing myslef to eat it ahhaha i should try and find glutinous rice flour thank u❤️
@@Txs_8x9 😊🌸
Hi ! My dough was a little bit cracked here and there. End up, it's not cooked well inside. What shoul i do?
The dough cracked, didn't it? Could it be that you used dry glutinous rice flour? Did you knead the dough with hot water? If the dough cracked while kneading, it might be because there wasn’t enough warm water added. I hope this helps! 😊
@chungskfood yes. It's cracked. Maybe I use dry. I put the flour in Tupperware. So, the packet not there anymore.hehe. yes. It's cracked while kneading. I'll buy the right flour and try again today. Will update to you! 😸 Thank you so much!
Any chance to have the quantities in grams and ml instead of cups and spoons ?
Thanks
For the rice and water:
200g rice
360ml water
For the Tteokbokki Sauce:
360ml water
8g red pepper powder
15ml soy sauce
18g oyster sauce
12g (or 18g if you prefer sweeter) sugar
30-40g green onions (depending on their size)
A little pepper (to taste)
5g minced garlic
A little fish cake (optional, adjust based on preference)
I hope this works for you.😊🙏
@@chungskfood❤❤❤
Waiting Amazon to deliver the rice flower and guichong and trying it!!
Just re watched your video…
I think there might be a mixup with quantities.
In the video you use half cup of water for 1 cup of flour.
In the answer above you say 360ml for 200g of flour.
Is it correct?
Is the oyster souce important? Can't I skip it?
Oyster sauce adds umami flavor, but it can be omitted or substituted depending on the recipe. If you want to skip it, you can use soy sauce instead.😊🙏
Thank you for replying.
The tteokbokki you did looks so delicious😋😊
Can I not add gochujang?? Or is there any substitute for it??
You don't need to add gochujang when making tteokbokki. Instead, reduce the amount of water by about half. Happy cooking!!😊🙏
how many people does it serve?
The amount may vary slightly depending on how much you eat, but it’s enough for about 1-2 people. Thank you!😊
@@chungskfood thank youuu💞
@ 😊🌸✨
Can i use another thing instead of oyster sauce? I am vegetarian
Yes~ you can use soy sauce instead of oyster sauce. Happy cooking😊🌸🙏
i have a question! i wanna make this for my siblings but they dont like spicy things. If i put everything you say but not the spicy sauces, is it ok? Or its going to change it? THANK YOU!
If you find it difficult to handle spicy flavors, you can omit the red pepper flakes. You can substitute paprika powder for the red pepper flakes instead. If you’re not using red pepper flakes, try using just half a cup of water instead of one and a half cups. I hope this helps! Happy cooking!😊🙏
@@chungskfood thank you! 🫶🏻🫶🏻
@@K-GIRL-u8l 😊💕
I made a lot, how can i store them?!😢
You’ve made a lot of rice cakes! To store tteokbokki rice cakes for an extended period, first boil them, cool them in cold water, then pat them dry and lightly coat with oil. After that, wrap each rice cake individually in plastic wrap or parchment paper to prevent them from sticking together, and place them in a Ziploc bag or container for freezing. When defrosting, it's better to thaw them in cold water rather than at room temperature to prevent cracking. They can be kept in the freezer for about 6 months, but it's best to enjoy them sooner. Thank you for the good question!😊🙏
is there anyway i can make them even chewier? these are good and ive made them a few times but i feel like that signature tteokbokki chewiness is missing..
If you want a chewier texture for the tteokbokki rice cakes, you might want to try adding a bit of starch powder when making the dough. Hope this works!😊🙏
@@chungskfood thank you!
Can I use normal flour? We don’t have sushi rice or sweet rice flour in Georgia
When I made homemade tteokbokki rice cakes at home, I found that using dry sweet rice flour gave the best texture. Although I haven’t tried making them with regular flour myself, I know it’s possible to make tteokbokki rice cakes with it. Hope you enjoy making it! Good luck!😊🙏
Does the sweet rice taste sweet?
Sweet rice isn’t naturally sweet. It’s called “sweet” because it’s sticky, but it tastes like regular rice unless sweet ingredients are added.😊
@@chungskfood ah ok, thanks so much for responding! Your dish looks delicious! I'd love to try making it some time 😊
@@0famz That’s great! Hope you enjoy and happy cooking!😊👏👍🎉
Men tteokbokkini sevaman❤
Can I skip oyster sauce if I don't have like it ????
Of course! If you don't have oyster sauce, you can use soy sauce instead. Happy cooking!!😊💜
A cup of glutinous flour, how many grams is it? Because I don't know how to regulate myself in cups, I need grams please
One cup of dry glutinous flour typically weighs 120 grams. Thank you and happy cooking!😊
¿Es mucha diferencia en vez de harina de arroz ocupo de harina de trigo? 😭
Los pasteles de arroz para tteokbokki también se pueden hacer con harina de trigo. Si usas harina de trigo, puedes mezclar entre un 10 y un 20 % de almidón, lo que ayudará a que los pasteles sean más suaves y elásticos. Espero que esta respuesta te haya sido útil. 😊
i have all the ingredients but i don't have any gochujang, is thay okay??😓😓
If you don't have gochujang, you can skip it. Adding red pepper powder instead won't make a big difference. Enjoy making and eating it! Good luck!😊🙏
I tried this but when i took them out of the boiling water, its hard on the inside when i cut them, can u tell me why plss
Did you use glutinous rice flour? Did you use half a cup of warm water for one cup of glutinous rice flour? If you use regular rice flour instead of glutinous rice flour, the rice cakes may turn out hard.😓
I think there is a mishaps between written ingredients and actual one.
In the video is Half cup of water for 1 cup of flour. And it is the same in the website.
In the writing (both in Americans and Metrics) water is in excess to flour
Ah, thank you for letting me know! I'll update it. Thank you!😊👏👍
😋😋
Thank you!😊🥰
what if i want it hotter? T-T
If you want it hotter, you can add more red pepper powder (gochugaru) or red pepper paste (gochujang). :)
@@chungskfood thx i tryd doing it today but the rice cakes werent as chewy as expected. like when u bite on them they break apart. Did i do a mistake ? i thought its maybe because they werent thin enough ?
cuz im used to them bein really chewy yk?
Why is mine so soft? Am I doing it wrong? :(
When you make tteok with glutinous rice flour (chapssal garu), it naturally turns out softer. However, when I made it at home using dry non-glutinous rice flour (mepssal garu), the tteok became too hard, and the texture wasn't very good.😓
When you make tteokbokki with glutinous rice flour (chapssal garu), the texture becomes chewier and softer. It will feel even softer when it's hot. If you don't like the texture being too soft, you can use a bit less water when making the dough, or you can add a bit more regular rice flour to the glutinous rice flour to make it less soft. 😊🙏
😊❤❤❤❤
Thank you! 😊🙏
Mine turned out very crumbly and hard and tasted raw 😭 and I boiled mine for 30min and they never floated up 😭 what did I do wrong I used gluten free rice flour too 😭
Oh, got it! When making tteokbokki tteok, do you use glutinous rice flour or regular rice flour? If you use regular rice flour, it might take longer to cook. In my video, I used glutinous rice flour. When I made tteokbokki tteok with glutinous rice flour, the tteok floated to the surface after boiling for about 5 minutes.😊🙏
I’ve tried making it with regular rice flour, but the tteok turned out hard and didn’t float to the surface well. So, I recommend using glutinous rice flour instead.😊
@@chungskfood i used gluten free rice flour isn’t gluten free basically glutinous
@@Itsu.tGluten free rice flour is actually different from glutinous. Glutinous is more chewy and made from short-grain rice but gluten free is from long-grain, which probably explains why the texture was too dry.
@@cafetashit worked when I used the glutinous rice flour but it turned out really like soft?
My tteokbokki isn't being chewy
Whyyyyy ??????
how is it not sticking all over your hands??
That’s a great question! At first, mix the dough roughly with a spoon, then switch to using your dry hands to knead it. In the beginning, the dough might stick to your hands a bit, but as you continue kneading, it will gradually come off. Just be careful not to add too much water, or the dough will keep sticking to your hands. Hope this helps!😊🙏
339 Forrest Knoll
Пол часа варила ни разу не поднялись в воде токпоки..что я сделала не так????😢
Понимаю! Вы используете клейкий рис или обычную рисовую муку для токпокки? Обычная рисовая мука может готовиться дольше. В видео я использовала клейкий рис, и токпокки всплыли на поверхность через примерно 5 минут кипячения😊
Я попробовала использовать обычную сухую рисовую муку, но рисовые лепешки получились твердыми, и тесто плохо держалось вместе. Сухая клейкая рисовая мука подошла лучше для теста и дала лучшую текстуру. Удачи!😊🙏
I didn’t finish the video. I didn’t put mine in cold water 😅
Oh, got it! That can happen~ Maybe try soaking it in cold water next time; it might help! 😊
Thomas Timothy Garcia Michael Perez Nancy
It didn't come out right 😢. Way too soft
Oh no! 😢 It seems like the rice cakes turned out too soft. Did you use dry glutinous rice flour? And when you boiled the tteok, did you let them float to the surface before transferring them to cold water and then draining? If they’re still too soft, you might try using a bit less hot water next time. I hope they turn out nice and chewy for you next time!
@chungskfood @chungskfood I used dry rice flour (sticky rice). I tried to limit the water, but it came out soft like mochi. Maybe it's my flour, i will try it again. Thank you.
I have made it with part sticky rice and short grain rice using another recipe (souped up recipes) but I'm not sure if that texture is right, I'm just trying to create the most similar texture.
@@daisymin426 Thank you for sharing your experience! The sticky rice and short grain rice combination sounds interesting! I hope you find the perfect balance for the texture you’re aiming for. Happy cooking!😊🙏