I have followed this recipe probably a dozen times by now, and I look forward to eating it another dozen times more! ]]>
Glad your tteokbokki turned out delicious! Thank you for the great review! The best time to separate fresh rice cakes is before putting them in the fridge or before rice cakes harden. I don’t think warm water helps with that. Hope this helps.
]]>What a great recipe : ) I made it a little less spicy and used dashi powder because I didn’t have all the ingredients for anchovy broth – it was delicious and actually yummier than what I remember eating in Korea! I had bought fresh rice cakes and put them in the fridge. They went very hard and I had a tough time separating them after soaking. Is warm water better for soaking at the beginning? Thank you! ]]>
It could be the rice cakes you use. No they shouldn’t be mushy like that. Sometimes, frozen rice cakes falls apart/turn soft easily. Try a different rice cake brand if you can find. If that’s not an option, reduce the amount of water to begin with and boil less.
]]>I’m afraid it wasn’t this recipe. Tteokbokki rice cakes go through the machine with high pressure a couple of times for the resiliency and chewiness this type of rice cake is known for. You can’t achieve the same with homemade tteokbokki rice cakes. I’ve tried them myself. If homemade is your only option, you’d need to boil very briefly and accept the fact that your rice cakes would still be very soft, not chewy.
]]>Some good broth and/or a bit of fish sauce may help.
]]>Yes it works.
]]>I made this tonight and it turned out pretty good! However, it was a little one note because I don’t like fish cakes or seaweed. Is there something else I can add to give it a more robust flavor? Also, I went all gochujang because I had a feeling it would be plenty spicy without the gochugaru. I was right! 😂 ]]>
This recipe destroys my rice cakes… I have home made two different recipes of rice cakes and used this recipe, and my rice cakes just turn to mush. I’ll try cooking them for a shorter time in the future. Still tastes good, even if it’s mushy like mochiko
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