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.
]]>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.
]]>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
]]>