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! ❤
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! 🌭👍🍲
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.
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 TH-camrs 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!🍜👩🍳
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!😊🙏
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!😊🙏
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❤️
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!😊🙏
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!😊🙏
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~~😊
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?
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!😊🙏
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
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.😓
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. 😊🙏
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!😊🙏
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.
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!😊🙏
![เปิด อาณาจักร หมื่นล้าน "สาระตั้ม" l [Nickynachat]](http://i.ytimg.com/vi/3XE0nPF4YkQ/mqdefault.jpg)
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! ❤
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!!😊👏👍
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
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!😊🥰😋
영상이 유익하고 도움이 되셨다면 구독과 좋아요 많이 부탁드려요. 영상 만드는 저에게 정말 큰 힘이 됩니다.❤
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
Yummy and so easy to make! 고마워요 ❤
Thank you so much, Sandra! Hope you have a great day! 감사해요~~😊🥰🙏
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!!😊🥰
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!😊🥰👏👍
쌀가루로 이렇게도 만들수 있군요 좋은 생각입니다
네~~생각보다 떡볶이 떡 집에서 만들기 쉬운것 같아요. 편안한밤 되세요. 감사해요^^😊🥰
Yummy!!! , thanks for sharing❤
Thank you so much!!😊🥰
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^^~~😊🥰🙏
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!!😊🙏
I've tried this with celery and it resulted great, please try it!!
That’s amazing to hear 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 TH-camrs 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!🍜👩🍳
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!!😊👏👍🥰
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!!😊🥰
I tried the sauce recipe and it was great!💙
Glad you liked it!! Thanks for sharing!!😊🥰👍🎉
it was easy. thanks
Oh great! Thank you for sharing!!😊👏👍
Make some fish cake also
I like fish cake~~Thank you so much for the good suggestion!😊👍
Great!
Thank you so much!😊👍
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! 😊🙏
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!😊🙏
I am indian and I love your foods ❤️
Thank you so much for loving my foods!!😊🥰🙏👍
LA AMOOO!!! Ahora puedo hacerlo al FINNNNN
Gracias. ¡Que lo prepares y disfrutes mucho!😊🥰👏👍
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!😊🙏
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!!😊🙏
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 😊🌸
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 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 😊💕
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~~😊
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😋😊
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!😊👏👍🎉
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!😊🙏
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!😊👏👍
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!!😊💜
😋😋
Thank you!😊🥰
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.😓
😊❤❤❤❤
Thank you! 😊🙏
Thomas Timothy Garcia Michael Perez Nancy
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. 😊🙏
339 Forrest Knoll
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!😊🙏
My tteokbokki isn't being chewy
Whyyyyy ??????
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?
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! 😊
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!😊🙏
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!😊🙏