**updated measurements ** water 98g starch 50g wheat flour 60g salt 1~2g Instead of potato starch, you can use tapioca(cassava) starch or sweet potato starch. If you use corn starch, the texture is different, not chewy enough. ** 업데이트된 계량 ** 물 98g 전분 50g 밀가루 60g 소금 1g~2g 옥수수전분으로는 제대로 된 질감이 나지 않습니다 감자전분대신 타피오카전분 고구마전분 사용가능합니다
I made it with cornstarch it was quite good and still chewy enough:) btw thanks for the recipe in my country we don't have mochiko so this was the only way to get it good
Of all the tteok recipes I've tried without using actual soaked rice, this is by far the best one! Thank you so much! it turned out great on my first try! When I eat the tteok on its own after boiling, I can detect a slight floury taste and smell, which feels a bit off to me. However, when I used it to make rose tteokbokki, those flavors completely disappeared, and I thoroughly enjoyed the dish! Personally, I prefer tteok made from rice over wheat flour because of the texture and flavor. That said, this recipe is perfect as a quick alternative for when I don’t feel like making rice tteok or going out to buy it. Thank you again for sharing this recipe!
처음에 타피오카 전분으로 해봤는데 밀떡을 넘어선 쫀득거림이었고 담으로 감자전분도 있어서 감자 전분으로 했더니 쫀득거림의 아쉬움도 있고 떡볶이 만들때 25분정도 끓였는데도 약간의 밀가루 냄새도 나더라구요 타피오카 전분으로 했을땐 못 느꼈던 냄새! 그리고 오늘 세번째로 전분량을 타피오카전분 50% 감자전분 50%로 반반 넣고 했는데 진짜 분식집에서 먹던 밀떡 식감 이었어요 밀가루 냄새도 안났고요~ 앞으로 저는 이 레시피로 전분만 타피오카, 감자 두가지 섞어서 하려구요
Eu bato o arroz no liquidificador até virar uma farinha bem fina, depois peneiro para ficar bem fininha a farinha de arroz e então faço esse procedimento misturando a farinha de arroz com polvilho doce.
I never comment on TH-cam videos but this recipe is definitely worth the comment. I have been searching for the perfect recipe for years and this is IT! 😄
Your comment makes me happy. I suggest you try the video using hot water(uploaded on July 3rd). It's also my favorite. Hope you have happy moments whenever you enjoy tteokbokki♡
진짜 쫀득쫀득 맛있어요ㅠㅠ 집에서 곱창닭볶음탕하면서 양념 맛봤더니 떡이 꼭 필요한 맛이었는데 마침 집에 떡이 없었거든요 그래서 급하게 이 영상 보고 만들어보니 엄청 잘 나왔어요 저는 처음 밀가루에 끓는 물 넣어서 익반죽하고 전자레인지 돌렸고, 감자전분 섞을 때 너무 뻑뻑해서 40도의 따뜻한 물 조금씩 섞어가면서 만들었어요(지금 보니 수정된 레시피가 있었네요 그거 못 보고 물 90ml 넣었어요 수정된 레시피로 하면 딱 맞을 듯) 급하게 떡 필요한데 없을 때 만들면 딱 좋을 것 같아요 집에서 혼자 뚝딱뚝딱 만들었는데 퀄리티가 너무 좋아서 깜짝 놀랐어요 밀가루냄새? 전혀 없고 진짜 탄성 좋은 밀떡! 파는 것만큼 맛있고 어쩌면 파는 것보다 약간 더 식감이 좋았습니다 근데 반죽할 때 힘이 많이 들어가서 저는 사먹을래요.... 진짜 급할 때 쓰는 레시피로 남겨두겠습니다
반죽을 익반죽하면 전자렌지에서 너무 굳어서 전분넣을 때 많이 힘듭니다 영상에서처럼 익반죽하지 않은 상태로 전자렌지에 1차반죽을 넣어주세요 렌지마다 사양이 다르니 돌리는 시간을 10초가량 줄여보거나 중간에 한번 꺼내 섞어서 골고루 익히는 것도 방법이 됩니다 1차반죽이 덜 가열될수록 반죽이 부드러워서 2차반죽 만들기가 쉬워집니다 채널에 젓가락으로 만드는 밀떡이 있는데 만들기 가장 쉽고 쫄깃하니 맛있어서 추천합니다
Hi again! I just wanted to tell you that I tried this recipe and it turned out amazing!!! thanks to you, now I can make my own tteokbokki instead of buying it and they're even better than the ones that I usually buy. Thank you! :)
Bonjour, ce n’est pas aussi « dur » que les tteokbokki industriels. La texture est bien moelleuse, personnellement je préfère ceux là. Vous pouvez vous passer de la fécule de pommes de terre. J’ai ramassé la pâte avec de la farine et ça marche tout aussi bien :)
어젯밤에 레시피 2배로 만들어 전분 묻혀 반으로 나눠 바로 냉동하고 오늘 반으로 떡볶이 만들어 봤는데 떡 진짜 대박이네요~ 냉동에서 꺼내 해동 따로없이 붙은거 때어주고 전분기는 물에 한번 행궈서 물에 떡, 양념 바로 넣서 끓였는데 서로 달라 붙지도 않고 말랑말랑 쫄깃쫄깃 진짜 맛있게 먹었어요 미국 시골이라 밀떡 구하는게 어려웠는데 이 레시피는 정말 대박이네요~ 저는 타피오카 전분으로 했는데 다음엔 감자 전분으로도 해서 맛 비교 해봐야겠어요~ 레시피 공유 진심 감사해요 ^^
I just realised how easy it is to make tteteokbokki after I watch your tuitions. I've make it while watching your video , It's came out perfect, and I love it. Can you also show us how to make the sauce please?! So I don't have to buy it as the korean shops are bit far from me. Thanks!
So glad you like it. It's not a general way because I created the method to get high quality. There are many sauces in my channel, but my favorite is the sauce using curry. I uploaded it on Jul 3rd, 2023. Check "using hot water". It is also interesting way making tteokbokki. Hope you like it♡
This was really easy and fun to make! Just seems like i got a little smaller portion then you did😢 dont know if i did something wrong but i used potato starch and they look pretty good hope they taste good if they do ill comeback with a review! Awsome recipe ❤ Edit: they were still chewy so i think using potato starch doesnt change much, they tasted good with buldak sauce
I'm glad you like it. It's not a general method because I created this method to make high-quality. Hope you discover more interesting foods in my channel♡
진짜 노고가... 시상에..얼마나 많이 만들어 보셨을까요~ 어제부터 밀떡 만들기에 꽂혀 레서피 안보고 대충 해봤다 다 실패요~ ㅎ 겸손 장착하고 이안님 레서피 따라했더니 제일 싱크로율이 높네요. 저는 강력분을 사용하면 더 쫄깃할줄 알았는데 제형이 좀 더 단단하드라구요. 집에 판밀떡 쌓아놓고 먹는지라 식감이 판밀떡 정도까지는 아니었지만 완성도나 만드는 과정의 용이함은 second to none입니다! 저는 강황가루를 섞어 색을 내봤는데 비추여요~색은 너무 이쁜 ㅎ 강황맛이 스을쩍~애들은 싫어할듯요. 여튼 너무나 감사합니다! 계속 방문할게요^^
Glad you like it. It's not a general method because I created it to get high quality. There were a lot of tries for this, but it was worth it. I hope you discover more interesting foods in my channel♡
Thank you for the first time I finally made it and it was good, much better than the previous times because I am a foreigner, but I want to ask you, do I put it in boiling water before putting it in the sauce or do I just put it in the sauce . Thank you I love you 💗💕💕
I'm so glad you like it. You can put it into the sauce directly, but it is cooked faster and has better shape to cook rice cakes in boiling water. Hope it's helpful for you♡
it was really delicious, thank you so much for this amazing recipe. it’s my first time when i did really good tteokpokki. i should you guys try to do it😍😍🤤
You can make it without starch, but the texture is different. It's tastier using starch. I recommend this video th-cam.com/video/d4wLe_SR7Uk/w-d-xo.html if you want to use only flour. It's an easier way.
flour 60g 90ml water 4 pinches of salt MIX WELL microwave for 1.5 minutes 50g of potato/tapioca starch SLOWLY ADD UNTIL DOUGH make the shape into tteokbokki COOK!!!
thanks for your recipe, i'm from russia and asian food is quite costly here, so I was happy to make some rice cakes by hand (i also surprisingly had all needed ingredients), took me less than half an hour for the first try :0 gonna make more this weekend
I tried it before with rice flour and it taste like nothing. It didn't match to my taste so i was really dissapointed for a long time🥲But the tteokbokki looks so good so i always search the ways for make and it looks so good and similar with my country taste too. I will try thank you so much for share with us ❤
Nannn❤ j' fais pas ça d'habitude mais laaaa mamaaaa franchement je suis revenu commenter eh😳je l'ai fait avec la farine de riz sushi Japonais d'habitude qd j'essaie c'est trop moun et trop collant mais après avoir mis amidon de tapioca la hé😮je suis resté bouche cousue tellement la texture est parfaite la❤❤❤❤❤❤
와 선생님 일단 절 받으시고요~!! 저는 아일랜드 촌동네 사는데 아시안슈퍼엔 떡볶이가 없고요 🥲 인도 아시안이라 고추장도 구할 수 없는 곳이라 떡볶이 진짜 먹고 싶을땐 외국인들이 라이스페이퍼로 떡볶이랍시고 해먹는거로 저도 해먹었는데 이 레시피 보고 반신반의하며 어젯밤 만들고 냉동해둔뒤에 오늘 먹었는데 !!!!! 그 적당한 쫄깃함!!!!!!!!! 너무 무르지도 너무 딱딱하지도 않은 적당히 저항감 있는 텍스쳐~!! 여기 타피오카 전분에 특유 냄새가 맛에도 나서 가래떡에 꿀찍어먹듯 하긴 좀 그렇지만 떡볶이 양념에 넣으면 상관 없을 거 같아요. 진짜 대박 레시피니까 외국 사시면서 떡볶이 구하기 힘든 분들은 꼭 만들어보세요!!
기분좋아지는 댓글 감사합니다:) 맛있게 드셨다니 기뻐요 채널에 간이 고추장 만드는 영상이 있는데 이것도 도움이 되었으면 합니다 실제 여행하며 장기체류할때 만들어 먹던 레시피에요 그리고 최고의 밀떡 몰아보기 편도 강추드립니다 힘든 타지생활에 작게나마 즐거움이 되었으면 합니다♡
Is there anything to replace the potato starch other than sweet potato starch or tapioca starch? As these are the only things I don’t have 😅 btw lovely recipe ❤
I'm glad you like it. I hope you find proper ingredients, or you can check this video if you have only wheat flour♡ th-cam.com/video/d4wLe_SR7Uk/w-d-xo.html
Actually Tteokbokki can be made with either sticky rice cake or wheat flour cake, resulting in two different textures. Sticky rice makes it chewy, while wheat flour makes it softer version known as miltteok (밀떡) in this video
لو سمحتي ممكن اعرف كيف صار قوامها هل كان مطاطي؟؟ وهل استخدمتي نشا بطاطا او نشا ذره؟؟ قبل فترة عملت بطحين الارز بس كانت تجربة فاشلة لان القوام كان جداً طري كأني اكلت عجين فحبيت اتأكد قبل ما اجرب هذا
It looks really good! I was surprised that we can make the teokk with out rice flour. I'm going to try it today but I have a question! If I don't use microwave and steam it how long should I cook it?
I'm glad you like it. It takes about 20mins if you want to steam the dough. No fluid means it's cooked. Hope you have happy moments when enjoying rice cake♡
@@eanhstyle Ah... if so. I cooked it for almost... 45 minutes. I made the three times more of the recipe. It turned out every well!! ^ㅁ^ Thank you again~ 잘 먹겠습니다!
There are mainly two types of rice cake for tteokbokki. One is made with rice flour, and another is made with wheat flour. We call it miltteok (made with wheat flour) I also have videos about rice cake made with rice flour, but it is not easy to buy rice flour in many places. Wheat flour is an easy ingredient, and I like miltteok, so I decided to make rice cake with wheat flour. However, it was not easy to make authentic taste with wheat flour. I've studied rice cake for years and tried so many times to get the best texture with wheat flour. This method is not general because I created it to get high quality. Many Koreans like this because they know authentic taste of miltteok. Hope this is helpful for you♡
Quite complicated I'd say. Only mix 50/50 rice flour and rice starch, add water till the dough feels like rubber (not wet, no dry parts). Roll. Cook till floating. Done.
![Making Korean Tteokbokki from Scratch!! [Ttteokbokki + Rice Cakes]😋😊](http://i.ytimg.com/vi/3yzmfO0DJm0/mqdefault.jpg)
![Making Korean Tteokbokki from Scratch!! [Ttteokbokki + Rice Cakes]😋😊](/img/tr.png)
**updated measurements **
water 98g
starch 50g
wheat flour 60g
salt 1~2g
Instead of potato starch, you can use tapioca(cassava) starch or sweet potato starch.
If you use corn starch, the texture is different, not chewy enough.
** 업데이트된 계량 **
물 98g
전분 50g
밀가루 60g
소금 1g~2g
옥수수전분으로는 제대로 된 질감이 나지 않습니다 감자전분대신 타피오카전분 고구마전분 사용가능합니다
I made it with cornstarch it was quite good and still chewy enough:) btw thanks for the recipe in my country we don't have mochiko so this was the only way to get it good
아까 만들었는데 밀떡이랑 똑같아서 눈물흘릴뻔.. 감사합니다..
Thank you, this recipe is perfect. I tried many ones and this one is my favorite, I keep it safe. Greetings from France!
믿고 만들어봤어요. 정말 쫄득쫄듯하고 가게에서 파는 냉동떡보다 맛있어요. 이레시피 인정합니다 ㅎㅎ 감사합니다❤❤❤
Of all the tteok recipes I've tried without using actual soaked rice, this is by far the best one! Thank you so much! it turned out great on my first try!
When I eat the tteok on its own after boiling, I can detect a slight floury taste and smell, which feels a bit off to me. However, when I used it to make rose tteokbokki, those flavors completely disappeared, and I thoroughly enjoyed the dish!
Personally, I prefer tteok made from rice over wheat flour because of the texture and flavor. That said, this recipe is perfect as a quick alternative for when I don’t feel like making rice tteok or going out to buy it.
Thank you again for sharing this recipe!
I've seen a video that said that if you cook the flour on the stove before mixing it, it takes the flour taste away. Not sure though!
잘됐어요!! 쌀가루 없는 떡 레시피를 원했는데 정말 맛있어요
오늘 해먹어봤는데 너무너무 맛있어요!! 해외에 살아서 밀떡 구하기가 쉽지 않았는데 이런 레시피 알려주셔서 감사합니다🧡💜
처음에 타피오카 전분으로 해봤는데
밀떡을 넘어선 쫀득거림이었고
담으로 감자전분도 있어서 감자 전분으로 했더니 쫀득거림의 아쉬움도 있고
떡볶이 만들때 25분정도 끓였는데도 약간의 밀가루 냄새도 나더라구요
타피오카 전분으로 했을땐 못 느꼈던 냄새!
그리고 오늘 세번째로 전분량을 타피오카전분 50% 감자전분 50%로
반반 넣고 했는데 진짜 분식집에서 먹던 밀떡 식감 이었어요
밀가루 냄새도 안났고요~
앞으로 저는 이 레시피로 전분만 타피오카, 감자 두가지 섞어서 하려구요
타피오카가 더 탱글거리는 감이 있어요 타피오카 양을 적게 넣어주는 것도 좋습니다
그리고 감자전분이 감자만 들어간게 아닌게 있어요 브랜드마다 찰기가 다르더라고요 98%이상 최대한 함량이 많은걸 쓰면 좋습니다♡
Eu bato o arroz no liquidificador até virar uma farinha bem fina, depois peneiro para ficar bem fininha a farinha de arroz e então faço esse procedimento misturando a farinha de arroz com polvilho doce.
I never comment on TH-cam videos but this recipe is definitely worth the comment. I have been searching for the perfect recipe for years and this is IT! 😄
Your comment makes me happy. I suggest you try the video using hot water(uploaded on July 3rd). It's also my favorite. Hope you have happy moments whenever you enjoy tteokbokki♡
@@eanhstylesir plzz can you tell me how much time I can save this and if I do where I have put this his much long time plzz
I am going to make this for Ramzan so plzz tell me
@Thzzulekharangooniya No worries. You can store it in the freezer about one year♡
진짜 쫀득쫀득 맛있어요ㅠㅠ 집에서 곱창닭볶음탕하면서 양념 맛봤더니 떡이 꼭 필요한 맛이었는데 마침 집에 떡이 없었거든요 그래서 급하게 이 영상 보고 만들어보니 엄청 잘 나왔어요 저는 처음 밀가루에 끓는 물 넣어서 익반죽하고 전자레인지 돌렸고, 감자전분 섞을 때 너무 뻑뻑해서 40도의 따뜻한 물 조금씩 섞어가면서 만들었어요(지금 보니 수정된 레시피가 있었네요 그거 못 보고 물 90ml 넣었어요 수정된 레시피로 하면 딱 맞을 듯) 급하게 떡 필요한데 없을 때 만들면 딱 좋을 것 같아요 집에서 혼자 뚝딱뚝딱 만들었는데 퀄리티가 너무 좋아서 깜짝 놀랐어요 밀가루냄새? 전혀 없고 진짜 탄성 좋은 밀떡! 파는 것만큼 맛있고 어쩌면 파는 것보다 약간 더 식감이 좋았습니다 근데 반죽할 때 힘이 많이 들어가서 저는 사먹을래요.... 진짜 급할 때 쓰는 레시피로 남겨두겠습니다
반죽을 익반죽하면 전자렌지에서 너무 굳어서 전분넣을 때 많이 힘듭니다
영상에서처럼 익반죽하지 않은 상태로 전자렌지에 1차반죽을 넣어주세요 렌지마다 사양이 다르니 돌리는 시간을 10초가량 줄여보거나 중간에 한번 꺼내 섞어서 골고루 익히는 것도 방법이 됩니다 1차반죽이 덜 가열될수록 반죽이 부드러워서 2차반죽 만들기가 쉬워집니다
채널에 젓가락으로 만드는 밀떡이 있는데 만들기 가장 쉽고 쫄깃하니 맛있어서 추천합니다
떡볶이 떡을 집에서도 만들 수 있나? 하고 봤는데 밀가루 떡이 밀떡 이란걸 깨달음
난 평생 안 하겠지만 😂
이런 금손들은 어디서 자꾸 나타나는 건지 완성품이 진짜 파는 거 같아요👍
응원해주셔서 감사합니다
혹시라도 필요해진 순간에
기억해주세요♡
정말 대박이에요!! 이전 레시피도 만족했는데 이건 업그레이드 된 맛이에요!! 떡 못구하는 곳에서 이렇게 맛있고 쫄깃한 떡볶이를 즐길수 있게 해주셔서 너무 감사해요❤ 게다가 간단하기까지!! 너무 좋아서 덩실덩실 춤추게 되네요^^ 해외 거주자들한테 은인이세요 ㅠㅠ
넘 기분좋아지는 댓글이에요♡
냉동실에서 살짝 굳혀서
떡국떡으로 이용하셔도 맛납니다
곧이어 나올 만능반죽도 기대해주세요:)
궁금한게잇는데요....식은거...떡복이기계에 넣어도 떡 잘 뽑혀나올까요??쌀떡은 찜쪄서 뜨거운데....밀떡은 식혀 잇는상태라....기계에 잘 나올까요..궁금
너무 맛있었어요. 떡볶이 만들 때 넣어봤는데 시중에서 파는 떡과 큰 차이를 못 느꼈습니다. 이제 집에서 좋은 식재료로 건강하게 밀떡 만들어 먹을 수 있겠네요. 레시피 공유해주셔서 고맙습니다
계속 보게 되는 영상 인거 같아요~냉장고에 똑볶기를 사두지 않아도 되는 레시피😮 놀랐네요~
응원해주셔서 감사합니다 맛떡하세요♡
Perfect recipe! Thank you so much🤗
진짜 대박 레시피에요❤ 떡볶이가 식었는데도 쫄깃하고 약불에 엄청 오래 끓여도 봤는데 안 퍼지네요!! 파는것보다 훨씬 맛있어요😋
레시피 공유해주셔서 너무너무 감사드려요😍
좋아해주셔서 기쁩니다 맛떡하세요♡
Hi again! I just wanted to tell you that I tried this recipe and it turned out amazing!!! thanks to you, now I can make my own tteokbokki instead of buying it and they're even better than the ones that I usually buy. Thank you! :)
Your comment makes me happy :) I hope you have happy moments whenever you enjoy it♡
Bonjour est ce que cette recette donne la bonne texture svp?
Bonjour, ce n’est pas aussi « dur » que les tteokbokki industriels. La texture est bien moelleuse, personnellement je préfère ceux là. Vous pouvez vous passer de la fécule de pommes de terre. J’ai ramassé la pâte avec de la farine et ça marche tout aussi bien :)
어젯밤에 레시피 2배로 만들어 전분 묻혀 반으로 나눠 바로 냉동하고
오늘 반으로 떡볶이 만들어 봤는데
떡 진짜 대박이네요~
냉동에서 꺼내 해동 따로없이 붙은거 때어주고
전분기는 물에 한번 행궈서
물에 떡, 양념 바로 넣서 끓였는데
서로 달라 붙지도 않고 말랑말랑 쫄깃쫄깃 진짜 맛있게 먹었어요
미국 시골이라 밀떡 구하는게 어려웠는데
이 레시피는 정말 대박이네요~
저는 타피오카 전분으로 했는데
다음엔 감자 전분으로도 해서 맛 비교 해봐야겠어요~
레시피 공유 진심 감사해요 ^^
좋아해주셔서 저도 기쁩니다 이 방법을 개발하기까지 많은 시행착오가 있었지만 보람된 순간이에요♡
Me encanta ya que aquí en Venezuela se consigue muy costoso, voy hacer la receta. gracias por compartir ❤ saludos
I'm glad you like it. It's not a general method because I created it to get high quality. Hope you enjoy it♡
Very nice sharing
It's not a general method because I created it to get high quality. Hope you enjoy it♡
멋집니다 😊
I already try this recipe,and it done well...very chewy even after it cold...very satisfied and happy🎉
Muchísimas gracias por la receta, parece increíble
정말 감사합니다 ❤❤❤
I just realised how easy it is to make tteteokbokki after I watch your tuitions.
I've make it while watching your video ,
It's came out perfect, and I love it.
Can you also show us how to make the sauce please?!
So I don't have to buy it as the korean shops are bit far from me.
Thanks!
So glad you like it. It's not a general way because I created the method to get high quality. There are many sauces in my channel, but my favorite is the sauce using curry. I uploaded it on Jul 3rd, 2023. Check "using hot water". It is also interesting way making tteokbokki. Hope you like it♡
This was really easy and fun to make! Just seems like i got a little smaller portion then you did😢 dont know if i did something wrong but i used potato starch and they look pretty good hope they taste good if they do ill comeback with a review! Awsome recipe ❤ Edit: they were still chewy so i think using potato starch doesnt change much, they tasted good with buldak sauce
These look perfect! I have some rice tteok in my freezer but i love that I can use available ingredients for these. Thank you for sharing!
Glad to hear you like it. So many tries to make this way but I feel those are worth the effort. Potato tteok is also my favorite. Hope you try it too♡
@@eanhstyle I saw the video and will definitely try them! Will let you know how they turn out ~
I tried it and it turned out very nice and it was very nice thank you🥹🌷💜
I love this recipe, but how can you make the tteok so white and shiny like that? I can't make it 😌
현재 해외에 거주중인데 떡만들기 매번 실패했다가 이 레시피로 드디어 성공했어요😭😭😭😭(감격..) 감사합니다!! 복받으세요!!!!💖
해외거주하고있어 떡구하기가 정말 쉽지않은데 ㅜㅜ 영상업로드되고 몇일을 벼르고(첫째,둘째육아맘) 오늘 드디어 일찍 육퇴를 하게되어 !! 밀떡볶이만들었어요!!!!! 숟가락 평평하게 깍을 여유없어서 저울꺼내 휘리릭 재고
심지어 전분도 모자라서 43g 으로만 만들었어요😅😅 그런데!! 맘마미아!!! 완벽합니다 ㅠㅠㅠ정말 훌륭한 레시피 감사합니다!!!
평생
행복만 하세요♥️♥️♥️♥️♥️
넘 좋아해주셔서 저도 넘 기쁩니다:)
드실때마다 순간순간이 행복으로
가득하셨으면 좋겠어요♡
베리굿~ 잘해먹었어용
Like nice video shearing 🎉🎉👍👍
I'm glad you like it. It's not a general method because I created this method to make high-quality. Hope you discover more interesting foods in my channel♡
진짜 노고가... 시상에..얼마나 많이 만들어 보셨을까요~ 어제부터 밀떡 만들기에 꽂혀 레서피 안보고 대충 해봤다 다 실패요~ ㅎ 겸손 장착하고 이안님 레서피 따라했더니 제일 싱크로율이 높네요. 저는 강력분을 사용하면 더 쫄깃할줄 알았는데 제형이 좀 더 단단하드라구요.
집에 판밀떡 쌓아놓고 먹는지라
식감이 판밀떡 정도까지는 아니었지만
완성도나 만드는 과정의 용이함은 second to none입니다! 저는 강황가루를 섞어 색을 내봤는데 비추여요~색은 너무 이쁜 ㅎ 강황맛이 스을쩍~애들은 싫어할듯요.
여튼 너무나 감사합니다! 계속 방문할게요^^
좋아해주셔서 보람됩니다 파는 것보다 소화가 잘되어서 전 만들어 먹어요 젓가락으로 만드는 떡볶이도 추천드립니다 맛떡하세요♡
Sôoo tempting really nice Recipe thanks for sharing such a nice Recipe 👍👍👍 Great job well done 👍👌👍
Glad you like it. It's not a general method because I created it to get high quality. There were a lot of tries for this, but it was worth it. I hope you discover more interesting foods in my channel♡
Agora vou conseguir fazer.🎉 Aqui no Brasil não temos arroz glutinoso. Muito obrigado pela receita. 🇧🇷
I'm so glad it is helpful for you. Hope you make it and enjoy it♡
I tried it and it was amazing TYSM
This recipe is great
I'm so glad you like it. Hope you have happy moments whenever you enjoy it♡
Nice. I'm going to try it, thank you a lot!
How long can it be stored in the freezer?
I'm so glad you like it. Three months would be fine because it's getting dry in the freezer. It could be stored longer if you seal it tightly.
Good Happy Thanks 👍
Thank you for the first time I finally made it and it was good, much better than the previous times because I am a foreigner, but I want to ask you, do I put it in boiling water before putting it in the sauce or do I just put it in the sauce . Thank you I love you 💗💕💕
I'm so glad you like it. You can put it into the sauce directly, but it is cooked faster and has better shape to cook rice cakes in boiling water. Hope it's helpful for you♡
World best recipe i have ever tried 😋😋
it was really delicious, thank you so much for this amazing recipe. it’s my first time when i did really good tteokpokki. i should you guys try to do it😍😍🤤
어쩜 저렇게 동그랗게 정확히 만드세요 기게로 한줄
응원해주셔서 감사합니다♡
Tyy i tried it and it was good you can also do it without starch if you don't have it i didn't had starch so i did it without starch 😊
You can make it without starch, but the texture is different. It's tastier using starch. I recommend this video th-cam.com/video/d4wLe_SR7Uk/w-d-xo.html if you want to use only flour. It's an easier way.
nice .thanks for sharing
I'm glad you like it. There were a lot of tries to make this method, but it was worth it. Hope you discover more interesting foods in my channel♡
와 쫀득하고 보들보들 짱맛있어요 ❤❤❤감사합니다
좋아해주셔서 기쁩니다:) 맛떡하세요♡
독일에서 인생 떡볶이 해먹었어요,,, 감사합니다❤
I just made this. It's so nice and chewy, thank you for the recipe! 😊
So glad you like it. Hope you try potato tteokbokki. It's my favorite :)
@@eanhstyle Oh, you also have a potato one? I'll check it out 😁
오홍~!!
대박이네요
요런 생각을 다 하시다니😊
응원해주셔서 감사합니다 맛떡하세요♡
Farei em casa, só vou substituir a fécula por polvilho doce, é bem parecido a textura!
Tapioca starch is made from cassava. They are the same :) Hope you enjoy it♡
🥰
A really nice looking homemade tteokbokki 😍😍
If you like tteokbokki, must try♡
flour 60g
90ml water
4 pinches of salt
MIX WELL
microwave for 1.5 minutes
50g of potato/tapioca starch
SLOWLY ADD UNTIL DOUGH
make the shape into tteokbokki
COOK!!!
thanks for your recipe, i'm from russia and asian food is quite costly here, so I was happy to make some rice cakes by hand (i also surprisingly had all needed ingredients), took me less than half an hour for the first try :0 gonna make more this weekend
Obg melhor receita q ja vi pratica e facil obd vc é 10
So glad you like it. Hope you have happy moments whenever you enjoy this♡
This looks mouth watering omg. Can we recieve your tteokbokki recipe?? With the sauce plz :((
You can check this video. th-cam.com/video/1jCfP5sgnZA/w-d-xo.html Hope you enjoy it♡
انا عربيه و سأجرب طريقتك شكرا 💕💗💗
대박입니다.😂
오스트리아에 사는데 밀 떡볶이 먹고싶었는데...
오늘 당장 실천해보겠습니다. ㅎㅎ
I tried it before with rice flour and it taste like nothing. It didn't match to my taste so i was really dissapointed for a long time🥲But the tteokbokki looks so good so i always search the ways for make and it looks so good and similar with my country taste too. I will try thank you so much for share with us ❤
I'm glad you like it and recommend you watch this too. th-cam.com/video/s-pjWEw5ak8/w-d-xo.html Hope you enjoy it♡
밀떡이 너무 맛있어보여요 ㅎㅎ 자주 놀러올게용~
좋아해주셔서 기쁩니다 맛떡하세요♡
넹 자주 놀러올게요 ㅎㅎ
Nannn❤ j' fais pas ça d'habitude mais laaaa mamaaaa franchement je suis revenu commenter eh😳je l'ai fait avec la farine de riz sushi Japonais d'habitude qd j'essaie c'est trop moun et trop collant mais après avoir mis amidon de tapioca la hé😮je suis resté bouche cousue tellement la texture est parfaite la❤❤❤❤❤❤
I'm so glad you like it. Hope you have happy moments whenever you enjoy it♡
집에서 만드는 밀떡이라니.. 보자마자 일단 구독 눌렀습니다!!!! 저도 해외 거주중이라 밀떡 생각만 하면 마음이 아리는 사람인데 ㅋㅋㅋㅋㅋ 다른 간증 댓글만 봐도 설레네요 ㅠ 조만간 얼른 해먹어볼께요
아리는 마음 공감합니닼^^ 조금이나마 위로가 되시길요♡
해외 사는 떡볶이 덕후들에게 희소식이네요. 레시피 감사합니다!
😂
Beautiful. Can I use cornflour instead of potato starch?
If you use corn starch, the texture becomes different, not chewy enough. You can use sweet potato starch or tapioca starch. Hope you enjoy it♡
This really works thank you❤❤
대박사건… ㅜㅠ 너무 감사드려요…!!!!!
알바구만.
G@@sukjung145
Can you change the measurements to metric please?
60g all-purpose flour, 90ml water, 50g potato starch, about 1g salt. Hope this is helpful for you♡
It's very good and fantastic ❤❤❤❤❤
So glad you like it. Hope you have happy moments whenever you enjoy it♡
Me tira uma duvida a farinha da tapioca e cozida com a farinha de trigo
너무 맛있어서 이틀 연속 만들어 먹었어요ㅠㅠ 감사합니다 그동안 떡복이떡 산게 너무 후회되요..
와 선생님 일단 절 받으시고요~!! 저는 아일랜드 촌동네 사는데 아시안슈퍼엔 떡볶이가 없고요 🥲 인도 아시안이라 고추장도 구할 수 없는 곳이라 떡볶이 진짜 먹고 싶을땐 외국인들이 라이스페이퍼로 떡볶이랍시고 해먹는거로 저도 해먹었는데 이 레시피 보고 반신반의하며 어젯밤 만들고 냉동해둔뒤에 오늘 먹었는데 !!!!! 그 적당한 쫄깃함!!!!!!!!! 너무 무르지도 너무 딱딱하지도 않은 적당히 저항감 있는 텍스쳐~!! 여기 타피오카 전분에 특유 냄새가 맛에도 나서 가래떡에 꿀찍어먹듯 하긴 좀 그렇지만 떡볶이 양념에 넣으면 상관 없을 거 같아요. 진짜 대박 레시피니까 외국 사시면서 떡볶이 구하기 힘든 분들은 꼭 만들어보세요!!
기분좋아지는 댓글 감사합니다:) 맛있게 드셨다니 기뻐요 채널에 간이 고추장 만드는 영상이 있는데 이것도 도움이 되었으면 합니다 실제 여행하며 장기체류할때 만들어 먹던 레시피에요 그리고 최고의 밀떡 몰아보기 편도 강추드립니다 힘든 타지생활에 작게나마 즐거움이 되었으면 합니다♡
Hello! Amazing video, I will try this as soon as possible. I have a question though, can we use cornstarch instead of potato starch? 감사합니다
The texture becomes different if using corn starch. Sweet potato or tapioca starch can be a substitute for potato starch♡
Can it be kneaded with a kneader to save time and effort?
Yes, you can use a kneader.
Wow nice delicious❤❤
awesome ill have to try that
Looks so easy to make
Is there anything to replace the potato starch other than sweet potato starch or tapioca starch? As these are the only things I don’t have 😅 btw lovely recipe ❤
I'm glad you like it. I hope you find proper ingredients, or you can check this video if you have only wheat flour♡ th-cam.com/video/d4wLe_SR7Uk/w-d-xo.html
I can't believe you can make ricecakes without using rice flour 😮
I will try this thank you for the recipe!
I have some videos about rice cake without rice flour but this one is the best so far. Hope you like this after making it♡
Actually Tteokbokki can be made with either sticky rice cake or wheat flour cake, resulting in two different textures. Sticky rice makes it chewy, while wheat flour makes it softer version known as miltteok (밀떡) in this video
With sticky rice is the best♡,not all purpose flour.
يا جماعة جربتها وكانت تحفة زي اللي بينشتريها معلبة بالظبط
انا كنت بجرب طرق تانية ومنفعش غير الوصفة دي
Your comment makes me happy♡
لو سمحتي ممكن اعرف كيف صار قوامها هل كان مطاطي؟؟ وهل استخدمتي نشا بطاطا او نشا ذره؟؟
قبل فترة عملت بطحين الارز بس كانت تجربة فاشلة لان القوام كان جداً طري كأني اكلت عجين فحبيت اتأكد قبل ما اجرب هذا
انا جربتها مع دقيق التابيوكا وطلع مطاطي صدمني كأنه كعك الأرز الجاهز@@S29-o4u
does it work with cornstarch?
Can you use corn starch instead???
The texture becomes different, not chewy enough. I recommend the other video using only wheat flour in my channel♡
ㅋㅋ 떡장사 굶어죽것다 이놈의 유툽땜시. 기가막힙니다요 나도만들어. 봐야징
Can you use baking powder instead of corn starch ?? Please respond !!! I❤❤
Corn starch and baking powder can not be used. You can use potato starch, sweet potato starch, tapioca (cassava) starch♡
한국 밖에서 쌀가루를 찾는 건 쉽지 않아. 고마워. 정말 아름다웠어.❤
Hope you enjoy it♡
나는 이라크에서 당신을 따르고 있습니다 이 타부키 방법이 눈길을 끌었고, 처음으로 타부키를 만드는 가장 좋은 방법을 찾고 있었습니다. 이 방법을 해보고 알려드릴게요 요리에 힘써주셔서 감사합니다 💙
Hope you make it and also recommend this video♡ th-cam.com/video/nSVVJnAuYgw/w-d-xo.html
@@eanhstyle 알았어, 지켜볼게
와~ 집에서 만든 떡볶이떡이 이렇게 쫀득할 수가 있다니~ 보기만해도 맛있을 것 같아요. 꼭 만들어 먹어볼게요. 감사합니다.
응원해주셔서 감사합니다
맛난 떡볶이로 행복한 순간이 되시길요♡
Thankssss!!! We never have rice flour I can now make tteakbokki at home;DD
বাংলাদেশ থেকে দেখছি ময়মনসিংহের আমি অনেক ভালো লাগলো রেসিপি টা অনেক মজাদার খাবার ❤ পরিবারের নতুন সদস্য হলাম লাইক ডান ❤
Gald, you like it. Hope you try potato tteokbokki as well. It's my favorite♡
Hi, can i use rice flour instead of this wheat flour and follow the rest of the recipe?
I have some videos about tteokbokki with rice flour. It's better you check them if you have rice flour♡
맛있겠다 ❤
Ymmy Recipe
I created this method to get high quality. Hope you enjoy it♡
너무 쫀듯하고 맛있게 만들어 지기는 했는게 길게 성형할때 왜 만질만질 안되고 울퉁붕퉁 할까요? 반죽이 너무 되서 잘 안늘어 나는 걸까요?
전자렌지에서 익힐때 한쪽만 너무 익어서 그런듯 합니다 1분간 익히고 꺼내서 뒤집어준다음 나머지 30초를 돌려주면 될듯해요 전자렌지 성능이 강한것일수도 있으니 위방법으로 하되 조리시간을 살짝씩 단축해보세요 해결이 안되면 다시 한번 댓글 남겨주세요♡
빠른 답변 너무 감사합니다~ 다시 한번 시도해 보겠습니다.
It looks really good! I was surprised that we can make the teokk with out rice flour. I'm going to try it today but I have a question! If I don't use microwave and steam it how long should I cook it?
I'm glad you like it. It takes about 20mins if you want to steam the dough. No fluid means it's cooked. Hope you have happy moments when enjoying rice cake♡
@@eanhstyle Ah... if so. I cooked it for almost... 45 minutes. I made the three times more of the recipe. It turned out every well!! ^ㅁ^ Thank you again~ 잘 먹겠습니다!
천재성에 감탄하고 갑니다❤
응원해주셔서 감사합니다♡
Is the flour used in the video rice flour or wheat flour?
It's wheat flour.
와~~신기하네요😊
맛떡하세요♡
해외 사는 사람들에겐 정말 감사하고 감사한 정보죠. 와 대박❤ 기절. 기계로 뽑았는줄 알았더니 손으로? 😮 믿기지가 않습니다 오우 능력자,👍
응원해주셔서 감사합니다
맛떡하세요♡
With chewy riceflour is the best♡, why this one with allpurpose?
There are mainly two types of rice cake for tteokbokki. One is made with rice flour, and another is made with wheat flour. We call it miltteok (made with wheat flour)
I also have videos about rice cake made with rice flour, but it is not easy to buy rice flour in many places. Wheat flour is an easy ingredient, and I like miltteok, so I decided to make rice cake with wheat flour.
However, it was not easy to make authentic taste with wheat flour. I've studied rice cake for years and tried so many times to get the best texture with wheat flour.
This method is not general because I created it to get high quality. Many Koreans like this because they know authentic taste of miltteok. Hope this is helpful for you♡
هل يمكن استبدال نشا البطاطس بنشا الذرة
If you use corn starch, the texture becomes different, not chewy enough.
Hello.Can I use corn starch instead of potato starch?
Hello, if you use corn starch, it's not chewy enough.
@@eanhstyle Okay , thank you
Quite complicated I'd say. Only mix 50/50 rice flour and rice starch, add water till the dough feels like rubber (not wet, no dry parts). Roll. Cook till floating. Done.