Korean Rice Cake
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Korean rice cake

Discover Pinterest’s best ideas and inspiration for Korean rice cake. Get inspired and try out new things.
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Tteokbokki
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So many of you loved the chewy rice cakes I made with sweet rice flour—thank you for all the support! 🙌 After getting tons of comments like “Can I use regular flour instead?”, I knew I had to try it. In this video, I tested a combo of all-purpose flour and tapioca starch, and the result surprised me—chewy, smooth, and totally satisfying!
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A non-spicy way to enjoy Korean Rice Cakes: Carbonara Tteokbokki! A creamy sauce made with parmesan cheese, whole milk, and bacon is perfect paired with soft and chewy Korean rice cakes. An easy snack or side dish to make in only 15 minutes! Enjoy this popular Korean street food with a creamy, cheesy sauce!
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9hr · 4 servings -2 cups (300g) short-grain rice (e.g sushi rice) • WASH/SOAK in water 8h/DRY with a towel and GRIND into flour • For stove top: • -2/3 cup (155ml) boiling water • -a pinch of salt • -1 Tbsp corn starch • MIX until it’s a sticky dough/STEAM on the stove for 30mins • For microwave method: • -1/2 cup (125ml) boiling water • STIR/MICROWAVE 2 minutes • -1/4 (50ml) water • STIR/MICROWAVE 1,5 minutes • ADD a little oil to a working surface/POUND 5-7mins/CUT in 4/ROLL out strings/CUT into cylinders • You can freeze them up to 3 months and use just like store bought rice cakes
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