Tteok (Korean Rice Cake)
煮込んでも溶けない！炒めて食べる「うるち米」の弾力餅
Description
Korean rice cakes made from non-glutinous (standard) rice flour. Unlike Japanese mochi, it does not melt or become sticky when boiled, retaining a firm chew.
Classification: Everyone, Rice Cake, Doesn't Melt, Classic Ingredient
Shops selling Tteok (Korean Rice Cake)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Rice flour(Non-glutinous)
- Salt
- Water
Instructions
- Sliced 'Tteok' is for New Year's soup. Cylindrical 'Tteokbokki' is braised in fiery red Gochujang sauce.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Japanese cut mochi (but it melts when boiled)
Pairing
Tteokbokki / Tteokguk (New Year Soup)
Trivia
[Difference] Japanese Mochi uses sticky rice and stretches. Korean Tteok uses plain rice, doesn't stretch, and is treated like dense macaroni in stews.
Eating tips & etiquette
[Unique Eating] Even when boiled vigorously in sauce, it never melts into a puddle. Retains a dense, firm 'squeaky' bite.
Allergen
None