Comments on: Sticky Rice Cakes for TteokBokkI & TteokGuk

By: priya

priya — Tue, 07 Feb 2012 00:01:19 +0000

I had this same problem! Was so happy with my rice cakes after all the time I spent making them. I used them to make tteokbooki and it turned into a thick slimy spicy soup. I couldn’t eat more than a few bites, even when pretending it was soup. I didn’t want to throw the rest of my unused rice cakes away so I dry heated them in a pan to make japanese style mochi.

By: michelin

michelin — Thu, 02 Feb 2012 04:06:18 +0000

Dear Aeri,
If I were to freeze these sticky rice cakes, how long will they keep for? Is it ok to freeze tteokbokki also? Thanks.

By: Brittany Boyce

Brittany Boyce — Tue, 31 Jan 2012 07:37:17 +0000

HEY AERI!
How much does this serve for making tdeokbokki? I have to make a decent amount for 24 people :O Could you help me out???
Thanks !!!

By: Aeri Lee

Aeri Lee — Tue, 24 Jan 2012 01:04:38 +0000

hi Nikki,
I’m sorry to hear that you can’t find short grain rice flour…but for this kind of rice cake.. you need short grain rice.. glutinous rice flour is not right for the texture and taste. ㅜ.ㅜ
There is metal steamer too. You need a steamer to make rice cake.

By: Nikki

Nikki — Mon, 23 Jan 2012 15:56:59 +0000

Hi, I’ve been looking everywhere for a recipe for tteok since they don’t sell any near me, but I have two problems.

Firstly, I don’t have a Korean shop anywhere near me, but I have a bag of glutinous rice flour that I bought for mochi a little while ago when I was travelling. Will this work for tteok or is there a different kind of rice flour that should be used? I can’t find anything called short grain rice flour so I don’t know what to do.

Also, I don’t have a bamboo steamer, is there another way to steam it without using one?

By: Aeri Lee

Aeri Lee — Fri, 06 Jan 2012 01:25:56 +0000

hi JongSik,
Once it’s cooled down.. yes you can cover them with a plastic wrap.. ^^ thanks

By: JongSik

JongSik — Tue, 03 Jan 2012 05:11:50 +0000

Hi Aeri!

I had a question. After you roll the 떡 to make 떡국떡, you said to leave it for a day. Do you wrap with plastic wrap or do you just leave it uncovered for a day?? Thank you

By: eera

eera — Tue, 20 Dec 2011 16:36:20 +0000

i’m dying! I made this and it was terrible..i follow your recipe..but, first it be like liquid..then i add flour to make it stick..then it sooo sticky like gum and it cannot be like your sticky rice cake..(i knead the dough almost 20 minute) =(
*i dont use bread machine but i change the 3 rice flour into 1 and half cup sweet rice flour + 1 and half rice flour..

By: Aeri Lee

Aeri Lee — Wed, 14 Dec 2011 00:00:39 +0000

hi …………..,
it has rice taste with a little saltiness.. and it should be chewy.. your english is fine.. ^^

By: Aeri Lee

Aeri Lee — Tue, 13 Dec 2011 23:59:56 +0000

hi Gee,
It will taste like.. short grain rice with salt.. it shouldn’t be too salty though..