Tteokbokki (떡볶이)

I can’t help you with ddok, but my students would often dip kimbap in the dokboki sauce – if you wanted to get a taste, you could try that. Or you could try glass noodles (sweet potato noodles?) or if you’re desperate, ramen noodles – the cafe near my apartment in Daejeon sometimes used those as an addition. Ddok is really ideal, but that might give you a jumping off place.

My mom said that the Dduk you need for the Dduk bokk gi is processed alot; the supermarkets and banchan stores have a machine that stretch it out to make it that tough chewy texture.

You can TRY to make it with rice powder/flour and boiled water but… i wouldnt recommend it! it probably wouldnt be tough enough to make dduk bokk gi!

This is from Aeriskitchen.com (another great website source for korean recipes:

“For steaming, filled almost half of a pan with water and boil it on high.

Meanwhile, combine 3 cups of rice flour and 1 tsp of salt.

Slowly add 1½ cups of water and stir it gently.

The rice flour will be crumbly.

Prepare a wet cheesecloth. Place the cheese cloth in a steamer.

Add the rice flour on top of the cheesecloth.

Once the water starts to boil, steam the rice flour for about 20 minutes on high.

In a bowl, add 1½ cups of cold water and 1 tsp of sesame oil. If you don’t like sesame oil, you can use normal cooking oil instead.

After 20 minutes, the rice flour will be cooked.

Wear gloves before placing plastic gloves over your hands to help prevent burning your hands. The dough will be hot!

Use a bread machine to knead the dough. I used the pizza dough setting for 25 minutes. It is very important to knead the dough thoroughly for the gluten to fully develop and become sticky, so I do not recommend taking any shortcuts with this step. =P

If you don’t have a bread machine, you can make the sticky rice cakes with 1½ cups of rice flour and 1½ cups of sweet rice flour instead of 3 cups of rice flour. Hand-knead the dough for at about 10 minutes. Since hand-kneading is not good enough to make a good texture for the sticky rice cakes, the sweet rice flour can be used to cheat a little. It will give the rice cakes extra gluten, but as I already mentioned, these results are not as good as using a bread machine.

When you handle the dough, put some of the oil and water on your hands and the board, so that the dough will not stick to things.Take some of the dough and round it. Roll it on a board with your hands until it becomes about half an inch in diameter.

Cut it into 2 inch pieces. This is for tteokbokki or tteokggochi.”

Here’s the website for the recipe (so you can watch the video and see how everything should look):

http://aeriskitchen.com/2010/04/homemade-sticy-rice-cakes-for-tteokbokki-and-tteokguk/#more-4509

Good luck!!! I hope that helps.