crisw's comments

"I made these last night and it was a total disaster :( I used the frozen rice flour from a Korean grocer. The dough came out OK, though VERY sticky. As others have mentioned, it was difficult to shape. When I put the rice cakes into my Gungjung-tteokbokki, they MELTED! It looked like I had dumped a pound of mozzarella in there, but didn't taste nearly as nice ;) Any ideas what could have caused that?"
in Garaetteok (cylinder-shaped rice cakes for tteokguk or tteokbokki) — Jun/18