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Homemade Tteokbokki in 10 minutes
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Cooking instructions
* Step 1
Put all the ingredients into a bowl. Prepare some cooking water in a pot by bringing it to a boil.
* Step 2
Knead the tteokbokki dough while the water is boiling up. Roll the dough into sticks in an appropriate size to put into the pot. If you roll it into a 15 cm to 20 cm-long stick, it's easier to handle.
* Step 3
Once the water boils, add the tteokbokki and cook. When the tteokbokki floats to the surface, transfer into ice water and chill.
* Step 4
Cut into bite-sized pieces and done!
* Step 5
Since the tteokbokki is precooked, you only need to warm it up when you're using it for your meal. It will become soggy if you simmer it too much.
* Step 6
You don't need to worry too much about the ratio of joshinko to katakuriko. I'd say something about 2:1 to 3:1! The less katakuriko you use, the softer the tteokbokki will become. Adjust to suit your taste.
* Step 7
In this case, watch the amount of water you're adding. Knead the dough so that its consistency isn't too sticky.
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