Homemade Tteokbokki in 10 minutes

Name: Homemade Tteokbokki in 10 minutes
Yield: 25 servings
Cuisine: American
Ingredients: 90 grams Joshinko; 40 grams Katakuriko; 95 grams Water

cookpad.japan @cookpad_jp

My children love tteokbokki.

Once the tteokbokki has been cooked, you can put them into a bag and keep in the freezer. Recipe by kkomugi

My children love tteokbokki.

Once the tteokbokki has been cooked, you can put them into a bag and keep in the freezer. Recipe by kkomugi

cookpad.japan @cookpad_jp

My children love tteokbokki.

Once the tteokbokki has been cooked, you can put them into a bag and keep in the freezer. Recipe by kkomugi

My children love tteokbokki.

Once the tteokbokki has been cooked, you can put them into a bag and keep in the freezer. Recipe by kkomugi

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Ingredients

25 servings

90 gramsJoshinko
40 gramsKatakuriko
95 gramsWater

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Steps

1

Put all the ingredients into a bowl. Prepare some cooking water in a pot by bringing it to a boil.
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.
3

Once the water boils, add the tteokbokki and cook. When the tteokbokki floats to the surface, transfer into ice water and chill.
4

Cut into bite-sized pieces and done!
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.
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.
7

In this case, watch the amount of water you're adding. Knead the dough so that its consistency isn't too sticky.