Can you really make Tteokbokki from flour? 🤔

I wasn’t sure either — until so many of you asked! I kept seeing comments like: “Can I make this with regular flour?” It got me curious… so I decided to try it. After a few tests (and a little bit of kneading 😊), I ended up with Tteokbokki that’s soft, chewy, and really tasty. If you’ve ever wondered the same, I hope this video gives you some ideas and a bit of inspiration to try it too! 💛 If you enjoyed watching, a like on the video would mean a lot. Thank you always for your support!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1: Make the Dough: In a bowl, mix 1 cup flour, 1/2 tsp salt, and 1 tsp oil. Slowly add 3/4 cup hot water—save a little to adjust. Tip: Use a spoon first, it’s hot! When it gets sticky, add tapioca starch and mix. Once cool, knead for 5 minutes until smooth and stretchy.

Step 2

Step 2: Shape & Boil: Divide the dough into 4 pieces. Roll each into long ropes, about finger thick. Cut into bite-sized pieces. Try not to make them too thick. Drop them into boiling water. Stir gently. Boil on high for 3–4 minutes until they float. Transfer to cold water for 1–2 minutes to make them extra chewy.

Step 3

Step 3: Enjoy : These rice cakes are smooth outside, chewy inside, and super satisfying!

Step 4

Step 4: Easy Tteokbokki Sauce: Want to turn these into full tteokbokki? Here's the easiest sauce: In a bowl, add 1 cup water, 1 tablespoon gochujang (Korean chili paste), 1 tablespoon soy sauce, 1 tablespoon sugar, 1 tablespoon red pepper flakes, ½ tablespoon curry powder. Just remember: 1:1:1:1 + ½ — it’s that simple! Add all ingredients to a pan, stir, and simmer with the rice cakes (14oz 400g). Add some fish cakes, 2 eggs, and green onions if you like. Cook until the sauce thickens and enjoy!