Recently, I decided to try making tteok (Korean rice cakes) at home using the ingredients I already had. It wasn’t a perfectly planned recipe, but more of an experiment and honestly, that made the process even more interesting.
In this recipe, I experimented with leftover flours I already had at home and later turned the homemade tteok into a comforting rabokki-style dish, a mix of tteokbokki and ramen.
This was not a traditional or perfect method, but a very real and honest cooking experience, which I also shared in my vlog.
Ingredients for Homemade Tteok Dough
- 157 g sweet tapioca starch
- 157 g glutinous rice flour
- 1 teaspoon salt
- Water (added gradually, until the dough comes together)
Making the Tteok Dough
To make the dough, I mixed sweet tapioca starch and glutinous rice flour in equal parts, added salt, and slowly incorporated water until the dough came together. I kneaded it by hand, but the texture was difficult to work with. The dough kept breaking while I tried to shape it, which made the process slower and required extra patience.
I shaped the dough into small tteok pieces and a few longer ones. Once done, I placed them on a tray and froze them to use later.
Ingredients for Rabokki Sauce and Assembly
- ½ tablespoon gochujang
- 1 tablespoon sugar
- 1 tablespoon hondashi
- 3 tablespoons soy sauce
- 1 tablespoon ketchup
- Hot water (to dissolve the sauce)
- Green onions (cut into 3 cm pieces)
- Small pieces of pre-cooked meat
- Instant noodles
- Cheese (for topping)
- Optional: about 150 g tomato sauce (to adjust color and flavor)
Turning Homemade Tteok Into Rabokki
On another day, I cooked the frozen tteok in very hot water. Some pieces softened too much, but they cooked properly. For the sauce, I combined gochujang, sugar, hondashi, soy sauce, and ketchup, dissolving everything with hot water.
I added the sauce to a pot, along with green onions and small pieces of meat, then mixed in the cooked tteok and instant noodles. After the noodles were ready, I topped the dish with cheese. To finish, my mom suggested adding tomato sauce, which gave the rabokki a warmer color and a richer flavor.
Here’s the full vlog, make sure to watch it! https://www.youtube.com/watch?v=SKKWHjDqJVU
Watch the Full Cooking Process in My Vlog
If you’d like to see this recipe step by step, including the dough texture, shaping process, and final result, I shared everything in a cozy vlog on my YouTube channel. Watching the video gives a much better sense of the process and the atmosphere of the day.
✨ Don’t forget to check the vlog for the full experience.
Thank you so much for being here and for supporting my creative journey.
see you
