Heat up about 2 tsp. neutral oil (like vegetable or canola oil) in a large skillet, add your tteok, and cook each side of the rice cake until lightly charred, about 2 to 3 minutes on medium-low heat.

1. Sirutteok (시루떡) – Steamed Tteok The main ingredient in sirutteok is rice.The rice is made into fine rice flour before water is added to create a dough-like mixture. Other ingredients such as sweet ...

Filled with brown sugar, cinnamon, and nuts, this street food staple is best enjoyed fresh off the griddle. Tteok. Tteok isn’t just a dessert; it’s a cultural icon.

Korean rice cakes, Romanized as tteok, are a staple ingredient in the country’s cuisine. Here’s what you need to know about tteok and how to use them.

Preparation 1. Preheat the oven to 400 F. 2. Bring a medium pot of water to boil. Blanch the rice cakes for 2 minutes. Drain, transfer to a medium bowl and pat dry.

And a classic, simple salad that recalls summer nights in the south of France. By Melissa Clark Despite my love for charred vegetables and steaks, I’m a fair-weather griller. If I lived in a ...

Revisiting and reimagining the Korean tradition of tteok guk. By Eric Kim Every year, around 1 or 2 a.m. on Jan. 1, Joline O’Leary drives home from a big New Year’s Eve party. Before turning ...

"I really like the tteok, which is (a) chewy and squishy kind of tteok. So (it's the) kind you would find in tteokbokki and tteokkochi (rice cake stick).

And 22 years after starting it, owner Hee Soon Kim, 81, is still the one who makes Yedang's signature rice cakes. Tteok is not only a quick snack but also a staple of celebrations — holidays ...