The Washington Post: How to use Korean rice cakes (tteok), a chewy, versatile delight
Korean rice cakes, frequently Romanized as tteok (though you might find variations in spelling), are a staple ingredient in the country’s cuisine. Typically made by steaming and then pounding a simple ...
This crispy-salty-spicy rice cake dish frequently makes an appearance on the menu at chef Susan Kim’s Korean food pop-up, Doshi. She blisters Korean rice cakes, or tteok, until they’re toasty and ...
Chicago Sun-Times: Holiday dining at home: Chicago chef Bill Kim’s Korean rice cake soup with simmered dumplings recipe
Holiday dining at home: Chicago chef Bill Kim’s Korean rice cake soup with simmered dumplings recipe
Have you ever watched those mouth-watering food videos featuring glossy, spicy Korean rice cakes — tteokbokki — and instantly craved a bite? This chewy, saucy sensation has taken social media by storm ...
The Washington Post: Korean rice cakes are a chewy canvas for spicy sausage and kimchi
This recipe has been updated. I was introduced to Korean rice cakes, a.k.a. tteok, at Momofuku Ssam Bar in New York around 2013. I worked in the restaurant group’s corporate office at the time, and ...
Korean rice cakes are a chewy canvas for spicy sausage and kimchi
Food & Wine: Tteok (Chewy Korean Rice Cakes) and Mushrooms in Cream Sauce
Katianna Hong is the chef and parter of restaurant Yangban in Los Angeles and a 2018 F&W Best New Chef. Tteok, or chewy Korean rice cakes, and an earthy mushroom medley are coated in a rich cream ...