The Elasticity Test
The rice cakes must be fresh. They should have a firm, bouncy chew that does not stick to your teeth like gum. If they are mushy, they have been sitting in the sauce for too long. If they are hard in the middle, they are undercooked. It is a narrow window of perfection.
The Fiery Glaze
The sauce is a reduction of gochugaru and gochujang. It should be thick enough to coat the rice cakes like a heavy blanket. A watery sauce is a sign of a rushed job. Look for versions that include pieces of fish cake and a hard boiled egg to help soak up that extra spice.
Quick answers
- What if it is too spicy for me?
- Order the rose version if available. It adds cream or milk to the sauce to make it much milder and smoother.
- Are the rice cakes made of flour?
- Traditional tteok is made from rice flour, but some modern versions use a mix with wheat for a different texture.