Can you really make Tteokbokki from flour? 🤔

How to Make Tteokbokki with Flour

Have you ever wanted to make tteokbokki rice cakes but didn’t have sweet rice flour? You’re not alone! After sharing my last rice cake recipe using sweet rice flour, I got a lot of comments asking:

“Can I make this with regular flour instead?”

“What if I don’t have glutinous rice flour?”

So today, we’re putting that to the test! It’s simpler than you might think!

Ingredients:

1 cup all-purpose flour
1 cup tapioca starch
¾ cup hot water (180ml)
3 pinches of salt (about ⅔ tsp)
1 teaspoon cooking oil

Instructions

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: Shape

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.

Step 3: Boiling

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. These rice cakes are smooth outside, chewy inside, and super satisfying!

Step 4: Easy Tteokbokki Sauce (1:1:1:1 + ½!)

Want to turn these into full tteokbokki? Here's the easiest sauce:

Sauce Ingredients:

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. Add fish cakes, eggs, or green onions if you like. Cook until the sauce thickens and enjoy!