What are common mistakes when making Korean tteok and rice cake technique?

Question

Accepted Answer

Not soaking dried rice cakes — they'll be hard and undercooked in the centre. Over-cooking until they dissolve — they should be chewy and distinct, not mushy. Not enough sauce for tteokbokki — the rice cakes absorb liquid. Using regular rice flour instead of glutinous rice flour for mochi-style tteok. Overcrowding the steamer for songpyeon — they expand and stick together.