Your freezer isn't complete without an XL bag of tteok.
contains another freezer aisle delight: fish cakes!Tteok can also be made into sweet applications, especially for children. Kwak describes dessert versions as “sautéed in sesame oil and sprinkled with a little sugar—it’s crispy, chewy, and soft inside, and kids love it. Or you can cover it with honey, maple syrup, or a sweet red bean sauce.
To play up a combination of textures—namely, a crispy exterior and tender interior—Kim recommends treating tteok like gnocchi, giving it “a hard sear in a cast-iron pan so it gets a crust on the outside but stays really chewy on the inside” before tossing it in sauce. Susan Kim employs a similar move in her, a hit dish at her Doshi pop-ups, and one that also highlights the beloved pairing of tteok and cheese. “Halloumi, like tteok, totally changes texture when you cook it.
At Haenyeo, Kwak uses tteok in a Mexican application, with saucy and cheesy elements that mirror traditional Korean preparations but with a different flavor profile. The dish is awith chorizo, which gets a Korean twist from gochujang-spiked sauce and the chewy pieces of tteok hidden under the thick top layer of melted cheese. But in the world of tteok experimentation, she’s open to pushing the chewy, chubby bites to the limits. “You can even toast it and wrap it in bacon!” she says.
There’s really no limit to what tteok can be once you have it in your kitchen and incorporate it into your cooking, Susan Kim agrees. “I think it's one of those things that keeps evolving because the ingredient itself is so versatile.”
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