This recipe is for those who may not have access to Korean rice cakes without “alcohol”

Ingredients:
1/2 cup Rice Flour (freshly ground or store-bought) I used freshly ground rice flour.
1/2 cup Sweet Rice Flour (also known as glutinous rice flour)
4 tablespoons Potato Starch
1/2 teaspoon Salt
1/2 cup Hot Water (add slowly, adjust as needed)

Mix dry ingredients. Slowly add hot water while mixing to form a dough. Bring the dough together first, then adjust the water quantity as needed. Knead the dough for 5-7 minutes until it forms a smooth, elastic consistency.
Cover the dough with plastic wrap and let it rest for 20 to 30 minutes.

Divide the dough into four equal parts, keeping the remaining portions covered under the plastic wrap to prevent drying.
Take one portion and roll it, Cut the rolled dough into equal-sized tteokbokki shapes.

Bring a pot of water to a boil. Add the rice cakes to the boiling water. Once the rice cakes float to the top (approximately 2-3 minutes), they are ready.
Remove the cooked rice cakes and transfer them to a bowl of cold water for 2 minutes.

Once cooled, the rice cakes are ready! They can be frozen for later use or added directly to ramen.
As it’s freshly cooked, simply add it to the ramen and simmer for 2 minutes until it absorbs some of the sauce.

ENJOY! ♥️