Types of Korean Rice Cakes
Korean rice cakes, known as tteok, come in many different shapes and are used in a variety of dishes. Here are three popular types:
1. Tteokbokki Rice Cakes
These are long, cylindrical rice cakes with a chewy texture. They are most commonly used in tteokbokki, a spicy Korean street food made with gochujang (red chili paste). Their shape allows them to absorb sauce well, making them perfect for bold, flavorful dishes.
2. Sliced Rice Cakes for Soup (Tteokguk Tteok)
These rice cakes are thinly sliced into oval shapes and are traditionally used in tteokguk, a Korean rice cake soup often eaten during the Lunar New Year. Their soft and slightly chewy texture pairs well with light broths.
3. Shaped Tteokbokki Rice Cakes
These are rice cakes made in fun or unique shapes, such as hearts, stars, or short curved pieces. While they have the same chewy texture as regular tteokbokki rice cakes, they add a playful and visually appealing element to dishes, making them popular for special occasions or modern recipes.