Shanghai-style rice cake slices (nian gao)Some stores
Same amount; soak 20 minutes in cold water first if they are hard
The closest in chewiness. Sold in the refrigerated or dry section of Chinese markets.
▼ chewier
Ingredient guide
Tteok / rice cakes 떡
Tteok are Korean rice cakes made from steamed and pounded rice flour. The long cylinder type (garaetteok) is sliced for tteokbokki and soups; there are also sweet and filled types for snacks and holidays.
Taste
Mild and slightly sweet, with a dense, springy and satisfying chew.
What to look for
In Korean markets look in the refrigerated or frozen section for "tteokbokki tteok" or "garaetteok". Shelf-stable vacuum packs also work. Fresh ones are softest; frozen ones need a cold-water soak.
Storing it
Refrigerate fresh tteok for a few days or freeze for months. Hardened tteok is fine — soak and simmer it until soft.
How to find Tteok / rice cakes, anywhere
Works in any country — look for these names, in these kinds of shops.
Names to look for
- tteok
- garaetteok
- tteokbokki tteok
- Korean rice cakes
- 떡볶이떡
Show this at the shop떡
Where to look
- Korean grocery stores, refrigerated or frozen
- Asian supermarkets, in the frozen aisle
- Chinese stores sell nian gao slices that behave similarly
Watch out for
- Sweet tteok for desserts (often filled) is not what tteokbokki needs.
- Japanese mochi is much stickier and falls apart in soups.
Can't find Tteok / rice cakes? Use this instead
Honest swaps, with amounts per unit of the original and how the dish will change.
Potato gnocchiEasy to find
Same amount, added in the last 3 minutes of cooking
Softer and more tender than tteok, but it soaks up the sauce nicely and is easy to find.
▼ chewy bite▲ softer
Where to buy it near you
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