Put all the ingredients into a bowl. Prepare some cooking water in a pot by bringing it to a boil.
Knead the tteokbokki dough while the water is boiling up. Roll the dough into sticks in an appropriate size to put into the pot. If you roll it into a 15 cm to 20 cm-long stick, it's easier to handle.
Once the water boils, add the tteokbokki and cook. When the tteokbokki floats to the surface, transfer into ice water and chill.
Cut into bite-sized pieces and done!
Since the tteokbokki is precooked, you only need to warm it up when you're using it for your meal. It will become soggy if you simmer it too much.
You don't need to worry too much about the ratio of joshinko to katakuriko. I'd say something about 2:1 to 3:1! The less katakuriko you use, the softer the tteokbokki will become. Adjust to suit your taste.
In this case, watch the amount of water you're adding. Knead the dough so that its consistency isn't too sticky.
Story Behind this Recipe
My children love tteokbokki.
Once the tteokbokki has been cooked, you can put them into a bag and keep in the freezer.