Rice Cake for Tteokbokki

Instructions

1. Combine Ingredients: Combine the rice flour, salt, and boiling water in a bowl.
2. Microwave Method: Cover it with plastic wrap, leaving a small gap to let the steam release. Microwave for 2 minutes. Mix the dough, re-cover, and cook for another 2 minutes.
3. Steamer Method: Line a steamer rack with parchment paper. Add the rice cake dough and steam for about 25 minutes over high heat.
4. Pound the Rice Cake: Spread 1/2 teaspoon sesame oil on your cutting board. Put the hot rice cake on the oily spot. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic.
5. Prepare for Tteokbokki: Cut into 8 equal pieces, then roll each piece out into a 4 inch long cylinder. Coat with a thin sheen of sesame oil.
6. Prepare for Ddeokguk: Cut into 2 equal pieces, then roll each out into two 10 inch long cylinders. Let them cool, then slice diagonally into thin discs. Use immediately or freeze for later use.