Whenever someone asks me to describe what the “tteok” (ricecake) in “tteokbokki” tastes like, I reference gnocchi. Both are pastas, in a way, one made out of rice and the other made out of potatoes and flour. However, while tteok has a chewy texture, gnocchi–at least good gnocchi–is supposed to be light and fluffy. Still, … Continue reading Gnocch-bokki