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, both were similar enough for me to continue drawing the comparison and soon, inevitably, I figured I should try marrying them more literally.
Once you’ve mastered the art of gnocchi making, the sky is truly the limit when it comes to sauces. Why not use a more Korean flavored sauce for…
