What You Need to Know
Starch gelatinization (60-80°C) followed by mechanical disruption of amylose/amylopectin networks through pounding, creating a protein-starch matrix with aligned polymer chains.
Fundamental technique for creating versatile rice cake textures ranging from chewy tteokbokki bases to delicate injeolmi coatings.
Key Parameters
Temperature
85°C
60°C - 100°C
Time
45 minutes
30 minutes - 2 hours
Equipment
Seokjeolgi (granite mortar)Jeolgu (wooden mallet)Siru (traditional steamer)
Steps
- 1.
Tteokbokki (Joseon Dynasty): Creates sauce-adhering surface with resilient bite
- 2.
Injeolmi (Goryeo Period): Enables powdered coating adhesion
The Science
Primary Reaction
Starch retrogradation