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Chicken Curry Tteokbokki 카레 떡볶이 Tteok (rice cakes) is one of those ingredients that fall into the texture over taste category. By itself, it tastes like rice, plain and bland. What I like about it is the texture, stick to your ribs chewy and a bit tacky, and it’s ability to take on the flavors of the dish. There are numerous ways to prepare tteok, from traditional spicy tteokbokki to carbonara tteokbokki to soy sauce tteokbokki. While I tend to go for the traditional preparation, I do get bored of gochujang after the ump-tenth time. Here’s a simple recipe for curry tteokbokki. Hope you give it a try! Oh and it’s been a minute, but I’m back! Prep Time: 30 minutes Cooking Time: 30 minutes Servings: 2 Ingredients: 2 cups of tteok 1 cup of water ½ lb of chicken, cut into bite-sized pieces 3 tbsp of curry powder 1 tsp of salt 1 tsp of pepper 1 tbsp of oil ½ tbsp of garlic ½ cup of onions, sliced ½ cup of carrots, peeled and sliced 1 medium potato, peeled and cubed 1 cup water Shredded cheese Chopped sca
