Make the noodle rice cake dough

• Combine the bread flour and salt in a bowl.
• Add the water in three batches while kneading for 5 to 10 minutes; the more you knead, the chewier the result.
• Add the cooking oil halfway through kneading.

Chill the dough

• Wrap the dough and let it rest in the refrigerator.

Shape and boil the rice cakes

• Shape the dough into noodle rice cake strands.
• Boil them in water.
• Transfer immediately to cold water to make them chewier.

Chill the rice cakes

• They can be used right away, but refrigerating them makes them even chewier.

Mix the tteokbokki sauce

• Combine the buldak sauce, gochugaru, miwon, sugar and minced garlic.

Simmer the tteokbokki

• Add the sauce, the rice cakes, fish cake, sausage, glass noodles and water to a pan.
• Bring to a boil over medium-low heat.

Add the cream and reduce

• Pour in the milk and heavy cream.
• Boil down to the desired consistency.