Mix the dry ingredients

• Combine the rice flour, sweet rice flour, potato starch and salt in a bowl.

Make the dough

• Slowly pour in the hot water while mixing to form a dough.
• Bring the dough together first, then adjust the water quantity as needed.

Knead the dough

• Knead the dough until it forms a smooth, elastic consistency.

Rest the dough

• Cover the dough with plastic wrap and let it rest.

Shape the rice cakes

• Divide the dough into four equal parts, keeping the remaining portions covered under the plastic wrap to prevent drying.
• Take one portion and roll it into a long log.
• Cut the rolled dough into equal-sized tteokbokki shapes.

Boil the rice cakes

• Bring a pot of water to a boil.
• Add the rice cakes to the boiling water and cook until they float to the top.

Cool in cold water

• Remove the cooked rice cakes and transfer them to a bowl of cold water.

Store or serve

• The rice cakes are ready: freeze them for later use or add them directly to ramen.
• Since they are freshly cooked, simply add them to the ramen and simmer until they absorb some of the sauce.