I get that the standard way to store homemade garaetteok is by freezing, but Yopokki has produced shelf-stable instant tteok. I know you can make your own instant rice by precooking then dehydrating your rice. I’m wondering if something similar can be done to make instant tteok? Does anyone have any success or failure stories they can share toward this endeavor? Wisdom for why it doesn’t work? Ideas for how it could work?
I saw a video of someone else trying to dehydrate/rehydrate garaetteok for long trail hikes, but they noted they couldn’t get the texture to come out right, and their solution ended up being to buy the Yopokki instant garaetteok. I can’t find anything anywhere for DIYing this, which maybe means it’s not a viable option, but I wanted to try a bit more before giving up on it.
I have a few goals in mind:
– House meals are feeding 12 to 24 people. I’d like to be able to prep tteok before the night I plan use it, but freezer & fridge space is pretty limited. I do have access to a decent dehydrator.
– I’d like to eat it more often as a quick & easy meal, and again, I don’t have a lot of freezer access.
– Having shelf-stable tteok for long camping trips would be neat.
– I’m generally trying to do more food prep & preservation activities that aren’t dependent on me having electricity. Maaaybe it’s foolish for me to be taking the rice out of its whole rice form for this particular goal. You can ignore this thought. The other reasons above were more sensible.
submitted by /u/Sazarael
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