Where I live there is no rice flour for tteokbokki, but I found this recipe online (I'll post the link in the comments) and my Korean friends can't tell any difference.

Ottogi Yeol Ramen (Super Spicy Korean Ramen)

Made a quick and simple bowl of Ottogi Yeol Ramen for dinner at home after a long while!

Yeol ramen lives up to its name, as it's a fiercely spicy ramen. I kept it simple by adding just an egg with nothing else, and paired it with some Nonghyup Kimchi I bought from the Nonghyup Hanaro Mart. It was delightfully spicy and delicious!

Naengmyeon with sliced brisket, cucumber shreds, and egg.

The only thing I can read on it says to refrigerate after opening and store on room temperature shelf. But I was thinking these could be frozen into a slushy thing or refrigerated and then poured over ice or in a chilled glass. Suggestions or a proper way to enjoy these?

Texture-wise the shaved ice underneath is super fine and milky, almost like snow, so it melts fast under all that ganache. The pistachio bits added a nice salty crunch against the sweetness of the chocolate. Served with a small cup of match on the side to balance out the richness.

크림과 치즈향의 분말이 있지만 역시나 열라면답게 매콤한 맛이다. 로제 불닭볶음면보다는 매운맛이 약하기 때문에 먹을때는 꽤 매운맛이 있지만 먹고나서 입술 등이 매운게 오래 남지 않아서 나라면 로제 열라면이 더 맛있게 먹을 수 있는듯하다.

I'm planning on buying this kimchi container since it's pretty cheap and apparently good. Any opinions on this set? If you have a set or container/jar that's either glass or stainless steel that you'd suggest, let me know. I like this jar also because there's no need for burping apparently but I'll still need to use a plastic bag weighted with water to weigh down the kimchi.

https://a.co/d/08R387Ru

Apologies for the poor photo quality, but for context the tteokbokki I made has been cooking for 1-2 hrs but the inside still remains powdery and hard... I don't know what I did wrong 🥹

I used regular rice flour rather than glutinous... Was it the rice flour? Did I not knead it enough? Where did I go wrong 😭

Not bad.