Korean Fried Sweet Rice Cake Recipe

Pinterent September 29, 2023 Comment

My comprehensive guide on how to make Korean rice cake – Garaetteok at home. Below you will learn how to make rice flour, how to make garaetteok – cylinder rice cake, and how you can use them.

Typically I don’t make rice cakes from scratch as I can readily buy them from my local Korean grocer. However, I often get a request for garaetteok recipe as some people don’t have easy access to a Korean grocer at all, prohibiting them from making highly praised tteokbokki or tteokguk.

Garaetteok / garae-tteok / garaeddeok (가래떡) is a type of Korean rice cake that is cylinder shaped. It is made with non-glutinous rice flour (mepssal-garu, 멥쌀가루) and has a slightly chewy and bouncy texture.

Korean Rice Cake Skewers (tteok Kochi 떡꼬치)

Garaetteok is white in color and does not have much taste on its own, so it is great in a stir fried dish (e.g. tteokbokki) or in a soup (e.g. tteokguk).

Short grain rice or medium grain rice works best when making garaetteok. (i.e. long grain rice such as Jasmin rice or basmati rice won’t work well.)

Rice grains are turned into wet-milled rice flour by soaking rinsed rice overnight and then ground into a fine powder. You can find detailed instructions below on how to make rice flour.

Gungjung Tteokbokki (korean Royal Court Rice Cakes) Recipe

1. Rinse 2.5 cups of rice (short grain rice or medium grain rice, e.g. sushi rice, 535 grams / 1.17 pounds) until the water drains clear. Then put the rice in a medium sized bowl and fill the bowl with some water. Soak it overnight or for 12 hours.

2. Strain the water away and air dry the rice for 1 hour. (The weight of the rice will increase to roughly 697 grams / 1.53 pounds.)

3. Grind the rice finely in a powerful food processor until the rice turns into fine powder. (You will have to stop and move around the rice flour with a scraper as it grinds. Otherwise, some rice flour and particles will stick to the wall of the processor and won’t get ground. The whole grinding process will take about 6 mins.

A Korean Dessert Perfect For Your Big Olympic Games Viewing Party

4. Sift the rice flour into a clean bowl in two or three lots. (It sifts better when you do it in smaller quantities.) Remove any clumps or unground rice grains. When the rice flour is sifted once, sift it one more time. If you ended up with too much unground rice grains, put them back into the food processor and grind them again until you get the fine rice flour. This should result in about 4.5 cups of rice flour.

Please note that it is very hard to get the homemade rice flour to be as fine as professionally ground rice flour by a gristmill.

** The amounts of water used above are based on homemade rice flour, which is wet-milled. Wet-milled rice flour is more moist than dry-milled rice flour, requiring less water for this recipe. If you are unable to find wet-milled rice flour from your grocer, I suggest you make your own following the instructions above. It’s very easy to make at home!

Nang Led, Khao Taen: Thai Sweet Crispy Rice Cakes With Cane Sugar Drizzle (ขนมนางเล็ด ข้าวแต๋น)

1. Combine rice flour, cornstarch, fine salt and 1/4 cups of boiling water in a microwave safe bowl. Mix them well. Add another 1/4 cups of boiling water and mix them again. (The rice cake mixture should be smooth and easy to stir, not hard like cookie dough.)

2. Cover the bowl with cling wrap, leaving a little gap for steam to escape. Put the bowl into a microwave and heat it up for about 2 minutes (based on 1250W microwave).

3. Take the bowl out and add 1/4 cups of the remaining boiling water. Cover the bowl again and return the bowl to the microwave and heat it up for a further 1 minute and 30 seconds. Remove the bowl from the microwave.

Tteokbokki (stir Fried Spicy Rice Cake)

5. Cover the cutting board with a silicone baking mat or a few layers of cling wrap to prevent rice cake sticking onto it while shaping the rice cake. Carefully remove the rice cake dough from the bowl and place it on the mat.

6. Put a pair of thick cotton gloves (layer 1) and food safe gloves (layer 2) on top on your hands. (This is because rice cake dough will be very hot to touch.). Knead the rice cake dough. Pound it with a pestle for about 5 mins to give the rice cake a nice elastic texture.

2. Cover the steamer with baking paper or a clean tea towel and place the rice flour mixture on top. Close the lid and steam it for 20 minutes over high heat.

Korean Style Fried Rice Cake Strips, Delicious New Year Cake (160g/barrel), Sweet And Spicy/cheese/super Spicy Rice Cake, Sour Sand Spicy Noodles, Chinese Spicy Snacks (mixed Flavors,3 Barrels)

3. Cover the cutting board with a silicone baking mat or a few layers of cling wrap to prevent rice cake sticking onto it while shaping the rice cake. Carefully place the steamed rice cake dough on the mat.

4. Put a pair of thick cotton gloves (layer 1) and food safe gloves (layer 2) on top on your hands. (This is because rice cake dough will be very hot to touch.). Knead the rice cake dough. Pound it with a pestle for about 5 mins to give the rice cake a nice elastic texture.

3. Roll the rice cake into 1 – 1.5 cm /0.4 – 0.6 inch diameter cylinder shaped rice cake and cut both ends.

Stir Fried Rice Cake Korean Food Dish Wheat Tteokbokki Korean Sausage With Sweet Rice Seafood Fried Rice Stock Photo

4. Cut the main part of the rice cake into 6 cm/4 inch long pieces (about little finger size). Now you have the rice cake ready to use in tteokbokki or other stir fry dishes.

4. Place the rice cakes on a large plate and cover with cling wrap. Refrigerate it for about 1 hour to harden it for easier slicing. However, if you are in a rush, you can still slice the rice cake soon after shaping it.

5. Slice thinly (about 0.5 cm / 0.2 inch thickness) and diagonally like oval shapes. Now you have the rice cake ready to use in your rice cake soup.

Pan Fried Rice Cakes With Sweet Red Bean Filling (bukkumi) Recipe By Maangchi

It is best to use the rice cake on the day you make it as it is fresher, softer and chewier. But if you want to store it for later use, you can freeze it for up to 1 month in a sealed plastic bag (e.g. ziplock bag). Be sure to slice the rice cake to your requirement prior to freezing.

Here are some recipes that use garatteok as ingredients. They are all very delicious, addictive and enjoyable in different ways. I hope you get to try these recipes soon.

Love Korean food?Browse lots more Korean recipes from myeasy Korean recipecollections.And subscribe to mynewsletter for all of the latest updates including new recipes, what MKK communities are cooking and K-Dramas!

Tteokbokki (korean Rice Cakes) Recipe

Learn how to make Korean rice cake - garaetteok (cylinder rice cake) from scratch. It is a main ingredient in tteokbokki and tteokguk.

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Spicy Korean Rice Cakes (tteokbokki) Recipe

Tried this recipe? I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @.

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

Copyright: Unless otherwise noted, all photography and content on this site is the intellectual property of Sue Pressey of My Korean Kitchen. Please do not copy and/or paste full recipes and images to any social media channels or websites without my prior written consent. This is strictly prohibited. You may however, use a single image and a summary of my article in your own words, provided that proper attribution is given to myself and an appropriate link back to my original recipe. Thank you.

Crispy Pan Fried Ddeokbokki

Disclosure: My Korean Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

I'm Sue, the author/cook/photographer behind My Korean Kitchen. Here I talk all about my love and passion for Korean food and Korean fusion food.Korean Rice Cakes with Honey is basically the simplest dish ever with only three ingredients. In this version, the chewy rice cakes are seared with butter until the outsides are crisp before drizzling them with honey.

If you love rice cakes, you will love this recipe. It is so tasty I had to stop myself from gobbling down the whole plate before I even took the photos. And while the sesame seeds topping is optional, I totally recommend sprinkling some to give extra crunchiness and nuttiness.

Shanghai Stir Fried Rice Cakes (20 Minutes Only! )

(떡) is a much-loved traditional dish in Korea. It is usually made with steamed glutinous rice flour, then be pounded, shaped, or pan-fried to make rice cake. Normal rice flour can also