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.
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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.
Jongga Tteokbokki Tteok 1kg Korean Ricecake
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.
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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!
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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.
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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.
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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.
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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.
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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.
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Easy Rose Tteokbokki Recipe (creamy And Mild)
Learn how to make Korean rice cake - garaetteok (cylinder rice cake) from scratch. It is a main ingredient in tteokbokki and tteokguk.
Calories: 305 kcal | Carbohydrates: 66 g | Protein: 5 g | Fat: 2 g | Saturated Fat: 1 g | Sodium: 586 mg | Potassium: 61 mg | Fiber: 2 g | Sugar: 1 g | Calcium: 11 mg | Iron: 1 mg
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.
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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.Tteokbokki is probably THE most famous street food from Korea: chewy rice cakes simmered in an addictive mix of sweet, savory, spicy sauce.
Tteokbokki is probably THE most famous street food from Korea. They’re chewy rice cakes simmered in a glorious mix of sweet, savory, spicy sauce that is completely addictive. The best thing about tteokbokki is that it’s so easy to make. It’s deliciously simple and completely customizable. What are you waiting for, tteokbokki is in your future!
Garaetteok (korean Rice Cakes) Recipe
They’re spicy Korean rice cakes. Tteokbokki literally means stir fried rice cakes: tteok is the word for rice cake and bokki means fried. It’s an extremely popular dish, both as street food and comfort food at home. Tteokbokki are
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