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Korean Rice Cake Recipe | Garaetteok Recipe

Garaetteok is also known as Korean rice cake used to make tteokbokki (spicy rice cakes) and tteokguk (rice cake soup). It is very easy to make at home, all you need is rice flour, water and sesame oil. You can make these rice cake in microwave or in a steamer. In this blog post, learn how to make rice cake with step by step pictures and video.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 16 rice cakes
Calories: 41kcal

Equipment

  • Microwave
  • Plastic Wrap

Ingredients

  • 1 cup Short Grain Rice Flour (Sticky rice or Sweet rice flour)
  • ½ tsp Salt
  • ¾ cup Hot Water
  • 2 tsp Toasted Sesame Oil

Instructions

  • In a microwave safe glass bowl. Take rice flour, salt and give a good mix so the salt is evenly combined. Pour in the hot water and mix gently so the rice flour is well mixed with the water. It should resemble crumbly texture, add water slowly little at a time when mixing else it get too wet.
  • Cover the bowl with plastic wrap, leave a small gap in the side of the bowl for the rice flour to steam. Place the bowl in microwave and cook on high for 2 minutes. After 2 minutes remove the bowl carefully from the microwave since it will be very hot. Give the rice flour a good mix using a spatula, you can sprinkle some water at this point if the mix is too dry. Cover it again with plastic wrap leaving a small gap in the end. Place it back into the microwave and cook for 2 more minutes.
  • Once the rice cake mix is cooked. Remove it to a greased silicon mat. I drizzled some sesame oil. Transfer the rice flour mix into the mat and start pounding using a masher or pestle. Keep pounding till it starts to come together. Now i like to knead the dough, sprinkle some extra hot water if the rice flour mix is little dry and hard. Knead it using your hands till it is soft and smooth. It will be easy to kneading using hands.
  • Once the dough is soft. Divide it into 4 equal portions. Roll each portion into a rope like. Cut the ends off and cut into desired height. Coat it with some sesame oil so nothing sticks to each other. You can store this in ziploc bag in fridge or freezer.

Video

Notes

How to make rice cake (in a steamer)

  • Take 1 cup rice flour, salt and hot water in a bowl and mix well. This time the mixture has to be like a thick batter. Pour this in a greased shallow vessel.
  • Place this into a steamer or idli pot with water boiling underneath. Cover and steam cook for 30 minutes.
  • After 30 minutes the mixture will be cooked and look like a solid mass.
  • Remove the rice cake mixture to a greased silicon mat and start pounding till it gets elastic. After it cools a bit, you can start kneading with your hands till it is soft and supple.
  • Shape into rice cake as mentioned above.

Storage 

  • Once the rice cake is made, coat it lightly with some sesame oil which prevents it from sticking to each other.
  • Take this in a ziploc bag and remove the excess air. You can store this in fridge or freezer.

How to use rice cake from frozen?

Take the frozen rice cake in a bowl, cover it with warm water and let it soak for 5 minutes. Now you can directly add it to Tteokbokki sauce and cook as required.

Nutrition

Serving: 1servings | Calories: 41kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 73mg | Potassium: 8mg | Fiber: 0.2g | Sugar: 0.01g | Calcium: 1mg | Iron: 0.04mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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