Korean Rice Cake Recipe

May 12, 2024

Garaetteok can be referred to as Korean rice cake used to make tteokbokki (spicy rice cakes) and tteokguk (rice cake soup). It is vitally easy to make at home, all you wish is rice flour, water and sesame oil. You may make these rice cake in microwave or in a steamer. On this blog post, learn tips on how to make rice cake with step-by-step pictures and video.

Korean Rice Cake

During our last trip to Korea, we had numerous tteokbokki. Specially it has change into my kids favorite dish of all time. We tried tteokbokki in street food stalls. One in every of our favourite option to eat rice is when it’s grilled and coated with honey and sesame seeds. It is simply too good.

Nowadays you’ll be able to easily find rice cake in online shops including Amazon. But i desired to try making it at home, specially with the rice flour available in India. To my surprise it tasted delicious and comparatively easy to make. On this blog post, I even have shared tips on how to make rice cake in microwave and using a steamer.

About Korean Rice Cake (Garaetteok )

Garaetteok also referred to as Korean rice cake is white in color and doesn’t naturally has any strong taste by itself. Hence it’s utilized in making tteokbokki or added to stir fries like dak-galbi. It’s chewy and bouncy which makes it fun to eat.

Korean rice cake is made using short grain rice which is wet milled. Just like the rice flour which we make for idiyappam or putti. Rice is soaked, dried and ground right into a powder. So you need to use raw rice flour available within the super market.

Depending on the rice flour you utilize. The water quantity will vary. You begin by adding little at a time so the mixture doesn’t turn dough like. I used microwave to cook the rice cake which took me only 4 minutes to make. You need to use a steamer to cook the rice flour mixture. I even have shared it within the blog post.

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Watch Korean Rice Cake Video

Korean Rice Cake Ingredients

ingredients for making Garaetteok | Korean rice cake

Rice Flour – use short grain rice flour for making rice cake. In India you need to use raw rice flour also referred to as pacharisi maavu. It has high starch which is great for making rice cakes.

Salt – I added pinch of salt to make rice cake for flavour and taste.

Sesame Oil – toasted sesame oil is utilized in making rice flour to supply the flavour and likewise prevents them from sticking to one another.

Water – Depending on the rice flour you utilize. The water quantity will vary. You begin by adding little at a time so the mixture doesn’t turn dough like.

freshly made Garaetteok | Korean rice cake

Which Rice flour to Use

Traditionally rice cake is made using short grain rice. Basmati rice or long grain rice like jasmine rice is not going to work on this recipe. So I picked raw rice from India. It has higher starch content which can help making the rice cake chewy. I purchased store bought rice flour made with raw rice. The rice flour which we use for making puttu or idiyappam.

how to make rice flour for Garaetteok | Korean rice cake

If you should make rice flour at home. It is vitally easy as well. All you wish is to follow these steps.

Soaking – Wash and soak raw rice in water for 3 hours. Strain in a sieve and let it sit for quarter-hour for all of the water to drip off.

Air Drying – Spread the rice on a clean cloth and let it air dry for two hours.

Grinding – Take the dried rice in a blender and grind to a advantageous powder.

(Optional )Roasting – Dry roast the rice flour in a pan for two minutes. Take it off the warmth and spread on a parchment paper to chill. Some people skip the roasting part, But I do it to increase the shelf life. Roasted rice flour tends to soak up extra water than un roasted.

Pro Suggestions – Please note that it is extremely hard to get the homemade rice flour to be as advantageous as professionally ground rice flour by a mill. You may store this rice flour in fridge or freezer for a lot of months.

close look of Garaetteok | Korean rice cake

The way to Make Korean Rice Cake (Stepwise Pictures)

Mixing Rice Cake Ingredients

1)take rice flour in a bowl. I used regular store bought raw rice flour (also referred to as pacharisi maavu). You need to use any short grain rice flour or asian rice flour.

Depending on the rice flour you utilize, the feel of the rice cake and the quantity of water to make use of will vary.

2)Add just a little little bit of salt for flavour. You may skip adding salt, but I wish to add a pinch of it.

3)Mix the salt into the rice flour using a spatula before adding the water.

4)Pour in hot water, I used around ¾ cup of boiling hot water for 1 cup of rice flour.

5)Mix the recent water into the rice flour. Depending on the variety of rice flour you utilize the water consumption will vary. Your mixture has to resemble like this, it needs to be crumbly without being so wet.

Cooking Rice Cake Mix

6)Cover the bowl with plastic wrap. leave a small gap within the side of the bowl for it to steam.

7)I’m cooking mine in a microwave. in the event you haven’t got a microwave, I even have shared tips on how to steam this below this. You may check it.

8)I microwaved it for two minutes.

9)After 2 minutes the bowl will probably be super hot, so watch out whenever you remove this from microwave.

10)Give this a very good mix using a spatula. Make certain it’s gently combined. If it is simply too dry at this point, you’ll be able to add some hot boiling water into it.

11)Now cover the bowl again and microwave for one more 2 minutes.

cover with plastic wrap and place again in microwave to cook

12)Now the rice flour mixture is cooked completely. Now we’re going to knead it well.

Pounding & Kneading

13)Drizzle some toasted sesame oil on a silicon sheet and apply oil on the picket mortar.

14)Transfer the rice flour to the sheet. Start pounding the rice flour mixture using the picket pounder.

15)Once it’s mashed well, i added a spoonful of hot boiling water and kneaded it using my hands till it’s elastic and soft.

16)It’ll be relatively easy to knead this using hands. So keep kneading till it comes together smooth.

17)Now apply some oil on top of the dough ball and lets shape and cut it.

Shaping rice flour mix

18)Take the portion of rice flour ball. Cut it into 4 portions.

19)Apply some oil in your hands. Roll each portion right into a rope like. It’ll be very easy to do that.

roll each rice cake ball into a rope like

20)Once the rice flour is rolled like this. You may cut it to your required length.

21)Remove the ends of the rice cake and cut into small pieces. Coat with sesame oil to forestall sticking.

22)Your rice cake is prepared. You need to use it immediately or store in a ziploc bag in fridge for sooner or later and in freezer for a lot of months. Check below on tips on how to use this from frozen stage.

The way to Cook Rice Cake (in a steamer)

You may cook rice cake in a steamer in the event you haven’t got a microwave. It is simple.

Take 1 cup rice flour, salt and hot water in a bowl and blend well. This time the mixture needs to be like a thick batter. Pour this in a greased shallow vessel.
Place this right into a steamer or idli pot with water boiling underneath. Cover and steam cook for half-hour.
After half-hour the mixture will probably be cooked and appear like a solid mass.
Remove the rice cake mixture to a greased silicon mat and begin pounding till it gets elastic. After it cools a bit, you’ll be able to start kneading along with your hands till it’s soft and supple.
Shape into rice cake as mentioned above.

Expert Suggestions

Rice flour – using the correct rice flour is significant. If you happen to can, you’ll be able to buy shortgrain rice flour from Korean food market if you could have access to 1. It is generally available within the freezer section. If not you’ll be able to make it at home or use raw rice flour.

Water Quantity – be cautious when using hot water into the rice flour, you could have so as to add little at a time. The mixture must be crumbly and never dough like.

Cooking method – in the event you own a microwave, look no firther and cook rice cake in microwave. If not use the steamer to cook it.

Pounding & Kneading – The vital step in making rice cake is the pounding | kneading of the rice cake mixture. You could have to maintain kneading it till it’s soft, supple, elastic and bouncy. The longer you knead the dough, the chewier the rice cake will probably be.

Storage

Once the rice cake is made, coat it calmly with some sesame oil which prevents it from sticking to one another.
Take this in a ziploc bag and take away the surplus air. You may store this in fridge or freezer.

The way to use rice cake from frozen?

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

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