Recipes

Long, cylinder-shaped rice cake

Garaetteok 가래떡

Hello everybody!

Today I’ll show you how to make a homemade Korean rice cake called garaetteok.

Most of you know what tteok means, right? That’s rice cake. But what about garae? What is it, and what does it have to do with this rice cake?

There are a few theories about that. One of them is that garae comes from the verb gaeuda which means “to divide.” Some people think this rice cake got its name because it’s always “divided” into pieces before it’s rolled and stretched.

garaeThe other theory is the name comes from a Korean farming tool called a garae, which is a type of spade. A garae has 2 thick ropes attached to the side of it so that 2 helpers can pull the ropes and make the digging go faster.

Some people think those ropes look a lot like garaetteok, which is how the rice cake got its name.

I had never made homemade garaetteok until I developed this recipe for my website, but when I was growing up in Korea, I watched my grandmother in Korea make it once. I remember her pounding the rice cake with her long wooden pestle in her large stone mortar. Kong kong kong! When she was finished pounding it was elastic, chewy, and soft. Then she started rolling out pieces of it with her hands.

Rolling and stretching, rolling and stretching, until it became long like a rope.

I must have watched her pretty closely because my memories of her working are very vivid! And I also remember her huge smile when she saw me watching her. It was not easy work, and she probably sweat a lot, but she ever frowned.

Developing this recipe, I realized how much hard work it must have been for her. I have a microwave to help me, and I am only making a small amount. She made a lot more, and all by hand. Now I really understand how much work it was, and she still had the energy to give me a smile.

Several hours after she made it, the rice cake would get a little dry and hard. Then she cut it into thin discs for rice cake soup. I remember that she used to cut it straight across, not diagonally, so each rice cake looked exactly like a coin.

I miss her and I miss her smile. She passed away long time ago.

You can use a microwave or a steamer to make garaetteok, whichever one you have at home and feel comfortable with. The dough ratio is a little different depending on which method you use, so be sure to use the right one.

After it’s made, you can cut and prepare it for tteokbokki or tteokguk. Both methods are described below.

A note about short grain rice flour: the flour you buy at your local store or the flour you make may have more or less moisture in it than the rice flour I use in this recipe. This is because of many different things like how long it’s been in the freezer in the store, or the atmospheric conditions where you live. You may need to add more or less boiling water, depending on how dry or wet your short grain rice flour is.

Ingredients:

  • 2 cups of short grain rice flour (buy it frozen, or make your own)
  • ½ ts salt
  • ¾ cup of boiling water if using a microwave, 1 cup of boiling water if using a steamer (you may need more or less depending on how much moisture is in your short grain rice flour, see the note above)
  • 1 ts sesame oil

Directions:

  1. If you bought frozen rice flour from a Korean grocery store, put it in the fridge overnight until it thaws out and the flour becomes a powder. If you made your own rice flour, you don’t need to do this

Making rice cake with a microwave:

  1. Combine the rice flour, salt, and boiling water in a bowl. It should have the consistency of the mixture in this photo:rice-cake-dough
  2. Cover it with plastic wrap, leaving a small gap to let the steam release. Microwave for 2 minutes.
  3. Mix the rice cake dough with a rice scoop or wooden spoon.
  4. Re-cover with the plastic wrap and cook for another 2 minutes.
  5. Spread ½ ts sesame oil on your cutting board. Put the hot rice cake in the oily spot on the cutting board. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic.ricecake-poundingricecake-folding

Making rice cake with a steamer:

  1. Combine the rice flour, salt, and boiling water in a bowl.
  2. Line a steamer rack with parchment paper. Add the rice cake dough and steam for about 25 minutes over hight heat.
  3. Spread ½ ts sesame oil on your cutting board. Put the hot rice cake in the oily spot on the cutting board. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic. The rest of process is the same as the  method of using a microwave oven.ricecake_steamingricecake_steamedricecaked_pounding

Prepare the rice cake for ddeokbokki:

  1. Cut it into 8 equal pieces, then roll each piece out into a 4 inch long cylinder shaped rice cake.
  2. Put ½ ts sesame oil onto your hands and gently rub the rice cakes to coat them in a thin sheen of oil. This will give them a nice flavor and keep them from sticking to each other.ricecakerice cakerice cake

Prepare the rice cake for ddeokguk (rice cake soup):

  1. Cut it into 2 equal pieces, then roll each piece out into two 10 inch long cylinder shaped rice cakes.
  2. Let them cool at room temperature for several hours, then slice diagonally into thin discs.
  3. Use right away, or put in a plastic bag and freeze for later use. This amount is for 1 serving of ddeokguk, so if you want to make two bowls of soup, make two batches.

garaetteok

garaeddeok

Advertisement

109 Comments:

  1. sophiau1 Canada My profile page joined 11/14
    Posted November 2nd, 2014 at 4:29 pm | # |

    I was wondering if I could use regular rice cake flour instead of short grain rice flour since that is what I have on hand..if you could answet ASAP then that would be awesome!

  2. Lome France My profile page joined 11/14
    Posted November 1st, 2014 at 9:47 am | # |

    Hi Mangchi ! I tried your recipe from scratch, made my own flour (with round Japanese rice, round rice for desert and round rice for risotto… I hadn’t enough of each to use only one sort) so I wasn’t really sure I would make it right. I read all the comment and I found lot of answers so when I found my flour wasn’t ground enough I knew it would be possible to compensate by pounding it long and hard. When I added the boiling water I saw it would be ok and I was really happy. Now my cakes are resting before I could cut it into pieces. I found it a little small but I doubt it would be a problem. I have homemade kimchi and nearly all ingredients to make army base stew. Can’t wait ! My boyfriend watched the stew video while salivating greatly, he is impatient too ^^ thank you for your recipes !

  3. __sawaa Saudi Arabia My profile page joined 8/14
    Posted October 7th, 2014 at 4:05 pm | # |

    Maangchi ,
    I bought some ddeok and it was broken when i make ddeokbokki with it , it’s melt or stick to the bottom i’m not sure if there is a method to reshape it but if there please tell me :(

  4. elgowh Indonesia My profile page joined 8/14
    Posted August 29th, 2014 at 2:23 am | # |

    Hello Maangchi,
    I buy pre-made rice cake from local supermarket. But the size is too thick, the diameter is too large. what should I do to make it thinner? should I steam it first and then roll it again with sesame oil?
    thank you

    • Maangchi New York City My profile page joined 8/08
      Posted August 29th, 2014 at 10:35 am | # |

      Is the garaetteok hard? Then soak it in cold water until soften, then cut it into bite size pieces and cook.

  5. FATH pahang, malaysia My profile page joined 8/14
    Posted August 11th, 2014 at 4:04 am | # |

    hye maangchi, I want to ask, yesterday I make garaetteok but why when I cook tteokbokki not chewy? or i over water? i make it step by step..2 cup short rice and 1 cup water..

    • Maangchi New York City My profile page joined 8/08
      Posted August 13th, 2014 at 11:43 am | # |

      oh,you steamed it! Add less than 1 cup boiling water, depending on the wetness of your rice flour. I added this to the recipe recently. Check it out, please. “A note about short grain rice flour: the flour you buy at your local store or the flour you make may have more or less moisture in it than the rice flour I use in this recipe. This is because of many different things like how long it’s been in the freezer in the store, or the atmospheric conditions where you live. You may need to add more or less boiling water, depending on how dry or wet your short grain rice flour is.”

  6. __sawaa Saudi Arabia My profile page joined 8/14
    Posted August 10th, 2014 at 8:38 am | # |

    Maangchi-nim
    I wondering if the water amount depneding in each flour ? , cause i made my own and it turned really hard dough i don’t know what’s wrong with it ! Is it microwave heat or water or my kind of flour . i’m not sure if it shrt grain rice flour but kept it in freezer so i think it is short grain but i’m not sure because there is no information about the kind on package i tried to make my own flour and it didn’t work too ! I really want to make it but these problem stopped me *heart breaker*

  7. Susan.353 Manila My profile page joined 8/14
    Posted August 8th, 2014 at 10:39 am | # |

    Hi Maangchi, i am failed at doing rice cake i’m use glutinuos flour instead od shortgrain rice flour..cos i can’t found it. So sad
    I’m thinking to try again tmr …wish i can found shortgrain rice flour.. 😇

  8. Lucero nj My profile page joined 8/14
    Posted August 3rd, 2014 at 12:52 am | # |

    Hey Maangchi I was just wondering if this is the same rice cake you use for patbingsu or is it a different kind of rice cake?

  9. LoveFood14 United States My profile page joined 7/14
    Posted July 29th, 2014 at 6:59 pm | # |

    Hi Maangchi
    I love Korean Drama and Kpop so i was introduced to Rice Cakes. I’ve never tried it before and i really want to make my own’s so badly. I tried today but i failed. I have a few questions on how to make it.
    1) When you mean dried rice flour or short grain flour, how can you tell the difference ? Because my mom bought the flour from the store and it only says Rice Flour on it, and it wasn’t frozen so I’m not sure if that’s the reason i failed.
    And 2) Do i need to add sesame oil on the bowl ? Because i put rice flour and water in it but after i microwaved it for 2 minutes, some of it stuck to the bowl. Then another 2 minutes and it was dry and completely hard. Please help me. Thank you.

  10. Isobelle Malaysia My profile page joined 7/14
    Posted July 23rd, 2014 at 10:18 pm | # |

    Annyeong Maangchi-sshi.
    I was wondering~ can i use the normal rice flour?
    P/S: i looooovveee the way you make cooking much more fun then always ^w^

  11. ReyHand98 - My profile page joined 11/13
    Posted June 4th, 2014 at 8:13 am | # |

    Hai! Maangchi.Can I replace short grain rice to jasmine rice? If it is possible,Does the recipe change too?Please help me.Thanks:)

    • Maangchi New York City My profile page joined 8/08
      Posted June 4th, 2014 at 9:34 am | # |

      I don’t know the answer because I have never used jasmine rice to make rice cake. Short grain rice will be better but you can do some experiments.

    • KateKim Switzerland, Geneva My profile page joined 8/14
      Posted August 1st, 2014 at 5:38 am | # |

      Hi ReyHand98! Have you tried to make rice cake with jasmin rice? How did it turn out? I’m about to try and would appreciate to know if this type of rice is okay…

  12. dnsrdn Singapore My profile page joined 4/14
    Posted April 30th, 2014 at 10:02 am | # |

    Hi. I tried to make for the first time because I’ve ran out of in-store bought garaeddeok, and I failed. The rice cake turns out to be very moist, and wet~ I was using steamer and the cake is so sticky to the parchment paper. Do I have to sprinkle some sesame oil on the parchment paper before I pour on the dough so that it won’t stick to each other later? Do I have to cool it down first before I pound it with pestle? And as for the cutting board, does it has to be wooden cutting board, instead of the plastic one? Or could it be the mistake from the measurement? (I made smaller batch). 2 cups of rice flour + 1 cup of hot water + 1/2ts salt… Is there any problem with that? :( I’m feeling so wasted and in vain..

    p/s I bought the flour but it wasn’t frozen, so do I have to refrigerate first? I didn’t do this.

    • Maangchi New York City My profile page joined 8/08
      Posted April 30th, 2014 at 12:21 pm | # |

      I can understand your struggle to make good rice cake
      First you need right ingredient. What type of rice flour did you use? “It wasn’t frozen”, then that means you used dried rice flour? You have to use rice flour (short grain rice) which is soaked overnight and ground finely. The rice flour is a little wet, so it has to be kept in the freezer. Otherwise it will go bad easily.

      Dried rice flour won’t be cooked properly even though you steam it for hours and hours.
      So if you want, make your own wet rice flour: http://www.maangchi.com/recipe/mepssalgaru

      • dnsrdn Singapore My profile page joined 4/14
        Posted April 30th, 2014 at 7:55 pm | # |

        Hi. Thank you for the reply. I have asked my Korean penpal whose currently lives in Malaysia. She lives in almost remote area where Korean mart is impossible to find. She told me that she uses rice glutinous rice flour as alternative because this is what the short grain rice known as. She told me that I could freeze it on my own by putting in into my freezer for one night (maybe for few days). Do you think this is illegible? By the way, I was wondering if it is possible to deliver garaeddeok by courier service, which could take one or two days to arrives. I heard it could be ruined and will grows fungus, some say it was okay depends on how you parcel it.

        Sorry for the long comment. Thank you.

  13. qian malaysia My profile page joined 4/14
    Posted April 20th, 2014 at 4:53 am | # |

    Hi,Maangchi:)
    Short grain rice flour same as glutinous rice flour?

  14. giligil11 Israel My profile page joined 4/14
    Posted April 5th, 2014 at 12:53 pm | # |

    hellow maangchi shi~
    I’m nomi from Israel ^^
    I made your recipe several times And the ttok came out great!
    After I take out of the microwave I process it using the mixer for 30 minutes just using the dough hook.
    thank you ~~~

  15. Isabel1991 Belgium My profile page joined 3/14
    Posted March 31st, 2014 at 4:39 pm | # |

    Hello,

    It’s the first time i make it, i don’t even now how it must taste.
    i made it 2 times and I follow all your steps, but Always the same problem
    i made it in the microwave but it turned out dry?
    i’m not using frozen rice flower, is than the problem?
    What changes must i make if it’s not frozen rice flower?
    & another question …
    you write “Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic.”
    Can i also use a bread machine? it’s because i don’t have a pestle.

    best regards

    Isabel

  16. tamy23 Brasil My profile page joined 3/14
    Posted March 18th, 2014 at 6:56 pm | # |

    Hi maangchi! I tried to make this but the texture didn’t turned out right. When I buy it it’s quite chewy and when I bite it feels like I’m chewing octopus, but when I did mine it turned out with an porous texture like it was made o tiny little pices hold together and when you chew they separate in your mouth. Do you know what could have possibily gone wrong?

    • Maangchi New York City My profile page joined 8/08
      Posted March 19th, 2014 at 7:38 am | # |

      “when I bite it feels like I’m chewing octopus,..” haha, that’s right!
      I think you could pound the hot steamed rice cake longer and more vigorously.

      • tamy23 Brasil My profile page joined 3/14
        Posted June 5th, 2014 at 5:14 pm | # |

        Success!!! It took me a while to try again but this time I did it! I pounded the rice cake more vigorously and it turned out perfect! Very chewing and firm. I would post an proof-shot but I ate it all already today when I did Ddeokbokki hehehhehehe ^.^v

  17. kikimo900 Québec My profile page joined 2/14
    Posted February 19th, 2014 at 4:40 pm | # |

    Hello Maangchi,
    I would like to know if it is okay to use olive oil instead of sesame oil?
    Thank you

    • Maangchi New York City My profile page joined 8/08
      Posted February 20th, 2014 at 2:06 am | # |

      yes, you can!

      • xiaoqu5en Singapore My profile page joined 3/14
        Posted March 9th, 2014 at 4:31 am | # |

        May i ask why does mine have a powdery taste ?

        • Maangchi New York City My profile page joined 8/08
          Posted March 10th, 2014 at 3:45 pm | # |

          All I can say to you is to follow the recipe and use right ingredients please. For example, your rice should be short-grain rice and should be pre-soaked before it’s ground. And it should be steamed well. If there is some uncooked rice flour, you will have to cook longer until well cooked. And then pound the steamed rice cake patiently. You can use some sesame oil to make it smooth and gives good flavor. While pounding, if the rice cake is too sticky, you can sprinkle some cold water to the dough. Good luck! Practice makes perfect.

  18. Swingfire912 USA My profile page joined 2/14
    Posted February 16th, 2014 at 2:10 pm | # |

    Thank you so much , i always wanted to learn how to make it
    I will visit the Korean store next to me very sone and get what i need to make the tteokguk , thanks a lotttt .

  19. millangyn Sweden My profile page joined 1/14
    Posted January 23rd, 2014 at 4:24 pm | # |

    Hi!
    Can I use Thailand jasmine rice – royal umbrella?

  20. chawisssse Manila My profile page joined 1/14
    Posted January 19th, 2014 at 3:25 pm | # |

    i love the way you dress, Maangchi :) will be doing ddeokbokki in a few days for my family…i hope it goes well :)

  21. MsHmong Wi, USA My profile page joined 1/14
    Posted January 16th, 2014 at 8:00 pm | # |

    Maangchi,
    At our local oriental store there is only white rice flour or glutinous rice flour, would either of those work. They are both dry and come in small plastic bags, I really want to know how to make these

    • Maangchi New York City My profile page joined 8/08
      Posted January 17th, 2014 at 10:01 am | # |

      If I were you, I would make my own rice cake flour. It’s very easy to make if you have a good grinder. For garaetteok, short grain rice is used. Glutinous rice flour will turn out too sticky to shape it to nice smooth cylinder shape rice cake. Short grain rice is soaked in cold water and drained before it’s ground. Check this out the recipe, please.
      http://www.maangchi.com/recipe/mepssalgaru

      • MsHmong Wi, USA My profile page joined 1/14
        Posted January 17th, 2014 at 10:53 am | # |

        I eat short grain rice at home and have a food processor so I will definately try that recipe! :) thank you ! I hope the brand of short grain rice does not matter…. I have short grain jasmine rice that is a Chinese brand….

  22. Vyvynini123 Cincinnati My profile page joined 12/13
    Posted January 9th, 2014 at 4:56 pm | # |

    Can I use Japanese Sushi rice grain?

  23. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted January 1st, 2014 at 12:34 pm | # |

    Maangchi ,

    i have made this rice cake few times before today and always turned out really good .. i never ran into any problems before , even when i made it the first time . But today .. i tried making the rice cake 2 times and both times .. did not turn out well . I followed your direction of course .. i wonder why the dough comes out very sticky still . Is it possible that maybe during the 2nd step of steaming in the microwave i need to steam it longer ? The weird thing is this is the same microwave i used when i made it few times before .. does humidity in the house can effect the dough ? i am at lost right now :(

    • jaylivg Houston My profile page I'm a fan! joined 7/10
      Posted January 1st, 2014 at 8:27 pm | # |

      Maangchi ,

      i think i found the problem with my rice cake .. i picked up frozen sweet rice flour .. not rice flour !! That’s why my rice cake didn’t turn out good .. gosh i can’t believe i picked up the wrong package !!! So sorry maangchi for my ranting above ..

  24. Candy87 South Lake Tahoe My profile page joined 12/13
    Posted December 27th, 2013 at 11:06 pm | # |

    Love your website and your cooking!
    I just made these by following your recipe for making my own rice flour.
    Tomorrow I’ll make ddeokbokki for my birthday. Hopefully they come out good.

    • Maangchi New York City My profile page joined 8/08
      Posted December 28th, 2013 at 11:38 am | # |

      Awesome news! Happy Birthday!

      • Candy87 South Lake Tahoe My profile page joined 12/13
        Posted December 29th, 2013 at 11:06 pm | # |

        Thank you. The recipe came out great. Your recipes are really easy ro follow and they come out very tasty.

        • Maangchi New York City My profile page joined 8/08
          Posted December 30th, 2013 at 9:54 am | # |

          I’m so happy to hear that! I know you are very interested in making good rice cake, so I know how you felt when yours turned out great!

  25. Krynauw Otto Pretoria, South Africa My profile page I'm a fan! joined 9/13
    Posted November 2nd, 2013 at 3:49 am | # |

    Hi Maangchi,
    How long does this keep in the freezer?

  26. EMin USA My profile page joined 10/13
    Posted October 30th, 2013 at 10:48 am | # |

    Hi Maangchi!! I love your website! It’s very nice. Yesterday I successfully made your pork skewers and they were very delicious. But I am having problems cooking garaedeokk it keeps coming out hard and the inside is like the rainbow deokk. I’m using rice flour and I added more water but its not the same. I love deokk so I was trying to make it but its frustrating me! Please help Maangchi!! And what’s the difference between frozen and regular rice flour?

  27. miss happyness Moscow, Russia My profile page joined 12/11
    Posted October 20th, 2013 at 12:59 pm | # |

    Hello, Maangchi!
    I wanna ask if you know the recipe of steamed Korean sweet rice cake, unfortunately I don’t know how it’s called. Dough is made from short grain rice flour with special ferment, then it’s formed into flat cake about 5 cm and steamed. Usually it’s decorated with red flower.

  28. irenekxh malaysia My profile page joined 9/13
    Posted September 28th, 2013 at 3:56 am | # |

    hello ms maangchi, i have made ddeok from short grain rice, but it was kind of soft, especially after cooked as tteopokki, the rice cake almost dissolved. =( may i know how to improve it?

    • Maangchi New York City My profile page joined 8/08
      Posted September 29th, 2013 at 11:41 am | # |

      How frustrated you must be!
      Next time if you make it again, pound the rice cake longer to make it more chewy. And when you make ddeokbokki, add the rice cake in the last couple of minutes of cooking to stop the rice cake going soggy. Freshly made rice cake is very soft, so if you dry it for several hours before cooking, it might help, too
      Good luck with making good rice cake and ddeokbokki!

  29. Nimrod Sabah, Malaysia My profile page joined 7/13
    Posted September 4th, 2013 at 12:37 am | # |

    Hiya & Shallom aunty Maangchi :),

    I’ve tried making this homemade Garaeddok and cooked it to make Ddeokbokki. I used dry rice flour and yes, it’s hard and not elastic but I modified it until it’s edible..haha..

    Aunty, I’ve one question. Can I mix rice flour with glutinous rice flour so that the Garaeddok turns chewy? :3

  30. mbluzzer north dakota My profile page joined 9/13
    Posted September 2nd, 2013 at 12:07 pm | # |

    Hi I can’t get short grain rice flour in my town they only sell the sweet rice flour. I am going to attempt to make my own flour. Regular short grain rice is difficult to get I wondered if I can use sushi rice?

  31. Daisyduck93 Houston,Texas My profile page joined 7/13
    Posted July 16th, 2013 at 3:41 pm | # |

    Hi! I want to try making this recipe but I dont have a microwave, is there some other way to cook the rice cake dough?

  32. Star_Princess USA My profile page joined 7/13
    Posted July 12th, 2013 at 10:49 pm | # |

    For the rice flour, how do you thaw it correctly if you bought the frozen one from the store?

  33. Ireojimajebal Indonesia My profile page joined 6/13
    Posted June 29th, 2013 at 12:29 pm | # |

    Hi maangchi! Can i make the dough using cooked rice? I ever heard this method before and people said it actually works. If it is possible, can you please kindly tell me the measurement of the water and cooked rice? Cause i don’t have any coffee maker or that kind of mixer.. Soo i really hope you will reply my question. Thank you very much :)

  34. olivialim indonesia My profile page joined 4/13
    Posted April 11th, 2013 at 8:19 am | # |

    hi there! i was glad to find this garaeddeok. i have tried n i failed. the result is not as good as the photo. as i steamed the dough, it became hard. and inside it’s like rock n the the white rice flour can be seen white. it looked like it’s not mixed well. then i gave a little more water.but still there were part that are stil hard.can u give solution please?!

    • Maangchi New York City My profile page joined 8/08
      Posted April 12th, 2013 at 10:30 am | # |

      Did you use short grain rice (sushi rice)?

    • jaylivg Houston My profile page I'm a fan! joined 7/10
      Posted June 17th, 2013 at 1:33 pm | # |

      I’ve made this rice cake many many times since Maangchi posted the recipe here . I have never failed making her garaeddeok . It always turns out smooth and chewy when i made ddeokbukki . You have to follow the recipe , if it calls for frozen rice flour , then go get that frozen rice flour , don’t be mistaken with indonesian rice flour , it’s not going to turn the same . And you should mix it well with the spoon or wooden spoon . I think your problem is laying on the type of flour you use .

    • VeronicaBoe Indonesia My profile page joined 7/13
      Posted July 15th, 2013 at 9:35 am | # |

      Hi Olivia! I think we have the same problem here. I tried using Rosebrand Rice flour and it did not turn out very well. Since I couldn’t find short grain rice flour in mu gung hwa, maybe I will try making short grain rice flour from short grain rice. Will update you how it turns out.

  35. honey167 malaysia My profile page joined 4/13
    Posted April 9th, 2013 at 2:11 am | # |

    oh!! one more things…can i use rock pestle???
    thank you! :)

  36. honey167 malaysia My profile page joined 4/13
    Posted April 6th, 2013 at 7:22 am | # |

    hi aunty maangchi!!

    i have made your recipe…but my dough became like a rock and the taste not chewy…
    i made it twice…is it because i use blended flour??that contains corn flour+rice flour
    please answer me!!
    thank you :)

    • Maangchi New York City My profile page joined 8/08
      Posted April 6th, 2013 at 3:30 pm | # |

      “because i use blended flour?” yes, I think so. Follow the recipe please. I’m afraid to say that you can’t modify the main ingredient with anything else for this recipe.

  37. Vietnamese VietNam My profile page joined 3/13
    Posted March 19th, 2013 at 6:03 am | # |

    Hi Maangchi
    I’m not a Korean but I love tteokbokki very much. In my country, it’s really hard to find rice cake to make tteokbokki. I often buy rice cake at Lotte Mart, but now they don’t sell it anymore. By a chance, I read how to make rice cake on your webpage, I tried to make it at home and it’s perfect. It’s beautiful, chewy, rice fresh smell even better than Lotte Mart sold, i love it so much.
    I did it twice, the first time, I pound it with a pestle, but my thumb is hurt even after 2 days ^_^. So the second time, I used “The Stand Mixer use for kneading bread dough” knead my rice cake, and it turned out great such as I used a pestle.
    I write lots of words because I am too happy about my rice cake. And I really want say “THANK YOU SO MUCH, MAANGCHI”. Have a Great day! ^_^

    • irwin.s Boston My profile page joined 4/13
      Posted April 5th, 2013 at 1:02 am | # |

      I’m in college so I have limited resources, however I do have a standmixer! Your comment was so helpful to me because I don’t have a pestle nor do I know where to find one. Thanks for the good idea! Now I have no excuse not to make this at home, hehe :)

  38. ShadowMidget Canada My profile page joined 3/13
    Posted March 12th, 2013 at 8:21 am | # |

    Hello!!

    i got the rice flour from a korean store but when i made it, it looks exactly like yours but its not very chewy its more of a soggy kind.

    Thanks

    • Maangchi New York City My profile page joined 8/08
      Posted March 12th, 2013 at 9:53 am | # |

      I would pound the rice cake dough longer. The more pounding, the better.

      • ShadowMidget Canada My profile page joined 3/13
        Posted March 12th, 2013 at 6:18 pm | # |

        I tried remaking it today and pounded alot but it still ended up very soft and not very chewy would it be my rice flour??

        • jaylivg Houston My profile page I'm a fan! joined 7/10
          Posted June 17th, 2013 at 1:35 pm | # |

          you need to get the FROZEN rice flour , the only kind to make this , they sell it in the fridge / freezer aisle . I had to ask the first time i tried to find this frozen rice flour . They directed me to the freezer and handed it to me , it’s cold and frozen and always has to be kept in the freezer .

  39. funkychild Pennsylvania My profile page joined 2/13
    Posted February 23rd, 2013 at 1:48 pm | # |

    HELP!
    I used Dry Rice Flour but it came out a ROCK! not a dough you showed us.
    Do you have any idea about the hot water measurement again for Dry Rice Flour. You used Frozen/wet rice flour, right? Then how about the Dry one? Please Help! JK

  40. dat_charlottesville Charlottesville, VA My profile page joined 2/13
    Posted February 16th, 2013 at 9:08 pm | # |

    I made these tonight and they look great! I can’t wait to simmer them in some spicy korean sauce. I can’t believe making rice flour was so easy.

    • Maangchi New York City My profile page joined 8/08
      Posted February 17th, 2013 at 11:27 am | # |

      “I can’t believe making rice flour was so easy.” yay! I’m so happy to hear about your successful garaeddeok!

  41. vickyjay United States My profile page joined 2/13
    Posted February 6th, 2013 at 12:54 pm | # |

    can i use glutinous rice flour? and how many servings of this recipe make up 1lb? i want to make ddeokguk. =] thank you

  42. helenzella My profile page joined 8/10
    Posted February 6th, 2013 at 4:59 am | # |

    I love spicy rice cakes but it’s difficult to get garaeddeok in my place. Finally! a recipe on how to make garaeddeok! thanks Maangchi for sharing this! i’ll definitely make one tonight…wish me luck. (-;

    • Maangchi New York City My profile page joined 8/08
      Posted February 6th, 2013 at 11:27 am | # |

      Yes, yes I wish you good luck on making awesome garaeddeok. I almost hear the kong kong kong sound of you pounding your rice cake! : )

  43. another_adam Grinnell, IA My profile page joined 12/09
    Posted January 30th, 2013 at 10:45 pm | # |

    Hooray, now we can make ddeokguk in the middle of winter in Iowa, when it’s hard to drive all the way to the nearest Korean market! I made some ddeok tonight, and I have two observations:

    1) I made my own rice flour according to your recipe, and maybe it wasn’t as “thirsty” as the commercial one— when I added 3/4 cup to 2 cups of flour, the result was actually quite wet and paste-like, not a crumbly dough at all! After the first couple minutes in the microwave, it was becoming quite hard and glue-like, but I just broke it up and mixed it some more and microwaved it more, and everything turned out OK in the end. I pounded it for a few minutes and then I put it in the KitchenAid with the dough hook for a couple minutes, and it got nice and smooth and elastic.

    2) I had tried an earlier batch, putting it directly into the KitchenAid from the microwave, and pounding it afterwards. That didn’t work nearly as well, since the result turned out a little bit “rough” (not as perfectly smooth). I think it might end up tasting OK still, but it just seems a little more rustic/homemade, and less refined :) So, it seems that the key for smoothest texture if you’re lazy is pounding first, and then KitchenAid afterwards!

  44. dr.moongyeunyoung Philippines My profile page I'm a fan! joined 6/11
    Posted January 21st, 2013 at 10:35 pm | # |

    I can’t wait to make this! rice cakes is one of my favorites! =) I miss cooking! I miss Maangchi! =)

  45. aspensattic Nevada My profile page joined 1/13
    Posted January 20th, 2013 at 4:55 pm | # |

    My ABSOLUTE favorite from when I was little, now my daughter’s favorite!
    Thank you so much for sharing this :-)

    • Maangchi New York City My profile page joined 8/08
      Posted January 31st, 2013 at 8:46 am | # |

      I can imagine you and your little daughter enjoy the rice cake! “honey, dip it in honey like this!” : )

  46. vb38 My profile page I'm a fan! joined 7/10
    Posted January 19th, 2013 at 2:50 am | # |

    Maangchi, u are simply amazing! It is such tedious work to mk fm scratch!!! Luckily for me, i can get fresh ones made by the Korean ladies here. Nothing compares to the freshly made stuff, that’s for sure!
    ps. Lovely outfit. U look so so cute!

    • Maangchi New York City My profile page joined 8/08
      Posted January 31st, 2013 at 8:44 am | # |

      “i can get fresh ones made by the Korean ladies here.” many people who read this will envy you. : )

  47. foodnatic My profile page joined 11/11
    Posted January 18th, 2013 at 11:39 pm | # |

    woah…now i know how to make ddoek from scratch:) thank u

  48. xelloss1989 United States My profile page joined 1/13
    Posted January 18th, 2013 at 6:14 pm | # |

    That reminds me of how we made dumpling skin in China. Sometimes when adding water, we add in flavored water, such as the water we soak mushroom in. Sometimes we even blend spinach with a little olive oil and water in a blender and add the mixed water into the flour. Then the dough would be light green, and the rice cake would have more flavor! I am thinking of adding in the spicy sesame oil instead of the regular one to make rick cake for ddeokbokki~ ^ ^

    Thanks for the recipe!

  49. smochs Seoul, South Korea My profile page joined 9/10
    Posted January 18th, 2013 at 5:59 pm | # |

    I used to live near a store in Seoul that made and sold fresh rice cakes every day. They were so delicious. The frozen ones I can get in Minnesota now can’t compare to the fresh ones. Thank you so much for sharing this recipe and the story about your grandmother. I’m really excited to make fresh rice cakes!

    • Maangchi New York City My profile page joined 8/08
      Posted January 31st, 2013 at 8:40 am | # |

      Actually this recipe idea came up for those who can’t access a Korean grocery store. I had never made my own garaeddeok at home before I did some experiments to make this recipe. But I found homemade rice cake is much chewier and more delicious than store bought rice cake.
      I’m glad you love my grandmother’s garaeddeok making story. : )

  50. ina78 Jerteh, Terengganu, Malaysia My profile page I'm a fan! joined 4/09
    Posted January 17th, 2013 at 7:24 pm | # |

    Hohoho….. I’m waiting for this recipe for a long time….. Thank you so much for share this recipes with us….. {^_^}


Leave a Reply

Views: