These oval, thinly sliced rice cake disks are sold in plastic bags in the refrigerated section or sometimes in vacuum-sealed packages in the frozen section of Korean markets, , or you can make your own at home. They are essential for making rice cake soup. Store in the freezer for up to 3 months.
I used to make a huge amount of sliced rice cake by myself when I lived in Korea. What I did was soak short grain rice overnight and then take it to my local mill. They had a machine to steam the rice and make a large tube of rice cake out of it. I would bring this tube home and let it sit for a day so it would get solid. Then I took it back to the mill and they sliced it for me. If I tried to cut it myself it was too much work.
These packages are more convenient. The taste is the same, the cakes are more uniform in size, and no more blisters from slicing!
Budae-jjigae
부대찌개
Dakgalbi
닭갈비
Cheese buldak
치즈불닭
Tteokguk
떡국
Which to get? I suggest my second book, Maangchi's Big Book of Korean Cooking because it has the most recipes, but my first book has recipes for all the essential Korean pastes and sauces!
hey can u pls sent me a recipe how to make this rice cake!!
I went to some asian shop but couldnt find it!
i live in australia so ..idk!!
thankyou! =D
I bought the rice cake yesterday. There were all ddeok guk ddeok, but i bought the cheaper one. It hasn’t a round shape, they rather look like sticks. Is that okay to make the rice cake soup, too?
Yes, slice the tube shape rice cake (called garaedduk: 가래떡) thinly and make ddukguk!