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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Seafood green onion pancake
Apr 4th
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Kimchi grilled cheese
Mar 23rd
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Fluffy white bread
Mar 12th
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Fish cake noodle soup
Jan 21st
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I was so nervous at first because my mix of water and homemade rice flour did not look like your first photo. It was completely watery. I went ahead with it anyway, and I’m so glad I did! It worked like a charm and was so delicious! I used it to make rabokki (used your tteokbokki recipe, and just added a bit of cooked ramen noodle), and it was perfect. :) Thank you, Maangchi!
Congratulations! Happy new year!
Hi, Maangchi.
Thanks to your recipe I have been getting better at making Garaetteok.
Just wondering do you have any tips for me in how to roll the Garaetteok? I found an issue with rolling the Garaetteok when it’s getting cold already. My Garaetteok looks so rough. I’m keep trying to roll it to smoothen the Garaetteok surface but it’s just not working.
Thank you.
My rice cakes were so delicious! I used run of the mill short grain sushi rice to make the rice flour and then just followed all the steps carefully. I would recommend letting your rice cakes dry out a tad before cooking with them or else they won’t be as chewy in your dish. Thanks maangchi!
Thank you for the tip for us!
my Tteok ended up very hard and grainy and too tough I was not able to use it .. I used mochiko flour and a microwave .. what should I do ? how do I fix it ? and it was more yellow then yours
Hi, I’ve just made these and I’m so pleased with myself. I’m cooking Dak Galbi and needed some rice cakes but not being able to go and get any, I thought I’d have a go. Thank you so much for your clear instructions. Yum
Here’s what they look like;
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Hello! Can you please attach a picture of what brand of rice flour you used? :)
Hello, I am new to Korean cooking! I tried making these today, I ordered rice flour from my local supermarket but it didn’t say on the pack what kind of rice flour it was. They came out tasting like flour cylinders :( I have attached a picture of the brand I got, does anyone know if I can use this kind of flour for this recipe?
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I just made it using this same flour and it LOOKS like it turned out okay I just had to use a lot more water.
Was there any answer if this is an okay flour? I haven’t tasted yet and now I’m worried to waste food ingredients on making Tteokbokki if these rice cakes done taste good.
See full size image
This is Chinese rice flour and wont be as sticky as short grain rice. You can still use this rice flour to make Korean rice cakes but have to mix with some
glutinous rice flour which will make the rice cakes more chewy. However I dont like using this because the rice cakes will end up with little rice flavour and less chewy than using wet flour. But still a good alternative if you cant get the proper wet flour.
Can one use glutinous rice flour?
Hello maangchi!
I tried making it with the flour I made according to your recipe, but it turned out too dry, grainy and hard… I think it may be because of the microwave… I made flour from round rice and another one from sushi rice, both weren’t good….
How many watts is your microwave?
Hi, I couldn’t find short grain rice so I made rice flour from medium grain rice and they turned out pretty good, texture was a bit off but I enjoyed them! Made the flour with a hand robot!
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I tried and mine came out like this as well … did you ever figure it out ?
I tried making my own flour too and it became quite graining. I put it back in the blender with some more hot water, and kneaded it with my hands for about 10 minutes and they turned out okay. The rice flour might not have been fine enough. Or at least that’s my theory.
I believe it has to do with the sifting of the flour too. Whatever it is that doesnt pass through the sifter should go back to the blender which goes very well with rice grains for me. Then after sifting everything, you have to repeat the sifting process again just to make sure. Dont rely to much on maangchi’s measurement of the water to put on the flour because we have used different rice grains too, take notice of her NOTE of the texture and look of the rice flour when u put water. It truly depends on the wetness of the rice flour that ur gonna use.
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And may i add that SHORT GRAIN rice is truly IRREPLACEABLE, i have tried everything & experimented on every grain & flour that i could find in our place but sadly its not the same no matter how i followed this recipe. Only short grain rice could give u the texture of the tteok and mixing the rice flour and glutinous rice wont do coz it would just keep on sticking to your teeth. So it all boils down to SHORT GRAIN RICE + MAANGCHI’S RECIPE.