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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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Fish cake noodle soup
Jan 21st
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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well, I tried…!
Used 2 cups of glutinous rice flour, but then, 3/4 cup of water was absolutely not enough – I actually had to add 1 and 3/4 cups – but to be honest, I forgot that it had to be boiled water, and added cold water instead (maybe that’s what the problem was…?!) then, I did a total of 4 minutes in the microwave, as you did, (mixing in between) and it eventually came out of the microwave very translucent. It was also really too rubbery to roll! I had to break it into sections, and pull and squeeze it into approximate cylinder shapes – but they look very lumpy and uneven. I carefully put them into a plastic ziplock bag (even with a coating of sesame oil, they insisted on sticking together if they touched!) and now they are in the freezer. Any ideas where I could improve – ?! :D
Oooh, I am so stupid. I used ordinary glutinous rice flour, not frozen. I will buy some short-grain sushi rice, and make my own rice flour to keep in the freezer! Silly me!!
Can this be fried and dunked in sugar as a snack? My great-grandmother used to make something like this and I remember my grandmother calling it tteok but it was oval. It reminded me of mochi (oval shape and texture). Can this recipe be used the in the same way?
This rice cake will get hard in several hours, so to keep the softness you will have to freeze it. When it’s still warm, we dip it in rice syrup or honey, which is a really good snack.
Hey, can I use vegetable oil instead? I want to try making garaetteok today, but i don’t have time to go to a grocery store :'(
You can use vegetable oil or olive oil, but the reason I use sesame oil is to keep my hands from sticking to the rice cake and for the flavor.
Hello Maangchi,
i followed your recipes, but since our country also produce rice, i tried using normal ricebor thailand rice.
Well, either i added too much water or what, the dough get so sticky even my pestle get too sticky and i already give sesame oil on surface of cutting board or pestle surface.so it really need alot sesame oil haha.
the shape lookes good, but problem happens when i cook along with the sauce… After I stir wait the consistency as desired…then, i saw the garaetteok i made vanished hahaha, it dissolved with the sauce. Some saved but became so tiny , the taste of sauce was great! only nowhere i can see my rice cake, so in the end i laufh hard on my fail try.
I guess i will try use sushi rice next time, or just rice flour can?
Help me Maangchi T_T
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Your garaetteok looks awesome but like you said, it shouldn’t dissolve in the sauce.
Next time use sushi rice, and also heat up the sauce for a longer time before you add the rice cakes, so you only stir them for one minute.
There is an ancient Gujarati / Indian way to make steamed rice cakes, it’s called Khichi and uses ANY rice flour. The rice flour has to be cooked first on a high heat then steamed and it can then be dropped into any broth. I actually used khichi without green chillis with the broth recipe here and it worked beautifully.
I will cook this forever people are asking me to cook for them korean dish❤
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You posted this photo a long time ago, but I’m just finding it now. It looks awesome!
The best thing is to make rice cakes am really enjoying the process as my friends ask me to get them lots of this rice cake and I became famous in school by korean dishes all thanks to you maangchi
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“I became famous in school by korean dishes.” Yay! I’m very proud of you! Not many people can make such beautiful garaetteok!
Can I use Glutinous Rice instead? Thanks
Actually I tried the glutinous rice flour.
It will be so sticky as hard to be shaped well I used another method which is adding regular rice flour with some glutinous rice flour it was perfect hope you a nice try
Can you please give the ratio of using regular rice flour and glutinous rice flour? I can’t find short grain rice here. Alao no korean or Asian market here.
Hi Maangchi!
When I was living in Korea, we used to eat cheese filled garaetteok… do you happen to know how to make those??
xxx
Hi maangachi, I do not currently have microwaves, is there another method to replace it?
I really want to try this recipe
Check out the recipe above – you can use a steamer. Good luck!
Hello Maangchi,
I tired this recipe and I steamed the rice cake dough for 25 minutes, but it turned out hard and was very hard to shape. What did I do wrong? By the way, I waited till the water was boiling then I added the rice cake dough in the steamer and l lined it with parchment paper. Did I steam it for too long? Otherwise please please advise.
Thank you ^^
hello maangchi. I really like your recipe. I’ve tried to make tteok using rice flour, but because I did not find short grain rice flour in my place, so I wore the rice flour. and it does not work. I read on other blogs, they mix rice flour with glutinous rice flour, is it ok? please give me advice, I also can not make rice flour myself because there is no short grain rice sold here.
and can you tell me how long tteok will survive inside and outside the freezer?
Today I made it and it was for an order my friend is sooo amazed by it that she told me to make lots of this rice cake cooked and non cooked to keep it in her freezer thanks for the recipe maangchi I also made the short grain rice flour by myself its soooo yummy and gummy❤❤❤
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Wow, your homemade garaetteok looks so pretty! Cheers!
마앙치!!!!! I tried doing this really easy recipe and i was able to make really nice tasting 가래떡!!!! They’re not really pretty, but they taste really good!!! I might make this recipe again in the future.
Is there something sweet you would recommend eating them with? Thank you!!!!!
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Maangchi, you’re one of my absolute favorite food blogs and have been for such a long time. I first tried making Kongnamulbap and haven’t looked back~ My sister had a Kimchi making party using one of your recipes and my whole family loves it! Even my picky dad. He loves his really spicy<3 ((too spicy for me so he doesn't have to share eheheh))
I just saw this recipe today and got really excited. My sister and I both love rice cakes a lot. She learned how to steam mochi for strawberry Daifuku while in Japan. I really want to try this to share with her, but I'm a little worried. When making the mochi with her, she warned me to not have too thick of a layer in the steamer or it wouldn't steam properly. Is that a problem with steaming garatteok?
Hey Maangchi, it would be helpful if you could write down how much time it takes to make each recipe. It’s little inconvenient for me to figure out what to cook when i don’t have a lot of time and stuff! Thank you :)
Maangchi either cooks everything in real time, or tells you as the video goes along, how long to simmer, steam, soak, brine or boil things for. So add up the times she gives you, and then add the time of the video. That will give you a pretty accurate idea.