Name: Garaetteok (Korean Rice Cake Recipe) Recipe
Prep time: 15 min
Cook time: PT-496940H30M49S
Total time: 25 min
Cuisine: Korean
Ingredients: 2.5 cups short-grain or medium-grain rice (535 g / 1.17 lb); Water (for soaking and rinsing); 2 cups wet-milled rice flour (300 g); 1 Tbsp cornstarch; 1 tsp fine salt; 3/4 cups boiling water (175 g) for microwave version, divided into three 1/4 cup portions; 1/4 cup boiling water (60 g) for steamer version; 1/2 tsp sesame oil

Jump to Recipe· 4.2 from 13 reviews

I absolutely love making my own rice cakes from scratch, and this Garaetteok (Korean Rice Cake Recipe) Recipe is one of my all-time favorites to prepare and share with friends. The chewy texture and subtle, delicate flavor remind me of warm family gatherings and cozy nights in. If you’ve ever been curious about how to create authentic Korean rice cakes at home, you’re in the right place—I’m going to walk you through the entire process with enthusiasm and helpful tips to make it simple and fun!

Why You’ll Love This Garaetteok (Korean Rice Cake Recipe) Recipe

One thing I adore about this Garaetteok (Korean Rice Cake Recipe) Recipe is the perfect balance of a slightly chewy and soft texture with a clean, natural rice flavor. It’s subtle but incredibly satisfying, which makes it versatile for so many dishes, whether you’re using it in spicy tteokbokki or in comforting tteokguk soup. I always get excited when the dough reaches that silky, elastic stage because it signals the start of something really special.

Honestly, this recipe is also very approachable. You don’t need fancy equipment—just a food processor and either a microwave or steamer, depending on your preference. That means anyone can give it a try, and I love how quickly it comes together compared to store-bought rice cakes that sometimes don’t have that fresh homemade touch. It’s perfect for celebrations, weeknight dinners, or whenever you want to impress your guests with something unique and delicious.

Ingredients You’ll Need

A woman's hand is holding a small white onion while slicing it with a sharp knife. The onion is firm and translucent white, resting on a wooden cutting board with a deep brown, natural wood grain texture. Two thin slices of the onion are placed slightly apart on the board near the main onion. The scene is simple and clean, focusing on the action of slicing the white onion. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Garaetteok (Korean Rice Cake Recipe) Recipe is that it uses just a handful of simple ingredients, each playing an essential role in the flavor, texture, and consistency of the rice cakes. These basics let the rice’s natural sweetness shine through, while the cornstarch and salt help achieve the ideal chew and seasoning.

Wet-milled rice flour: The base of your rice cake, giving it the signature chewy texture that I always look for.
Cornstarch: Helps bind the dough while keeping it tender and smooth.

Fine salt: A pinch to enhance flavor without overpowering the mildness of the rice.
Boiled water: Added gradually to create the perfect dough consistency, whether you use a microwave or steamer.
Sesame oil: A subtle addition that prevents sticking while adding a lovely hint of nuttiness when shaping the rice cakes.

Directions

Step 1: Start by rinsing 2.5 cups of short or medium grain rice under cold water until the water runs clear. Then soak the rice in plenty of water for about 12 hours or overnight; this soaking step is crucial for creating that perfect soft rice flour.

Step 2: After soaking, drain the rice thoroughly and place it in a fine-mesh strainer at room temperature for about an hour to remove surface moisture while keeping it hydrated.

Step 3: Grind the rice in a powerful food processor until you get a very fine, powder-like flour. It’s important to do this in batches and sift the flour multiple times to ensure smoothness and remove any unground bits, which can make your rice cakes gritty.

Step 4: Now, depending on your preferred method, you’ll either make the dough using a microwave or a steamer. For the microwave method, mix rice flour, cornstarch, salt, and 1/4 cup boiling water in a microwave-safe bowl and stir until smooth. Microwave in intervals, adding water each time, until the dough is cooked and elastic.

Step 5: For the steamer method, divide the rice flour mixture evenly and spread it in your steamer lined with a silicone mat or perforated baking paper. Steam the dough over high heat for about 15 minutes until cooked through.

Step 6: Carefully remove the hot dough and, wearing thick, food-safe gloves, knead and pound it for around 5 minutes to develop elasticity and smooth the texture.

Step 7: To prepare the rice cakes for specific dishes, divide the dough and shape accordingly: roll into cylinders about 1 to 1.5 cm in diameter, coat with sesame oil to prevent sticking, and cut into lengths for tteokbokki, or roll thicker cylinders, chill, and slice diagonally for tteokguk soup.

Servings and Timing

This Garaetteok (Korean Rice Cake Recipe) Recipe makes about 4 servings of rice cakes, perfect for sharing with family or a small group of friends. The active prep time is roughly 20 to 25 minutes including the dough-making and shaping steps. While the soaking of rice takes about 12 hours or overnight, this is hands-off time, allowing you to prepare other dishes or relax. Cooking time using the microwave method is around 5 minutes, while steaming takes about 15 minutes. Overall, you can have fresh, homemade rice cakes ready in less than half an hour once the rice flour is prepared.

How to Serve This Garaetteok (Korean Rice Cake Recipe) Recipe

Two long, smooth, pale dough sticks lie side by side on a round white marbled surface with black concentric circle measurements. The dough texture looks soft and shiny with no cracks or rough parts. The sticks are straight and parallel, occupying the center of the image. photo taken with an iphone --ar 4:5 --v 7

When I serve my homemade rice cakes, I love pairing them with classic Korean dishes like spicy tteokbokki sauce or a comforting bowl of tteokguk (rice cake soup). The chewy texture of the Garaetteok shines best when it soaks up savory or spicy broths, creating a perfect harmony of flavors and mouthfeel. You can also stir-fry these rice cakes with vegetables and sauces for a quick, satisfying meal.

For presentation, I like to arrange the rice cakes on a simple plate garnished with toasted sesame seeds or a sprinkle of chopped green onions. It not only adds color but also a lovely aroma that whets the appetite. When hosting, I find that serving them warm or hot is best to maintain that soft yet elastic bite that everyone loves.

As for drinks, a crisp, cold barley tea or a lightly sparkling citrus beverage pairs beautifully by cutting through the richness of rice cakes in spicy sauces. For an adult crowd, a light white wine with floral notes or a refreshing gin cocktail with a hint of citrus works wonderfully alongside this dish. It’s a fantastic recipe for casual family dinners, Korean holidays, or even adventurous weeknight meals when you want to treat yourself to something authentic and comforting.

Variations

One of the reasons I keep coming back to this Garaetteok (Korean Rice Cake Recipe) Recipe is its versatility. If you want to experiment, you can substitute part of the rice flour with glutinous rice flour to add extra chewiness, or mix in mashed sweet potatoes for a subtly sweet twist and beautiful pale yellow color. For a gluten-free variation, just ensure your cornstarch is certified gluten-free, and you’re all set!

If you’re vegan or want to make this recipe even lighter, it’s naturally plant-based and uses no animal products, so it easily fits into vegan diets without modifications. For flavor twists, try adding finely chopped herbs or infusing the steaming water with ingredients like pandan leaves to subtly enhance aroma and complexity.

If you want to skip steaming or microwaving, I have also tried cooking the dough by wrapping it in cheesecloth and boiling it briefly; it results in slightly different texture but still delicious. For a crispy outside, lightly pan-frying sliced rice cakes after boiling makes a delightful snack with a golden crust. The ways to enjoy this rice cake dough are endless and fun.

Storage and Reheating

Storing Leftovers

To store any leftover Garaetteok, I recommend placing the rice cakes in an airtight container or tightly wrapped in cling wrap in the refrigerator. They’ll keep well for up to 2 days without losing too much of their texture. Be sure to separate layers with parchment paper or plastic wrap to prevent sticking together.

Freezing

You can absolutely freeze leftover rice cakes! I like to spread them out on a baking sheet lined with parchment to freeze individually first, then transfer them to a freezer-safe bag or container. This method prevents clumping and makes it easy to thaw only what you need. Frozen rice cakes keep well for up to one month. When ready to eat, thaw them in the refrigerator or at room temperature before reheating.

Reheating

The best way to reheat Garaetteok is by steaming or gently stir-frying. Steaming them for a few minutes restores their soft and chewy texture wonderfully without drying out. If you’re in a hurry, microwaving with a damp paper towel over the rice cakes helps retain moisture. I avoid reheating for too long or at high temperatures to prevent them from becoming rubbery or hardening.

FAQs

Can I use store-bought rice flour instead of grinding my own?

Yes, you can use store-bought wet-milled rice flour if you can find high-quality short or medium grain rice flour. However, grinding and sifting your own ensures freshness and an ultra-fine texture which leads to smoother, more elastic rice cakes. If you go this route, make sure to sift the flour well to remove any coarse bits.

What’s the difference between this Garaetteok and tteokbokki rice cakes?

Garaetteok refers to the basic cylinder-shaped rice cakes which can be further shaped or cut for different dishes. Tteokbokki rice cakes are sliced pieces from garaetteok cylinders, typically about 2.5 inches long, ready to be cooked in spicy sauces. This recipe lets you shape the rice cakes exactly how you want, whether for tteokbokki or tteokguk soup.

How do I know when the rice cake dough is ready during cooking?

You want the dough to be smooth, elastic, and no longer sticky to the touch. If using a microwave, look for a firm but soft consistency after each cooking interval and water addition. After kneading, the dough should bounce back slightly and stretch without tearing easily.

Can I make a larger batch and freeze it raw?

I recommend shaping and lightly coating the rice cakes with sesame oil before freezing to prevent sticking. Raw dough can be tricky to freeze well, but frozen, shaped rice cakes freeze beautifully and can be cooked directly from frozen or thawed. Make sure to portion them out so you can thaw only what you need.

What dishes pair best with these homemade rice cakes?

Homemade Garaetteok are perfect in spicy stir-fried dishes like tteokbokki, in savory soups such as tteokguk, or simply pan-fried as a snack. They also work well in vegetable stir-fries or paired with Korean BBQ for dipping. Their neutral but chewy texture makes them great canvas for bold, flavorful sauces.

Conclusion

I truly hope you give this Garaetteok (Korean Rice Cake Recipe) Recipe a try at home! There’s something incredibly rewarding about making these chewy, tender rice cakes yourself, especially knowing just how fresh and authentic they are compared to store-bought versions. Once you taste the results, I’m confident it will become a favorite in your kitchen just like it is in mine. Enjoy the process, have fun shaping your rice cakes, and savor every bite of this delightful Korean classic!