Description
Garaetteok is a traditional Korean rice cake made from wet-milled rice flour that results in chewy and smooth cylindrical shapes. This recipe provides methods for making garaetteok using a microwave or steamer and includes instructions for shaping the rice cakes for popular Korean dishes like Tteokbokki and Tteokguk. With homemade rice flour and simple ingredients, this rice cake recipe delivers authentic texture and taste perfect for Korean cuisine.
Ingredients
Rice Flour Preparation
- 2.5 cups short-grain or medium-grain rice (535 g / 1.17 lb)
- Water (for soaking and rinsing)
Rice Cake Dough
- 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
Instructions
- Prepare Rice Flour: Rinse 2.5 cups of short or medium grain rice under cold water until the water runs clear to remove excess starch. Soak the rinsed rice in enough water to fully submerge it for about 12 hours or overnight to hydrate the grains.
- Drain and Dry: Drain the soaked rice well and spread it in a fine-mesh strainer at room temperature for about 1 hour to remove surface moisture before grinding.
- Grind Rice: In a powerful food processor, grind the soaked rice until it achieves a fine, flour-like powder. Work in batches if necessary, scraping down the sides for even grinding. Sift the flour multiple times to remove clumps and unground grains, regrinding as needed, until the flour is extra-fine, resulting in roughly 4.5 cups of rice flour.
- Make Rice Cake Dough (Microwave Method): In a microwave-safe bowl, combine rice flour, cornstarch, fine salt, and 1/4 cup boiled water. Mix well. Add another 1/4 cup boiled water and mix until smooth and easily stirred. Cover the bowl with cling wrap, leaving a small gap for steam, and microwave on high for 2 minutes (based on a 1250 W microwave). Carefully remove and add the last 1/4 cup boiling water, mix again, cover, and microwave for another 1 minute 30 seconds.
- Shape Dough (Microwave): Transfer hot dough onto a cutting board lined with a silicone baking mat or cling wrap. Wearing thick cotton gloves with food-safe gloves on top or heat-resistant gloves, knead and pound the dough with a pestle for about 5 minutes until it becomes smooth and elastic.
- Make Rice Cake Dough (Steamer Method): Divide the rice flour mixture evenly into 5 pieces. Line a steamer with a silicone steaming mat or punctured baking paper, spread the mixture evenly in small broken pieces, and steam over high heat for 15 minutes.
- Shape Dough (Steamer): Transfer the steamed rice cake dough onto a lined board. Using the same glove method, knead and pound with a pestle for 5 minutes until smooth and elastic.
- Prepare for Tteokbokki: Divide the dough into 5 pieces. Lightly coat your palms with 1/2 tsp sesame oil and rub over the dough pieces to prevent sticking. Roll each piece into cylinders 1 to 1.5 cm in diameter. Trim ends and cut into 6 cm lengths, ideal for stir-fry dishes.
- Prepare for Tteokguk Soup: Divide dough into 2 pieces. Lightly oil palms as before, then roll into cylinders about 2 to 3 cm in diameter. Place on a plate, cover with cling wrap, and refrigerate about 1 hour to firm up. Slice diagonally into thin oval shapes about 0.5 cm thick for soup use.
Notes
- Making your own wet-milled rice flour ensures a fine texture that prevents gritty rice cakes.
- Using thick cotton and food-safe gloves protects hands from the hot dough during pounding and kneading.
- Chilling the larger rice cake rolls for tteokguk before slicing improves cut cleanliness and final texture.
- Coating hands with sesame oil prevents the sticky dough from adhering during shaping.
- Microwave times depend on the wattage; adjust accordingly if your microwave differs from 1250 W.