Maangchi: Homemade Garaetteok
Original creator's video demonstrates the same rice-flour garaetteok dough and shaping.
Official cooking video · Maangchi · YOUTUBEHomemade Garaetteok: 8 Korean Cylindrical Rice Cakes
These chewy cylinder-shaped Korean rice cakes use short-grain non-glutinous rice flour, not sweet/glutinous rice flour. Shape 8 pieces for tteokbokki or later slicing for tteokguk.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
If using frozen moist rice flour, thaw it in the fridge the day before. Mix 2 cups of short-grain rice flour with 1/2 tsp salt; flour moisture varies.
- 02
Add about 3/4 cup boiling water in a microwave-safe bowl, stirring with a spatula. Adjust only as needed so dry flour is incorporated; beware steam burns.
- 03
Cover loosely with a vented microwave-safe lid; heat for 2 minutes, stir, and heat another 2 minutes. Microwave power varies: continue until the dough is fully cooked.
- 04
Oil the board with 1/2 tsp sesame oil and transfer the hot dough with a spatula. Once safe to handle, pound and knead for about 5 minutes until smooth and elastic.
- 05
Divide into 8 pieces and roll each into a cylinder about 10 cm long. Lightly oil your hands with the remaining sesame oil. Cook soon or promptly refrigerate/freeze.
Helpful source links
Before you cook
Use care with boiling water and microwave steam. Chewy rice cakes can cause choking, especially when served in large pieces to children or people with swallowing difficulty. Chill/freeze leftovers promptly; sesame oil is an allergen.
Allergens: 참깨(참기름), sesame, ごま
Image & source credits
These illustrations stand in for food photos.
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