Make your own garaetteok: Recipe for Korean rice cakes – the basis for Tteokbokki & tteokguk

I struggled with garaetteok for a long time. The dough simply never wanted to become properly smooth, no matter how much effort I put into it. It wasn’t until I was making handmade Udon again one day that it clicked: traditionally, you knead the tough noodle dough with your feet because it’s almost impossible to work with your hands. That was exactly the solution I’d been missing for the rice cakes! Since then, it’s finally worked out, even without the heavy wooden pestle that’s actually used for this in Korea.

What I find so fascinating about this is that there are many such culinary parallels in Japan and Korea. At first glance, the cuisines seem very different, but when it comes to doughs in particular, you can see just how similar the technical tricks sometimes are. Whether it’s Udon or garaetteok, in the end it’s always about giving the dough the right structure and elasticity. And that’s exactly what makes it so appealing to me: discovering old techniques, adapting them and experiencing them anew in my own kitchen.

What exactly are Garaetteok?

Garaetteok are elongated, cylindrical rice cakes made from very finely ground rice flour. Their flavour is mild and rather neutral, which is precisely what makes them so versatile. In Korea, they form the basis for some of the best-known dishes: first and foremost Tteokbokki, those sweet-and-spicy street food rice cakes in a fiery sauce. But they also play an important role in soups such as the traditional Tteokguk served at New Year, or as an ingredient in stir-fries.

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Their distinctive feature is their unique consistency: soft yet elastic, almost slightly chewy, but in a pleasant way. This texture is achieved solely through vigorous steaming and kneading of the dough: A process that binds the starch in the rice flour and gives the Garaetteok its distinctive firm bite.

How to use Garaetteok

• Tteokbokki: Spicy rice cakes in gochujang sauce, often with fish cakes, eggs and vegetables (see the recipe for Tteokbokki)..
• Tteokguk: Traditional New Year’s soup with thinly sliced rice cakes in clear broth, beef, egg and seaweed.
• Gungjung Tteokbokki: The royal version without the heat, with beef, vegetables and soy sauce.
• Tteokkkochi: Rice cakes on a skewer, grilled or deep-fried, then glazed with a sweet and spicy sauce.
• Rabokki: A mixture of ramyeon (instant noodles) and garaetteok in a spicy sauce.
• Pan-fried/roasted Garaetteok: Roasted in a pan or on the grill, crispy on the outside, chewy on the inside, served with sweet or savoury dips.

Which rice flour for Garaetteok?

For classic Garaetteok, you need non-glutinous rice flour (Korean mepssalgaru/ssalgaru), which should be very finely ground, ideally wet-milled. This flour ensures that the dough becomes elastic and chewy, but not sticky, after steaming and kneading.Which rice flour should you buy? When buying, make sure the packet says ‘Rice Flour / Non-glutinous’. Avoid “Glutinous/Sweet Rice Flour”, “Mochiko” or “Shiratamako”, as these are glutinous rice flours used for Mochi and sweet tteok.

Welches Reismehl kaufen?

Achte beim Kauf darauf, dass auf der Packung „Rice Flour / Non-glutinous“ steht. Vermeide „Glutinous/Sweet Rice Flour“, „Mochiko“ oder „Shiratamako“, denn das sind Klebreismehle für Mochi und süße Tteok.

The key factor is the fineness: the finer the flour, the smoother the surface and the better the elasticity; with slightly coarser, dry-ground flour, you’ll usually need a few millilitres more water. As a guideline in the recipe: for 250 g of flour, start with 150–180 ml of boiling water (the crumbly texture is correct), then steam and knead or pound vigorously.

Optionally, you can mix in 5–10% glutinous rice flour to slightly increase the ‘bounce’. Traditionally, however, 100% non-glutinous rice flour is used. Ideally, a fine, non-glutinous rice flour from our Shop is excellent for garaetteok. I used this to make this recipe as well.

Making your own rice flour:

If you want really beautiful, smooth garaetteok, it’s worth using the wet method to grind the rice yourself. Wash 500 g of non-sticky short-grain rice thoroughly and leave it to soak in cold water for 12 hours. Then drain and leave to dry thoroughly for 30 minutes. The rice should be moist, not dripping wet.

Puree in small batches with cold water to form a very fine rice paste (a total of approx. 120–150 ml of water is usually sufficient). Press the paste through a very fine sieve. Leave this moist rice mixture to dry on a cloth for 30–60 minutes (it should still be moist, just not wet) .

Place the moist ‘rice crumbs’ directly into the bowl without adding any more boiling water and steam for 25 minutes. Then, as per the recipe, knead or pound vigorously until the dough is smooth and elastic. If it still feels uncooperative, I add 1–2 tsp of hot water (if too dry) or 1–2 tsp of rice flour (if too sticky). This is how you make wonderful garaetteok with home-ground rice flour.

Making Garaetteok yourself: Here’s how

Making garaetteok at home sounds like a lot of work, but with a little practice it’s absolutely doable. The secret lies not in a long list of ingredients, but in the right technique. With just a few basic ingredients, a bit of patience and some vigorous kneading, you can make these typical Korean rice cakes even without special equipment.

The key ingredients for Garaetteok:

• Rice flour: You need very finely ground rice flour (usually labelled as ‘rice flour fine’ or ‘wet-milled’). This is the only way to ensure the dough becomes elastic and supple later on.
• Water: The water must be added to the flour whilst boiling hot. This causes the starch to swell immediately and bind together.
• Salt: A small teaspoon provides the necessary base flavour.
• Sesame oil: It prevents the finished rolls from drying out and gives them a subtle aroma.

Here’s how it works:

First, mix the rice flour with salt and pour boiling water over it. The mixture will look crumbly, which is exactly right. Then steam it until it is cooked through and malleable.

Il passaggio cruciale arriva dopo: il pane deve essere lavorato in modo vigoroso per ottenere la sua caratteristica consistenza elastica. In Korea, un pestello in legno viene utilizzato per questo, ma a casa la “metodologia Udon” – utilizzare i piedi in un sacchetto per il freezer – funziona sorprendentemente bene.

Once the dough is smooth and supple, shape it into rolls, leave them to cool, and cut them into pieces or slices depending on the dish.

Garaetteok vs. Tteokbokki rice cakes

The question often arises: are Garaetteok and the typical Tteokbokki rice cakes actually the same thing? The short answer: yes and no. Both consist of the same basic ingredients: finely ground rice flour, water and salt – but differ in size, shape and use.

Garaetteok: Long, thick cylinders (Ø 2–3 cm), the basic form for many dishes. Typically: cut into thin slices for the New Year’s soup Tteokguk or for festive occasions.

Tteokbokki rice cakes: Shorter, thinner pieces (Ø 1–1.5 cm, approx. 6 cm long), specially cut for the spicy street food Tteokbokki.

Storing & reheating Garaetteok correctly

Freshly made Garaetteok are at their very best when eaten straight away, but don’t worry: you can easily make a batch and store them for later. To ensure they retain their typical, springy-soft texture, there are a few things to bear in mind.

Storage

• For the same day, it is sufficient to leave the rice cakes at room temperature. However, due to their high moisture content, you really should use them up quickly.
• For longer storage freezing is best: wrap the garaetteok in cling film, place them in a freezer bag or an airtight container and freeze them in portions. This way, you can take out only as much as you need at any given time. They will keep for up to three months when frozen.
• In the fridge you should keep them for no more than one or two days, as they can quickly become hard or even go mouldy there. A little tip: rub the rice cakes with a little sesame oil before freezing, then they’ll stay softer.

Reheating

• Soaking: Place frozen garaetteok in cold water for 20–30 minutes. This will soften them again, allowing you to prepare them as normal.
• Steaming: A few minutes in a steamer is enough to restore their soft, elastic texture.
• Microwave: Place the pieces on a plate, add a splash of water, cover them and heat in 30-second intervals until soft.
• Frying pan: Fry in a non-stick pan with little or no oil. This makes them crispy on the outside and chewy on the inside.
• Straight into the dish: For soups or Tteokbokki, you can add frozen garaetteok directly to the hot stock or sauce. They will thaw as they cook.

Prepared this way, you can easily stock up on Garaetteok and always have some to hand when you fancy Tteokbokki, Tteokguk or other Korean classics.

Whether in classic Tteokbokki sauce, in a warming soup or as a crispy snack on a skewer, garaetteok are incredibly versatile and fun in every variation. Perhaps you’ll try out several recipes at once or invent your own little creation.

I look forward to your comments: tell me how you like to prepare your rice cakes and whether you prefer them spicy, sweet or enjoyed in the traditional way. Have fun trying them out and 맛있게 드세요 – massitge deuseyo!

Fancy some more delicious inspiration from Korea? You can find even more quick recipe ideas here:

Have you tried the recipe yet? Let me know in the comments – I can’t wait to hear from you.